Spinach and Mushroom White Lasagna, No-Boil

Recipe by mliss29
READY IN: 2hrs




  • Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
  • Add the onions and garlic, and sauté for 3 minutes.
  • Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
  • Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
  • Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
  • As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
  • Combine the shredded cheeses together until well mixed.
  • Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
  • Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
  • Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
  • Repeat the process, ending with the sauce.
  • Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
  • Remove from oven and let sit a few minutes before serving.