Lasagna with Mushrooms and Béchamel Sauce
This Lasagna with Mushrooms and Béchamel Sauce is a creamy, hearty, and delicious vegetarian twist on the classic lasagna. The layers of tender pasta, savory mushrooms, and velvety béchamel sauce make this dish a crowd-pleaser.
Ingredients
For the Mushroom Filling:
2 tbsp olive oil
1 tbsp unsalted butter
1 lb (450 g) mushrooms (button, cremini, or a mix), thinly sliced
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp dried thyme or Italian seasoning
Salt and pepper to taste
½ cup (120 ml) white wine or vegetable broth (optional)
2 cups (50 g) fresh spinach (optional)
For the Béchamel Sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups (720 ml) whole milk, warmed
½ tsp ground nutmeg
Salt and pepper to taste
½ cup (50 g) grated Parmesan cheese
For Assembly:
12 lasagna sheets (no-boil or cooked according to package instructions)
2 cups (200 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese for topping
Instructions
Step 1: Prepare the Mushroom Filling
Heat olive oil and butter in a large skillet over medium heat.
Add the onions and sauté until soft and translucent, about 3-4 minutes.
Add the sliced mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown.
Stir in garlic, thyme (or Italian seasoning), salt, and pepper. Cook for 1-2 minutes.
(Optional) Deglaze the pan with white wine or vegetable broth, allowing it to simmer until mostly evaporated.
Stir in the fresh spinach (if using) and cook until wilted. Set the mushroom mixture aside.
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