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Mushroom Lasagna with Bechamel, Tomatoes, and Spinach Recipe

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★★★★★

4.7 from 104 reviews

This Mushroom Lasagna is a hearty and flavorful Italian dish featuring a medley of sautéed mushrooms, fresh spinach, and grape tomatoes layered between tender lasagna noodles and creamy béchamel sauce. Topped with mozzarella and Parmesan cheeses, it’s baked to golden, bubbly perfection for a comforting vegetarian main course.

Ingredients

Scale

Mushroom and Vegetable Mixture

  • 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

Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of nutmeg
  • Salt and pepper to taste

Assembly

  • 12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Sauté Onions and Mushrooms: Heat olive oil in a skillet over medium heat. Add finely chopped onions and cook until translucent, about 3-5 minutes. Add sliced mushrooms and sauté for 8-10 minutes until they release moisture and become tender.
  2. Season and Deglaze: Season the mushroom mixture with dried thyme, oregano, salt, and pepper. If using, pour in the white wine and cook for 2-3 minutes until the alcohol evaporates and the mixture is reduced.
  3. Add Tomatoes: Stir in halved grape tomatoes and cook an additional 2-3 minutes to soften and marry the flavors. Remove from heat and set aside.
  4. Make Béchamel Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour continuously for 2-3 minutes until the mixture is light golden to cook out the raw flour taste.
  5. Incorporate Milk and Season: Gradually whisk in the warmed milk to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes. Season with a pinch of nutmeg, salt, and pepper. Remove from heat.
  6. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
  7. Cook Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
  8. Assemble Lasagna – Layer 1: Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Layer 2: Spread half of the mushroom and tomato mixture evenly over the noodles.
  10. Layer 3: Sprinkle half of the chopped fresh spinach over the mushroom mixture.
  11. Layer 4: Pour about one-third of the béchamel sauce over the spinach layer. Sprinkle with one-third of the mozzarella and Parmesan cheeses.
  12. Repeat Layers: Repeat the layering process with noodles, remaining mushroom mixture, remaining spinach, another third of béchamel sauce, and one-third of the cheeses.
  13. Cover and Bake: Cover the assembled dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  14. Finish Baking: Remove foil and bake uncovered for an additional 20 minutes or until the top is golden brown and bubbly.
  15. Serve and Garnish: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves if desired and enjoy!

Notes

  • You can substitute white wine with vegetable broth if preferred.
  • Make sure to not overcook the noodles; al dente texture is best for layering.
  • For a vegan version, substitute dairy with plant-based alternatives and omit cheese or use vegan cheese.
  • Letting the lasagna rest after baking helps it set and makes for easier slicing.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: Mushroom Lasagna, Vegetarian Italian Recipe, Baked Mushroom Pasta, Creamy Mushroom Lasagna, Spinach and Mushroom Lasagna

Find it online: https://todayfoodrecipe.com/mushroom-lasagna-with-bechamel-tomatoes-and-spinach-recipe/