Creamy Mushroom & Spinach Lasagna

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📝 Ingredients

For the Mushroom & Spinach Filling:

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 500g (1 lb) mushrooms (cremini, button, or a mix), sliced
• 200g (7 oz) fresh spinach (or 150g frozen spinach, thawed and squeezed)
• Salt and black pepper, to taste
• 1/2 tsp dried thyme (or Italian seasoning)
• 1 tbsp flour (optional, to thicken if needed)

For the White Sauce (Béchamel):

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 ½ cups (850 ml) whole milk (warm)
• Salt and white pepper, to taste
• Pinch of ground nutmeg
• ½ cup (50g) grated Parmesan cheese (optional, for extra richness)

Other:

• 9–12 lasagna sheets (no-boil or regular, depending on your choice)
• 1 ½ cups (150g) grated mozzarella cheese
• ½ cup (50g) grated Parmesan cheese for topping
• Fresh basil or parsley, chopped (for garnish, optional)

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👩‍🍳 How to Prepare

1. Prepare the Mushroom & Spinach Filling:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
3. Add garlic and cook for 1 minute.
4. Stir in the mushrooms. Cook for 7–10 minutes, stirring occasionally, until mushrooms are golden and their liquid has evaporated.
5. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt, pepper, and thyme.
6. If the mixture is too wet, sprinkle with 1 tbsp flour and stir for 1–2 minutes to thicken.
7. Remove from heat and set aside.

2. Make the White Sauce (Béchamel):

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for about 1–2 minutes until it forms a paste (roux), but do not let it brown.
3. Gradually pour in the warm milk, whisking constantly to avoid lumps.
4. Simmer for 5–7 minutes, stirring, until the sauce thickens to a creamy consistency.
5. Season with salt, white pepper, and a pinch of nutmeg.
6. Stir in ½ cup Parmesan cheese (optional) and mix until melted.
7. Remove from heat.

3. Assemble the Lasagna:

1. Preheat the oven to 180°C (350°F).
2. In a 9×13 inch (or similar) baking dish, spread a thin layer of white sauce on the bottom.
3. Layer lasagna sheets over the sauce.
4. Spread 1/3 of the mushroom-spinach mixture on top, then ladle over some béchamel, and sprinkle with mozzarella.
5. Repeat the layers (pasta → filling → sauce → cheese) two more times.
6. Finish with a final layer of lasagna sheets, the remaining béchamel sauce, and top with mozzarella and Parmesan.

4. Bake:

1. Cover the lasagna with foil and bake for 25–30 minutes.
2. Remove foil and bake for another 15–20 minutes, or until the top is golden and bubbling.
3. Let it rest for 10–15 minutes before slicing.

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