Description
Indulge in a creamy, flavorful white lasagna with garlicky greens and mushrooms that’s perfect for any occasion. This comforting dish features layers of rich ricotta, melty mozzarella, and earthy mushrooms, combined with nutritious spinach and kale. It’s easy to prepare, making it suitable for novice cooks, while the impressive presentation will surely wow your guests. Whether you’re hosting a cozy family dinner or a festive gathering, this vegetarian delight delivers on taste and satisfaction.
Ingredients
Scale
- 9 lasagna noodles
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups white sauce (béchamel)
- 3 cups fresh spinach
- 1 cup kale
- 8 ounces sliced mushrooms
- 4 cloves minced garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large egg
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook the lasagna noodles per package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté sliced mushrooms until golden. Add garlic, spinach, kale, salt, and pepper; cook until greens are wilted.
- In a bowl, mix ricotta, half of the mozzarella, Parmesan, egg, oregano, and optional red pepper flakes until smooth.
- Preheat oven to 375°F (190°C). In a baking dish, layer white sauce on the bottom followed by noodles. Spread half of the ricotta mixture and half of the sautéed vegetables; add more white sauce. Repeat layering and finish with remaining noodles topped with white sauce and mozzarella.
- Cover with foil and bake for 25 minutes; remove foil and bake for another 15 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg