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Mushroom Lasagna

Creamy Mushroom Lasagna That Will Steal Your Heart

Indulge in a comforting Mushroom Lasagna with layers of creamy béchamel and earthy mushrooms.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna noodles Use dry or fresh noodles without oiling
  • 2 tbsp Olive oil Can substitute with canola or neutral oil
  • 1 lb Mushrooms Try different types like cremini or shiitake
  • 1 tsp Kosher salt Adjust according to taste
  • 1 medium Shallots Can swap with white or yellow onions
  • 2 cloves Garlic cloves Use garlic powder in a pinch
For the Béchamel Sauce
  • 4 tbsp Unsalted butter Can use margarine or vegan butter
  • 4 tbsp Flour Gluten-free flour works with adjustments
  • 3 cups Milk Whole milk preferred, almond or oat milk is fine
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cracked black pepper Adjust to your liking
  • 1 cup Crème fraîche Sour cream can be a substitute
  • 1/2 cup Parmesan cheese Pecorino Romano is a tasty substitute
For Assembly
  • 2 cups Mozzarella cheese Vegan mozzarella is a good alternative
  • 15 oz Whole-milk ricotta Cottage cheese blended until smooth is a good swap
  • 1/4 cup Fresh parsley Basil can be used for a different flavor

Equipment

  • Large pot
  • Large skillet
  • 9x13 inch baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (204°C) with the rack in the center.
  2. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8-10 minutes.
  3. Drain the noodles and lay them flat on parchment paper.
  4. In a skillet over medium-high heat, add olive oil and sauté mushrooms with salt until golden brown.
  5. Remove mushrooms and set aside.
  6. Lower the heat and add shallots, sauté for 2 minutes, then add garlic and cook for 1 more minute.
  7. Add butter, melt, then whisk in flour for 1-2 minutes to form a roux.
  8. Gradually whisk in milk and cook until the béchamel thickens, about 5-7 minutes.
  9. Layer ingredients in a baking dish starting with béchamel, noodles, ricotta, mushrooms, and mozzarella.
  10. Repeat the layering, finishing with béchamel and sprinkle parmesan on top.
  11. Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes.
  12. Let cool for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.

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