Description
A rich and creamy vegetarian lasagna layered with sautéed mushrooms, béchamel sauce, mozzarella, and Parmesan. The ultimate comfort food for mushroom lovers!
Ingredients
For the Mushroom Layer:
– 1 ½ pounds mushrooms, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 tablespoon fresh thyme or 1 teaspoon dried thyme
For the Béchamel Sauce:
– 4 tablespoons butter
– ¼ cup all-purpose flour
– 3 cups whole milk
– ½ teaspoon nutmeg
– Salt and pepper to taste
For Assembly:
– 9-12 lasagna noodles (no-boil or cooked)
– 2 cups shredded mozzarella cheese
– ¾ cup grated Parmesan cheese
– Fresh parsley for garnish
Instructions
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium-high heat. Sauté mushrooms with salt, pepper, and thyme for 8-10 minutes until browned. Add garlic and cook for 1 minute more. Set aside.
3. In a saucepan, melt butter. Whisk in flour and cook 1-2 minutes. Gradually whisk in milk and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper.
4. Spread a thin layer of béchamel sauce in a 9×13 baking dish. Layer noodles, mushrooms, béchamel, mozzarella, and Parmesan. Repeat layers, ending with béchamel and cheese on top.
5. Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes more until golden.
6. Let rest for 10 minutes before slicing. Garnish with parsley.
Notes
– Use mixed mushrooms for extra depth of flavor.
– Add spinach for a green layer if desired.
– Swap mozzarella for Gruyère for a gourmet touch.
– Freeze leftovers for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
Keywords: mushroom lasagna, vegetarian lasagna, creamy mushroom lasagna, white lasagna, mushroom béchamel lasagna, comfort food lasagna