Go Back
–+ servings
Mushroom Lasagna

Savory Mushroom Lasagna with Grape Tomatoes for Comfort!

This Mushroom Lasagna is a comforting dish with rich flavors from mushrooms and sweet grape tomatoes, perfect for dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Filling
  • 2 tablespoons Olive Oil Perfect for sautéing; you can also use any neutral vegetable oil.
  • 1 medium Onion Adds natural sweetness; yellow onions work best.
  • 2 cloves Garlic Essential for flavor; fresh garlic is best.
  • 8 ounces Mushrooms (Cremini, Shiitake, Portobello) Star of the filling; feel free to mix or substitute with other mushrooms.
  • 1 teaspoon Dried Thyme Adds wonderful herbal notes.
  • 1 teaspoon Dried Oregano Adds wonderful herbal notes.
  • to taste Salt Key seasoning.
  • to taste Pepper Key seasoning.
  • 1/2 cup White Wine Optional; brings depth and acidity.
  • 1 cup Grape Tomatoes Imparts a sweet burst; can swap with other tomatoes.
For the Bechamel Sauce
  • 4 tablespoons Butter Used as a base for the sauce.
  • 1/3 cup Flour Essential for thickening.
  • 2 cups Milk Adds creaminess.
  • 1/4 teaspoon Nutmeg Adds warmth and depth.
For Assembling the Lasagna
  • 12 sheets Lasagna Noodles Provides structure; opt for gluten-free if desired.
  • 2 cups Spinach Adds nutrition and color.
  • 1 cup Mozzarella Cheese Offers creaminess.
  • 1/2 cup Parmesan Cheese Offers flavor.

Equipment

  • large skillet
  • Medium saucepan
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large skillet over medium heat. Add chopped onions and cook for 5 minutes until translucent.
  2. Stir in minced garlic and sauté for an additional minute.
  3. Add sliced mushrooms and cook for 8-10 minutes until browned. Season with thyme, oregano, salt, and pepper.
  4. If using, pour in wine and let it simmer until evaporated. Fold in grape tomatoes and sauté for 2-3 minutes.
  5. In a medium saucepan, melt butter over medium heat, then whisk in flour. Cook for 2-3 minutes until golden.
  6. Gradually pour in warmed milk while whisking to avoid lumps; stir for 5-7 minutes until thickened.
  7. Season Bechamel with nutmeg, salt, and pepper.
  8. Preheat oven to 375°F (190°C). Cook lasagna noodles until al dente.
  9. In a baking dish, layer Bechamel sauce, noodles, mushroom-tomato filling, spinach, more Bechamel, and cheese.
  10. Repeat layers, finishing with noodles topped with remaining Bechamel and cheese.
  11. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 20 minutes.
  12. Let it rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

This Mushroom Lasagna is perfect for family gatherings and can be easily adjusted for gluten-free diets.

Tried this recipe?

Let us know how it was!