Ingredients
Mushroom and Tomato Filling
- 1 pound (450g) mixed mushrooms (cremini, shiitake, 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
Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- Pinch of nutmeg
- Salt and pepper, to taste
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)
Instructions
- Cook the Mushrooms and Tomatoes: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes. Add the sliced mushrooms and cook for 8-10 minutes until softened and browned. Season with dried thyme, dried oregano, salt, and pepper. If using, pour in the white wine and cook until it has evaporated, about 2-3 minutes. Add the halved grape tomatoes and cook for another 2-3 minutes until slightly softened.
- Make the Béchamel Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook continuously for 2-3 minutes until the mixture turns a light golden color. Gradually add the warmed whole milk while whisking constantly to prevent lumps. Season with a pinch of nutmeg, salt, and pepper. Cook, stirring often, until the sauce thickens and coats the back of a spoon.
- Prepare the Lasagna Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside, arranging them so they don’t stick together.
- Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Lay down a layer of lasagna noodles over the sauce. Spread half of the mushroom and tomato filling evenly over the noodles, then sprinkle with half of the chopped spinach. Pour about one-third of the béchamel sauce over the spinach layer, then sprinkle with one-third of the shredded mozzarella and grated Parmesan cheeses. Repeat the layering: noodles, remaining mushroom and tomato mixture, remaining spinach, béchamel sauce, and cheeses.
- Bake the Lasagna: Cover the assembled lasagna 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 is golden brown and bubbly. Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- To make this recipe gluten-free, substitute regular lasagna noodles with gluten-free noodles and use a gluten-free flour blend for the béchamel sauce.
- If white wine is not available or preferred, substitute with vegetable broth or omit entirely.
- For a vegan version, replace butter with plant-based margarine, use a plant-based milk, and omit cheese or substitute with vegan cheese alternatives.
- Chopping mushrooms uniformly helps ensure even cooking and texture.
- Letting the lasagna rest before serving helps it set and makes slicing easier.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
