Description
Layers of creamy béchamel sauce, earthy mushrooms, and gooey cheese make this Ultimate Mushroom Lasagna the perfect Italian comfort food for any occasion.
Ingredients
Scale
- 1 pound (450 g) mushrooms (button, cremini, shiitake, or porcini)
- 2 tablespoons (30 ml) olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 3 tablespoons (45 g) butter
- 3 tablespoons (25 g) all-purpose flour
- 2 cups (480 ml) milk
- Pinch of nutmeg
- 12 lasagna noodles (traditional or no-boil)
- 1 cup (250 g) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Clean and slice the mushrooms. Heat olive oil in a large skillet over medium heat. Add mushrooms, shallots, and garlic, and sauté until tender and golden, about 10 minutes. Season with salt, pepper, and thyme.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Gradually whisk in milk, cooking until thickened. Add a pinch of nutmeg and season with salt. Set aside.
- If using traditional lasagna noodles, boil them in salted water according to package instructions. Drain and lay them flat on a clean towel.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch lasagna pan. Spread a thin layer of béchamel sauce at the bottom. Add a layer of noodles, followed by mushrooms, ricotta, mozzarella, and béchamel. Repeat until all ingredients are used, finishing with béchamel and Parmesan on top.
- Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
For a gluten-free version, use gluten-free lasagna noodles and replace flour with cornstarch in the béchamel sauce. Let the lasagna rest for 10 minutes after baking to ensure clean slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 22
Keywords: Mushroom Lasagna, Vegetarian Lasagna, Italian Comfort Food, Creamy Lasagna