Mushroom Lasagna offers a rich and comforting twist on the traditional Italian favorite, substituting the usual meat sauce with earthy, umami-packed mushrooms. This vegetarian dish layers tender pasta sheets with a creamy béchamel sauce, a variety of sautéed mushrooms, and a generous amount of cheese for a decadent result. The mushrooms, whether you choose a single variety or a blend of wild and cultivated types, are cooked down with garlic and herbs to intensify their flavor, providing a meaty texture without the meat. Topped with a golden, bubbling crust of cheeses, this Mushroom Lasagna is a satisfying main course that’s perfect for a cozy dinner or a festive gathering, pleasing both vegetarians and meat-lovers alike.
Recipe: Mushroom Lasagna
Ingredients:
- 9-12 no-boil lasagna noodles
- 3 cups mixed mushrooms (such as cremini, shiitake, and portobello), sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 3 cups béchamel sauce (made from 4 tablespoons butter, 1/4 cup flour, 3 cups milk, salt, and nutmeg)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Mushrooms:
- Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the mushrooms and thyme, season with salt and pepper, and cook until the mushrooms are golden and their liquid has evaporated, about 10 minutes. Set aside.
- Make the Béchamel Sauce:
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes to form a roux. Gradually whisk in the milk, breaking up any lumps. Continue to cook and stir until the sauce thickens and begins to bubble. Season with salt and a pinch of nutmeg.
- Assemble the Lasagna:
- Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles over the sauce. Add a layer of the cooked mushrooms and a sprinkle of both mozzarella and Parmesan cheeses. Repeat the layers (sauce, noodles, mushrooms, cheeses), finishing with a top layer of noodles covered with béchamel sauce and a generous amount of both cheeses.
- Bake the Lasagna:
- Cover the baking dish with foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden and bubbly.
- Cool and Serve:
- Let the lasagna sit for 10-15 minutes before slicing. This resting time helps the layers set and makes serving easier.
Mushroom Lasagna is a wonderful celebration of flavors and textures, making it a luxurious option for those special meals where you want to impress without using meat. Serve it with a simple green salad and some crusty bread for a complete, satisfying meal.
