Joanna Gaines' recipe for White Vegetable Lasagna from her Magnolia Table Cookbook Vol.2 is one to be cherished. The delicious mouthfuls of flavor and the creamy texture make this recipe simply the best! I'd be happy to make and serve this for dinner any night of the week.
A classic and simple ingredient list brings together this fantastic lasagna. I often say that I love a short ingredient list and sometimes feel bad when I create a recipe with a long one, but this one proves why. The simplest things bring the most flavor, and cooking should be easy!
I made this recipe at my mom's request for her Mother's Day dinner. And to say that she LOVED it just might have been a bit of an understatement. At first bite I was being told that I could make this more often.
Aside from cooking the mushrooms there is really no cooking involved here, especially if you use "Oven-Ready Noodles". I always seem to have a box of these in my pantry and I will never go back to the noodles that need to be boiled first. They are becoming so readily available I am surprised that Joanna suggests noodles that need to be boiled in her recipe.
I think one of the things that everyone like best about this recipe is actually the fact that it doesn't have any sauce. When I cook for my parents my dad usually complains about anything to do with tomatoes cause he says they give him heartburn, even though he usually eats it anyway. But this one has no sauce, and the flavor of the mushrooms and the cheese working together is GREAT!
The flavor is spot on and the mushrooms carry so much through the whole dish that you will forget that there is no protein in it. I mean I am a big dude and I wondered if I needed to make a side of grilled chicken or sausage or something to go with this to beef up the meal. But it is heavy enough and has so much flavor that you really won't miss having meat in there at all!
Don't use noodles that have to be boiled. It eliminates an entire step and a cooking process. Instead, use "Oven-Ready Lasagna Noodles", the only thing you need to know about them is that you want to be sure to completely cover them with cheese or sauce of they don't soak up the excess liquid and stay hard. Just a little note on them, I also love them cause I can make my lasagna the day before or freeze one and they hold up perfectly.
For another FANTASTIC lasagna recipe, check out my Pumpkin Beer Cheese Lasagna. It holds up to being made year-round but is especially warming and comforting in the fall!
Overall, a great vegetarian option and a new favorite all around. If you did want to bulk it up a bit I think shredding a rotisserie chicken and adding it into the layer would be a perfect option. I see this one being made often and it is so easy there is no reason for a great dinner any night of the week!
Until next time, Happy Cooking!
Joanna shared this recipe on the Magnolia blog, CLICK HERE to get it!
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I’m going to make this lasagna within the next two days. I hope it’s as good as you say, as I purchased the cookbook yesterday just to make this. Looking forward to it!
It is super yummy! My family absolutely loved it!