Creamy Mushroom and Spinach Vegetable Lasagna with Bechamel

This cozy Vegetable Lasagna with Bechamel is packed with mushrooms, spinach, a creamy white sauce and lots of delicious fontina and pecorino cheeses.

It’s delicious, comforting, hearty and a real crowd pleaser–everything you could hope for in a lasagna!


Mushrooms Spinach Garlic Lasagna Pasta Sheets Milk Butter

Gather and prep all ingredients. Bring a large pot filled with water to a boil for the pasta. Grease a baking dish thoroughly with butter or cooking spray and set aside.

Then, prep the veggies: Sauté the garlic in butter, then the mushrooms in batches until they are tender and dry.

Mix the cooked mushrooms with the defrosted and squeezed-dry spinach and set aside.

Next, prepare the béchamel/white sauce: Make a roux by melting butter in a Dutch oven or heavy-bottomed pot over medium heat.

When the butter has melted, quickly whisk in the flour to incorporate and continue to stir/whisk for about 2-3 minutes until it develops a frothy, bubbly appearance and the floury taste has been cooked off.

Swipe up for full recipe!