For those who love the earthy flavor of mushrooms and crave the comforting layers of a classic lasagna, this Mushroom Lasagna is the perfect dish. It’s a delightful twist on the traditional meat-based lasagna, featuring layers of tender pasta, creamy béchamel sauce, and a rich mushroom filling. Whether you’re catering to vegetarians or just looking for a hearty yet elegant meal, this recipe is sure to impress.
Ingredients
For 6 servings:
For the Mushroom Filling:
- 500g (1 lb) mixed mushrooms (button, cremini, shiitake, or portobello), thinly sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp fresh thyme or 1 tsp dried thyme
- Salt and freshly ground black pepper
For the Béchamel Sauce:
- 50g (1/4 cup) unsalted butter
- 50g (1/3 cup) all-purpose flour
- 500ml (2 cups) milk, warmed
- A pinch of nutmeg (optional)
- Salt and pepper to taste
For Assembly:
- 250g (8 oz) lasagna sheets (fresh or no-boil)
- 200g (7 oz) grated cheese (Mozzarella, Parmesan, or Gruyère)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Mushroom Filling
- Heat olive oil in a large skillet over medium heat.
- Sauté the onion and garlic until soft and fragrant.
- Add the mushrooms and thyme, cooking until the mushrooms release their moisture and begin to brown, about 8-10 minutes.
- Season with salt and pepper. Remove from heat and set aside.
Step 2: Make the Béchamel Sauce
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for 1-2 minutes to create a smooth roux.
- Gradually pour in the warm milk, whisking constantly to avoid lumps.
- Cook until the sauce thickens and coats the back of a spoon.
- Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat.
Step 3: Assemble the Lasagna
- Preheat your oven to 180°C (350°F).
- Spread a thin layer of béchamel sauce on the bottom of a baking dish.
- Add a layer of lasagna sheets, followed by a layer of mushroom filling, a drizzle of béchamel sauce, and a sprinkle of grated cheese.
- Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel sauce and cheese on top.
Step 4: Bake the Lasagna
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Step 5: Serve
- Let the lasagna rest for 5-10 minutes before slicing.
- Garnish with fresh parsley and serve warm with a side salad or garlic bread.
Tips for Success
- Mushroom Choices: Use a mix of mushrooms for a richer flavor. Wild mushrooms like chanterelles or porcini can elevate the dish.
- Cheese Alternatives: Ricotta or mascarpone can be added for creamier layers.
- Make It Ahead: The lasagna can be assembled ahead of time and refrigerated until ready to bake.
This Mushroom Lasagna is a celebration of earthy flavors and creamy textures. It’s a versatile dish that can be adapted to suit any occasion, from weeknight dinners to festive gatherings.
Try this recipe today, and let the layers of rich mushroom filling and silky béchamel sauce warm your heart and palate. Enjoy!