2 Servings Shown

Lasagna Bianca

with cremini mushrooms and spinach

$9.95 per serving

Treat yourself to some elevated comfort with this white lasagna. Our version skips the tomatoes for a creamy layered pasta that spares none of the flavor. Stuffed with meaty cremini mushrooms, fresh spinach, and pesto-infused ricotta, this is just the meal you need to cap off your day.

  • Calorie-Conscious
  • Carb-Conscious
  • Contains Gluten
  • Contains Dairy
  • Contains Soy
  • Contains Shellfish
  • Contains Nuts
  • Vegetarian
A note about serious food allergies
  • Nutrition per serving

  • Calories
    880
  • Carbohydrates
    83g
  • Fat
    47g
  • Protein
    37g
  • Sodium
    717mg
  • Prep & Cook Time
    45-55 min.
  • Cook Within
    7 days
  • Difficulty
    Intermediate
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 5 oz. Lasagna Noodles
  • 6 oz. Cremini Mushrooms
  • ½ cup Ricotta Cheese
  • 2 Tbsp. Basil Pesto
  • 5 oz. Shredded Mozzarella
  • 4 oz. Spinach
  • 8 fl. oz. Heavy Whipping Cream
Lasagna Bianca with cremini mushrooms and spinach
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Large Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Lasagna Bianca with cremini mushrooms and spinach
    1

      Before Cooking

    Boil the Noodles

    Add noodles to boiling water and cook until pliable and al dente, 7-8 minutes. Drain in colander and transfer to a plate. Toss gently with 1 Tbsp. olive oil, spread into a single layer, and allow to cool. This makes noodles easier to work with. While noodles boil, prepare ingredients.

  • Lasagna Bianca with cremini mushrooms and spinach
    2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Combine ricotta, basil pesto (reserve ½ tsp. for garnish), and half the mozzarella (reserve remaining for topping lasagna) in a medium mixing bowl.

  • Lasagna Bianca with cremini mushrooms and spinach
    3

    Cook the Vegetables

    Line a plate with a paper towel. Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add mushrooms to hot pan and cook, stirring occasionally, until mushrooms are browned and slightly softened, 3-4 minutes. Add spinach, ½ tsp. salt, and ¼ tsp. pepper, and cook until just beginning to wilt, 1 minute. Transfer to towel-lined plate to cool. Set aside four mushroom slices to top lasagna.

  • Lasagna Bianca with cremini mushrooms and spinach
    4

    Assemble the Lasagna

    Place casserole dish on prepared baking sheet, to collect drips. Add ¼ the cream and a layer of noodles to casserole (halve to fit, if needed). Top with half the vegetable mixture, dot surface with half the ricotta mixture, and season with a pinch of salt and pepper. Repeat entire process. Top with a third layer of noodles, then add remaining cream. Top with remaining mozzarella and reserved mushroom slices.

  • Lasagna Bianca with cremini mushrooms and spinach
    5

    Bake the Lasagna

    Spray a piece of foil with cooking spray and cover dish. Bake until bubbly, 25-30 minutes. Remove foil, switch oven to broiler, and broil until top is brown and bubbly, 3-5 minutes. Broiler heat levels vary, so watch lasagna closely to avoid burning!

  • Lasagna Bianca with cremini mushrooms and spinach
    6

    Finish Lasagna and Plate the Dish

    Top lasagna with reserved basil pesto. Rest 5 minutes before slicing and serving.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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