📝 About This Recipe
A sophisticated departure from the traditional red-sauce classic, this Lasagna Bianca celebrates the rich, earthy flavors of Northern Italy. Featuring a velvety, nutmeg-infused Béchamel sauce layered with sautéed cremini mushrooms, wilted baby spinach, and a decadent blend of four cheeses, it offers a luxurious texture that melts in your mouth. This dish is the ultimate comfort food for those who crave a white, garlicky, and deeply savory pasta bake that feels both rustic and refined.
🥗 Ingredients
The Béchamel (White Sauce)
- 6 tablespoons Unsalted Butter (high quality)
- 1/2 cup All-purpose Flour
- 5 cups Whole Milk (warmed slightly)
- 4 cloves Garlic (minced)
- 1/4 teaspoon Ground Nutmeg (preferably freshly grated)
- to taste Kosher Salt and White Pepper
The Vegetable Filling
- 1 pound Cremini Mushrooms (thinly sliced)
- 10 ounces Fresh Baby Spinach (roughly chopped)
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Shallot (finely diced)
The Cheese and Pasta
- 1 pound Lasagna Noodles (no-boil or par-boiled traditional sheets)
- 15 ounces Whole Milk Ricotta (drained of excess moisture)
- 3 cups Fresh Mozzarella (shredded)
- 1 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or olive oil.
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2
In a large skillet over medium-high heat, add olive oil and sauté the sliced mushrooms until they are golden brown and their liquid has evaporated, about 8-10 minutes. Add the shallots during the last 2 minutes.
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3
Stir in the chopped spinach and cook just until wilted (about 1-2 minutes). Remove from heat, season with a pinch of salt, and set aside.
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4
To make the Béchamel: In a heavy saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for 2 minutes to remove the raw flour taste, but do not let it brown.
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5
Slowly whisk in the warm milk, one cup at a time, ensuring the mixture is smooth before adding more. Add the minced garlic.
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6
Simmer the sauce gently, whisking constantly, for about 5-7 minutes until it thickens enough to coat the back of a spoon. Stir in the nutmeg, salt, and white pepper.
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7
In a small bowl, mix the ricotta cheese with half of the grated Parmigiano-Reggiano and a splash of the Béchamel to make it spreadable.
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8
Begin assembly: Spread 1/2 cup of Béchamel sauce on the bottom of the prepared baking dish to prevent sticking.
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9
Place a layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture, followed by 1/3 of the mushroom and spinach mixture.
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10
Drizzle with about 3/4 cup of Béchamel and sprinkle with a handful of shredded mozzarella.
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11
Repeat the layers (noodles, ricotta, vegetables, Béchamel, mozzarella) two more times.
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12
For the final top layer, place the last noodles, cover generously with the remaining Béchamel, and top with the remaining mozzarella and Parmigiano-Reggiano.
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13
Cover the dish loosely with foil (ensure it doesn't touch the cheese) and bake for 25 minutes.
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14
Remove the foil and bake for another 15-20 minutes until the top is bubbly and golden brown. For a crispier top, broil for the last 2 minutes.
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15
Crucial Step: Let the lasagna rest for at least 15 minutes before slicing. This allows the layers to set so you get clean, beautiful slices.
💡 Chef's Tips
Always warm your milk before adding it to the roux to prevent lumps in your Béchamel. If using no-boil noodles, ensure they are completely covered by sauce to soften properly during baking. Squeeze any excess water out of the cooked spinach to prevent the lasagna from becoming watery. For an extra touch of luxury, add a drizzle of truffle oil to the mushroom mixture before layering. Freshly grated Parmigiano-Reggiano melts much better than the pre-shredded bottled versions.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Gavi or a Pinot Grigio to cut through the richness. Serve alongside a simple arugula salad with lemon vinaigrette to provide a peppery contrast. A side of crusty ciabatta bread is perfect for mopping up any extra white sauce. For a protein boost, add shredded rotisserie chicken between the layers. Finish with a sprinkle of red pepper flakes if you enjoy a hint of heat.