Description
This rich and hearty Mushroom Lasagna features a creamy, flavorful mushroom sauce layered between tender lasagna noodles and plenty of melted cheeses. Combining a medley of cremini, shiitake, and oyster mushrooms sautéed with garlic and herbs, the sauce is thickened with a béchamel-style white sauce infused with nutmeg and Parmesan. Baked until golden and bubbling, this vegetarian lasagna is perfect for a comforting family dinner or special occasion.
Ingredients
Scale
Lasagna
- 9 lasagna noodles
Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500g mixed mushrooms (cremini, shiitake, oyster), sliced
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
Cheeses
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and set them aside to cool slightly.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Then add the minced garlic and sliced mushrooms. Cook the mushrooms for about 8 to 10 minutes until they are browned and most of their moisture has evaporated.
- Deglaze the pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce until mostly evaporated. Stir in dried thyme, oregano, and season with salt and pepper.
- Make the creamy sauce: Sprinkle the flour over the mushroom mixture and stir well to coat. Slowly add the whole milk while stirring continuously to prevent lumps and create a smooth sauce. Add the ground nutmeg, and continue to simmer the sauce for 5 to 7 minutes, stirring often until thickened.
- Finish the sauce: Remove the pan from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning if needed.
- Assemble the lasagna: In a 9×13-inch baking dish, spread a layer of the mushroom sauce. Place 3 lasagna noodles over the sauce. Add another layer of mushroom sauce, dollops of ricotta cheese, and sprinkle shredded mozzarella evenly. Repeat these layers until all ingredients are used, finishing with a layer of mozzarella on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and bubbling.
- Rest and serve: Let the lasagna rest for 10 minutes after baking to set. Garnish with freshly chopped parsley before slicing and serving.
Notes
- For best flavor, use a mixture of mushrooms as suggested, but cremini alone works well too.
- If you prefer a richer sauce, substitute half-and-half for whole milk.
- Use gluten-free lasagna noodles if you need a gluten-free version.
- The white wine can be substituted with vegetable broth for a non-alcoholic option.
- Allowing the lasagna to rest after baking helps it hold together better when sliced.
