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Spinach and Mushrooms lasagna with Bechamel sauce

Cooking Time: 10 minutes


  • 1 Box Barilla® Oven-Ready Lasagne
  • 100 g 4 Tbsp Butter
  • 100 g 4 Tbsp flour
  • 750 ml Cups Whole Milk
  • 5 g small table spoon salt
  • to taste Black pepper
  • g g Non- salted cream cheese
  • 3 Eggs
  • 100 g Grated Emmental Cheese
  • 150 g cups fresh mushrooms
  • 3 bundle of spinach
  • 1 bundle of leek
  • 5 cloves garlic
  • 250 ml cup of cooking cream
  • 3 Tbsp olive oil
  • to taste Origano
  • to taste Black pepper
  • 230 g Emmental & Mozzarella mix of cheese


  • 1.
    In a medium sauce pan bring milk to a simmer. Meanwhile in another medium sauce pan, melt butter and whisk in the flour to form a roux, cook over a low flame. Once the milk is simmering, add the milk to the roux and whisk frequently until the sauce is thi
  • 2.
    In a large skillet sauté garlic in olive oil and butter over medium heat, add chopped leek, mushrooms slices, spinach and cooking cream and cook over high heat. Season with salt & pepper, set aside to cool down.
  • 3.
    In a large bowl, put cream cheese and 1 egg and whisk then add the cooked leek, mushrooms slices, spinach and mix gently. Add parmesan cheese to taste.
  • 4.
    Preheat the oven to 200° C
  • 5.
    In a baking dish size 23X33 cm pour 1 ladle of béchamel and top with 3 sheets of Perfetto Oven-Ready Lasagne
  • 6.
    Top the lasagne sheets with another ladle of béchamel, the mushrooms and spinach mixture, sprinkle each layer with Parmesan cheese
  • 7.
    Continue until you have 4 layers
  • 8.
    Top the lasagne with the Emmental & Mozzarella cheese mixture
  • 9.
    Bake for 15-20 minutes, then let cool down for approximately 5 minutes
  • 10.
    Serve warm

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