Italian Mushroom Lasagna (Print)

Savory lasagna featuring mixed mushrooms, fresh spinach, and a rich bechamel sauce layered between pasta and melted cheeses.

# Ingredients:

→ Mushroom and Tomato Filling

01 - 450g mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced
02 - 2 tablespoons olive oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - Salt and pepper to taste
08 - 60ml dry white wine (optional)
09 - 300g grape tomatoes, halved

→ Bechamel Sauce

10 - 60g unsalted butter
11 - 60g all-purpose flour
12 - 950ml whole milk, warmed
13 - Pinch of nutmeg
14 - Salt and pepper to taste

→ Assembly

15 - 12 lasagna noodles
16 - 200g shredded mozzarella cheese
17 - 100g grated Parmesan cheese
18 - 200g fresh spinach, roughly chopped
19 - Fresh basil leaves for garnish (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent. Add the sliced mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown. Season with dried thyme, oregano, salt, and pepper. If using, add white wine and simmer until it evaporates, about 2-3 minutes. Add the halved grape tomatoes and cook for an additional 2-3 minutes until slightly softened.
02 - In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes until the mixture turns light golden. Gradually add the warmed milk, whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and pepper.
03 - Preheat oven to 190°C. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on clean kitchen towels to prevent sticking.
04 - Spread a thin layer of bechamel sauce on the bottom of a 23×33cm baking dish. Arrange a layer of lasagna noodles over the sauce. Distribute half of the mushroom-tomato mixture evenly over the noodles. Sprinkle half of the chopped spinach over the mushroom layer. Pour approximately one-third of the remaining bechamel sauce over the spinach. Sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat layers once more: noodles, mushroom mixture, spinach, bechamel, and cheeses. Top with final layer of noodles, remaining bechamel, and cheese.
05 - Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and bubbling at the edges. Allow to rest for 10-15 minutes before serving to set the layers.

# Notes:

01 - For a gluten-free version, substitute regular lasagna noodles with gluten-free alternatives and use a gluten-free flour blend for the bechamel sauce.

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