CREAMY MUSHROOM LASAGNA: Discover the Ultimate Comfort! Recipe
Creamy Mushroom Lasagna is a comforting, rich, and flavorful dish combining layers of tender lasagna noodles, savory sautéed mushrooms, creamy ricotta filling, and a luscious béchamel sauce, topped with melted mozzarella and Parmesan for the ultimate cozy meal.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna
- 9 lasagna noodles, cooked
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 ½ lbs mushrooms, chopped
- 1 tsp thyme or Italian herbs
- Salt & pepper to taste
- ¼ cup grated Parmesan
Ricotta Mixture
- 1 ½ cups ricotta
- ½ cup shredded mozzarella
- 1 egg
- Salt and pepper to taste
Béchamel Sauce
- 4 tbsp butter
- ¼ cup flour
- 3 cups milk
- Pinch nutmeg
- Salt and pepper to taste
Topping
- 1 cup shredded mozzarella
- Fresh thyme or parsley for garnish
Instructions
- Sauté Aromatics and Mushrooms: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent. Add chopped mushrooms and thyme or Italian herbs, seasoning with salt and pepper. Cook until the mushrooms are tender and browned thoroughly, about 8-10 minutes.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, shredded mozzarella, egg, and a pinch of salt and pepper. Mix gently until smooth and set aside.
- Make Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes without browning. Gradually pour in milk while whisking continuously to avoid lumps. Continue stirring until the sauce thickens, about 5-7 minutes. Season with nutmeg, salt, and pepper to taste. Remove from heat.
- Assemble Lasagna Layers: In a baking dish, start with a layer of béchamel sauce. Place a layer of cooked lasagna noodles on top, followed by a spread of the ricotta mixture, then a layer of sautéed mushrooms. Repeat these layers, finishing with a generous topping of béchamel sauce sprinkled with shredded mozzarella and grated Parmesan cheese.
- Bake: Preheat the oven to 375°F (190°C). Cover the assembled lasagna with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 15 minutes until the top is golden and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with fresh thyme or parsley before slicing and serving.
Notes
- Use cremini, button, or a mix of wild mushrooms for enhanced flavor.
- You can prepare the béchamel sauce in advance to save time.
- Letting the lasagna rest after baking helps it hold its shape when sliced.
- For a richer taste, substitute whole milk with half-and-half in the béchamel.
- To make it vegetarian, ensure the Parmesan cheese is vegetarian-friendly.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
Keywords: creamy mushroom lasagna, mushroom lasagna recipe, vegetarian lasagna, Italian comfort food, béchamel sauce lasagna
