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White Lasagna with Garlicky Greens & Mushrooms

Comforting White Lasagna with Garlicky Greens & Mushrooms Bliss

This White Lasagna with Garlicky Greens and Mushrooms is a game changer, satisfying cravings for comfort food while incorporating fresh, vibrant ingredients.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner Ideas
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 9 pieces lasagna noodles Opt for whole wheat noodles for a healthier twist.
  • 1 tablespoon olive oil Infuses the dish with rich flavor while sautéing.
  • 8 ounces mushrooms, sliced Use cremini or shiitake for an earthier taste.
  • 2 cloves garlic, minced Adds aromatic goodness to the garlicky greens.
  • 3 cups fresh spinach Provides a vibrant color and nutrition boost.
  • 1 cup kale, chopped Packs in fiber and additional nutrients.
  • 1 teaspoon salt Enhances the flavors of all ingredients.
  • 1 teaspoon pepper Freshly cracked for the best flavor.
For the Cheese Mixture
  • 15 ounces ricotta cheese Adds creaminess and keeps the lasagna moist.
  • 2 cups mozzarella cheese, shredded Offers melty goodness.
  • 1 cup grated Parmesan cheese Brings a deliciously sharp flavor to the mix.
  • 1 piece egg Acts as a binder for the cheese mixture.
  • 1 teaspoon oregano Adds a touch of Mediterranean flair.
  • red pepper flakes Optional, to introduce some heat.
For the Sauce
  • white sauce A silky base that elevates the lasagna.

Equipment

  • large skillet
  • medium bowl
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a kitchen towel.
  2. In a large skillet, heat olive oil and sauté mushrooms for about 5 minutes until tender and golden brown.
  3. Stir in the minced garlic, spinach, and kale. Season with salt and pepper. Cook until the greens are wilted, about 3-4 minutes.
  4. In a medium bowl, combine ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, egg, and oregano. Mix until smooth.
  5. Preheat your oven to 375°F (190°C). Spread a thin layer of white sauce in a baking dish.
  6. Layer 3 noodles over the white sauce, spread half of the ricotta mixture on top.
  7. Add half of the mushroom and greens mixture, drizzle with more white sauce.
  8. Repeat with another 3 noodles, the remaining ricotta mixture, and mushroom and greens mixture. Top with more white sauce, then final 3 noodles.
  9. Spread the remaining white sauce over the top, sprinkle with remaining mozzarella cheese.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and golden brown.
  11. Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 1900IUVitamin C: 30mgCalcium: 250mgIron: 2.5mg

Notes

Tips: Use fully cooked but al dente noodles, alternate cheese and greens in layers, ensure enough white sauce for moisture, top with fresh herbs before serving, let rest after baking.

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