0 from 12 votes
Homemade Mushroom Lasagna
Creamy Mushroom Lasagna, an easy vegetarian lasagna recipe, simple creamy and perfect. The best lunch, dinner, family or guest dish.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 396 kcal
Course:
Main Course
Cuisine:
Italian
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 chopped fresh parsley
- 1 teaspoon basil
- ½ teaspoon salt
- 1-2 dashes black pepper
EXTRAS
- 1 cup freshly grated Parmesan cheese
- 1¼ cups cubed fresh mozzarella
- 16 strips lasagna noodles (also referred to as strips oven ready), more or less
- ½-¾ cup thick white sauce (homemade or store bought)
HOMEMADE WHITE SAUCE
- 1 tablespoon butter
- ¾ cup + 2 tablespoons milk
- 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!
Cup of Yum
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.
Cup of Yum
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
Calories
396kcal
(20%)
Carbohydrates
10g
(3%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
647mg
(27%)
Potassium
207mg
(6%)
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
% 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.