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Mushroom Lasagna Recipe

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4.4 from 5 reviews

This rich and comforting mushroom lasagna features layers of tender noodles, sautéed mushrooms, creamy béchamel sauce with crème fraîche, ricotta, mozzarella, and Parmesan cheese. Baked to bubbling golden perfection, it’s a perfect vegetarian main dish that impresses with its depth of flavor and creamy texture.

Ingredients

Lasagna and Vegetables

  • 1 (16-ounce) box lasagna noodles
  • 3 tablespoons extra-virgin olive oil
  • 1 pound mushrooms, sliced
  • 1½ teaspoon kosher salt
  • 2 large shallots, finely diced
  • 4 garlic cloves, grated

Sauce and Cheeses

  • 6 tablespoons unsalted butter
  • 4 tablespoons flour
  • 4 cups whole milk
  • ¼ teaspoon nutmeg
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 4 ounces crème fraîche
  • 1 cup finely grated Parmesan, plus more for serving
  • 3 cups grated mozzarella
  • 15 ounces whole-milk ricotta cheese
  • Fresh parsley, for serving

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and position a rack in the center. Line a rimmed sheet pan with aluminum foil to catch any drips during baking.
  2. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and set aside.
  3. Sauté the Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the sliced mushrooms and ½ teaspoon kosher salt. Let them cook undisturbed until they start to brown, about 3-4 minutes. Stir frequently and cook for an additional 4-5 minutes until golden brown. Transfer the mushrooms to a plate.
  4. Make the Béchamel Sauce: In the same skillet, add the remaining tablespoon of olive oil and heat over medium heat. Add the diced shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the grated garlic and cook until fragrant, about 1 more minute. Stir in the butter and let it melt. Sprinkle the flour over the butter and cook, stirring constantly, until the flour is absorbed, about 2 minutes. Slowly whisk in the whole milk to prevent lumps. Add the nutmeg and freshly cracked black pepper, and continue cooking until the sauce thickens, about 4 more minutes. Finally, stir in the crème fraîche and grated Parmesan until smooth and combined.
  5. Assemble the Lasagna: Spread ¼ cup of the béchamel sauce evenly in the bottom of a 9×13-inch baking dish. Add a layer of cooked lasagna noodles, then spread ⅓ of the remaining béchamel sauce over the noodles. Dollop and spread ⅓ of the ricotta cheese evenly. Sprinkle 1 cup of grated mozzarella over this, then top with ⅓ of the sautéed mushrooms. Repeat this layering process twice more with noodles, sauce, ricotta, mozzarella, and mushrooms.
  6. Bake: Cover the assembled lasagna loosely with aluminum foil and place it on the prepared sheet pan. Bake for 30 minutes. Remove the foil and continue baking uncovered for an additional 15 minutes, or until the lasagna is bubbling and the top is lightly browned.
  7. Rest and Serve: Remove the lasagna from the oven and let it cool for at least 5 minutes. Garnish with freshly cracked black pepper, additional Parmesan cheese, and fresh parsley before serving.

Notes

  • Using fresh mushrooms and sautéing them properly enhances their flavor and texture in the lasagna.
  • Be sure to cook the noodles al dente to prevent the lasagna from becoming mushy after baking.
  • Allowing the lasagna to rest before serving helps it set for cleaner slices and better flavor melding.
  • Crème fraîche adds a subtle tang and creaminess to the béchamel sauce; if unavailable, sour cream can be used as a substitute.

Find it online: http://bitezly.com/mushroom-lasagna-recipe/