Description
A rich, meatless Italian favorite showcasing the depth of flavor from a variety of mushrooms layered in a creamy béchamel sauce.
Ingredients
Scale
- 1.5 pounds mixed mushrooms (portobello, cremini, shiitake)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 1 cup ricotta cheese
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- 9–12 lasagna noodles
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg
Instructions
- Prepare the mushrooms by cleaning and slicing them, then sautéing in olive oil until golden brown.
- Create the flavor base by cooking onions and garlic in the same pan.
- Make the béchamel sauce by adding flour and whisking in milk and broth.
- Prepare the cheese mixture by combining ricotta, Parmesan, and mozzarella in a bowl.
- Assemble the lasagna by layering béchamel, noodles, cheese mixture, mushrooms, and repeat.
- Bake covered for 25 minutes, then uncovered until golden brown.
- Rest for 15 minutes before serving to allow the layers to set.
Notes
Ensure mushrooms are well-cooked and not overcrowded while sautéing to avoid excess moisture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: mushroom lasagna, vegetarian lasagna, creamy pasta dish, Italian comfort food