How to Make a Spinach Mushroom Lasagna - White Lasagna Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is a cost-effective alternative with a similar flavor.

Heat butter in a skillet and sprinkle in flour to make a roux for the béchamel.

Slowly add warm milk to the roux while stirring vigorously to avoid lumps.

Season the béchamel with salt, pepper, and a pinch of nutmeg.

In a bowl, combine chopped spinach and ricotta cheese; mix until well combined.

Grate fresh Parmesan cheese into the ricotta mixture and mix.

Spread some béchamel sauce on the bottom of the baking dish to prevent sticking.

Layer no-bake lasagna noodles over the béchamel sauce.

Spread the spinach and ricotta mixture over the noodles.

Add the sautéed mushrooms, onions, garlic, and oregano on top of the spinach layer.

Drizzle more béchamel sauce over the mushroom layer.

Repeat the layering process until all ingredients are used, finishing with a layer of béchamel on top.

Bake until hot and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens