Name: Mushroom Lasagna Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 pound (450g) mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 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 of nutmeg; Salt and pepper to taste; 12 lasagna noodles; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups fresh spinach, roughly chopped; Fresh basil leaves for garnish (optional)

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Introduction

This mushroom lasagna is a delightful twist on the classic Italian favorite, packed with a savory mushroom and tomato filling layered with creamy bechamel sauce and melted cheese. It’s perfect for a comforting family meal or entertaining guests. The combination of earthy mushrooms and fresh spinach adds great flavor and texture.

Ingredients

1 pound (450g) mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and sliced
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
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 of nutmeg
12 lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Fresh basil leaves for garnish (optional)

Instructions

Step 1: In a large skillet, heat the olive oil and sauté the chopped onion until translucent. Add the sliced mushrooms and cook for 8-10 minutes until they release their moisture and start to brown.
Step 2: Season the mushrooms with dried thyme, oregano, salt, and pepper. If using, pour in the white wine and cook until it evaporates, about 2-3 minutes. Stir in the halved grape tomatoes and cook for an additional 2-3 minutes, then remove from heat.
Step 3: To make the bechamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes until it turns light golden.
Step 4: Gradually whisk in the warmed milk to avoid lumps. Continue cooking until the sauce thickens. Season with nutmeg, salt, and pepper, then remove from heat.
Step 5: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Step 6: Spread a thin layer of bechamel sauce on the bottom of a 9×13 inch baking dish. Layer lasagna noodles over the sauce, then spread half the mushroom and tomato mixture evenly on top.
Step 7: Sprinkle half the chopped spinach over the mushroom layer. Pour one-third of the remaining bechamel sauce over the spinach, and sprinkle with one-third of the mozzarella and Parmesan cheeses.
Step 8: Repeat the layering: noodles, mushroom mixture, spinach, bechamel, and cheeses.
Step 9: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes until the top is golden and bubbly.
Step 10: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

Tips & Variations

For a gluten-free version, substitute regular lasagna noodles with gluten-free noodles and use a gluten-free flour blend in the bechamel sauce.
Use a variety of mushrooms for a richer, more complex flavor.
Add a pinch of red pepper flakes to the mushroom mixture for a subtle heat.
Fresh spinach can be replaced with kale or Swiss chard for a different green.

Storage

Store leftover lasagna covered in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. For longer storage, freeze the baked lasagna in airtight containers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day before and keep it refrigerated. Just cover it tightly and bake it when ready. This helps the flavors meld together.

Do I have to use white wine in the mushroom filling?

No, the white wine is optional. You can skip it if you prefer or substitute with vegetable broth for added flavor without alcohol.