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–+ servings
Mushroom Lasagna

Savory Mushroom Lasagna That Will Wow Your Taste Buds

This Mushroom Lasagna is a rich and creamy dish featuring layers of savory mushrooms and grape tomatoes, perfect for both vegetarians and hearty flavor lovers.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sautéed Mixture
  • 2 tablespoons Olive Oil Substitute with any neutral oil if preferred.
  • 1 medium Onion Diced; yellow or white onions are best.
  • 3 cloves Garlic Minced; freshly minced is recommended.
  • 10 ounces Mushrooms (Cremini, Shiitake, Portobello) Main ingredient providing umami and texture.
  • 1 teaspoon Dried Thyme Can use fresh for aromatic flavor.
  • 1 teaspoon Dried Oregano Can use fresh for aromatic flavor.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.
  • ½ cup White Wine Optional; substitute with vegetable broth for non-alcoholic.
  • 1 cup Grape Tomatoes Halved; can replace with cherry tomatoes if desired.
For the Bechamel Sauce
  • 4 tablespoons Butter Margarine can substitute for vegan option.
  • ¼ cup Flour Use gluten-free flour for gluten-free variations.
  • 2 cups Milk Non-dairy milk can be used for lactose-free version.
  • 1 pinch Nutmeg Adds warmth to Bechamel sauce.
For Assembly
  • 9 sheets Lasagna Noodles Select gluten-free noodles for gluten-free option.
  • 2 cups Fresh Spinach Can substitute with kale or Swiss chard.
  • 1 cup Mozzarella Cheese Provides creaminess; vegan alternatives can be used.
  • ½ cup Parmesan Cheese Provides flavor; vegan alternatives can be used.
  • Fresh Basil Optional garnish for freshness.

Equipment

  • Large Skillet
  • Saucepan
  • baking dish

Method
 

Step‑By‑Step Instructions for Hearty Mushroom Lasagna with Grape Tomatoes
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute.
  2. Introduce 10 ounces of sliced mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally until browned and moisture is released.
  3. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of oregano, and salt and pepper to taste. Pour in ½ cup of white wine and let it simmer for 2–3 minutes until mostly evaporated. Then, add 1 cup of halved grape tomatoes and cook for an additional 2–3 minutes.
  4. In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour, stirring for 2–3 minutes until golden. Gradually pour in 2 cups of warmed milk, stirring for 5–7 minutes until the sauce thickens.
  5. Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente, about 8–10 minutes. Drain and set aside, drizzling with olive oil.
  6. In a baking dish, spread a thin layer of Bechamel sauce on the bottom. Layer 3–4 lasagna noodles, half of the mushroom mixture, a handful of fresh spinach, drizzle with Bechamel, and sprinkle with cheese. Repeat layers, ending with noodles topped with Bechamel and remaining cheese.
  7. Cover the lasagna with foil and bake for 25 minutes. Remove foil and continue baking for an additional 20 minutes, until the top is golden and bubbling.
  8. Let the lasagna rest for 10 minutes before slicing. Optionally, garnish with fresh basil before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual servings for up to 2-3 months. Reheat at 350°F (175°C) covered with foil for 20-25 minutes.

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