Mushroom Spinach White Sauce Pasta (Print Version)
# Ingredients:
→ Bottom Layer
01 -
12 soft lasagna sheets, standard or gluten-free options work fine
→ Chunky Veggie Mix
02 -
2 tbsp good olive oil
03 -
1 small yellow onion, chopped small
04 -
3 cloves garlic, crushed and diced
05 -
16 oz mixed mushrooms (try cremini with button), cut into slices
06 -
10 oz bright green spinach (or frozen pack, thawed and squeezed dry)
→ Creamy Sauce
07 -
4 tbsp soft unsalted butter
08 -
1/4 cup plain flour (swap for GF blend if needed)
09 -
3 cups full-fat milk for extra creaminess
10 -
1/2 tsp warming nutmeg powder
11 -
Good shake of sea salt and cracked black pepper
→ Dairy Mixture
12 -
1 1/2 cups smooth whole milk ricotta
13 -
1 large egg, gently whisked
14 -
2 cups grated mozzarella cheese
15 -
1/2 cup finely grated Parmesan
# Instructions:
01 -
Fill a large pot with water, bring it to a bubble, throw in some salt, and cook those lasagna sheets until they're just right - soft but still a bit firm. Drain them and spread them out so they don't stick together.
02 -
Heat your olive oil in a big pan. Drop in those diced onions and let them go soft and clear for about 3-4 minutes. Toss in the garlic and cook for just a minute till it smells good. Add your mushrooms and let them cook down and turn golden - about 8 minutes should do it. Last, mix in the spinach until it shrinks down. Add salt and pepper till it tastes spot on.
03 -
Melt the butter in a decent-sized pot over medium heat. Throw in the flour and keep whisking for 1-2 minutes till it smells toasty and looks a bit golden. Now comes the tricky part - pour in your milk bit by bit, whisking non-stop so it stays smooth. Keep stirring till it gets nice and thick, around 5-7 minutes. Finish with a sprinkle of nutmeg, salt, and pepper.
04 -
Grab a bowl and mix up the ricotta with your beaten egg and 1/2 cup of the mozzarella. Add a tiny pinch of salt to boost the flavor.
05 -
Get your oven warming to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Start with a thin spread of white sauce on the bottom, then lay down your first row of pasta sheets. Spread on 1/3 of your ricotta mix, then half the mushroom-spinach stuff. Keep going with more sheets, sauce, and fillings until you top it off with one last layer of pasta, the rest of your white sauce, and a good handful of mozzarella and Parmesan.
06 -
Cover the dish with foil and stick it in the oven for 25 minutes. Then take the foil off and let it go another 15-20 minutes until the top turns golden and the edges start bubbling. Let it sit for 10 minutes before you cut into it - trust me, it's worth the wait!
# Notes:
01 -
You can put this lasagna together the night before and keep it in the fridge till you're ready to bake it
02 -
Any extra portions will stay good in a sealed container in the fridge for up to 5 days
03 -
Try swapping in different types of mushrooms to change up the taste