Creamy Mushroom Lasagna
A rich and creamy mushroom lasagna that's perfect for holiday dinners, featuring layers of pasta, savory mushrooms, and a luscious béchamel sauce.
Equipment
- 1 9x13-inch baking dish lightly greased
- 1 Saucepan
- 1 Mixing Bowl medium
Ingredients
Lasagna Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 16 oz mixed mushrooms such as cremini and shiitake, sliced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1/4 teaspoon nutmeg
- Salt to taste
Instructions
Preparation
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add onion and garlic, sauté until fragrant. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and any liquid has evaporated. Set aside.
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute. Gradually whisk in milk, nutmeg, and salt. Cook until thickened, stirring constantly.
- Preheat oven to 375°F. Spread a layer of béchamel sauce in the bottom of a 9x13 inch baking dish. Layer noodles, mushroom filling, ricotta, mozzarella, and more béchamel. Repeat layers, finishing with béchamel and mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until top is golden and bubbly. Let rest for 10 minutes before serving.
Serving
- Slice the lasagna and serve warm. Pair with a fresh green salad or garlic bread for a complete meal.
Storage
- Allow lasagna to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use a variety of mushrooms for a robust flavor. Ensure béchamel is smooth for the best texture.
Ingredient Substitutions: Use plant-based cheese for a vegan version. Almond milk can replace regular milk in béchamel.
How to Serve: Pair with a light salad or garlic bread. Complements well with a medium-bodied red wine.
Storage & Freshness: Store in an airtight container for up to 3 days. Reheat thoroughly before serving.
Make-Ahead Tips: Prepare lasagna ahead and refrigerate overnight. Bake as directed when ready to serve.
Ingredient Substitutions: Use plant-based cheese for a vegan version. Almond milk can replace regular milk in béchamel.
How to Serve: Pair with a light salad or garlic bread. Complements well with a medium-bodied red wine.
Storage & Freshness: Store in an airtight container for up to 3 days. Reheat thoroughly before serving.
Make-Ahead Tips: Prepare lasagna ahead and refrigerate overnight. Bake as directed when ready to serve.