Creamy White Lasagna with Garlicky Greens & Mushrooms Bliss

This White Lasagna with Garlicky Greens & Mushrooms is a delightful, nourishing dish perfect for family dinners.

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Course: Main Dishes

Cuisine: Italian

Keyword: comfort food, garlicky greens, Lasagna, Make-Ahead, Mushrooms, Nutritious

Prep Time: 30

Cook Time: 40

Cooling Time: 10

Total Time: 1 20

Servings: slices

Calories: 450kcal

9 noodles lasagna Use no-boil noodles for even easier prep.
2 tablespoons olive oil This adds a rich flavor to the sautéed vegetables.
8 ounces sliced mushrooms Opt for cremini or shiitake for a deeper umami taste.
3 cloves minced garlic Fresh garlic enhances the dish’s overall aroma and flavor.
2 cups fresh spinach Spinach adds a vibrant color and nutritious element.
2 cups chopped kale Kale brings a hearty texture and is packed with vitamins.
1 teaspoon salt Enhances all the flavors in the lasagna.
½ teaspoon pepper Freshly cracked pepper adds a gentle kick.

15 ounces ricotta cheese Creamy ricotta provides a luscious base for the filling.
1 cup mozzarella cheese, grated Use a blend of mozzarella and provolone for added flavor.
½ cup grated Parmesan cheese Parmesan gives a nutty finish to the dish.
1 large egg Acts as a binder for the cheese filling.
1 teaspoon dried oregano Adds a hint of aromatic earthiness.
¼ teaspoon red pepper flakes Offer this for a touch of heat; it complements the dish wonderfully.

Cook the 9 lasagna noodles according to package instructions until al dente, about 8-10 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat, then add 8 ounces of sliced mushrooms, cooking for about 5 minutes.
Stir in 3 cloves of minced garlic, 2 cups of fresh spinach, and 2 cups of chopped kale. Season with 1 teaspoon salt and ½ teaspoon pepper; cook for 3-4 minutes.
In a medium bowl, mix together 15 ounces of ricotta cheese, ½ cup of grated mozzarella, ½ cup grated Parmesan cheese, 1 large egg, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes.
Preheat the oven to 375°F (190°C).
In a baking dish, spread a thin layer of white sauce on the bottom. Layer 3 cooked lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles, followed by half of the sautéed mushroom and greens.
Drizzle more white sauce over the vegetable layer.
Place another 3 lasagna noodles on top, then repeat with the remaining ricotta mixture and veggies, followed by more sauce.
Top with remaining white sauce and the rest of the grated mozzarella cheese. Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes until golden brown.
Allow to cool for about 10 minutes before slicing and serve with fresh basil.

Store leftover lasagna in an airtight container for up to 3 days. Freeze slices for up to 3 months.