Mushroom and Spinach Lasagna with Béchamel Sauce

Ingredients

Mushroom & Spinach Filling

• 2 tbsp olive oil
• 1 large leek, thinly sliced
• 500 g mixed mushrooms, sliced
• 200 g baby spinach
• 2 tsp dried garlic (or 3 fresh garlic cloves, minced)
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste

Béchamel Sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 4 cups (1 liter) warm milk
• Salt and pepper
• Pinch of nutmeg

Lasagna

• 12 lasagna noodles (fresh or oven-ready)
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• Extra sautéed mushrooms for garnish (optional)

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Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced leek and mushrooms. Cook for about 10 minutes until the mushrooms release their moisture and turn golden.
3. Stir in the spinach, garlic, red pepper flakes, salt, and pepper. Cook for 5 minutes until the spinach wilts. Set aside.

Prepare the Béchamel

1. Melt the butter in a saucepan.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the warm milk until smooth.
4. Cook until thickened, then season with salt, pepper, and a pinch of nutmeg.

Assemble

1. Preheat the oven to 170°C (340°F).
2. Spread a thin layer of béchamel on the bottom of a 23×33 cm (9×13-inch) baking dish.
3. Add a layer of lasagna noodles.
4. Spread béchamel over the noodles, then add the mushroom-spinach mixture.
5. Repeat the layers until all the filling is used (3–4 layers).
6. Finish with noodles, the remaining béchamel, mozzarella, and Parmesan.
7. Top with a few sautéed mushrooms if desired.

Bake

1. Cover with parchment paper and aluminum foil.
2. Bake for 30 minutes.
3. Remove the foil, increase the oven temperature to 200°C (390°F), and bake for another 10 minutes, or until golden and bubbly.
4. Let the lasagna rest for 5–10 minutes before serving.

Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 8