Description
Indulge in the comforting layers of Mushroom and Spinach Lasagna with Béchamel Sauce, a delightful vegetarian dish that impresses at any gathering. This recipe combines rich, earthy mushrooms with vibrant spinach, all enveloped in a creamy béchamel sauce. Perfect for family dinners or cozy nights in, this lasagna is easy to prepare and can be made ahead of time, ensuring a hassle-free meal when you need it most. Each hearty slice is sure to satisfy both vegetarians and meat-lovers alike, making it a crowd-pleaser that everyone will love.
Ingredients
Scale
- 700 g mixed mushrooms (cremini, shiitake, button)
- 1 leek, sliced
- 50 g baby spinach
- 2 tbsp olive oil
- 50 g butter
- 50 g all-purpose flour
- 700 ml milk, warmed
- Lasagna noodles (9-12 sheets)
- 150 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
Instructions
- Prepare the béchamel sauce by melting butter in a saucepan, adding flour to create a roux, and gradually whisking in warmed milk until thickened. Season with salt and nutmeg.
- Sauté leeks and mushrooms in olive oil until golden; add spinach, salt, garlic, and red pepper flakes until wilted.
- Preheat oven to 170°C (340°F). Begin layering: spread béchamel sauce in the baking dish, add noodles, mushroom-spinach filling, and repeat layers until all ingredients are used. Top with remaining béchamel and cheeses.
- Cover with parchment paper and foil; bake for 30 minutes. Remove coverings and bake additional 10 minutes at 200°C (390°F) until cheese is golden.
- Let rest before slicing into servings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg