Name: Mushroom and Tomato Lasagna with Bechamel Sauce Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 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; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 4 cups whole milk, warmed; Pinch of nutmeg; Salt and pepper to taste; 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)

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Introduction

This mushroom lasagna is a hearty and flavorful Italian dish, perfect for a cozy dinner. Made with a savory mushroom and tomato filling, creamy béchamel sauce, and layers of cheese, it’s a vegetarian twist on a classic favorite.

A white rectangular baking dish filled with a creamy lasagna topped with melted and browned cheese showing bubbly golden patches. On top, several cooked mushroom slices and small green herb bits are spread evenly. The lasagna layers beneath the cheese are soft with a white creamy sauce visible near the edges. The dish sits on top of a wooden board, with an off-white cloth near it, and a blurred plate of fries in the background. The surface under the dish is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
Pinch of nutmeg
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

Step 1: Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
Step 2: Add sliced mushrooms to the skillet and cook, stirring occasionally, until they release moisture and start to brown, about 8–10 minutes.
Step 3: Season with dried thyme, oregano, salt, and pepper. Pour in white wine if using, and cook until it evaporates, 2–3 minutes. Add halved grape tomatoes and cook until softened, another 2–3 minutes. Set aside.
Step 4: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook until lightly golden, 2–3 minutes.
Step 5: Gradually whisk in warmed milk, stirring constantly until sauce thickens, about 5–7 minutes. Season with nutmeg, salt, and pepper.
Step 6: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a towel to prevent sticking.
Step 7: Spread a thin layer of béchamel sauce in a 9×13 inch (23×33 cm) baking dish. Layer noodles over the sauce, then spread half the mushroom and tomato mixture over noodles. Sprinkle half the chopped spinach on top.
Step 8: Pour one-third of the béchamel sauce over the spinach, then sprinkle with one-third each of the mozzarella and Parmesan cheeses. Repeat layers: noodles, mushroom mixture, spinach, béchamel, and cheeses.
Step 9: Finish with a final layer of noodles, remaining béchamel sauce, and the rest of the cheeses.
Step 10: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until golden and bubbly. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Tips & Variations

For a richer flavor, try adding a splash of cream to the béchamel sauce.
Use fresh mushrooms for the best texture, but canned mushrooms can work in a pinch.
Substitute spinach with kale or Swiss chard for a different green.
Add a pinch of red pepper flakes to the mushroom mixture for a slight kick.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A rectangular clear glass baking dish sits on a white marbled surface, filled with a layered lasagna. The bottom layer is a smooth red tomato sauce, spread evenly across the base. On top of this sauce rests a layer of pasta sheets visible around the edges. Above the pasta, there is a layer of green spinach mixed with white ricotta cheese. The whole dish is topped with a generous, even layer of shredded pale yellow mozzarella cheese. A bowl with a mixture of spinach and cheese is placed nearby, as well as a grey and white striped cloth with a yellow jar on it, and a dark green lid coated with some sauce beside the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead and keep it covered in the fridge. Bake it just before serving for the freshest taste.

Can I use a different type of cheese?

Absolutely! Feel free to substitute mozzarella with fontina or provolone for a different flavor. Parmesan can also be swapped with Pecorino Romano if preferred.