Name: Mushroom Lasagna with Bechamel, Tomatoes, and Spinach Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 pound (450g) mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and sliced; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 1/4 cup dry white wine (optional); 1 pint grape tomatoes, halved; 2 cups fresh spinach, roughly chopped; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 4 cups whole milk, warmed; Pinch of nutmeg; Salt and pepper to taste; 12 lasagna noodles; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; Fresh basil leaves for garnish (optional)

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Introduction

This mushroom lasagna is a delightful vegetarian twist on a classic Italian favorite. Packed with earthy mushrooms, fresh spinach, and creamy béchamel sauce, it creates a rich and comforting meal perfect for any occasion.

A close-up of a slice of layered mushroom lasagna on a white plate, showing multiple layers of creamy white sauce with small pieces of mushroom and herbs between thin pasta sheets. The top layer is golden brown with a crispy cheese crust, sprinkled with chopped green herbs. The lasagna looks rich and creamy with visible mushroom pieces throughout the layers. The background is a white marbled texture with some blurred greenery. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (450g) mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and sliced
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup dry white wine (optional)
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
Pinch of nutmeg
Salt and pepper to taste
12 lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Fresh basil leaves for garnish (optional)

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, then add the sliced mushrooms and cook for about 8–10 minutes until they release their moisture and begin to brown.
Step 2: Season the mushrooms with dried thyme, dried oregano, salt, and pepper. If using, pour in the white wine and cook until it evaporates, about 2–3 minutes. Add the halved grape tomatoes and cook for another 2–3 minutes.
Step 3: In a medium saucepan, melt butter over medium heat. Whisk in the flour continuously until the mixture turns a light golden color, about 2–3 minutes.
Step 4: Gradually add the warmed milk to the roux, whisking constantly to prevent lumps. Season with a pinch of nutmeg, salt, and pepper. Continue stirring until the sauce thickens.
Step 5: Preheat your oven to 375°F (190°C).
Step 6: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Step 7: Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Arrange a layer of lasagna noodles over the sauce.
Step 8: Spread half of the mushroom and tomato mixture over the noodles, then sprinkle half of the chopped spinach on top.
Step 9: Pour about one-third of the béchamel sauce over the spinach, then sprinkle with one-third of the mozzarella and Parmesan cheeses.
Step 10: Repeat the layering process: noodles, mushroom and tomato mixture, spinach, béchamel sauce, and cheeses.
Step 11: Cover the baking dish with aluminum foil and bake for 25 minutes.
Step 12: Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Tips & Variations

Use a mix of wild mushrooms for deeper flavor and texture variety.
Substitute fresh herbs like thyme and oregano for dried for a fresher taste.
Add a layer of ricotta cheese for extra creaminess between layers.
For a vegan version, replace dairy ingredients with plant-based alternatives.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes.

How to Serve

The image shows a slice of mushroom lasagna on a white plate set on a white marbled surface. The lasagna has multiple visible layers, starting with a creamy white sauce mixed with small mushroom pieces at the bottom, followed by flat pasta sheets, then a thick layer of a rich mushroom and cream filling with finely chopped herbs, topped again by pasta sheets. The top layer is golden brown with baked cheese, browned in some spots, and sprinkled with fresh green parsley, adding a touch of color and texture. The edges of the lasagna slice are slightly browned and crispy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare mushroom lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve, adding a few extra minutes to cooking time if needed.

What can I use instead of white wine?

If you prefer not to use wine, simply omit it and add a splash of vegetable broth or water to deglaze the pan instead. This will keep the mixture moist without altering the flavor significantly.