Lasagna with Mushrooms and Béchamel Sauce
This Lasagna with Mushrooms and Béchamel Sauce is a creamy, hearty, and delicious vegetarian twist on the classic lasagna. The layers of tender pasta, savory mushrooms, and velvety béchamel sauce make this dish a crowd-pleaser.
Ingredients
For the Mushroom Filling:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb (450 g) mushrooms (button, cremini, or a mix), thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- ½ cup (120 ml) white wine or vegetable broth (optional)
- 2 cups (50 g) fresh spinach (optional)
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- ½ tsp ground nutmeg
- Salt and pepper to taste
- ½ cup (50 g) grated Parmesan cheese
For Assembly:
- 12 lasagna sheets (no-boil or cooked according to package instructions)
- 2 cups (200 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese for topping
Instructions
Step 1: Prepare the Mushroom Filling
- Heat olive oil and butter in a large skillet over medium heat.
- Add the onions and sauté until soft and translucent, about 3-4 minutes.
- Add the sliced mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown.
- Stir in garlic, thyme (or Italian seasoning), salt, and pepper. Cook for 1-2 minutes.
- (Optional) Deglaze the pan with white wine or vegetable broth, allowing it to simmer until mostly evaporated.
- Stir in the fresh spinach (if using) and cook until wilted. Set the mushroom mixture aside.