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mushroom and spinach lasagna with white sauce
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Mushroom and Spinach Lasagna With White Sauce

When you're looking for a creamy mushroom and spinach lasagna with white sauce, this is it! It's layered in everything you'd expect and the result is pure decadence.
Course Main Course
Cuisine International
Keyword mushroom spinach lasagna
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Rihana

Ingredients

  • ½ box lasagna noodles 9 pieces
  • ½ cup parmesan cheese grated

Basil Cream Sauce

  • 1 cup heavy cream
  • 2 teaspoons dried basil

Garlic Sauce

  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 ½ cups milk hot
  • 1 teaspoon salt

Mushroom and Spinach Mixture

  • 3 tablespoons olive oil
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 1 pound mushrooms sliced
  • 3 cups spinach chopped
  • ½ cup parmesan cheese grated
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Start by boiling a pot of water for the lasagna noodles.
    Preheat the oven to 375°F.

Make the Basil Cream Sauce

  • Mix the heavy cream with the dried basil and set it aside.

Make the Garlic Sauce

  • In a medium saucepan, melt 3 tablespoons of butter on medium heat.
    Stir in the flour and cook for about 2 minutes.
  • Next, slowly whisk in the hot milk, garlic, and salt. Keep whisking until it thickens, about 3-5 minutes, then set it aside.

Cook the Lasagna Noodles

  • Once the water is boiling, add some salt and cook the noodles only until al dente (firm but pliable).
    Drain the noodles and transfer to a bowl of cold water until we are ready to assemble.

Make the Mushroom Spinach Mixture

  • In a large skillet on medium-high heat, add the oil, chopped onion, sliced mushrooms, and chopped spinach. Saute for about 3-5 minutes.
    Add the parmesan and half of the basil cream sauce and stir it all together.

Assemble

  • Grease a 9x13 inch baking dish.
    Spread about 3/4 cup garlic sauce on the bottom.
  • Drain 3 lasagna noodles and lay them, side by side, on top of the garlic sauce.
    Top the noodles with half of the mushroom mixture.
  • Next, layer on 3 more lasagna noodles.
    Top these noodles with the remaining mushroom mixture.
    Then, layer on the last 3 noodles.
  • Combine the remaining garlic sauce and basil cream sauce together and spoon it on top of the noodles.
  • Sprinkle with ½ cup of grated parmesan cheese.
    Bake the lasagna until golden, about 40-45minutes.
    Enjoy!