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Mushroom Lasagna – Italian Recipe

Mushroom Lasagna - Italian Recipe
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Indulge in the comforting flavors of Italy with this Mushroom Lasagna, a delightful vegetarian dish that’s both hearty and satisfying. Layers of earthy mushrooms, fresh grape tomatoes, and creamy béchamel sauce create a rich and savory experience that will impress even the most devoted meat lovers. Perfect for family gatherings or cozy weeknight dinners, this lasagna is easy to prepare and allows for customization with your favorite vegetables. Serve it warm alongside a fresh salad or crispy garlic bread for an unforgettable meal that celebrates wholesome ingredients.

Ingredients

Scale
  • 1 pound mixed mushrooms (cremini, shiitake, portobello)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 pint grape tomatoes, halved
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of nutmeg
  • 12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Sauté chopped onions in the large skillet until they become translucent. Add the sliced mushrooms to the skillet and cook for about 8-10 minutes until tender.
  2. Season with dried thyme, dried oregano, salt, and pepper. Then add the halved grape tomatoes and cook for an additional 2-3 minutes.
  3. In a medium saucepan over medium heat, melt the butter. Add the flour while whisking continuously until it turns a light golden color (about 2–3 minutes). Gradually whisk in warmed milk to avoid lumps. Season with a pinch of nutmeg, salt, and pepper.
  4. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente.
  5. Spread a thin layer of Bechamel sauce on the bottom of your baking dish. Place a layer of lasagna noodles over the sauce. Spread half of the mushroom-tomato mixture over noodles. Sprinkle half of the chopped spinach on top. Pour about one-third of the Bechamel sauce over spinach. Sprinkle with one-third of mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients.
  6. Cover your baking dish with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil and bake for an additional 20 minutes or until golden brown on top.

Nutrition

Find it online: https://epichistorian.com/mushroom-lasagna-italian-recipe/