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4 from 4 votes

Vegetarian White Lasagna

This vegetarian white spinach lasagna is a twist on the classic. With quick and easy steps, this recipe is easy to make on those weeknights when you need a cozy comfort meal.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Main Course, Pasta
Cuisine: Italian
Keyword: vegetarian, pasta, dinner
Servings: 8
Calories:

Ingredients

  • 1 TBSP Olive Oil
  • 1 Shallot - thinly sliced
  • ¼ tsp Salt
  • 1 tsp Italian Seasoning
  • 1 TBSP Garlic - minced (4 large cloves)
  • ¼ cup Dry White Wine (optional)
  • ½ cup Butter
  • ¼ cup Flour
  • 2 cups Milk Whole or 2%
  • 2 cups Vegetable Stock
  • 1 cup Shredded Mozzarella Cheese
  • 16-20 oz Frozen Chopped Spinach - defrosted
  • 15 oz Ricotta Cheese
  • ¼ sp Nutmeg
  • 8 oz Sliced Provolone Cheese 12 slices total
  • 1 box No-Boil Noodles 9-12 depending on your pan size
  • 1 ½ cup Parmesan Cheese - shredded off the block

Instructions

  • In a large pot, over medium heat add the olive oil, shallots, salt, and Italian seasoning. Sauté until the shallots start to soften, then add in the garlic. The garlic and the Italian seasoning will become fragrant, about 1 -2 minutes.
  • Pour in the white wine and let it evaporate and cook off while you, stirring occasionally so that the garlic doesn't burn. Should take about 2-3 minutes.
  • Add your stick of butter, stir until melted.
  • Add your flour and stir to combine with the butter, it should resemble wet sand. Cook for about 1 minute.
  • Whisk in your milk and stock until all the lumps are gone. Continue to cook until it starts to thicken. It should easily coat a spoon.
  • Remove from heat and stir in your shredded mozzarella until it's evenly distributed and melted into a white cheese sauce. Set aside.
  • Pat dry or towel dry your defrosted frozen spinach to remove all excess liquid (see video in blog notes).
  • In a bowl, combine your spinach, ricotta, nutmeg and ½ cup of shredded parmesan cheese.
  • Get all of your layers ready to assemble - béchamel sauce, spinach & ricotta mixture, sliced provolone cheese, no-boil lasagna noodles and parmesan cheese.
  • Preheat your oven to 350F.
  • In your 9 x 13 casserole dish, assemble your lasagna.
    On the bottom spread 1/4 of your béchamel sauce, top that with a single layer of your no-boil lasagna noodles, do not overlap them and leave a little space between each of them. I usually give them a light pat down so they sit down into the béchamel sauce. Layer 6 slices of provolone cheese, they can overlap slightly on the sides. If your pan is smaller, you may not need all 6 slices. Then spread 1/2 of your spinach and ricotta mixture. Top with a 1/4 of the béchamel sauce, noodles, 1/4 of the béchamel sauce (again), 6 slices of provolone cheese, the last 1/2 of your spinach and ricotta mixture, noodles, the last 1/4 of the béchamel sauce and sprinkle the top with 1 cup of shredded parmesan cheese.
  • Cover with foil and bake at 350F for 40 minutes, remove the foil and bake for another 20 minutes.

Video