Creamy Mushroom & Spinach Lasagna

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A luscious and hearty vegetarian lasagna layered with sautéed mushrooms, fresh spinach, a creamy béchamel sauce, and melty cheese — a satisfying main course for weeknights or special occasions.

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Ingredients

For the vegetable filling:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 500g (about 1 lb) cremini or button mushrooms, sliced
• 200g (7 oz) fresh spinach (or 300g frozen spinach, thawed and drained)
• Salt and black pepper, to taste
• 1 teaspoon dried thyme (or 1 tbsp fresh)
• Optional: 1/4 teaspoon red pepper flakes (for a little heat)

For the creamy béchamel sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups (750 ml) whole milk, warm
• Salt and white pepper, to taste
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese (optional, for extra flavor)

For assembling:

• 9–12 lasagna noodles (regular or no-boil)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (for topping)
• Fresh basil or parsley, for garnish (optional)

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Instructions

1. Cook the noodles (if using regular lasagna noodles):

• Bring a large pot of salted water to a boil.
• Cook the noodles until al dente, according to package instructions.
• Drain and lay them flat on a lightly oiled surface or parchment to prevent sticking.

2. Prepare the mushroom and spinach filling:

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent (about 4 minutes).
3. Add garlic and cook for 30 seconds until fragrant.
4. Add the mushrooms, season with salt, pepper, thyme, and red pepper flakes if using. Cook until mushrooms release their liquid and it evaporates (about 8–10 minutes).
5. Stir in the spinach and cook just until wilted (2–3 minutes). If using frozen spinach, make sure it’s well-drained before adding.
6. Remove from heat and set aside.

3. Make the béchamel sauce:

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for about 1–2 minutes to form a roux (it should be lightly golden, not browned).
3. Gradually whisk in warm milk, ensuring no lumps form.
4. Bring to a gentle simmer, stirring constantly, until the sauce thickens (about 5–7 minutes).
5. Season with salt, white pepper, and nutmeg.
6. Stir in Parmesan if using. Remove from heat.

4. Assemble the lasagna:

1. Preheat oven to 180°C (350°F).
2. Lightly grease a 9×13-inch (23×33 cm) baking dish.
3. Spread a thin layer of béchamel sauce on the bottom.
4. Layer 3 lasagna noodles over the sauce.
5. Add 1/3 of the mushroom-spinach mixture, 1/4 of the béchamel, and a sprinkle of mozzarella.
6. Repeat layers: noodles → mushroom-spinach → béchamel → mozzarella.
7. Finish with a final layer of noodles, the remaining béchamel, and top with Parmesan and any remaining mozzarella.

5. Bake:

• Cover the lasagna loosely with foil (tent it so it doesn’t touch the cheese).
• Bake for 25 minutes, then remove foil and bake uncovered for another 15–20 minutes until bubbly and golden.
• Let it rest for 10–15 minutes before slicing.

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