Mushroom Lasagne
Indulge in the comforting layers of this Mushroom Lasagne, a vegetarian twist on the classic Italian dish that’s perfect for weeknight dinners or entertaining guests. This recipe combines the earthy richness of sautéed button mushrooms, fresh spinach, and a vibrant tomato sauce infused with garlic, oregano, and basil. Paired with a luscious homemade béchamel sauce and melted mozzarella, every bite is a creamy, savory delight. Easy-to-layer lasagne sheets create a hearty foundation, while Parmesan cheese adds the perfect finishing touch. Ready in just over an hour, this crowd-pleasing dish bakes to bubbling perfection, making it an irresistible choice for fans of cozy, oven-baked meals.
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Recipe Information
Ingredients
- 10 pieces Lasagne sheets
- 500 grams Button mushrooms
- 3 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 750 milliliters Milk
- 100 grams Grated Parmesan cheese
- 150 grams Mozzarella cheese
- 150 grams Spinach leaves
Instructions
Preheat your oven to 180°C (350°F).
Clean and slice the button mushrooms thinly. Set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced mushrooms to the skillet. Cook for 7-8 minutes, stirring frequently, until they release their moisture and begin to brown.
Season the mushrooms with salt and black pepper, then add the crushed tomatoes, tomato paste, dried oregano, and dried basil. Stir well and let it simmer for 10 minutes, reducing slightly. Remove from heat.
In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for 1-2 minutes, whisking constantly.
Gradually add the milk to the roux, whisking vigorously to avoid lumps. Bring to a gentle simmer and cook until the béchamel sauce thickens, about 5 minutes.
Remove the béchamel sauce from heat and stir in a pinch of salt and half the grated Parmesan cheese.
Grease a lasagne dish lightly with olive oil. Spread a thin layer of the mushroom tomato sauce on the bottom of the dish.
Place a layer of lasagne sheets over the sauce, followed by a layer of béchamel sauce and a scattering of fresh spinach leaves. Repeat the layers (mushroom sauce, lasagne sheets, béchamel, spinach) until all the ingredients are used up, finishing with a layer of béchamel sauce on top.
Sprinkle the remaining Parmesan cheese and all the mozzarella cheese evenly over the top layer.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy your Mushroom Lasagne!
Nutrition Facts
Calories |
4238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 5970 mg | 260% | |
| Total Carbohydrate | 483.1 g | 176% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 84.3 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 3538 mg | 272% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6084 mg | 129% | |
*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.
