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Mushroom Lasagna – Italian Recipe
John

Mushroom Lasagna – Italian Recipe

A creamy, hearty vegetarian lasagna packed with mushrooms, grape tomatoes, and béchamel sauce, perfect for comforting Italian dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mixed mushrooms cremini, shiitake, portobello
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1/4 cup dry white wine optional
  • 1 pint grape tomatoes halved
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk warmed
  • pinch nutmeg
  • 12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach roughly chopped
  • to taste fresh basil leaves for garnish, optional

Equipment

  • Large skillet
  • Medium saucepan
  • 9x13 inch baking dish
  • Whisk
  • Wooden spoon

Method
 

  1. Sauté onions and garlic in olive oil until soft. Add mushrooms and cook until browned. Season with thyme, oregano, salt, and pepper. Add white wine if using, then grape tomatoes. Set aside.
  2. Melt butter in a saucepan, whisk in flour, cook until golden. Gradually add milk, whisking until thickened. Season with nutmeg, salt, and pepper.
  3. Cook lasagna noodles until al dente. Layer in a baking dish: béchamel, noodles, mushroom mixture, spinach, béchamel, cheeses. Repeat. Finish with noodles, béchamel, and cheese.
  4. Cover with foil, bake at 375°F for 25 minutes. Remove foil, bake 20 more minutes until golden and bubbly. Let rest 10 minutes before serving.

Notes

  • Use any mix of mushrooms for varied flavor.
  • Add ricotta for extra creaminess.
  • Let lasagna rest before slicing.
  • Store leftovers in the fridge for up to 4 days.