Name: Mushroom Lasagna Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 pound (450g) mixed mushrooms (cremini, shiitake, and portobello), cleaned and sliced; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 1/4 cup dry white wine (optional); 1 pint grape tomatoes, halved; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 4 cups whole milk, warmed; Pinch of nutmeg; Salt and pepper to taste; 12 lasagna noodles; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups fresh spinach, roughly chopped; Fresh basil leaves for garnish (optional)

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Introduction

This mushroom lasagna combines hearty mixed mushrooms and fresh tomatoes with creamy béchamel sauce for a comforting, vegetarian twist on a classic Italian favorite. Layers of tender noodles, sautéed vegetables, and melted cheese make it perfect for a cozy family dinner.

A glass baking dish on a white marbled surface holds a rectangular lasagna with three visible layers: the bottom layer is a red tomato sauce, the middle layer is green spinach mixed with cheese, and the top layer is a thick cover of shredded white cheese. Nearby, a white bowl with a greenish cheese and spinach mix and a white small plate with tomato sauce are seen, along with a grey and white striped cloth and a yellow mustard bottle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (450g) mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and sliced
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup dry white wine (optional)
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
Pinch of nutmeg
12 lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Fresh basil leaves for garnish (optional)

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Step 2: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and start to brown, about 8–10 minutes. Season with dried thyme, oregano, salt, and pepper. If using, pour in the white wine and cook until it evaporates, about 2–3 minutes. Stir in the halved grape tomatoes and cook for 2–3 minutes more until they soften. Set aside.
Step 3: To make the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour continuously until the mixture turns light golden, about 2–3 minutes.
Step 4: Gradually add the warmed milk while whisking constantly to prevent lumps. Continue whisking and cooking until the sauce thickens, about 5–7 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
Step 5: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean towel to prevent sticking.
Step 6: Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Arrange a layer of noodles over the sauce. Spread half of the mushroom and tomato mixture evenly over the noodles, then sprinkle half of the chopped spinach on top.
Step 7: Pour about one-third of the béchamel sauce over the spinach, then sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat the layering: noodles, mushroom mixture, spinach, béchamel sauce, and cheeses.
Step 8: Finish with a final layer of noodles, béchamel sauce, and remaining cheeses. Bake uncovered for 30–35 minutes, until the top is golden and bubbly. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Tips & Variations

Use a mix of mushrooms for a deeper, earthier flavor.
If you prefer, replace spinach with kale or Swiss chard for a different green.
Skip the white wine if you want a non-alcoholic version; the dish is still delicious.
For extra richness, add a layer of ricotta cheese between layers.
To save time, prepare the mushroom filling and béchamel sauce a day ahead.

Storage

Store any leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also freeze the lasagna before baking; thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cooking time.

How to Serve

The image shows four stages of making a lasagna. The top left square has a black pan with olive oil and chopped garlic being stirred by a wooden spoon, the garlic pieces are golden with some green herbs mixed in. The top right square is a close-up of a black pan filled with cooked chopped onions that are brown and caramelized, a wooden spoon rests inside. The bottom left shows a rectangular clear glass dish filled with a layered lasagna, topped with a thick layer of shredded white cheese sitting on a red sauce base on a white marbled surface. The bottom right is a white ceramic baking dish with a finished lasagna that has a golden brown melted cheese top with green herb garnish, sitting on a wooden board with some fresh herbs and seasoning bowls around. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna gluten-free?

Yes, substitute the regular lasagna noodles with gluten-free noodles and use gluten-free flour for the béchamel sauce to make this dish gluten-free.

Can I use other types of cheese?

Absolutely. Feel free to substitute or combine cheeses such as fontina, provolone, or gouda for different flavors and textures.