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Mushroom Lasagna

Mushroom Lasagna Unleashed: A Creamy Vegetarian Delight

Discover the comforting and delicious Mushroom Lasagna, a vegetarian delight that features creamy Bechamel, earthy mushrooms, and sweet grape tomatoes.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 cup Onions Chopped.
  • 3 cloves Garlic Minced.
  • 8 cups Mushrooms (cremini, shiitake, portobello) Sliced.
  • 1 teaspoon Dry Thyme Fresh thyme can be used as a substitute.
  • 1 teaspoon Dry Oregano Can be replaced with Italian seasoning.
  • to taste Salt & Pepper Basic seasonings.
  • ½ cup White Wine Omit for non-alcoholic version.
  • 2 cups Grape Tomatoes Halved.
For the Bechamel Sauce
  • 4 tablespoons Butter Substitute with olive oil for dairy-free.
  • ¼ cup Flour Gluten-free flour can be used.
  • 3 cups Milk Almond or oat milk for dairy-free version.
  • to taste Nutmeg Can be omitted.
For Assembly
  • 12 sheets Lasagna Noodles Use gluten-free if desired.
  • 1 cup Mozzarella Cheese Shredded.
  • ½ cup Parmesan Cheese Grated.
  • 2 cups Spinach Can be replaced with kale or omitted.

Equipment

  • Large Skillet
  • Medium Saucepan
  • Large pot
  • Baking Dish

Method
 

Step-by-Step Instructions for Mushroom Lasagna
  1. Sauté the Base: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent. Stir in minced garlic and cook for an additional minute.
  2. Cook the Mushrooms: In the same skillet, add sliced mushrooms and sauté until browned and moisture is released, about 8–10 minutes. Set aside.
  3. Season and Add Tomatoes: Season cooked mushrooms with thyme, oregano, salt, and pepper. Add white wine and let simmer. Stir in halved grape tomatoes and cook until softened.
  4. Make the Bechamel Sauce: In a saucepan, melt butter and whisk in flour until golden. Gradually add warmed milk, stirring continuously until thickened. Season with nutmeg, salt, and pepper.
  5. Prepare the Noodles: Preheat oven to 375°F. Cook lasagna noodles according to package instructions until al dente. Drain and lay flat.
  6. Assemble the Layers: In a baking dish, layer Bechamel sauce, noodles, mushroom mixture, spinach, and cheese. Repeat layering until all ingredients are used.
  7. Bake Your Dish: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until golden.
  8. Cool and Serve: Let rest for 10 minutes before slicing. Serve and enjoy!

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

This Mushroom Lasagna can be made ahead of time. Assemble and refrigerate without baking, extending baking time if chilled.

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