Name: Mushroom Lasagna - Italian Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 pound mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 1 pint grape tomatoes, halved; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 4 cups whole milk, warmed; Pinch of nutmeg; 12 lasagna noodles; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups fresh spinach, roughly chopped; Fresh basil leaves for garnish (optional)

Mushroom Lasagna – Italian Recipe

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Mushroom Lasagna – Italian Recipe is a comforting and delightful dish that brings the whole family together. This vegetarian masterpiece features layers of earthy mushrooms, creamy béchamel sauce, and melted cheese, creating a satisfying meal perfect for any occasion. Each bite bursts with flavor, making it suitable for both vegetarians and meat lovers alike. Plus, it’s easy to prepare ahead of time—just assemble and bake when you’re ready to serve. Dive into this deliciously hearty lasagna, and experience a taste of Italy in your own home!

Author: Valentina
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: Serves 8
Category: Main
Method: Baking
Cuisine: Italian

Ingredients

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1 pound mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
Pinch of nutmeg
12 lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Fresh basil leaves for garnish (optional)

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Instructions

Sauté onions in olive oil until translucent; add mushrooms and cook until softened.
Season with thyme, oregano, salt, and pepper. If using white grape juice, add it now.
Stir in halved grape tomatoes and cook for another 2–3 minutes.
In a separate saucepan, make the béchamel sauce by melting butter, whisking in flour until golden, then gradually adding warmed milk and seasoning with nutmeg.
Preheat oven to 375°F (190°C) and cook lasagna noodles until al dente.
In a baking dish, layer béchamel sauce, noodles, mushroom mixture, spinach, and cheeses. Repeat the layers.
Cover with foil and bake for 25 minutes; uncover and bake for an additional 20 minutes until golden.

Nutrition

Serving Size: 1 piece (200g)
Calories: 420
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 4g
Protein: 16g
Cholesterol: 65mg

Find it online: https://chopandcooktips.com/mushroom-lasagna-italian-recipe/