Mushroom Lasagna

Indulge in the rich, earthy flavors of this creamy Mushroom Lasagna, a decadent twist on a classic comfort food. Featuring layers of tender lasagna noodles, a medley of sautéed button and Portobello mushrooms, and a luxurious homemade béchamel sauce infused with nutmeg and Parmesan, this dish is a vegetarian masterpiece. Ricotta, mozzarella, and Parmesan cheeses melt together to create a gooey, golden topping that’s as satisfying as it is beautiful. Perfect for a cozy family dinner or an impressive centerpiece for gatherings, this lasagna is both hearty and sophisticated. Garnished with fresh parsley, each slice is a celebration of creamy textures and deep umami flavor. Easy to make ahead and ideal for re-heating, it’s a recipe you’ll come back to time and again.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 pieces Lasagna noodles
• 500 grams Button mushrooms
• 200 grams Portobello mushrooms
• 2 tablespoons Olive oil
• 4 cloves Garlic
• 1 tablespoon Fresh thyme (leaves only)
• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 4 cups Whole milk
• 0.25 teaspoons Nutmeg (ground)
• 1 cup Parmesan cheese (grated)
• 2 cups Mozzarella cheese (shredded)
• 1 cup Ricotta cheese
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper (freshly ground)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to package instructions. Drain and set aside on a baking sheet, separating the layers with parchment paper to prevent sticking.

Step 3

Clean and slice the button and Portobello mushrooms. In a large skillet, heat the olive oil over medium heat.

Step 4

Add the minced garlic and sauté for 1 minute until fragrant. Stir in the mushrooms and thyme.

Step 5

Cook the mushrooms for 8-10 minutes until they release their juices and become golden brown. Add salt and pepper. Set aside.

Step 6

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

Step 7

Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking until the béchamel sauce thickens, about 5-7 minutes.

Step 8

Season the béchamel with ground nutmeg, 1/4 teaspoon of salt, and 1/4 cup Parmesan cheese. Stir well and set aside.

Step 9

In a 9x13-inch baking dish, spread a thin layer of béchamel sauce on the bottom.

Step 10

Layer 3 lasagna noodles on top, followed by a portion of mushrooms, a scoop of ricotta cheese, béchamel sauce, and a sprinkling of mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of béchamel topped with mozzarella and remaining Parmesan.

Step 11

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 12

Let the lasagna rest for 10 minutes before slicing. Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	3194.3 grams (3194.3g)

Amount per serving	% Daily Value*
Calories	5992

Total Fat 263.00g	337%
Saturated Fat 138.30g	692%
Polyunsaturated Fat 3.70g
Cholesterol 758mg	253%
Sodium 8076mg	351%
Total Carbohydrate 634.40g	231%
Dietary Fiber 35.10g	125%
Total Sugars 86.40g
Protein 309.00g	618%

Vitamin D 430IU	2150%
Calcium 6164mg	474%
Iron 31mg	174%
Potassium 5912mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 20.1%

Carbs: 41.3%