Mushroom Lasagna with White Sauce
Mushroom Lasagna with White Sauce layers cooked lasagna noodles with a sautéed mix of baby bella and button mushrooms, sweet onions, and wilted spinach, enveloped in a creamy cheese sauce made from cream cheese, heavy cream, milk, parmesan, and asiago. This baked dish develops savory caramelized notes from the mushrooms and onions, balanced by the freshness of herbs like thyme, basil, and oregano. The rich mozzarella topping melts to a golden crust, adding a luscious texture to each bite. Ideal for those who enjoy vegetable-forward lasagna with a white sauce twist over the traditional tomato base.
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
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 482
% 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.