Ingredients
For the Mushroom and Tomato Filling
1 pound (450g) mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and sliced
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, mince
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
1/4 cup dry white wine (optional)
1 pint grape tomatoes, halved
For the Bechamel Sauce
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk, warmed
Pinch of nutmeg
Salt and pepper to taste
For the Lasagna Assembly
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)
Preparing the Mushroom and Tomato Filling
First, heat the olive oil in a large skillet over medium heat.
Then, add the chopped onions and cook until they become translucent,
which takes about 5 minutes. Next, add the minced garlic and cook for an
additional minute, stirring frequently.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally,
until the mushrooms release their moisture and begin to brown, about
8–10 minutes.
Afterward, season with dried thyme, dried oregano, salt, and pepper.
If using, pour in the white wine and cook until it evaporates, about 2–3
minutes.
Then, add the halved grape tomatoes and cook for an additional 2–3
minutes until they begin to soften. Set the mushroom and tomato mixture
aside.
2. Making the Bechamel Sauce
Create the Roux
In a medium saucepan, melt the butter over medium heat. Add the flour
and whisk continuously until the mixture turns a light golden color,
about 2–3 minutes.
Gradually add the warmed milk, whisking constantly to avoid lumps.
Continue to whisk until the sauce thickens, about 5–7 minutes. Season
with a pinch of nutmeg, salt, and pepper.
Assembling the Lasagna
First, preheat your oven to 375°F (190°C). Cook the lasagna noodles
according to the package instructions until al dente. Drain and lay them
flat on a clean kitchen towel to prevent sticking.
To start, spread a thin layer of Bechamel sauce on the bottom of a
9×13 inch (23×33 cm) baking dish. Place a layer of lasagna noodles over
the sauce. Then, spread half of the mushroom and tomato mixture over the
noodles.
Sprinkle half of the chopped spinach over the mushrooms and tomatoes.
Pour about one-third of the Bechamel sauce over the spinach. Sprinkle
with one-third of the mozzarella and Parmesan cheeses. Repeat the
layers: noodles, mushroom and tomato mixture, spinach, Bechamel,
cheeses.
Finish with a final layer of noodles, the remaining Bechamel sauce, and the rest of the cheeses.
Cover the baking dish with aluminum foil. Bake in the preheated oven
for 25 minutes. Remove the foil and bake for an additional 20 minutes,
or until the top turns golden and bubbly. Let the lasagna rest for 10
minutes before serving. Garnish with fresh basil leaves if desired.
Suggestions
You can use any type of mushrooms.
You can use add other vegetables like zucchini, bell
peppers, or even roasted butternut squash. Just make sure to cook or
roast them beforehand to avoid excess moisture in the lasagna.
Store leftover lasagna in an airtight container in the refrigerator for
up to 4 days. To reheat, cover with foil and bake in a 350°F (175°C)
oven until heated through, about 20–25 minutes. Alternatively, reheat
individual portions in the microwave.
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