Homemade Mushroom Lasagna
User Reviews
4.5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Mushroom Lasagna
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Creamy Mushroom Lasagna, an easy vegetarian lasagna recipe, simple creamy and perfect. The best lunch, dinner, family or guest dish.
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Ingredients
- 2 tablespoons olive oil
- 6-8 medium-large mushrooms chopped
- 1-2 cloves garlic finely chopped
- 2½-3 cups tomato puree passata
- ⅔ cup water divided
- 1-2 teaspoons parsley chopped, fresh
- 1 teaspoon basil
- ½ teaspoon salt
- 1-2 dashes black pepper
EXTRAS
- 1 cup Parmesan Cheese freshly grated
- 1¼ cups mozzarella cheese cubed, fresh
- 16 trips lasagna noodles also called strips oven ready; quantity approximate
- ½-¾ cup white sauce thick; homemade or store bought
HOMEMADE WHITE SAUCE
- 1 tablespoon butter
- ¾ cup milk 2 tablespoons
- 1 tablespoon flour
- 1 pinch salt
Instructions
- In a large pot add the oil, garlic, mushrooms and ⅓ cup of water, cook on low-medium heat until the mushrooms start to become tender and water has evaporated, then add the tomato puree, remaining water, parsley, basil, salt and pepper, continue to cook low-medium until thick, approximately 30 minutes. Stirring often.
- Pre-heat oven to 350F / 180C.
- In a medium baking dish spread 2-3 spoonfuls of sauce on the bottom of the pan, cover with a layer of lasagna noodles, then spread with sauce, drizzle with some white sauce, top with ⅓ of the cubed mozzarella, ¼ of the grated fresh Parmesan and continue for 4 layers. The last layer omit the mozzarella and white sauce, sprinkle with just Parmesan cheese. Bake for approximately 20-25 minutes, let sit 5-10 minutes before serving. Enjoy!
HOMEMADE WHITE SAUCE
- In a medium pot over medium heat melt the butter then add the flour and salt, whisk to combine, add the milk slowly and continue to stir until thickened. Remove from heat.
Notes
- If you can't find oven ready lasagna noodles then you can use the regular kind that needs to be boiled first.
- Cool completely then store in an airtight container in the refrigerator for 3-5 days. To reheat the whole lasagna, place in an oven safe dish, cover with foil and reheat until desired temperature. For individual slices, pop into the microwave and warm until heated through.
- To freeze, cover lasagna with plastic wrap then aluminum foil. Freeze for up to 3 months. When ready to bake, remove plastic wrap and foil. Bake covered for around 90 minutes and then uncover for another 15-30 minutes or until lasagna is heated through.
- To prevent a ceramic or glass pan from shattering, either bring it to room temperature first or place in a cold oven so it warms up as the oven preheats.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
10g
(3%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
32mg
(11%)
Sodium
647mg
(27%)
Potassium
207mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
544IU
(11%)
Vitamin C
2mg
(2%)
Calcium
242mg
(24%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 647mg | 27% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 242mg | 24% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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