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Mushroom Lasagna Recipe

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★★★★★

4.4 from 60 reviews

This Mushroom Lasagna recipe combines a savory mushroom and tomato filling with a creamy béchamel sauce layered between tender lasagna noodles and fresh spinach. Baked until golden and bubbly, it’s a comforting vegetarian dish perfect for a satisfying meal.

Ingredients

Scale

Mushroom and Tomato Filling

  • 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

Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of nutmeg
  • Salt and pepper to taste

Lasagna Assembly

  • 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

  1. Cook the Mushrooms and Tomatoes: In a skillet, sauté the chopped onions in olive oil until translucent. Add the sliced mushrooms and cook for 8-10 minutes until they release their moisture and start to brown. Season 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.
  2. Make the Béchamel Sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 2-3 minutes until the mixture turns a light golden color to form a roux. Gradually pour in the warmed milk while whisking constantly to prevent lumps. Season with nutmeg, salt, and pepper. Continue cooking and stirring until the sauce thickens to a creamy consistency.
  3. Preheat Oven and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  4. Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Lay down a layer of noodles over the sauce. Spread half of the mushroom and tomato filling evenly over the noodles, then sprinkle half of the chopped spinach on top. Pour one-third of the béchamel sauce over the spinach, followed by one-third of the mozzarella and Parmesan cheeses. Repeat the layers starting with noodles, followed by mushroom mixture, spinach, béchamel, and cheeses.
  5. Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes or until the top is golden and bubbly. Let it cool slightly before serving. Garnish with fresh basil leaves if desired.

Notes

  • For a gluten-free version, substitute regular lasagna noodles with gluten-free noodles and use a gluten-free flour blend for the béchamel sauce.
  • If you prefer a vegan option, replace dairy products with plant-based alternatives and omit cheeses.
  • White wine is optional but adds depth of flavor; omit if you prefer a non-alcoholic version.
  • Allow lasagna to rest 10-15 minutes after baking for easier slicing.

Keywords: Mushroom lasagna, vegetarian lasagna, béchamel sauce, Italian recipe, baked pasta, mushroom recipe, spinach lasagna

Find it online: https://cookwithlea.com/mushroom-lasagna-recipe/