Description
This Italian mushroom lasagna features earthy mixed mushrooms, sweet grape tomatoes, and fresh spinach layered with pasta sheets and a homemade béchamel sauce. It’s a hearty vegetarian dish perfect for family dinners.
Ingredients
- 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
- 60ml dry white wine (optional)
- 300g grape tomatoes, halved
- 60g unsalted butter
- 60g all-purpose flour
- 950ml whole milk, warmed
- Pinch of nutmeg
- 12 lasagna noodles
- 200g shredded mozzarella cheese
- 100g grated Parmesan cheese
- 200g fresh spinach, roughly chopped
- Fresh basil leaves for garnish (optional)
Instructions
- 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.
- 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.
- 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.
- Spread a thin layer of béchamel 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 béchamel 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.
- 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
- For a gluten-free version, substitute regular lasagna noodles with gluten-free alternatives and use a gluten-free flour blend for the bechamel sauce.
- This Italian mushroom lasagna improves overnight as flavors meld.
- No-boil lasagna noodles can be used; add 1/4 cup water around the edges of the dish.
- Pat mushrooms dry before cooking to encourage browning.
- Rehydrate dried porcini mushrooms and add their soaking liquid for extra flavor.
- Prep Time: 30 min
- Cook Time: 55 min
- Category: Main Dishes
- Method: Layering and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Fat: 18.2 g
- Carbohydrates: 32.5 g
- Protein: 21.4 g
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