Description
Indulge in the delightful flavors of this Mushroom Lasagna – Italian Recipe that combines layers of rich, savory mushrooms and fresh grape tomatoes with a creamy béchamel sauce. This comforting dish is perfect for family gatherings or cozy nights at home. It’s not only satisfying for vegetarians but also appeals to those who enjoy hearty, delicious meals. With its customizable ingredients and make-ahead option, this lasagna is a versatile choice that will impress your guests every time.
Ingredients
Scale
- 1 pound mixed mushrooms (cremini, shiitake, portobello)
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 12 lasagna noodles
- 4 tablespoons unsalted butter
- 4 cups whole milk
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Prepare the mushroom filling by sautéing onions and garlic in olive oil until translucent. Add sliced mushrooms and cook until softened. Season with thyme, oregano, salt, and pepper. Stir in halved grape tomatoes and set aside.
- Make the béchamel sauce by melting butter, whisking in flour, and gradually adding warmed milk until thickened. Season with nutmeg, salt, and pepper.
- Preheat the oven to 375°F (190°C). Cook lasagna noodles until al dente; drain.
- In a baking dish, layer béchamel sauce, noodles, mushroom filling, chopped spinach, and cheeses. Repeat layers.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional 20 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (approx. 250g)
- Calories: 396
- Sugar: 5g
- Sodium: 509mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 62mg