Mushroom Lasagna
Indulge in the rich, earthy flavors of this creamy Mushroom Lasagna, a decadent twist on a classic comfort food. Featuring layers of tender lasagna noodles, a medley of sautéed button and Portobello mushrooms, and a luxurious homemade béchamel sauce infused with nutmeg and Parmesan, this dish is a vegetarian masterpiece. Ricotta, mozzarella, and Parmesan cheeses melt together to create a gooey, golden topping that’s as satisfying as it is beautiful. Perfect for a cozy family dinner or an impressive centerpiece for gatherings, this lasagna is both hearty and sophisticated. Garnished with fresh parsley, each slice is a celebration of creamy textures and deep umami flavor. Easy to make ahead and ideal for re-heating, it’s a recipe you’ll come back to time and again.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 500 grams Button mushrooms
- 200 grams Portobello mushrooms
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 tablespoon Fresh thyme (leaves only)
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 0.25 teaspoons Nutmeg (ground)
- 1 cup Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 1 cup Ricotta cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside on a baking sheet, separating the layers with parchment paper to prevent sticking.
Clean and slice the button and Portobello mushrooms. In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant. Stir in the mushrooms and thyme.
Cook the mushrooms for 8-10 minutes until they release their juices and become golden brown. Add salt and pepper. Set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking until the béchamel sauce thickens, about 5-7 minutes.
Season the béchamel with ground nutmeg, 1/4 teaspoon of salt, and 1/4 cup Parmesan cheese. Stir well and set aside.
In a 9x13-inch baking dish, spread a thin layer of béchamel sauce on the bottom.
Layer 3 lasagna noodles on top, followed by a portion of mushrooms, a scoop of ricotta cheese, béchamel sauce, and a sprinkling of mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of béchamel topped with mozzarella and remaining Parmesan.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 12.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 934 mg | 72% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
