White Lasagna with Mushrooms, Spinach and Artichokes is a delicious departure from the traditional red sauce, meat and cheese version.
Once you've served this Vegetable Lasagna with white sauce to guests, they'll ask for it again and again. Plus, it's easy to make gluten-free, so everyone can enjoy a slice.
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.
I’m a huge fan of the old school meat sauce + cheese version (you can get my mom’s traditional recipe here) but sometimes I like to mix it up. A white lasagna loaded with rich sauce and delicious vegetable filling always scores a ton of compliments.
About this Vegetable Lasagna in White Sauce:
This vegetable lasagna is made with a white mushroom sauce that's delicious enough to coat pasta on its own. The recipe calls for Portobello or cremini mushrooms and white mushrooms, but you can use your favorites. The sauce is best when you have at least two types. The spinach and artichoke filling is blended with Italian cheeses and fresh herbs, which adds creaminess and brightness. I use canned artichoke hearts, but frozen ones will work too. Just make certain the artichokes aren't marinated, flavored or full of oil.
How Many People Does This Vegetable Lasagna Feed?
This white lasagna recipe fills an 8×8 pan, which is about six large servings or nine medium ones. 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.
About Gluten-Free Lasagna Noodles:
I have two favorite brands of gluten-free pasta for this lasagna, and I’ve made this recipe with both of them. Manini’s makes fresh gluten-free pasta that is so perfect, no one has any idea it’s GF. Jovial is my favorite option for dry lasagna noodles.
However, the best results are from making your own fresh pasta. Here's my recipe for gluten-free lasagna sheets or hand-cut pasta, it's easier than you think! Fresh gluten-free lasagna sheets just take GF flour, eggs, salt, EVOO, and a pinch of nutmeg.
Swaps: Can I Make This Vegetable Lasagna With Regular Pasta? Or Red Sauce?
Yes, this lasagna recipe works equally well with conventional flour and pasta - a few of my non-gluten-free friends make it often! If you don't want to make the vegetable lasagna with white sauce or want to switch it up, you can use Lidia's Mushroom Ragu instead. Or a high-quailty jarred marinara - I won't tell! The mushrooms add a ton of flavor to the party though.
I know you'll love this lasagna recipe. Let me know when you try it!
White Lasagna With Mushrooms, Spinach and Artichokes
Ingredients
For the sauce:
- 2 tablespoon butter
- 1 tablespoon olive oil, or more if needed
- 3 cloves garlic, minced
- 1 medium shallot, minced
- 4 ounces Portobello or Cremini mushrooms, chopped
- 4 ounces white mushrooms, chopped
- 2 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoon Gluten-Free flour blend (I like Pamela’s GF Artisan Blend)
- ¼ cup dry white wine
- ½ cup gluten-free vegetable or chicken stock
- 1 cup cream
For the lasagna and filling:
- 5 ounces fresh baby spinach
- 1 tablespoon olive oil
- 8 ounces Mascarpone cheese, room temperature
- 1 cup Parmesan cheese, shaved or shredded
- 1 cup Mozzarella cheese, shredded
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 10 ounces artichoke hearts in water, drained and roughly chopped
- 1 egg
- 1 teaspoon salt
- 1 pound gluten-free lasagna pasta prepared according to recipe or package directions
- ½ cup Parmesan or Mozzarella cheese for top
Instructions
Preheat the oven to 350 degrees F (180 C)
Make the mushroom sauce:
- Warm the butter and olive oil in a large saucepan over medium heat, and sauté the garlic and shallots until translucent, about 2-3 minutes. Add the mushrooms to the pan and sauté until the mushrooms begin to shrink and give off juice (add a bit more oil if needed), about 3-5 minutes. Whisk in the flour, then immediately pour in the wine and continue whisking to incorporate. Whisk in the stock and allow the mixture to come to a simmer, stirring occasionally. Reduce the heat to low and whisk in the cream until everything is warmed through and incorporated. Remove from heat and set aside.
Prepare the filling:
- Sauté the spinach in the olive oil in a skillet over medium heat until it wilts, about 2-3 minutes. Pour off any liquid and set aside to cool. In a large mixing bowl, add cheeses, basil, parsley, artichoke hearts, egg and salt, stir to combine. Add the spinach in and mix thoroughly.
Build the lasagna:
- Prepare a deep 8 x 8 inch (20x20 cm) baking dish with pan spray. Add a thin layer of the mushroom sauce to the bottom of the pan. Top with a layer of pasta, and then smooth half of the filling over the pasta. Top the filling with another layer of pasta, and then add a thick layer of the mushroom sauce, being sure to get plenty of mushroom chunks spread throughout the layer. Add another pasta layer, then the rest of the filling mixture, then add one more pasta layer and top with mushroom sauce and sprinkle with the cheese.
- Cover with foil and bake for 50 minutes, carefully removing the foil for the last 15 minutes of cooking. Let the lasagna cool for at least 20 minutes before slicing and serving.
Notes
Nutrition
photos by Katie Roletto and Meg van der Kruik
Making Your Own Gluten-Free Lasagna Sheets:
This gluten-free pasta recipe makes perfect fresh lasagna sheets or hand-cut pasta. You can also roll the dough thicker for fresh noodles that are fabulous in chicken soup or braised beef and noodles.
Vegetable Lasagna in White Sauce? Aw yeah, let's do this.
Lidia Bastianich's Ragu di Funghi Misti: Mushroom Ragu, Breakfast of Champions.
This killer Vegetarian Ragu recipe is a hearty, savory, robust Italian comfort dish and loaded with mushrooms. To achieve the richest and earthy taste, Lidia Bastianich uses fragrant aromatics like onions and fresh thyme in a porcini-infused stock.
Homemade Gluten-Free Cream of Mushroom Soup
Homemade Cream of Mushroom is a fabulous thing - not just for casseroles, but for enjoying on its own. This recipe for Gluten-Free Cream of Mushroom Soup is sure to be a favorite.
Frequently Asked Questions about this White Lasagna Recipe:
The sauce in White Lasagna is Béchamel sauce (Besciamella) a smooth, white sauce made with just 3 ingredients: flour (gluten-free or conventional), milk, and butter. It's also known as white sauce. For this vegetable-laden White Lasagna recipe, mushrooms, garlic, shallot and wine are added to flavor the sauce.
The best pairings for White Lasagna are a salad that adds similar Italian flavors, like artichokes hearts or roasted red peppers, and red white, such as Pinot Noir or Sangiovese.
Yes! This vegetable lasagna with white sauce recipe works with both gluten-free and conventional flour and pasta.
Sandra says
Could I assemble this lasagna and then freeze it?
K.C. Cornwell says
Absolutely! Thaw before baking for the best results.
Victorya says
The lasagna was delicious! I used no boil lasagna sheets and it worked great.
K.C. Cornwell says
Thanks for letting us know you love the recipe!