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Mushroom Lasagna with Béchamel Sauce

Mushroom Lasagna
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This Mushroom Lasagna is a hearty and flavorful meatless main dish. Layers of pasta, a rich mushroom ragu, creamy béchamel sauce, and plenty of cheese make this a comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 12 lasagna noodles
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 1/4 teaspoon nutmeg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Stir in sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
  3. Add crushed tomatoes, vegetable broth, oregano, and basil. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally. Season with salt and pepper.
  4. While the ragu simmers, cook lasagna noodles according to package directions until al dente. Drain and set aside.
  5. For the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, whisking constantly, until the sauce thickens. Season with salt, pepper, and nutmeg.
  6. Preheat oven to 375°F (190°C).
  7. Spread a thin layer of mushroom ragu on the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of lasagna noodles over the ragu.
  9. Spread one-third of the béchamel sauce over the noodles, then sprinkle with one-third of the mozzarella and Parmesan cheeses.
  10. Repeat layers two more times, ending with a layer of noodles, béchamel, and cheeses.
  11. Cover the baking dish with foil and bake for 25 minutes.
  12. Remove foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
  13. Let the lasagna rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

  • For extra flavor, use a mix of different mushroom varieties.
  • You can prepare the mushroom ragu and béchamel sauce a day in advance.
  • If you prefer a richer flavor, add a splash of red wine to the mushroom ragu after adding the tomatoes.

Nutrition

Find it online: https://kitchenvan.com/mushroom-lasagna/