Lasagna Bianca

with cremini mushrooms and spinach

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

A note about serious food allergies

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.

In Your Box (serves 2)

  • Info
    5 oz. Lasagna Noodles
  • 6 oz. Cremini Mushrooms
  • Info
    4 oz. Ricotta
  • Info
    1 Tbsp. Basil Pesto
  • Info
    4 oz. Shredded Mozzarella
  • 3 oz. Baby Spinach
  • Info
    1 oz. Flour
  • Info
    8 fl. oz. Whole Milk
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • 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

Before You Cook

  • Step 1 - Boil Noodles and Prepare Ingredients

    Boil Noodles and Prepare Ingredients

    Add noodles to boiling water and cook until pliable and al dente, 7-8 minutes. Drain in a 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, 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 mixing bowl.

  • Step 2 - Cook the Vegetables

    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 stir 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. Wipe pan clean and reserve.

  • Step 3 - Make the Sauce

    Make the Sauce

    Return pan used to cook vegetables to medium heat. Add 1 Tbsp. olive oil and flour. Whisk to combine, then add milk slowly, whisking constantly while adding to avoid lumps. Cook until thick enough to coat the back of a spoon, 2-3 minutes. Don't allow the sauce to boil, or it will separate.

  • Step 4 - Assemble the Lasagna

    Assemble the Lasagna

    Place casserole dish on prepared baking sheet to collect any drips. Add ¼ the sauce and a layer of noodles to casserole dish (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 sauce. Top with remaining mozzarella and reserved mushroom slices.

  • Step 5 - Bake the Lasagna

    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!

  • Step 6 - Finish the Dish

    Finish the Dish

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