Spinach and Mushroom White Lasagna

If you’re looking for a recipe this Holiday for a non-traditional family dinner or need to accommodate dairy free guests this Spinach and Mushroom White Lasagna made with oat milk from the Rise Brewing Company just might be it!

Did someone say carbs? Creamy and delicious, no one will know that this entire dish is dairy free! The best part about this recipe is that it reheats just as well the next day if you have any leftovers…but don’t hold your breath. You can make ahead and assemble the night before, just bring to room temperature before baking.

What you are going to need to buy:

Lasagna Noodles

1 bag (6 oz) Baby Spinach

8 to 10 oz of Baby Bella Mushrooms

Minced Garlic - (We like the jarred kind from Spice World)

Ricotta Cheese - (We used the Dairy Free Ricotta from Tofutti)

Sour Cream - (We used our favorite Dairy Free Version from Tofutti)

Mozzarella Cheese - (We used the Mozzarella Shreds from Follow Your Heart)

8 oz Parmesan Cheese - (We used the Parmesan Shreds, also from Follow Your Heart)

Oat Milk - (We love the Original Oat Milk from Rise Brewing)

1 Egg or your favorite vegan Egg Substitute - (We used Just Egg from Just Foods)

Plant Based Butter - (We used our favorite from Earth Balance)

Flour

Fresh Herbs, Basil, Rosemary and Parsley

Nutmeg

Salt and Pepper

What you are going to need to do:

This lasagna is assembled much like any traditional recipe.

To make the filling…

To begin, slice mushroom and saute in a medium skillet with butter, garlic, salt and pepper. Once Mushrooms are cooked stir in spinach and cook down until spinach has wilted down. Set mixture aside.

In a medium mixing bowl combine ricotta cheese, 4 or 5 oz of mozzarella cheese, 2 oz of Parmesan cheese, your egg, (or egg substitute), chopped herbs, salt and black pepper and mix until smooth.

To make the White Sauce…

In a saucepan over medium/low heat melt 2 tablespoons of butter. After butter is melted but before it begins to brown, reduce heat and sprinkle over 1 heaping tablespoon of flour, whisking until smooth. Cook flour and butter for one minute. Add in 1/4 cup of oat milk and whisk quickly to avoid lumps. Add in an additional 3/4 cup of oat milk and bring mixture to a light boil. After mixture has boiled, reduce heat and stir in 4 oz of Parmesan cheese, salt and pepper, to taste, and a pinch of nutmeg. if mixture is too thin, continue to cook on medium heat until it thickens up to a runny pudding consistency. Remove from heat and cool for 3-4 minutes. Stir in 1/2 cup of sour cream. Check seasoning. Add more salt/pepper/nutmeg if desired.

Boil the lasagna noodles until soft.

The Assembly…

Preheat Oven to 350 degrees.

In a buttered 9 x 9 pan spoon a small amount of the white sauce in the bottom, just to cover.
Add your first layer lasagna noodles, overlapping slighting at the seams. Follow with a layer of the ricotta mixture and top that with 1/3 of the spinach/mushroom mixture. Ladle 1/2 cup of the white sauce over the spinach and mushrooms and top with another layer of noodles.

Repeat 2 more times:

Noodles, Ricotta, Spinach and Mushroom, topped with the white sauce.

Top your 3rd layer with noodles and spoon over remaining white sauce. Top with remaining mozerellla and Parmesan cheese and sprinkle with chopped herbs.

Cover with foil and bake for 25 minutes.

Remove foil and bake for another 15 minutes until cheese on top and golden. You can also switch over the a low broil for this step but watch is closely so that the top doesn’t burn.

Let stand for 10-15 minutes before serving.

Enjoy!