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My Cozy, Non-Traditional Lasagne with Beef, Spinach, and Mushroom Béchamel

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My Cozy, Non-Traditional Lasagne with Beef, Spinach, and Mushroom Béchamel

If you’re looking for a comforting, flavorful, and easy lasagne recipe with a fun twist, this non-traditional version is perfect. This homemade lasagna layers a rich beef and spinach tomato sauce, a creamy mushroom béchamel, and plenty of cheese for the ultimate cozy meal. It’s simple to prepare, uses accessible ingredients, and delivers deep, savory flavor thanks to soy sauce, spinach, and the irresistible Tomato Frito. Whether you’re making weeknight comfort food or a weekend crowd-pleaser, this lasagne is a delicious spin on the classic.
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Servings: 6 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Meat Sauce
  • Olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 500 g ground beef
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp black pepper
  • 1 tsp salt or to taste
  • 1 tsp coriander powder
  • 1 Tbsp light soy sauce I use Kikkoman
  • 1 cup chopped spinach fresh or frozen
  • 1 pack Heinz Tomato Frito or tomato passata
  • ~1 cup water
For the Mushroom Béchamel Sauce
  • Olive oil
  • 150 g mushrooms sliced
  • 50 g butter
  • 50 g flour
  • 500 ml milk
  • 1 tsp salt
  • Freshly ground black pepper
For Layering
  • Lasagne sheets
  • Freshly grated Grana Padano or any melting cheese
  • Optional: chopped parsley for garnish

Method
 

Prepare the Meat Sauce
  1. Heat olive oil in a large pan. Add the onion and garlic and sauté until soft and fragrant.
  2. Add the ground beef and cook while breaking it up so it browns evenly.
  3. Season with garlic powder, paprika, black pepper, salt, and coriander powder. Stir well and continue cooking until fully browned.
  4. Add the soy sauce and mix it into the meat.
  5. Add the chopped spinach and cook until it melts into the sauce.
  6. Pour in the Tomato Frito (or passata). Add a splash of water to the empty container to get every last bit, then add it to the pan.
  7. Mix in about 1 cup of water and let the sauce simmer while you make the béchamel.
Make the Mushroom Béchamel
  1. In a separate pan, heat a little olive oil and sauté the mushrooms until they release moisture and begin to brown.
  2. Add the butter and allow it to melt.
  3. Stir in the flour to form a roux.
  4. Slowly pour in the milk while stirring constantly to avoid lumps.
  5. Cook until the béchamel thickens and turns creamy.
  6. Season with salt and freshly ground black pepper.
Assemble the Lasagne
  1. Preheat your oven to 180°C (fan/hot air).
  2. Spread a thin layer of meat sauce at the bottom of your baking dish.
  3. Add a layer of lasagne sheets.
  4. Add more meat sauce, then another layer of lasagne sheets.
  5. Pour half the béchamel over the top.
  6. Add another layer of sheets, more meat sauce, then another layer of sheets.
  7. Finish with the remaining béchamel sauce spread evenly on top.
Bake the Lasagne
  1. Cover the baking dish with aluminum foil and bake for 40 minutes.
  2. Remove the foil, top with grated Grana Padano, and place under the broiler until the top is golden and bubbly.
  3. Garnish with fresh parsley if desired.

Notes

This non-traditional lasagne pairs beautifully with:
A simple green salad
Garlic bread or ciabatta
A sprinkle of chili flakes if you like heat
Why You’ll Love This Recipe
Easy, beginner-friendly steps
Creamy mushroom béchamel adds extra depth
Soy sauce adds a unique savory boost
Great for meal prep and leftovers
Customizable with your favorite cheese or extra veggies

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