Description
Indulge in the rich and comforting flavors of this Mushroom Lasagna! Layers of tender pasta, creamy béchamel sauce, savory mushrooms, and melted cheese make this dish an absolute delight. Whether for a family dinner, meal prep, or a dinner party, this vegetarian lasagna will be a hit!
Ingredients
Scale
For the Mushroom Filling:
- 1 lb (450g) mixed mushrooms (cremini, shiitake, portobello), cleaned & sliced
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper, to taste
- 1/4 cup dry white wine (optional)
- 1 pint grape tomatoes, halved
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk, warmed
- A pinch of nutmeg
- Salt & pepper, to taste
For the Lasagna Assembly:
- 12 lasagna noodles
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 cups fresh spinach, chopped
- Fresh basil leaves (optional), for garnish
Instructions
- Cook the Mushrooms:
- Heat olive oil in a large pan over medium heat.
- Sauté onions until soft (about 3 minutes), then add garlic, thyme, and oregano.
- Add mushrooms and cook for 6-8 minutes until tender and browned.
- Pour in white wine (if using) and let it simmer for 2 minutes.
- Stir in grape tomatoes and cook for another 2 minutes. Season with salt and pepper. Set aside.
- Prepare the Béchamel Sauce:
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute until smooth.
- Gradually add warm milk, whisking continuously.
- Cook until thickened (about 5 minutes). Season with nutmeg, salt, and pepper. Remove from heat.
- Cook the Lasagna Noodles:
- Bring a large pot of salted water to a boil.
- Cook noodles according to package instructions until al dente.
- Drain and set aside.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish.
- Place 3 lasagna noodles over the sauce.
- Add a layer of mushroom mixture, a handful of chopped spinach, and a sprinkle of mozzarella cheese.
- Pour some béchamel sauce over the layer.
- Repeat layers until all ingredients are used, finishing with noodles, béchamel, and cheese.
- Bake the Lasagna:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes until golden brown.
- Let rest for 10 minutes before slicing.
- Garnish & Serve:
- Sprinkle fresh Parmesan and basil leaves on top.
- Serve warm and enjoy!
Notes
- Use a mix of shiitake, cremini, and portobello mushrooms for extra umami.
- Roast mushrooms before adding for a deeper flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooled lasagna for up to 2 months. Reheat at 350°F (175°C) for 15 minutes.
- Make it gluten-free by using gluten-free noodles and cornstarch instead of flour in the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian