Mushroom Lasagna
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.
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.
Notes
Serve hot with a simple green salad and garlic bread. Store leftovers in the refrigerator for 3-5 days. This dish can be frozen for longer storage.