Mushroom Lasagna

Why You’ll Love This Recipe

• Rich and Earthy Flavors: The combination of mixed mushrooms and herbs creates a deep, savory taste that is both comforting and indulgent.
• Creamy Texture: The homemade béchamel sauce adds a luscious creaminess that perfectly complements the hearty mushroom filling.
• Fresh Ingredients: Incorporating fresh spinach and grape tomatoes provides a burst of freshness and color to the dish.
• Make-Ahead Friendly: This lasagna can be prepared in advance, making it ideal for gatherings or weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Mushroom and Tomato Filling:
   • Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
   • Add minced garlic and cook for an additional minute, stirring frequently.
   • Add sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8–10 minutes.
   • Season with dried thyme, dried oregano, salt, and pepper. If using, pour in white wine and cook until it evaporates, about 2–3 minutes.
   • Add halved grape tomatoes and cook for an additional 2–3 minutes until they begin to soften. Set the mixture aside.
2. Make the Béchamel Sauce:
   • In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously until the mixture turns a light golden color, about 2–3 minutes.
   • Gradually add warmed milk, whisking constantly to avoid lumps. Continue to whisk until the sauce thickens, about 5–7 minutes.
   • Season with a pinch of nutmeg, salt, and pepper. Set aside.
3. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
   • Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Place a layer of lasagna noodles over the sauce.
   • Spread half of the mushroom and tomato mixture over the noodles. Sprinkle half of the chopped spinach over the mixture. Pour about one-third of the béchamel sauce over the spinach. Sprinkle with one-third of the mozzarella and Parmesan cheeses.
   • Repeat the layers: noodles, mushroom and tomato mixture, spinach, béchamel, cheeses. Finish with a final layer of noodles, the remaining béchamel sauce, and the rest of the cheeses.
4. Bake the Lasagna:
   • Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 20 minutes, or until the top turns golden and bubbly.
   • Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

Servings and Timing

• Servings: This recipe yields approximately 8 servings.
• Preparation Time: About 30 minutes.
• Cooking Time: Approximately 1 hour.
• Total Time: Around 1 hour and 30 minutes.

Variations

• Cheese Variations: For a richer flavor, consider adding ricotta cheese or using a blend of mozzarella and fontina cheeses.
• Herb Enhancements: Fresh herbs like basil, parsley, or rosemary can be added to the mushroom mixture for added aroma and taste.
• Protein Addition: For non-vegetarians, adding cooked Italian sausage or ground beef can provide additional protein and flavor.
• Gluten-Free Option: Substitute regular lasagna noodles with gluten-free noodles and use a gluten-free flour blend for the béchamel sauce.

Storage/Reheating

• Storage: Allow the lasagna to cool completely. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days.
• Freezing: For longer storage, wrap the cooled lasagna in plastic wrap and aluminum foil, then freeze for up to 3 months.
• Reheating: To reheat, preheat the oven to 350°F (175°C). If refrigerated, bake covered for about 20–25 minutes; if frozen, bake covered for about 45 minutes, then uncover and bake for an additional 10–15 minutes until heated through.

FAQs

What types of mushrooms work best for this lasagna?

A mix of cremini, shiitake, and portobello mushrooms provides a rich and varied flavor. However, you can use any combination of mushrooms you prefer or have on hand.

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna up to 24 hours in advance. Store it covered in the refrigerator and bake it when ready, adding an extra 10–15 minutes to the baking time to ensure it’s heated through.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the regular lasagna noodles with gluten-free noodles and use a gluten-free flour blend for the béchamel sauce.

Mushroom Lasagna

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Mushroom Lasagna is a rich and creamy Italian vegetarian dish layered with tender pasta, savory mushrooms, fresh spinach, and homemade béchamel sauce. This hearty and satisfying recipe is perfect for gatherings, make-ahead dinners, or cozy weeknight meals.

• Author: Ava
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• Olive oil
• Onion, finely chopped
• Garlic, minced
• Mixed mushrooms (e.g., cremini, shiitake, portobello), sliced
• Dried thyme
• Dried oregano
• White wine (optional)
• Grape tomatoes, halved
• Butter
• All-purpose flour
• Milk, warmed
• Ground nutmeg
• Salt and black pepper
• Fresh spinach, chopped
• Lasagna noodles
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Fresh basil leaves (optional, for garnish)

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Instructions

• Prepare the Mushroom and Tomato Filling:
  • Heat olive oil in a skillet, sauté onions until translucent.
  • Add garlic and cook briefly, then add mushrooms. Cook until browned.
  • Season with thyme, oregano, salt, and pepper. Deglaze with white wine if using, then add tomatoes. Cook until softened.
• Make the Béchamel Sauce:
  • Melt butter in a saucepan, whisk in flour, and cook until golden.
  • Gradually add milk, whisking constantly until thickened. Season with nutmeg, salt, and pepper.
• Assemble the Lasagna:
  • Preheat oven to 375°F (190°C). Cook lasagna noodles until al dente.
  • Layer béchamel sauce, noodles, mushroom mixture, spinach, and cheeses in a 9×13-inch dish. Repeat layers, finishing with béchamel and cheeses.
• Bake the Lasagna:
  • Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until golden and bubbly.
  • Let rest for 10 minutes before serving. Garnish with basil if desired.

Notes

• Use gluten-free noodles and flour for a gluten-free version.
• For added protein, incorporate cooked Italian sausage or ground beef.
• Fresh herbs like parsley or rosemary can elevate the flavor profile.