White Lasagna with Spinach and Mushrooms

This White Lasagna with Spinach and Mushrooms is a delightful departure from traditional tomato-based lasagna. Instead, it boasts layers of creamy white sauce, perfectly cooked noodles, earthy sautéed mushrooms, and tender spinach, all held together by a medley of cheeses. With its rich and comforting flavors, this lasagna is perfect for special occasions or whenever you want to treat your taste buds to something extraordinary.

SERVES 12

INGREDIENTS:

• 5 cups milk
• 1 large onion, roughly chopped
• 2 bay leaves
• 4 whole cloves
• Pinch of nutmeg
• 6 ounces (1 1/2 sticks) unsalted butter
• 1/3 cup flour
• Salt and white pepper
• 1 package (1 pound) no-boil lasagna noodles (or parcooked regular lasagna)
• 1 pound ricotta
• 1 cup grated Parmigiano-Reggiano or other top-quality Parmesan cheese
• 1 1/2 pounds shredded provolone, Monterey jack, or mozzarella cheese
• 1 pound mixed mushrooms (white, shiitake, cremini, portobello, etc.), sliced, seasoned, and sautéed
• 1 1/2 pounds fresh spinach (or 1 pound frozen chopped spinach, thawed), cooked

INSTRUCTIONS:

1. Prepare the White Sauce: In a small saucepan, combine the milk, roughly chopped onion, bay leaves, cloves, and a pinch of nutmeg.
2. Simmer the mixture slowly for 10 minutes, allowing the flavors to infuse into the milk.
3. In a separate medium saucepan, melt the unsalted butter over medium-low heat.
4. Stir in the flour and cook, stirring constantly, until the mixture becomes slightly nutty in aroma and just begins to bubble (about 3 minutes). Be careful not to darken the mixture.
5. Strain the infused milk and gradually whisk it into the butter and flour mixture, ensuring you whisk out any lumps that may form.
6. Simmer the sauce for an additional 10 minutes, then season it with salt and white pepper.
7. Assemble the Lasagna: Preheat your oven to 350°F.
8. Spread 2 cups of the prepared white sauce on the bottom of a 9″ × 13″ baking dish.
9. Arrange a layer of lasagna noodles over the sauce.
10. Dot the noodles with spoonfuls of ricotta cheese (using approximately one-third of the total ricotta) and sprinkle with one-third of each of the other cheeses.
11. Create another layer of noodles on top of the cheese.
12. Distribute all of the cooked mushrooms and spinach in a single layer, season with salt and pepper, and sprinkle with another third of the grated and shredded cheeses. Dot with the remaining ricotta.
13. Add a final layer of noodles, then smooth another 2 cups of the white sauce over the top layer of noodles and sprinkle with the remaining cheeses.
14. Bake and Serve: Bake the lasagna in the preheated oven until it becomes bubbly and browned on top, which should take about 25 minutes.
15. Allow the lasagna to rest at room temperature for 10 minutes before cutting it into 12 servings.
16. Serve the remaining white sauce on the side, allowing everyone to drizzle extra sauce over their portions as desired.

This White Lasagna with Spinach and Mushrooms is a culinary masterpiece that combines creamy white sauce, savory mushrooms, and tender spinach to create a luxurious lasagna experience. With its layers of rich flavor and cheesy goodness, it’s sure to become a favorite for special occasions or whenever you want to indulge in a comforting and delicious meal. So gather your loved ones and savor the exquisite taste of this remarkable white lasagna!