Description
A rich, satisfying vegetarian lasagna featuring layers of caramelized mushrooms, creamy béchamel sauce, and melted cheese, perfect for any occasion.
Ingredients
Scale
- 2 pounds mixed mushrooms (portobello, cremini, shiitake)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 2 tablespoons fresh thyme (or 2 teaspoons dried)
- 1/4 cup dry white wine
- 1 tablespoon soy sauce
- Salt and freshly ground black pepper to taste
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1 bay leaf
- 1/2 cup grated Parmesan cheese
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prepare the mushroom filling by cleaning and slicing mushrooms. Melt 2 tablespoons of butter in a skillet, cook half the mushrooms until golden brown, then set aside.
- Return all mushrooms to the pan, add onions and garlic, and cook until softened. Add thyme, white wine, soy sauce, and season.
- Create the creamy béchamel by melting 5 tablespoons of butter, whisking in flour, then gradually adding milk until thickened. Stir in Parmesan cheese.
- Assemble the lasagna by layering béchamel, noodles, mushroom mixture, mozzarella, and remaining béchamel in a baking dish.
- Bake covered with foil for 25 minutes, then uncovered for an additional 15-20 minutes until golden. Allow to rest before serving.
Notes
Pair with a simple salad or roasted vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: mushroom lasagna, vegetarian lasagna, creamy lasagna, comfort food, Italian recipe