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Mushroom Lasagna

Creamy Mushroom Lasagna: Comfort Food You'll Crave

Indulge in this hearty Mushroom Lasagna, where creamy goodness meets earthy flavors for a satisfying meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mushroom Filling
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 medium Onion Chopped, yellow or white
  • 3 cloves Garlic Minced
  • 8 ounces Mushrooms Sliced, can use cremini, shiitake, or portobello
  • 1 teaspoon Dried Thyme Can use fresh thyme
  • 1 teaspoon Dried Oregano Can use fresh oregano
  • to taste Salt
  • to taste Pepper
  • 1/2 cup White Wine Optional, can substitute with vegetable broth
  • 1 pint Grape Tomatoes Halved
Bechamel Sauce
  • 4 tablespoons Butter Can use plant-based butter
  • 1/4 cup All-Purpose Flour Or gluten-free flour blend
  • 2 cups Milk Can use plant-based milk
  • 1 pinch Nutmeg Optional
Lasagna Assembly
  • Lasagna Noodles Lasagna Noodles Choose gluten-free if necessary
  • 2 cups Spinach Can substitute with kale or Swiss chard
  • 2 cups Mozzarella Cheese Or vegan cheese
  • 1 cup Parmesan Cheese Or nutritional yeast as vegan option
  • to taste Fresh Basil Optional, can use parsley instead

Equipment

  • large skillet
  • Saucepan
  • Baking Dish

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and cook for about 5 minutes until translucent.
  2. Add 3 cloves of minced garlic and cook for an additional minute until fragrant.
  3. Introduce 8 ounces of sliced mushrooms to the skillet and cook for 8-10 minutes until browned, seasoning with thyme, oregano, salt, and pepper.
  4. If using, pour in ½ cup white wine and let it evaporate for 2-3 minutes, then stir in 1 pint halved grape tomatoes and cook until softened.
  5. In a saucepan, melt 4 tablespoons of butter, whisk in ¼ cup flour and cook until golden.
  6. Gradually whisk in 2 cups of warmed milk until the sauce thickens. Season with nutmeg, salt, and pepper.
  7. Preheat the oven to 375°F (190°C) and cook the lasagna noodles according to package instructions.
  8. Spread Bechamel sauce in a baking dish, layer with noodles, mushroom mixture, spinach, mozzarella, and parmesan; repeat layers.
  9. Cover and bake for 25 minutes, uncover and bake for another 20 until golden. Let it rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 30mgIron: 10mg

Notes

Allowing lasagna to rest enhances flavors and makes slicing easier.

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