Description
Mushroom Lasagna – Italian Recipe is a comforting and hearty vegetarian dish that captures the essence of Italian cuisine. Loaded with a medley of earthy mushrooms, vibrant grape tomatoes, and creamy béchamel sauce, this lasagna is sure to please everyone at your table. Perfect for family gatherings or cozy weeknight dinners, this dish offers rich flavors and a satisfying texture that will leave you wanting more. Plus, it’s easily customizable to suit your taste preferences, making it a versatile addition to any meal plan.
Ingredients
Scale
- 1 pound mixed mushrooms (cremini, shiitake, portobello)
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups whole milk
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
Instructions
- Sauté onions in olive oil until translucent. Add sliced mushrooms; cook until softened. Season with thyme, oregano, salt, and pepper. Stir in halved grape tomatoes and cook for an additional few minutes.
- Prepare the béchamel sauce by melting butter in a saucepan, whisking in flour until golden, then gradually adding warmed milk while whisking to avoid lumps. Season with nutmeg.
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente.
- In a baking dish, layer béchamel sauce, noodles, mushroom mixture, spinach, and cheeses. Repeat layers until all ingredients are used.
- Cover with foil and bake for 25 minutes; uncover and bake for another 20 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg