Mushroom Lasagna
This creamy, cheesy mushroom lasagna is a delicious twist on the classic dish. This recipe features layers of garlicky mushrooms and a velvety bechamel sauce.
Servings: 6 People
Ingredients
Mushrooms
- 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
Bechamel Sauce
- 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
Ricotta Layer
- 2 cups ricotta cheese
- 1 cup shredded parmesan cheese
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups mozzarella cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 9x13x2-inch baking dish with cooking spray and set aside.
- Cook the 12 lasagna noodles according to the package directions, drain them in cold water, and set them aside.
Mushrooms
- In a large pot, melt the 3 tablespoons butter over medium-high heat. Add the 24 ounces sliced mushrooms, 2 large shallots minced, 2 cloves garlic minced, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper.
- Cook the mushrooms, stirring occasionally, until they are tender, about 5 minutes. Remove the mushrooms from the pot and set aside.
Bechamel Sauce
- Return to the same pot and melt the ¼ cup salted butter over medium-high heat. Whisk the ¼ cup all-purpose flour into the butter to create a paste.
- Slowly pour and whisk the 2 ½ cups whole milk into the butter paste. A thick sauce should form.
- Whisk in the 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and Salt and pepper to taste. Remove the sauce from the heat.
Ricotta Layer
- In a bowl, whisk together the 2 cups ricotta cheese, 1 cup shredded parmesan cheese, 2 large eggs, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
Assemble
- Spread about ½ cup of the bechamel sauce at the bottom of the prepared baking dish. Layer some lasagna noodles on the sauce, spread ⅓ of the ricotta mixture over the noodles followed by ⅓ of the cooked mushrooms, then bechamel sauce on the mushrooms.
- Top the bechamel sauce with 1 cup of the 3 cups mozzarella cheese. Repeat the layers 2 more times, ending with the mozzarella cheese on top.
- Cover the dish in foil and bake for 20 minutes, remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly.
- Remove the lasagna from the oven, and let it rest a few minutes before serving!
Video
Nutrition
Calories: 840kcal | Carbohydrates: 61g | Protein: 45g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1445mg | Potassium: 862mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1545IU | Vitamin C: 3mg | Calcium: 823mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
