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Mushroom Lasagna

Delicious Mushroom Lasagna: Your New Favorite Comfort Dish

This Mushroom Lasagna combines earthy mushrooms and grape tomatoes for a delightful vegetarian option that warms the soul.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Casserole
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Layer
  • 2 tablespoons Olive Oil Avocado oil works well as a substitute.
  • 1 cup Onions Chopped; substitute with leeks or shallots if preferred.
  • 2 cloves Garlic Minced; garlic powder can be used in a pinch.
  • 8 ounces Mushrooms (cremini, shiitake, portobello) The main ingredient; feel free to mix with button or oyster mushrooms.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano Consider using fresh herbs for a different flavor profile.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 cup White Wine Optional; vegetable broth can be used as a non-alcoholic alternative.
  • 1 cup Grape Tomatoes Halved; cherry tomatoes can also work.
For the Bechamel Sauce
  • 4 tablespoons Butter Olive oil is a good substitute for a dairy-free version.
  • 1/4 cup Flour Gluten-free flour blend can be used if needed.
  • 3 cups Milk Plant-based milk is a substitute for a vegan option.
  • 1/4 teaspoon Nutmeg Adds a warm aroma to the sauce.
For the Lasagna Assembly
  • 12 slices Lasagna Noodles Consider gluten-free lasagna noodles for a gluten-free option.
  • 2 cups Mozzarella Cheese Swap with vegan cheese for a dairy-free version.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used for a vegan approach.
  • 1/4 cup Fresh Basil Optional; for garnish.

Equipment

  • Skillet
  • medium saucepan
  • 9x13 inch baking dish
  • Whisk
  • Measuring cups
  • Cutting board
  • Knife

Method
 

Step‑by‑Step Instructions for Mushroom Lasagna
  1. In a large skillet over medium heat, pour in olive oil. Add chopped onions and sauté until translucent, about 5 minutes. Stir in minced garlic and continue cooking for an additional minute.
  2. Add the sliced mushrooms to the skillet. Stir and cook until they release their moisture and turn golden brown, approximately 8-10 minutes. Season with thyme, oregano, salt, and pepper. Pour in white wine if desired; cook until it evaporates, about 2-3 minutes. Add grape tomatoes and cook until softened, around 2-3 minutes.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour until golden, about 2-3 minutes. Gradually pour in warmed milk, whisking continuously. Cook until thickens, about 5-7 minutes, and season with nutmeg, salt, and pepper.
  4. Preheat oven to 375°F (190°C) while cooking lasagna noodles. Boil according to package instructions until al dente, about 8-10 minutes. Drain the noodles and lay flat to cool.
  5. In a baking dish, spread a layer of Bechamel sauce, followed by noodles, mushroom mixture, more Bechamel, and mozzarella. Repeat layers, finishing with noodles topped with Bechamel sauce and mozzarella and Parmesan on top.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake until golden and bubbly, about 20 minutes more. Allow to rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 12mgCalcium: 250mgIron: 3mg

Notes

Enhance flavor by adding seasonal vegetables or cheese varieties to suit your preferences.

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