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Mushroom Lasagna Recipe

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★★★★★

4.5 from 71 reviews

This Mushroom Lasagna recipe features a savory blend of mixed mushrooms and grape tomatoes sautéed with herbs, layered with a creamy homemade béchamel sauce, fresh spinach, mozzarella, and Parmesan cheese. It’s a comforting Italian-inspired baked pasta dish perfect for a hearty vegetarian meal.

Ingredients

Scale

Mushroom and Tomato Filling

  • 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

Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of nutmeg
  • Salt and pepper to taste

Lasagna Assembly

  • 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

  1. Prepare Mushroom and Tomato Filling: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onions until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute while stirring frequently. Add sliced mushrooms and cook, stirring occasionally, until mushrooms release moisture and brown, about 8-10 minutes. Season with thyme, oregano, salt, and pepper. If using, pour in white wine and cook until evaporated, about 2-3 minutes. Add grape tomatoes and cook for 2-3 more minutes until softened. Set aside.
  2. Make Béchamel Sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour continuously until roux is light golden, about 2-3 minutes. Gradually whisk in warmed milk to avoid lumps. Continue whisking until sauce thickens, about 5-7 minutes. Season with nutmeg, salt, and pepper to taste.
  3. Preheat Oven & Cook Noodles: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay noodles flat on a clean kitchen towel to prevent sticking.
  4. Assemble Lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Add a layer of noodles, then spread half the mushroom and tomato mixture evenly. Sprinkle half the chopped spinach over this layer. Pour about one-third of the béchamel sauce on top, followed by one-third of the mozzarella and Parmesan cheeses. Repeat layering noodles, mushroom mixture, spinach, sauce, and cheeses. Finish with a top layer of noodles, remaining béchamel sauce, and cheeses.
  5. Bake the Lasagna: Place the assembled dish in the preheated oven and bake for 30-35 minutes until bubbly and golden on top. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

Notes

  • White wine is optional but adds depth to the mushroom filling.
  • Use a mix of mushrooms for more complex flavor and texture.
  • Cook noodles al dente as they will continue to cook in the oven.
  • You can substitute whole milk with a lower-fat milk if desired, but the béchamel may be less creamy.
  • Fresh spinach can be replaced with kale or other leafy greens if preferred.
  • Allowing the lasagna to rest after baking helps it set and makes slicing easier.

Keywords: Mushroom Lasagna, Vegetarian Lasagna, Béchamel Sauce, Italian Pasta Bake, Mushroom Pasta Recipe

Find it online: https://biteandenjoy.com/mushroom-lasagna-recipe/