Spinach and Mushroom White Lasagna No Boil
Indulge in the creamy, savory layers of Spinach and Mushroom White Lasagna (No Boil)—a perfect blend of hearty comfort and culinary elegance. This meatless lasagna skips the hassle with no-boil noodles and features a velvety homemade white sauce infused with Parmesan, garlic, and a hint of nutmeg. Sautéed mushrooms and fresh spinach bring a rich, earthy depth to every bite, while ricotta and mozzarella cheeses create a luscious, melty texture. Ideal for busy weeknights or a vegetarian dinner party centerpiece, this baked pasta dish is easy to assemble yet impressively decadent. Ready in just 80 minutes, it’s a crowd-pleasing recipe that proves you don’t need meat to create a satisfying, flavor-packed meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 12 ounces White button mushrooms, sliced
- 6 cups Fresh spinach
- 3 cloves Minced garlic
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 3 cups Shredded mozzarella cheese
- 15 ounces Ricotta cheese
- 9 sheets No-boil lasagna noodles
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until softened and liquid has evaporated (about 5-7 minutes).
Add the spinach and cook until wilted (about 2-3 minutes). Add the minced garlic and sauté for 1 minute. Set mixture aside.
In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
Gradually whisk in milk and cream, ensuring no lumps form. Cook, stirring frequently, until the sauce thickens (about 4-6 minutes).
Stir in Parmesan cheese, salt, black pepper, and nutmeg. Remove from heat and set the white sauce aside.
In a 9x13-inch baking dish, spread a thin layer of white sauce to cover the bottom. Lay down 3 no-boil lasagna noodles over the sauce.
Spoon half of the spinach and mushroom mixture over the noodles, then dollop half of the ricotta cheese evenly over the vegetables.
Sprinkle 1 cup of shredded mozzarella over the ricotta and pour 1/3 of the remaining white sauce over the cheese.
Repeat the layering process with another 3 noodles, the remaining spinach and mushroom mixture, the rest of the ricotta, another cup of mozzarella, and 1/3 of the sauce.
Finish the lasagna with the final 3 noodles. Pour the remaining white sauce evenly over the top, ensuring all exposed noodles are covered.
Sprinkle the remaining 1 cup of mozzarella over the top layer.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is bubbling and golden.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.0 g | 440% | |
| Saturated Fat | 188.9 g | 944% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 7922 mg | 344% | |
| Total Carbohydrate | 493.7 g | 180% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 61.1 g | ||
| Protein | 286.3 g | 573% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 6679 mg | 514% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3237 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
