Mushroom lasagna is a delightful twist on the traditional lasagna, offering a rich and savory vegetarian option that is sure to satisfy. This recipe combines layers of tender pasta, creamy béchamel sauce, earthy mushrooms, and gooey cheese to create a comforting and hearty dish. Perfect for family dinners, potlucks, or special occasions, this mushroom lasagna is easy to make and can be prepared ahead of time. With its delicious flavors and creamy texture, it’s a dish that will have everyone coming back for seconds.
Why You Will Love Making This Recipe
You will love making this mushroom lasagna for several reasons. First, it’s a versatile and customizable dish that can accommodate various dietary preferences. The combination of mushrooms and cheese creates a savory and satisfying flavor profile that appeals to both vegetarians and meat-lovers alike. Additionally, this recipe is straightforward and easy to follow, making it perfect for both novice and experienced cooks. The lasagna can be prepared in advance and baked just before serving, making it a convenient option for busy weeknights or entertaining guests. Lastly, the use of fresh mushrooms and creamy béchamel sauce ensures a rich and luxurious dish that is sure to impress.
Ingredients:
- 12 lasagna noodles
- 1 ½ lbs mushrooms (cremini, shiitake, or button), sliced
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups béchamel sauce (recipe below)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
BĂ©chamel Sauce:
- 4 cups whole milk
- 4 tbsp butter
- 4 tbsp all-purpose flour
- Salt and pepper to taste
- Pinch of nutmeg
Directions & Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or non-stick cooking spray to prevent the lasagna from sticking.
- Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
- Prepare the BĂ©chamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook the sauce until it thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg. Set aside.
- Sauté the Mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms, dried thyme, and dried basil. Cook until the mushrooms are tender and have released their moisture, about 10 minutes. Season with salt and pepper to taste.
- Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Spread a portion of the sautéed mushrooms over the noodles, followed by dollops of ricotta cheese. Sprinkle with mozzarella and Parmesan cheese. Repeat the layers, ending with a layer of noodles topped with the remaining béchamel sauce and a generous sprinkling of mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes for easier serving.
- Garnish and Serve: Garnish the lasagna with freshly chopped parsley before serving. This adds a touch of color and a burst of fresh flavor.
Nutritional Information (per serving)
- Calories: 450
- Protein: 24g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 4g
- Sugar: 6g
- Sodium: 600mg
Variations
- Gluten-Free: Use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel sauce.
- Vegan: Substitute dairy-free cheese and plant-based milk for a vegan version. Use a vegan béchamel sauce made with olive oil or vegan butter.
- Add Veggies: Incorporate additional vegetables such as spinach, zucchini, or bell peppers for added nutrition and flavor.
Frequently Asked Questions
Q: Can I make this lasagna ahead of time? A: Yes, you can assemble the lasagna up to a day in advance. Cover and refrigerate it until ready to bake. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
Q: How do I store leftovers? A: Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the whole dish in the oven at 350°F (175°C) until warmed through.
Pro Tips By Elisa
- Layering Technique: Ensure even layers of noodles, mushrooms, and cheese to achieve the best texture and flavor in every bite.
- Prevent Drying: Cover the lasagna with foil during the initial baking to prevent it from drying out. Remove the foil towards the end to achieve a golden, bubbly top.
- Enhance Flavor: Let the lasagna sit for a few minutes after baking to allow the flavors to meld together.
Serving Suggestions
Serve this mushroom lasagna with a side of garlic bread and a simple green salad dressed with a light vinaigrette. A glass of red wine, such as Chianti or Pinot Noir, pairs beautifully with the rich, earthy flavors of the lasagna. For dessert, consider a light option like lemon sorbet or fresh fruit to balance the richness of the meal. Enjoy your meal with family and friends, making it a memorable and satisfying dining experience.
