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Creamy White Lasagna

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Experience the comforting layers of creamy béchamel, ricotta, and mozzarella in this delightful white lasagna, featuring earthy mushrooms and vibrant spinach.

Ingredients

Scale
  • 8 Tablespoons unsalted butter
  • 2 Tablespoons minced fresh garlic (approximately 4–6 cloves)
  • ½ cup all-purpose flour
  • 1 quart half and half
  • 2 cups whole milk
  • 1 cup grated parmesan cheese
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 32 ounces whole milk ricotta cheese
  • 1 cup grated parmesan cheese
  • 2 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 9 oven-ready lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 2 Tablespoons olive oil
  • 8 ounces baby bella mushrooms (sliced)
  • 3 Tablespoons minced garlic
  • 6 cups fresh baby spinach

Instructions

  1. Prepare the Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour, cooking for another minute until golden. Gradually whisk in the half and half and milk, continuing to whisk until thickened and bubbly, about 5-7 minutes. Stir in 1 cup of grated parmesan cheese, salt, pepper, and nutmeg. Remove from heat and set aside.
  2. Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, 1 cup grated parmesan, eggs, kosher salt, and black pepper. Mix until well combined and set aside.
  3. Sauté the Vegetables: In a skillet, heat the olive oil over medium-high heat. Sauté the sliced mushrooms and minced garlic until soft and golden, about 5 minutes. Add the fresh spinach and cook until wilted, around 2 minutes. Remove from heat and let cool slightly.
  4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of the béchamel sauce at the bottom. Place three oven-ready lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed mushroom and spinach mix, and a layer of mozzarella cheese. Repeat the process and finish with a final layer of noodles topped with remaining béchamel and mozzarella.
  5. Bake the Masterpiece: Cover the lasagna with aluminum foil (spray foil with cooking spray to prevent sticking). Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown. Let it rest for 10-15 minutes before slicing.

Notes

Serve with a simple side salad and a crisp white wine to enhance the flavors.

Nutrition

Find it online: https://doughgirlbylea.com/white-lasagna/

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