white mushroom swiss lasagna
Doing shrooms on a Tuesday.
Not those kinds of shrooms.
I was excited for this lasagna well before I decided to pick up the components and whip it up for ya’ll. True, it’s one of my autumn concepts, and it’s August, but the air here, while still hot, contains a subtle twinge of shifting seasons in the early morning breeze. Even if I’m gaslighting myself, I’ll grab the illusion and dash with it.
A good slab of comfort food is appreciable all times of the year, though. Especially for those of you parents who are struggling to pull into the school year routines. I see you. Ya’ll are some of the most prominent customers wandering into my job.
This White Mushroom Swiss Lasagna is luxury in a pan. Creamy bechamel, spinach ricotta filling, herby roasted mushrooms, and plenty of mozzarella and Swiss cheeses. A mild mannered but ridiculously flavorful centerpiece for your transitional table, or further down when the holidays creep in. Hey, they’ll be here before you know it!
Shrooms in the Room
There’s a few moving parts to this recipe, but multitasking is your friend. As is pushing in a load of laundry during your downtime, or sweeping the kitchen floor since it perpetually needs cleaning.
First, the mushrooms. I bought cremini for this recipe and quartered the little guys. Toss them with a few cloves of garlic onto a baking sheet with olive oil, chopped oregano, salt, and pepper. Arrange in a single layer and place some pats of butter and sprigs of rosemary in various spots overtop.
Roast for 20-25 minutes at 425 degrees until juicy and browned. Pull the garlic and rosemary off and chop on a cutting board. Add them back to the tray and toss with the mushrooms.
Bechamel-Well-Well
What do we have here?
Nothing more than a creamy white sauce that massages our lasagna noodles while they bake.
To make, melt some butter in a saucepan. Whisk in flour, ensuring no large clumps are visible, then pour in whole milk and simmer 8-10 minutes until the sauce thickens. Season with salt and pepper.
The final component is a spinach-ricotta filling. Green means healthful, right?
No. Not here.
Stir together whole milk ricotta, thawed and squeezed-out frozen spinach, and a big clump each of mozzarella and Swiss cheeses. Easy peasy. You’ll use the rest of the allotted mozzarella and Swiss cheeses when assembling the dish.
Layer Up!
Time for the lasagna to don its OOTD.
Pour some of the bechamel on the bottom of a 9 x 13 inch casserole dish. Lay a 3-4 lasagna noodles, then spread 1/3 of the ricotta filling, 1/3 of the mushrooms, 1 cup of sauce, and 1/2 cup of the mozzarella and Swiss cheeses. Repeat this layering twice more to use up the ricotta and the mushrooms.
Finish the stack with a few more noodles, the rest of the sauce, and the remaining shredded cheeses. Ooh lala.
Cover the dish with foil and bake at 375 degrees for 30 minutes. Uncover, and finish for 15 minutes or so until the cheese bubbles and turns golden in spots. You can even switch on the broiler for a couple minutes to finish and add even more bubbles of crispy cheese. I’m content with browned edges myself, however.
Let the lasagna sit for 10 minutes or so before slicing, else you’ll have a big sloppy mess on your hands. A tasty blob of a mess, but a mess regardless.
Want to make ahead? Sure! Prep the lasagna through assemble, cover, and refrigerate up to three days before baking. You may need to add an extra 5 minutes or so if baking directly from the fridge.
Slice up any leftover lasagna and freeze for up to a month, covered well. I love me some emergency lasagna when I’m stumped for what to cook, especially on weekends.
Enjoy these final dozy, cozy days of summer, peeps! And if back to school impacts you closely…Godspeed.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Can’t get enough noods:
White Pesto Spinach Artichoke Lasagna
white mushroom swiss lasagna
Ingredients
- 4 cups mixed mushrooms, quartered
- 3 tbsp butter
- 1 tbsp fresh oregano, chopped
- 4 sprigs fresh rosemary
- 4 cloves garlic, peeled
- 8 oz oven-ready lasagna noodles
- 1 cup low-moisture mozzarella cheese, shredded
- 1 cup Swiss cheese, shredded
bechamel sauce
- 4 tbsp butter
- 1/4 cup all purpose flour
- 4 cups whole milk
spinach ricotta filling
- 10 oz frozen spinach, thawed and excess moisture squeezed out
- 2 cups whole milk ricotta cheese
- 1 cup low-moisture mozzarella cheese, shredded
- 1 cup Swiss cheese, shredded
Instructions
- Preheat oven to 425 degrees. Lightly grease a large baking sheet.
- Toss the mushrooms and garlic cloves with 1 tablespoon olive oil, the oregano, salt, and pepper. Spread onto the baking sheet. Arrange the pats of butter and lay the rosemary sprigs evenly overtop. Roast 20-25 minutes until golden and juicy. Remove and reduce the oven temperature to 375 degrees.
- In the meantime, prepare the bechamel. Melt the butter in a sauce pot over medium heat. Whisk in the flour until no large clumps remain. Slowly stream in the milk, whisking constantly, and bring to a simmer. Season with salt and pepper. Heat until the sauce thickens, about 8-10 minutes.
- In a large bowl, combine the spinach, ricotta, and the cheeses.
- Pour 1 cup of the bechamel in the bottom of a 9 x 13 inch baking dish. Arrange 3-4 lasagna noodles overtop. Spread with 1/3 of the ricotta, then sprinkle with 1/3 of the mushrooms. Pour 1 cup of sauce, then 1/2 cup of the cheeses. Repeat for 2 more layers. To finish, lay 3-4 lasagna noodles on top, then pour over the rest of the sauce. Sprinkle with the remaining cheese.
- Cover the lasagna with foil and bake for 30-35 minutes. Uncover and finish baking for 14-20 minutes until golden, melty, and gooey. Let sit 10-15 minutes before slicing and serving!
