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Mushroom Lasagna

Savory Mushroom Lasagna with Creamy Bechamel Bliss

This Mushroom Lasagna is a comforting dish filled with sautéed mushrooms, creamy Béchamel, and layers of deliciousness.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushroom Filling
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a neutral flavor.
  • 1 cup Chopped Onions Yellow or white onions work well.
  • 3 cloves Minced Garlic Fresh garlic is preferred.
  • 8 ounces Sliced Mushrooms (cremini, shiitake, portobello) Substitute with button or oyster mushrooms if desired.
  • 1 teaspoon Dried Thyme Fresh herbs can be substituted, reducing quantity by one-third.
  • 1 teaspoon Dried Oregano Fresh herbs can be substituted, reducing quantity by one-third.
  • to taste Salt
  • to taste Pepper
  • 1/2 cup White Wine (optional) Omit if avoiding alcohol or substitute with vegetable broth.
  • 1 cup Grape Tomatoes Can use cherry tomatoes as a substitute.
  • 2 cups Chopped Spinach Substitute with other greens like kale.
For the Creamy Bechamel Sauce
  • 4 tablespoons Butter Substitute with margarine for a vegan twist.
  • 4 tablespoons Flour Use gluten-free flour for a gluten-free version.
  • 2 cups Warmed Milk Any non-dairy milk can be used for a vegan option.
  • 1/4 teaspoon Nutmeg Optional but enhances flavor.
For Assembling the Lasagna
  • 12 sheets Lasagna Noodles Use gluten-free noodles for dietary needs.
  • 1 cup Mozzarella Cheese Vegan cheese can be used for a dairy-free version.
  • 1/2 cup Parmesan Cheese Vegan cheese can be used for a dairy-free version.

Equipment

  • large skillet
  • medium saucepan
  • baking dish
  • whisk
  • Stirring Spoon

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
  2. Add the sliced mushrooms to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned. Add the dried thyme, oregano, salt, and pepper.
  3. If using white wine, pour it into the mushroom mixture now, allowing it to evaporate for 2 to 3 minutes. Toss in the grape tomatoes, cooking for another 2 to 3 minutes until they soften.
  4. In a medium saucepan, melt 4 tablespoons of butter. Whisk in 4 tablespoons of flour, cooking until golden for 2 to 3 minutes. Gradually add 2 cups of warmed milk, stirring until the sauce thickens, about 5 to 7 minutes. Season with nutmeg, salt, and pepper.
  5. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  6. In a large baking dish, start layering. Begin with Bechamel sauce, a layer of noodles, then the mushroom mixture and chopped spinach. Repeat, finishing with Bechamel sauce and cheese on top.
  7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 20 minutes, until golden and bubbling.
  8. Once baked, let it rest for about 10 minutes before serving. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure mushrooms are well-cooked to avoid excess moisture. Don't skip layering for richness. Cover the dish with foil initially to prevent burning, then uncover for a golden crust. Assemble ahead for a stress-free meal.

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