Spinach And Mushroom White Lasagna, No-Boil Recipe

Name: Spinach And Mushroom White Lasagna, No-Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter, divided; 16 ounces sliced mushrooms; 3/4 cup onion, finely chopped; 3 garlic cloves, minced; 10 ounces frozen chopped spinach, thawed, squeezed dry; 1/2 teaspoon pepper; 1/2 teaspoon salt; 10 lasagna noodles; 1/4 cup flour; 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth; 1 cup 2% low-fat milk; 1 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 lb havarti cheese, shredded; 7 ounces gouda cheese, shredded

Servings: persons

5 tablespoons butter, divided
16 ounces sliced mushrooms
3/4 cup onion, finely chopped
3 garlic cloves, minced
10 ounces frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon pepper
1/2 teaspoon salt
10 lasagna noodles
1/4 cup flour
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup 2% low-fat milk
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 lb havarti cheese, shredded
7 ounces gouda cheese, shredded

1
Melt 1 tablespoon butter in a large saute pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
2
Add the onions and garlic, and saute for 3 minutes.
3
Add the drained, chopped spinach, salt, and pepper, stir well and saute for an additional 5 minutes.
4
Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
5
Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
6
As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
7
Combine the shredded cheeses together until well mixed.
8
Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
9
Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
10
Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
11
Repeat the process, ending with the sauce.
12
Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
13
Remove from oven and let sit a few minutes before serving.

1866

kcal

Calories

Fat

230

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons butter, divided, 16 ounces sliced mushrooms, 3/4 cup onion, finely chopped, 3 garlic cloves, minced, and more.

Yes, Spinach And Mushroom White Lasagna, No-Boil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Mushroom White Lasagna, No-Boil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions