Mushroom Lasagna
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
55 mins
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Servings
6 People
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Calories
840 kcal
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Course
Main Course, Dinner
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Cuisine
American, Italian-American Fussion
Mushroom Lasagna
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This creamy, cheesy mushroom lasagna is a delicious twist on the classic dish. This recipe features layers of garlicky mushrooms and a velvety bechamel sauce.
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Ingredients
Mushrooms
- 12 lasagna noodles
- 24 ounces sliced mushrooms
- 3 tablespoons butter
- 2 large shallots minced, about 1 cup
- 2 cloves garlic minced, about 2 teaspoons
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
Bechamel Sauce
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Ricotta Layer
- 2 cups ricotta cheese
- 1 cup shredded Parmesan cheese
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups mozzarella cheese
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Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 9x13x2-inch baking dish with cooking spray and set aside.
- Cook the 12 lasagna noodles according to the package directions, drain them in cold water, and set them aside.
Mushrooms
- In a large pot, melt the 3 tablespoons butter over medium-high heat. Add the 24 ounces sliced mushrooms, 2 large shallots minced, 2 cloves garlic minced, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper.
- Cook the mushrooms, stirring occasionally, until they are tender, about 5 minutes. Remove the mushrooms from the pot and set aside.
Bechamel Sauce
- Return to the same pot and melt the ¼ cup salted butter over medium-high heat. Whisk the ¼ cup all-purpose flour into the butter to create a paste.
- Slowly pour and whisk the 2 ½ cups whole milk into the butter paste. A thick sauce should form.
- Whisk in the 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and Salt and pepper to taste. Remove the sauce from the heat.
Ricotta Layer
- In a bowl, whisk together the 2 cups ricotta cheese, 1 cup shredded parmesan cheese, 2 large eggs, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
Assemble
- Spread about ½ cup of the bechamel sauce at the bottom of the prepared baking dish. Layer some lasagna noodles on the sauce, spread ⅓ of the ricotta mixture over the noodles followed by ⅓ of the cooked mushrooms, then bechamel sauce on the mushrooms.
- Top the bechamel sauce with 1 cup of the 3 cups mozzarella cheese. Repeat the layers 2 more times, ending with the mozzarella cheese on top.
- Cover the dish in foil and bake for 20 minutes, remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly.
- Remove the lasagna from the oven, and let it rest a few minutes before serving!
Nutrition Information
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Calories
840kcal
(42%)
Carbohydrates
61g
(20%)
Protein
45g
(90%)
Fat
47g
(72%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
200mg
(67%)
Sodium
1445mg
(60%)
Potassium
862mg
(25%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1545IU
(31%)
Vitamin C
3mg
(3%)
Calcium
823mg
(82%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6People
Amount Per Serving
Calories 840 kcal
% Daily Value*
| Calories | 840kcal | 42% |
| Carbohydrates | 61g | 20% |
| Protein | 45g | 90% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 1445mg | 60% |
| Potassium | 862mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 3mg | 3% |
| Calcium | 823mg | 82% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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