Description
This lasagna features a luscious béchamel sauce layered with sautéed mushrooms, spinach, lasagna noodles, and a blend of cheeses. It’s rich, flavorful, and an excellent alternative to traditional meat-based lasagna.
Ingredients
Units
Scale
For the mushroom and spinach filling:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340 g) mushrooms, sliced (button, cremini, or a mix)
- 10 oz (280 g) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper, to taste
For the béchamel sauce:
- 4 tablespoons (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 4 cups (1 liter) milk, warmed
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
For the lasagna layers:
- 9–12 lasagna noodles (no-boil or pre-cooked according to package instructions)
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the filling:
- Heat olive oil or butter in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
- Stir in the mushrooms and cook until browned and any liquid has evaporated, about 7-8 minutes.
- Add the spinach, thyme, salt, and pepper. Cook until the spinach is wilted (or warmed through if using frozen spinach). Remove from heat and set aside.
- Make the béchamel sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually add the warm milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with nutmeg (if using), salt, and pepper. Remove from heat.
- Assemble the lasagna:
- Spread a thin layer of béchamel sauce on the bottom of the baking dish.
- Layer 3-4 lasagna noodles on top, slightly overlapping. Spread 1/3 of the spinach and mushroom mixture over the noodles, followed by 1/3 of the béchamel sauce. Sprinkle with 1/3 of the mozzarella and Parmesan cheese.
- Repeat the layers two more times, finishing with a layer of béchamel sauce and a generous topping of cheese.
- Bake:
- Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Rest and serve:
- Let the lasagna rest for 10 minutes before slicing. Serve warm.
Notes
- Make-ahead option: Assemble the lasagna up to a day in advance, cover, and refrigerate. Bake as directed when ready to serve.
- Cheese swaps: Use Gruyère, fontina, or ricotta for a variation in flavor.
- Add-ins: Include roasted red peppers or artichokes for extra flavor.