Mushroom Lasagna with White Sauce
User Reviews
5
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Prep Time
40 mins
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Cook Time
35 mins
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Total Time
1 hr 15 mins
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Servings
9 servings
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Mushroom Lasagna with White Sauce
Description
This Mushroom Lasagna with White Sauce combines layers of tender lasagna noodles with a robust mixture of sautéed mushrooms, onions, and spinach. The mushrooms release earthy flavors enhanced by caramelized onions and fresh herbs such as thyme, basil, and oregano. The white sauce consists of cream cheese, heavy cream, milk, parmesan, and asiago cheese, which creates a creamy, cheesy foundation that melds smoothly throughout the dish. The mozzarella cheese layered on top browns beautifully in the oven, creating a crisp, golden crust that contrasts the creamy filling beneath.
The preparation involves cooking the noodles, sautéing the vegetables until softened and fragrant, and mixing the white cheese sauce separately before layering everything in a 9x9 baking dish. Baking brings all flavors together and produces a warming, comforting meal that can serve multiple people. This lasagna is well suited as a vegetarian main or as part of a larger meal.
To prevent sticking after boiling, lightly coat cooked noodles with vegetable oil. Using quality lasagna noodles and cheese gives the best texture and flavor. Because the vegetables and sauce are cooked before baking, the final oven time focuses on heating through and browning the top. Adjust noodle quantity if using a larger baking dish.
Ingredients
- 9 noodles lasagna noodles cooked according to package instructions
- 2 Tbs butter
- 6 Tbs butter
- 1 medium sweet onion large dice
- 8 oz baby bella mushroom quartered
- 8 oz button mushroom quartered
- 2 cloves garlic minced
- 2 Cups spinach chopped
- salt to taste
- black pepper to taste
- 8 oz cream cheese
- ½ Cup heavy cream
- ½ cup milk whole
- 1 Cup Parmesan Cheese grated
- ¾ C Asiago cheese grated
- 1 lb mozzarella cheese fresh
- 4-8 prigs thyme chopped
- 2-4 prigs basil chopped
- 2-4 prigs oregano chopped
Instructions
- Preheat the oven to 300
- Place 9 lasagna noodles in boiling water (lightly salt the cooking water) and cook per package directions, remove from heat and drain.
- In a large skillet, melt two tablespoons of butter over medium heat then add the onions and mushrooms. Cook until the mushrooms have released their water and the onions are translucent. If the onions caramelize a little – even better! Turn the heat off and add the garlic and spinach to the pan and place a lid on the skillet and let the spinach wilt. Salt lightly to taste. Add pepper to taste. Stir frequently.
- In a separate pot, on medium low heat melt the rest of the butter, add the cream cheese, cream and milk and stir frequently until melted. Add parmesan cheese and asiago cheese. When melted, remove pan from the heat.
- Spray a 9x9 heavy baking dish with cooking spray. Apply two large spoonfuls of the cheese mix to the bottom of the 9x9 baking dish. Layer lasagna noodles, mushroom/spinach mixture, cheese sauce, fresh mozerella, fresh herbs and repeat ending with fresh mozzarella on top - reserve a small sprinkling of herbs for finishing the dish after cooking.
- Bake x 35 mins and place oven on “broil” for the last 5 minutes to develop a browned crust on the top of the lasagna. Sprinkle with remaining fresh herbs when removed from oven.
Notes
- Coat cooked noodles with vegetable oil lightly to prevent sticking during assembly.
- Use quality regular cook noodles rather than no-boil types for best texture.
- Wilt spinach by covering in the pan rather than fully cooking it; it will cook again in the oven.
- If using a baking dish larger than 9x9, increase noodle and ingredient amounts accordingly.
- The dish only needs to be heated through and browned in the oven since ingredients are cooked beforehand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 887mg | 37% |
| Potassium | 376mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1702IU | 34% |
| Vitamin C | 5mg | 6% |
| Calcium | 349mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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