Lasagna with Mushrooms and Béchamel Sauce (Page 2 ) | February 3, 2025

Step 2: Make the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk constantly for 1-2 minutes until it forms a smooth paste (roux).
Gradually add the warm milk, whisking constantly to prevent lumps.
Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
Season with nutmeg, salt, and pepper. Stir in the Parmesan cheese until melted and smooth.
Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
Spread a thin layer of béchamel sauce on the bottom of the dish.
Add a layer of lasagna sheets.
Spread a portion of the mushroom filling over the pasta, followed by a layer of béchamel sauce.
Sprinkle a handful of mozzarella cheese over the sauce.
Repeat the layers: pasta, mushrooms, béchamel, mozzarella, until all ingredients are used, finishing with a layer of béchamel sauce on top.
Sprinkle the remaining Parmesan cheese over the top layer.
Step 4: Bake the Lasagna

Cover the dish with aluminum foil (to prevent the top from over-browning) and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
Let the lasagna cool for 10-15 minutes before slicing and serving.
Tips for Success
Mushroom Variety: For a richer flavor, use a mix of wild mushrooms such as shiitake, oyster, or porcini.
Add Herbs: Fresh parsley or basil can be added to the layers for extra aroma.
Cheese Swap: For extra creaminess, include ricotta or mascarpone in the layers.
Make Ahead: Assemble the lasagna in advance and refrigerate. Bake just before serving.
This Lasagna with Mushrooms and Béchamel Sauce is the perfect combination of creamy, savory, and comforting flavors. Serve it with a side of garlic bread or a fresh green salad for a complete meal!

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