Spinach and Mushroom Lasagna with Béchamel Sauce
For the béchamel sauce:
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- Salt and freshly ground black pepper, to taste
- A pinch of nutmeg
For the filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced (cremini or button)
- 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
- Salt and pepper, to taste
- 1 cup shredded mozzarella
- ½ cup grated Parmesan cheese
For assembling:
- 9 store-bought lasagna noodles (oven-ready or pre-cooked)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Make the béchamel sauce:In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the warm milk while whisking continuously until the sauce thickens, about 5–7 minutes. Season with salt, pepper, and nutmeg. Set aside. Prepare the filling:Heat olive oil in a large pan over medium heat. Add onion and garlic; cook until softened. Add mushrooms and sauté until golden and most of the moisture has evaporated. Stir in spinach, season with salt and pepper, and cook for 2 minutes. Remove from heat. Assemble the lasagna:Spread a thin layer of béchamel sauce over the bottom of a 9×13-inch baking dish. Add a layer of noodles, followed by half of the spinach-mushroom mixture, a few spoonful’s of béchamel, a sprinkle of Parmesan, and a layer of mozzarella.Repeat the layers, finishing with noodles, the remaining béchamel sauce, mozzarella, and Parmesan. Bake:Cover loosely with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 10–15 minutes, until the top is golden and bubbling. Let rest for 10 minutes before slicing.
