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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.

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)

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.

Find it online: https://avarecipe.com/mushroom-lasagna/