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–+ servings
Mushroom Lasagna

Deliciously Creamy Mushroom Lasagna for Cozy Nights

This Mushroom Lasagna is a comforting vegetarian dish layered with earthy mushrooms and sweet grape tomatoes, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 2 tablespoons Olive Oil Essential for sautéing; feel free to use vegetable oil if you prefer.
  • 1 Chopped Onions Provides an aromatic flavor base; shallots can be used for a milder taste.
  • 2 cloves Minced Garlic Adds depth to the sauce; fresh garlic gives the best flavor.
  • 8 cups Sliced Mushrooms (cremini, shiitake, portobello) Forms the hearty layers; any combination enhances the flavor profile.
  • 1 teaspoon Dried Thyme Adds herbal notes; using fresh herbs can elevate the dish even more.
  • 1 teaspoon Dried Oregano Adds herbal notes; using fresh herbs can elevate the dish even more.
  • Salt Enhance seasoning to taste.
  • Pepper Enhance seasoning to taste.
For the Sauce
  • 4 tablespoons Butter Acts as the base for the Bechamel sauce; plant-based margarine is a great vegan alternative.
  • 1/4 cup Flour Provides structure; for a gluten-free version, use gluten-free flour.
  • 2 cups Warmed Milk Creates that creamy sauce; almond or soy milk can serve as dairy substitutes.
  • Nutmeg Adds a warm undertone; optional for a simpler flavor.
For Assembly
  • 2 cups Grape Tomatoes (halved) Adds a fresh sweetness; cherry tomatoes can substitute if needed.
  • 2 cups Mozzarella Cheese (shredded) Offers a gorgeous melty texture; opt for dairy-free cheese for vegan options.
  • 1/2 cup Parmesan Cheese (grated) Introduces a sharp flavor; nutritional yeast works beautifully for a vegan variant.
  • 3 cups Fresh Spinach (chopped) Provides nutrition and color; other leafy greens like kale can also work well.

Equipment

  • large skillet
  • medium saucepan
  • 9x13-inch baking dish
  • whisk
  • tongs
  • Cooking pot

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent and fragrant. Stir in 2 minced garlic cloves and cook for an additional minute.
  2. Add 8 cups of sliced mushrooms to the skillet and cook for 8-10 minutes until browned. Season with salt, pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. If desired, add 1/2 cup of white wine and let it cook down for about 2-3 minutes.
  3. Fold in 2 cups of halved grape tomatoes and cook for another 2-3 minutes until softened.
  4. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour, cooking for 2-3 minutes. Gradually pour in 2 cups of warmed milk, whisking continuously until thickened. Season with nutmeg, salt, and pepper.
  5. Preheat your oven to 375°F (190°C). Cook 9 lasagna noodles in salted boiling water until al dente. Drain and lay flat on a kitchen towel.
  6. In a 9x13 inch baking dish, spread a thin layer of Bechamel sauce. Place three lasagna noodles, half of the mushroom mixture, fresh spinach, and a sprinkle of cheeses. Repeat layers, finishing with noodles and Bechamel on top.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until golden and bubbly.
  8. Let the lasagna rest for 10 minutes at room temperature before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 25IUVitamin C: 20mgCalcium: 30mgIron: 15mg

Notes

Allow the lasagna to rest for at least 10 minutes after baking. Experiment with different cheeses for flavor customization.

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