white mushroom swiss lasagna
If you're ready to usher in the cozy, look no further than this delightful, cheesy stack of noodles.
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!
Notes
*To make ahead: Prep the lasagna through step 5. Cover with foil and refrigerate for up to 3 days. When ready to bake, proceed as directed. You may need to add 5-10 minutes of baking time if transferring the lasagna straight from the fridge to the oven.