Vegetarian White Vegetable Lasagna

White Vegetable Lasagna
Serves 8


1 tablespoon Wildtree Natural Grapeseed Oil
1 pound portabella mushrooms, gills removed and diced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
1 quart low-fat milk
½ cup unsalted butter
¼ cup all-purpose flour
1 cup Wildtree Alfredo Extraordinaire
½ cup grated parmesan, divided
3 cups part-skim ricotta
1 teaspoon salt
1 teaspoon pepper
1 (9 ounce) package “no boil” lasagna noodles
1 cup shredded mozzarella cheese


Preheat oven to 425 degrees F. Sauté the mushrooms with Grapeseed Oil in a large skillet over
medium-high heat and set aside. For the sauce, heat milk and butter over medium heat. Once butter
has melted whisk in flour and Alfredo Extraordinaire. Turn heat to medium high and bring to a boil,
stirring constantly. Once boiling, return heat to medium and allow sauce to thicken (about 5 minutes).
Stir frequently to prevent sauce from burning or sticking. Remove from heat and whisk in ¼ cup
grated parmesan cheese. Next season the ricotta with salt and pepper, mixing well. To assemble
the lasagna, ladle just enough white sauce in the bottom of a 9x13-inch baking dish to lightly coat
it. Top with 1/3 of the pasta. Top the pasta with 1/3 of the ricotta cheese and sprinkle half of the
mushrooms, spinach, and artichokes. Thinly cover the veggies with more white sauce. Repeat these
layers then top your lasagna with the remaining pasta, the last of the ricotta, white sauce, grated
parmesan and the mozzarella cheese. Cover tightly with foil and baked for 50-60 minutes.