Homemade Italian Mushroom Lasagna with Bechamel Sauce
Layers of mixed mushrooms, spinach, and tomatoes between pasta sheets, smothered in creamy bechamel sauce and topped with melted cheeses. A comforting Italian classic.
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Ingredients
- 450g mixed mushrooms (cremini, shiitake, 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
- pepper
- 60ml dry white wine (optional)
- 300g grape tomatoes, halved
- 60g unsalted butter
- 60g all-purpose flour
- 950ml whole milk, warmed
- Pinch of nutmeg
- 12 lasagna noodles
- 200g shredded mozzarella cheese
- 100g grated Parmesan cheese
- 200g fresh spinach, roughly chopped
- Fresh basil leaves for garnish (optional)
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