Mushroom and Tomato Lasagna with Bechamel Sauce Recipe
This Mushroom Lasagna is a rich and flavorful Italian-inspired vegetarian dish layered with a savory mushroom and tomato filling, creamy béchamel sauce, tender spinach, and melted mozzarella and Parmesan cheeses. Perfect for a comforting meal, this recipe brings together earthy mushrooms and fresh herbs in a delicious baked lasagna that cooks in under an hour.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
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
- Prepare Mushroom and Tomato Filling: Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add minced garlic and cook an additional minute, stirring frequently. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 8–10 minutes. Season with dried thyme, oregano, salt, and pepper. If using, add white wine and cook until evaporated, 2–3 minutes. Add halved grape tomatoes and cook another 2–3 minutes until softened. Set aside.
- Make Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and whisk continuously until lightly golden, 2–3 minutes. Gradually add warmed milk while whisking constantly to prevent lumps. Continue whisking until sauce thickens, about 5–7 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel. Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish. Layer noodles over sauce, then half the mushroom mixture, half the chopped spinach, one-third of béchamel sauce, and one-third of mozzarella and Parmesan cheeses. Repeat layers once more. Finish with a final noodle layer, remaining béchamel, and remaining cheeses.
- Bake the Lasagna: Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes or until top is golden and bubbly. Let rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For best results, use a mix of mushroom varieties to enhance flavor and texture.
- Dry white wine is optional but adds depth to the mushroom filling.
- Make sure to cook the noodles al dente to avoid a mushy texture after baking.
- Letting the lasagna rest after baking helps it to set and makes slicing easier.
- You can prepare the mushroom filling and béchamel sauce ahead of time to speed up assembly.
Keywords: Mushroom lasagna, vegetarian Italian lasagna, béchamel sauce lasagna, mushroom recipe, baked pasta dish
