Lasagna is one of my favorite dishes to serve for parties. You can make it the day before and stow it in the fridge, and then pop it in the oven an hour before serving and hang out with your guests.
This lasanga is made with a mushroom sauce that's delicious enough to coat pasta on its own. The reipe calls fo portobello or creimini mushrooms and white mushrooms, but you can use your favorites.
The spinach and artchoke filling is blended with Italian cheeses and fresh herbs, which adds creaminess and brightness.
This white lasagna recipe fills an 8×8 pan, so if you’ve got a bigger crowd double it and use a deep 9×13 or a lasagna pan. If you double the recipe, add an extra 5-10 minutes to the baking time before you remove the foil and add the cheese topping.
Either way, I know you'll love this white lasagna recipe. Let me know when you try it!