Mushroom Lasagna
Mushroom lasagna is a hearty and flavorful twist on the classic Italian dish. This vegetarian version combines layers of tender lasagna noodles, creamy béchamel sauce, and a savory mushroom filling, making it a rich and satisfying meal perfect for any occasion. The earthy flavors of mushrooms meld beautifully with the creamy sauce and cheese, creating a dish that is both comforting and gourmet.
Servings 4
Calories 512kcal
Ingredients
- 9 lasagna noodles
- 1 lb 450g mixed mushrooms (such as cremini, shiitake, and button)
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 3 cups béchamel sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the mushrooms by cleaning and slicing them. In a large skillet, heat the olive oil and butter over medium heat.
- Sauté the onion in the skillet until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Add the mushrooms to the skillet and cook until they release their juices and become golden brown, about 10 minutes. Season with salt and pepper to taste.
- Prepare the béchamel sauce if you haven’t already. In a medium bowl, combine the ricotta cheese with 1 cup of the béchamel sauce. Mix well.
Nutrition
Calories: 512kcal