Each layer is creamy, cheesy, and filled with spinach and mushrooms in each bite and the homemade white sauce takes this lasagna from basic to awesome. I’ve never met a lasagna I didn’t like. Ones with tomato sauce and ground beef, meatless, or creamy white lasagnas like this one…they’re all perfect. (Pssst if you’re craving lasagna with red sauce this Lazy Girl Ravioli lasagna and Skillet Lasagna are my favorite go-to lasagna-ish recipes!) Anyways, I was really craving a dreamy, creamy, comforting white lasagna and this exceeded all of my expectations. Like, seriously all of them! If I had to choose one lasagna for the rest of my life, it would be this one. (Dramatic thing to say, I KNOW!)
Lasagna noodles: I usually buy the wavy Barilla lasagna noodles. (I haven’t tested this recipe with oven ready or no boil lasagna noodles). White onion: Added flavor when sautéing the mushrooms Mushrooms: I like using the white button mushrooms. I like to chop them pretty small but you can chop them a little bigger to give the lasagna a “meaty” texture. Garlic: Can a lasagna even be made without garlic? Choose fresh garlic for a more vibrant, true garlic flavor. The jarred stuff tends to be more mild in flavor. Frozen spinach: be sure to thaw and drain all excess water from the spinach before using. Whole milk ricotta: whole milk ricotta has a creamy texture and is highly smooth. But if you prefer to use a part-skim ricotta that works well, too! Parmigiano Reggiano: buy a fresh block and grate it yourself. It’s worth it! Eggs: Eggs added to the ricotta mixture helps to bind the cheese so it doesn’t all ooze out when you slice into it. Flour and butter: needed to make the roux for the white sauce Whole milk: be sure to bring the milk to room temperature before adding into the roux. Reference this post on making a béchamel sauce if you need additional help! Seasonings and herbs: salt, pepper, nutmeg, Italian seasoning and parsley
