Indulge in the rich and comforting flavors of an Incredible Creamy Mushroom Lasagna. This vegetarian lasagna recipe features layers of luscious creamy mushroom sauce, perfectly complementing the warm, gooey cheese and homemade lasagna noodles. Whether you're a seasoned chef or a kitchen novice, this easy lasagna with mushrooms is sure to become a family favorite.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g mixed mushrooms (such as cremini, shiitake, and button), sliced
1 teaspoon thyme (fresh or dried)
Salt and pepper to taste
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups milk (can substitute with plant-based milk for a vegan option)
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the skillet along with thyme, salt, and pepper. Cook for about 8-10 minutes until the mushrooms are tender and their moisture has evaporated. Set aside to cool slightly.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to create a roux. Gradually whisk in the milk to avoid lumps, then cook, stirring constantly until the sauce thickens, about 5-7 minutes.
Stir in the Parmesan cheese, shredded mozzarella, nutmeg, salt, and pepper. Mix until the cheese is melted and the sauce is smooth. Remove from heat and allow to cool slightly before using.
Preheat your oven to 375°F (190°C).
Spread a thin layer of the creamy mushroom sauce on the bottom of a 9x13 inch baking dish. Layer 3-4 lasagna noodles over the sauce, followed by half of the mushroom filling, and then top with a third of the remaining creamy mushroom sauce. Repeat the layers until all ingredients are used.
Sprinkle the remaining shredded mozzarella cheese over the top layer of sauce.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley or basil before serving.
