Mushroom & Spinach Lasagna With Béchamel Sauce

Rich, creamy, and full of flavor — this vegetarian lasagna with a silky béchamel sauce and golden mushrooms is pure comfort food perfection.

By @nourishing

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 1 sliced leeks
• 1 to taste mixed mushrooms
• 1 to taste baby spinach
• 1 to taste salt
• 1 to taste dried garlic
• 1 to taste red pepper flakes
• 0.5 cup béchamel sauce
• 1 layer lasagna noodles
• 1 to taste béchamel sauce
• 1 layer mushroom-spinach filling
• 3 layers lasagna noodles
• 3 layers béchamel sauce
• 3 layers mushroom-spinach filling
• 1 layer lasagna noodles
• 1 layer béchamel sauce
• 1 to taste mozzarella
• 1 grated Parmesan
• 1 optional sautéed mushrooms
• 1 cover parchment paper
• 1 cover foil

Instructions

1. Prepare the mushroom filling: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add sliced leeks and mixed mushrooms; sauté for about 10 minutes until golden and tender.
3. Stir in baby spinach, salt, dried garlic, and red pepper flakes. Cook for another 5 minutes until spinach wilts. Set aside.
4. Preheat oven to 170°C (340°F).
5. Spread ½ cup béchamel sauce on the bottom of a baking dish (9x13 inch / 23x33 cm).
6. Add a layer of lasagna noodles, then more béchamel, followed by the mushroom-spinach filling.
7. Repeat layering — noodles, sauce, filling — until all filling is used (about 3–4 layers).
8. Finish with a top layer of noodles, béchamel sauce, mozzarella, and grated Parmesan. Optional: top with sautéed mushrooms for garnish.
9. Cover with parchment paper and foil. Bake for 30 minutes at 170°C (340°F).
10. Remove cover, increase heat to 200°C (390°F), and bake for 10 more minutes until golden and bubbly.
11. Let it rest 5–10 minutes before slicing. Serve warm and enjoy every creamy, cheesy bite.