Mushroom and Spinach Lasagna with Béchamel Sauce

Béchamel Sauce (700 ml / 3 cups) Ingredients:
• Butter: 50 g (3.5 tbsp or ½ stick)
• All-purpose flour: 50 g (⅓ cup)
• Milk: 700 ml (3 cups), warmed
• Salt: ½ tsp (or to taste)
• Nutmeg: a pinch (optional, for extra flavor)
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and whisk continuously for 1-2 minutes to form a smooth roux (don’t let it brown).
3. Gradually pour in the warmed milk, whisking constantly to avoid lumps.
4. Cook for 5-7 minutes, stirring, until the sauce thickens and coats the back of a spoon.
5. Season with salt and a pinch of nutmeg (if using). Set aside.

Lasagna Preparation
Instructions:

- Prepare the mushroom filling:

• Heat 2 tbsp olive oil in a large skillet over medium-high heat.

• Add the sliced leek and mushrooms (use your favorite mix!). Sauté for 10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden.

• Add the baby spinach, salt, dried garlic, and red pepper flakes. Stir well and cook for another 5 minutes until the spinach wilts. Set the filling aside.

- Assemble the lasagna:

• Preheat your oven to 170°C (340°F).

• Spread a thin layer of béchamel sauce (about ½ cup or 120 ml) on the bottom of a 9x13-inch (23x33 cm) baking
dish.

• Place a layer of lasagna noodles (dry or fresh) over the sauce, trimming if needed to fit.

• Spread another thin layer of béchamel sauce over the noodles, followed by a layer of the mushroom-spinach
filling.

• Add another layer of lasagna noodles, more béchamel, and more mushroom filling.

• Continue layering: noodles, béchamel, filling, until all the filling is used (usually 3-4 layers).

• Finish with a final layer of noodles, pour over the remaining béchamel sauce, and generously sprinkle with
shredded mozzarella and grated Parmesan.

• For a decorative touch, scatter a few sautéed mushrooms on top.

Bake:

• Cover the dish with parchment paper, then aluminum foil (to prevent sticking).

• Bake in the preheated oven at 170°C (340°F) for 30 minutes.

• Remove the foil and parchment, increase the oven temperature to 200°C (390°F), and bake for an additional 10 minutes until the cheese is golden and bubbly.

Serve:

• Let the lasagna rest for 5-10 minutes before slicing. Serve hot and enjoy!