Mushroom lasagna is a delicious and comforting dish that combines layers of pasta, creamy cheese, and savory mushrooms. This tasty meal is perfect for family dinners or gatherings with friends. With its rich flavors and satisfying texture, mushroom lasagna is sure to please everyone at your table.
Why Make This Recipe
You should make mushroom lasagna for several reasons. First, it is a fantastic way to enjoy vegetables, especially for those who may not eat them often. Second, it offers a hearty and filling meal that everyone will love. Lastly, you can make it ahead of time, making it a great option for busy weeknights or special occasions. Plus, it is vegetarian-friendly, so it fits well with various diet preferences.
How to Make Mushroom Lasagna
Making mushroom lasagna is simple and straightforward. Just follow these step-by-step instructions, and you’ll have a delicious meal ready in no time.
Ingredients
- 12 lasagna noodles
- 24 ounces sliced mushrooms
- 3 tablespoons butter
- 2 large shallots, minced (about 1 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1 cup shredded parmesan cheese
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups mozzarella cheese
Directions
- Preheat your oven to 375 degrees Fahrenheit. Spray a 9x13x2-inch baking dish with cooking spray and set it aside.
- Cook the 12 lasagna noodles according to the package directions. Once cooked, drain them in cold water and set them aside.
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add the sliced mushrooms, shallots, garlic, Italian seasoning, salt, and pepper. Sauté until the mushrooms are tender, about 5-7 minutes.
- For the béchamel sauce, melt ¼ cup of salted butter in a saucepan over medium heat. Stir in ¼ cup of flour and cook for about 1 minute. Gradually whisk in the 2 ½ cups of whole milk, stirring constantly until the mixture thickens. Add 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and salt and pepper to taste. Remove from heat.
- In a bowl, mix together the ricotta cheese, parmesan cheese, eggs, 1 teaspoon of salt, and ½ teaspoon of pepper until well combined.
- To assemble the lasagna, spread a layer of the béchamel sauce on the bottom of the baking dish. Place four lasagna noodles on top. Next, add half of the mushroom mixture, followed by half of the ricotta mixture. Pour a layer of béchamel sauce over that and sprinkle with 1 cup of mozzarella cheese. Repeat the layers once more and finish with a final layer of béchamel sauce and the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden brown. Let it cool for a few minutes before serving.
How to Serve Mushroom Lasagna
Serve mushroom lasagna hot, straight out of the oven. You can accompany it with a simple green salad and some garlic bread for a complete meal. It makes a great main dish, and leftovers are just as delicious!
How to Store Mushroom Lasagna
To store leftover mushroom lasagna, let it cool completely, then cover it with plastic wrap or aluminum foil. Place it in the refrigerator for up to 3-5 days. You can also freeze it for longer storage; just make sure to wrap it well. To reheat, simply bake it in the oven until warmed through.
Tips to Make Mushroom Lasagna
- To save time, you can use no-boil lasagna noodles.
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- For a richer flavor, use a mix of different mushrooms such as cremini and shiitake.
Variation
You can easily customize this recipe. Add some cooked ground meat for a meatier dish, or swap the cheese for a dairy-free version to accommodate dietary needs. Experiment with different herbs and spices to suit your taste!
FAQs
1. Can I make mushroom lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and store it in the refrigerator until you’re ready to bake it.
2. Is mushroom lasagna gluten-free?
This version of mushroom lasagna contains regular lasagna noodles. To make it gluten-free, use gluten-free lasagna noodles.
3. Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before cooking to avoid excess moisture.
Mushroom Lasagna
Ingredients
Lasagna Ingredients
- 12 noodles 12 lasagna noodles Use regular or no-boil noodles.
- 24 ounces 24 ounces sliced mushrooms Feel free to mix different types of mushrooms.
- 3 tablespoons 3 tablespoons butter For sautéing vegetables.
- 2 large 2 large shallots, minced (about 1 cup)
- 2 cloves 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon 1 teaspoon Italian seasoning
- ½ teaspoon ½ teaspoon salt
- ½ teaspoon ½ teaspoon pepper
Béchamel Sauce
- ¼ cup ¼ cup salted butter
- ¼ cup ¼ cup all-purpose flour
- 2.5 cups 2 ½ cups whole milk
- 1 teaspoon 1 teaspoon Italian seasoning
- ½ teaspoon ½ teaspoon garlic powder
- ½ teaspoon ½ teaspoon onion powder
- Salt and pepper to taste Salt and pepper to taste
Cheese Mixture
- 2 cups 2 cups ricotta cheese
- 1 cup 1 cup shredded parmesan cheese
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon ½ teaspoon pepper
Topping
- 3 cups 3 cups mozzarella cheese For the final layer.
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- Spray a 9x13x2-inch baking dish with cooking spray and set it aside.
- Cook the 12 lasagna noodles according to the package directions. Once cooked, drain them in cold water and set them aside.
Cooking
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add the sliced mushrooms, shallots, garlic, Italian seasoning, salt, and pepper. Sauté until the mushrooms are tender, about 5-7 minutes.
- In a saucepan, melt ¼ cup of salted butter over medium heat. Stir in ¼ cup of flour and cook for about 1 minute.
- Gradually whisk in the 2 ½ cups of whole milk, stirring constantly until the mixture thickens.
- Add 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and salt and pepper to taste. Remove from heat.
- In a bowl, mix together the ricotta cheese, parmesan cheese, eggs, 1 teaspoon of salt, and ½ teaspoon of pepper until well combined.
Assembly
- Spread a layer of the béchamel sauce on the bottom of the baking dish.
- Place four lasagna noodles on top.
- Add half of the mushroom mixture, followed by half of the ricotta mixture.
- Pour a layer of béchamel sauce over that and sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers once more and finish with a final layer of béchamel sauce and the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Let it cool for a few minutes before serving.
