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Mushroom Lasagna – Italian Recipe

Creamy Mushroom Lasagna – An Italian Comfort Classic

Mushroom Lasagna is a comforting Italian recipe made with earthy mushrooms, sweet tomatoes, and a creamy Bechamel sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Casserole
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil A splash adds richness and helps sauté the vegetables perfectly.
  • 1 medium Onion Sautéed, it provides a sweet base flavor.
  • 2 cloves Garlic Infuses the dish with aromatic depth.
  • 8 cups Mushrooms (cremini, shiitake, portobello) The star ingredient.
  • 2 cups Grape Tomatoes Adds sweetness and freshness.
  • 1 teaspoon Dried Thyme Adds depth of flavor.
  • 1 teaspoon Dried Oregano Adds aromatic flavor.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Pepper Essential seasoning.
  • 1/2 cup White Wine Optional, can substitute with vegetable broth.
For the Bechamel Sauce
  • 4 tablespoons Butter Base for the creamy Bechamel.
  • 1/4 cup Flour Thickens the sauce.
  • 2 cups Milk Creates a velvety texture.
  • 1 pinch Nutmeg Enhances the flavor.
For Layers
  • 9 sheets Lasagna Noodles Provides structure; gluten-free can be used.
  • 2 cups Spinach Adds nutrition and color.
  • 1 cup Mozzarella Cheese Adds a creamy, cheesy layer.
  • 1/2 cup Parmesan Cheese Finishes the top layer.

Equipment

  • Large skillet
  • Separate Saucepan
  • baking dish

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, warm olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and cook for an additional minute.
  3. Add sliced mushrooms and cook until browned, about 8-10 minutes.
  4. Sprinkle in thyme, oregano, salt, and pepper. If desired, pour in white wine and cook for 2-3 minutes.
  5. Stir in halved grape tomatoes and cook for another 2-3 minutes.
  6. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook until golden brown.
  7. Gradually add warmed milk while continuously whisking for 5-7 minutes until thickened.
  8. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente.
  9. In a baking dish, layer Bechamel sauce, noodles, mushroom mixture, and spinach. Repeat until all ingredients are used.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes.
  11. Allow the lasagna to rest for about 10 minutes before slicing.
  12. Garnish with freshly chopped basil before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 12mgCalcium: 250mgIron: 2mg

Notes

You can assemble the Mushroom Lasagna a day in advance. Store leftovers in the fridge for up to 4 days.

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