White Lasagna with Spinach and Mushrooms

A twist on a traditional Italian dish, this white lasagna does not disappoint. With multiple cheeses, spinach and mushrooms, and a salty basil flavor, you’re sure to enjoy this fresh take on a classic.

White Lasagna with Spinach and Mushrooms

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 9 servings

  • 6 lasagna noodles (see note below)

  • a few drops of olive oil

  • 2 tablespoons butter

  • 8 oz white mushrooms, chopped

  • 3 garlic cloves, minced

  • 3 cups spinach, packed

  • 1 15 oz container ricotta cheese

  • 1 cup shredded parmesan cheese

  • 1/4 cup milk

  • 3 eggs

  • 1 tablespoon dried basil

  • 2 teaspoons sea salt

  • 1 teaspoon black pepper

  • 1 cup shredded mozzarella cheese

Ingredients

Instructions

  1. Bring a large pot of water to boil. Cook lasagna noodles according to package directions. Drain and set aside, tossing in a little olive oil to keep the noodles from sticking.

  2. Preheat oven to 350 degrees. Butter a 9x13 baking pan and set aside.

  3. Heat a large skillet on medium heat. Add the butter and mushrooms. Cook 5 minutes, until mushrooms are soft.

  4. Add the minced garlic and spinach and cook two more minutes, until the spinach is wilted.

  5. Turn off the heat and set aside.

  6. Mix together ricotta, parmesan, milk, eggs, basil, salt, and pepper in a large bowl.

  7. Assemble the lasagna. Spread 1.5 cups ricotta mixture on the bottom of the 9x13. Add a layer of 3 noodles.

  8. Repeat.

  9. Combine mozzarella with remaining filling. Spread over the second layer of noodles.

  10. Cover with foil and bake 40 minutes.

  11. Uncover and bake another 10 minutes.

  12. Remove the lasagna from the oven and let sit a few minutes before serving.

Recipe Notes:

You may notice this lasagna is thinner than most. I make my own noodles and we like them on the thinner side. Also…

Considering that cheese can get expensive and is also high calorie, there are less layers in this dish compared to a traditional lasagna. I wrote this recipe to be budget friendly and healthy, causing it to be slightly scaled down. Feel free double the filling and add another layer of noodles for a more robust casserole.

You could always add some protein like cooked chicken or Italian sausage to the ricotta layers.

Cottage cheese can be substituted for the ricotta cheese.

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