Description
A comforting Mushroom Lasagna featuring layers of fresh pasta, creamy cheese, and fragrant mushrooms, perfect for any occasion.
Ingredients
- Lasagna Noodles: 9-12 sheets
- Mushrooms: 2 cups (button, cremini, or shiitake)
- Ricotta Cheese: 1 cup
- Béchamel Sauce: 2 cups (butter, flour, milk, nutmeg)
- Parmesan Cheese: 1 cup, grated
- Mozzarella Cheese: 1 cup, shredded
- Garlic: 2 cloves, minced
- Olive Oil: for sautéing
Instructions
- Preheat oven to 375°F (190°C).
- Sauté mushrooms: heat olive oil, add garlic, and cook until fragrant. Toss in mushrooms and sauté until browned and tender. Set aside.
- Prepare béchamel sauce: in a saucepan, melt butter, stir in flour, and cook for a minute. Gradually whisk in milk and cook until thickened. Add nutmeg, and season with salt and pepper.
- Layer lasagna: start with a layer of béchamel sauce at the bottom of a baking dish, followed by lasagna noodles, ricotta, sautéed mushrooms, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with béchamel sauce and mozzarella.
- Bake: cover with foil and bake for about 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Cool for 10 minutes before slicing.
Notes
For a complete meal, serve with a fresh Caesar salad or garlic bread. Enhance flavor with fresh herbs like thyme or oregano.