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Mushroom and Tomato Lasagna with Bechamel Sauce Recipe

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4.2 from 43 reviews

This Mushroom Lasagna is a delightful Italian recipe featuring a hearty mushroom and tomato filling layered with creamy béchamel sauce and cheeses. It combines sautéed mixed mushrooms, grape tomatoes, fresh spinach, and a rich béchamel sauce, all baked to golden, bubbly perfection. Perfect for a comforting vegetarian meal that highlights the earthiness of mushrooms and the richness of Italian flavors.

Ingredients

For the Mushroom and Tomato Filling

  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, and 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
  • 1/4 cup dry white wine (optional)
  • 1 pint grape tomatoes, halved

For the Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of nutmeg
  • Salt and pepper to taste

For the Lasagna Assembly

  • 12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the Mushrooms and Tomatoes: Heat olive oil in a skillet over medium heat. Saute the finely chopped onion until translucent. Add the sliced mushrooms and cook for 8-10 minutes until softened. Season with dried thyme, oregano, salt, and pepper. If using, pour in the white wine and cook until it evaporates, about 2–3 minutes. Add halved grape tomatoes and cook for an additional 2–3 minutes until slightly softened.
  2. Make the Béchamel Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and whisk continuously until the mixture turns a light golden color, about 2–3 minutes. Gradually whisk in the warmed whole milk, making sure to avoid lumps. Add a pinch of nutmeg, salt, and pepper. Cook until the sauce thickens to a creamy consistency, stirring frequently.
  3. Preheat the Oven and Cook Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  4. Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Arrange a layer of lasagna noodles over the sauce. Spread half of the mushroom and tomato mixture evenly over the noodles. Sprinkle half of the chopped spinach on top. Pour about one-third of the béchamel sauce over the spinach, then sprinkle one-third of the shredded mozzarella and grated Parmesan cheeses.
  5. Repeat Layers: Add another layer of noodles, the remaining mushroom and tomato mixture, the remaining spinach, followed by another third of béchamel sauce and one-third of the cheeses. Finish with the last layer of noodles, the remaining béchamel sauce, and the remaining mozzarella and Parmesan cheese.
  6. Bake the Lasagna: Cover the baking dish with aluminum foil and 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 and bubbly.
  7. Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.

Notes

  • To make this recipe gluten-free, substitute regular lasagna noodles with gluten-free noodles and use a gluten-free flour blend for the béchamel sauce.
  • If you prefer, omit the white wine or replace it with vegetable broth.
  • Fresh spinach can be substituted with kale or Swiss chard for variation.
  • For a lighter version, use low-fat milk in the béchamel sauce and reduced-fat cheeses.
  • Leftover lasagna keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.

Find it online: https://flavorspath.com/mushroom-and-tomato-lasagna-with-bechamel-sauce-recipe/