Description
Indulge in the comforting layers of this Mushroom Lasagna, where earthy mushrooms and vibrant grape tomatoes come together to create a rich, creamy dish that everyone will love. This vegetarian delight is perfect for family dinners, gatherings, or cozy nights in. With its easy preparation and satisfying flavors, it’s a meal that will please vegetarians and meat-lovers alike. Each layer is filled with wholesome ingredients like fresh spinach and a delightful béchamel sauce topped with gooey mozzarella and Parmesan cheese. Serve it up with a crisp salad or warm bread for the ultimate dining experience.
Ingredients
Scale
- 1 pound mixed mushrooms (cremini, shiitake, portobello)
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 pint grape tomatoes
- 12 lasagna noodles
- 4 cups whole milk
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Sauté onions in olive oil until translucent. Add sliced mushrooms and cook until softened.
- Season the mixture with thyme, oregano, salt, and pepper. Stir in halved grape tomatoes and cook briefly.
- For the béchamel sauce, melt butter in a saucepan, whisk in flour until golden brown. Gradually add warmed milk while whisking to avoid lumps; season with nutmeg, salt, and pepper.
- Cook lasagna noodles according to package instructions until al dente.
- Preheat oven to 375°F (190°C). In a baking dish, layer béchamel sauce, noodles, mushroom mixture, spinach, and cheeses; repeat layers until all ingredients are used.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional 20 minutes until golden.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg