Description
A rich and creamy vegetarian lasagna layered with sautéed mushrooms, spinach, and a velvety béchamel sauce, baked to golden perfection.
Ingredients
Scale
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup dry white wine
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon ground nutmeg
- 2 cups fresh spinach, chopped
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- For the béchamel: 5 tbsp butter, 1/3 cup flour, 4 cups milk, 1/2 tsp nutmeg, salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add onion and garlic, sauté until softened, about 3 minutes.
- Add sliced mushrooms, salt, pepper, and thyme. Cook until mushrooms release their liquid and start to brown, about 8 minutes.
- Pour in white wine and cook until evaporated, about 2 minutes. Remove from heat and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in warm milk, a little at a time, ensuring no lumps form. Continue cooking, whisking frequently, until sauce thickens, about 5-7 minutes.
- Season béchamel with nutmeg, salt, and pepper. Remove from heat.
- Fold chopped spinach into the mushroom mixture.
- Spread a thin layer of béchamel on the bottom of a 9×13 inch baking dish.
- Layer 4 lasagna noodles over the sauce, slightly overlapping.
- Spread 1/3 of the mushroom-spinach mixture over the noodles, then drizzle with 1/3 of the remaining béchamel, and sprinkle with 1/3 cup mozzarella and 2 tablespoons Parmesan.
- Repeat layers: noodles, mushroom mixture, béchamel, mozzarella, Parmesan, two more times.
- Top with remaining béchamel, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 20-25 minutes until bubbling and golden brown on top.
- Let rest for 10 minutes before slicing and serving.
Notes
For a gluten-free version, use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel. You can also add a layer of roasted red peppers or artichoke hearts for extra flavor.
Nutrition
- Calories: 485
- Sugar: 8g
- Fat: 26g
- Carbohydrates: 42g
- Protein: 20g