Description
This hearty Mushroom Lasagna features layers of tender lasagna noodles, a rich mushroom sauce infused with garlic, thyme, and oregano, creamy ricotta cheese mixed with fresh parsley and Parmesan, all topped with melted mozzarella for a satisfying vegetarian main course perfect for cozy family dinners.
Ingredients
Scale
Lasagna
- 12 lasagna noodles
- 2 tablespoons olive oil
Mushroom Sauce
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 1/2 pounds cremini mushrooms, sliced
- 8 ounces white mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup vegetable broth
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 3 cups shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and Cook Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook Mushrooms: Add the sliced cremini and white mushrooms to the skillet along with salt, black pepper, dried thyme, and dried oregano. Cook for 10 to 12 minutes until the mushrooms release their moisture and turn golden brown.
- Make Mushroom Sauce: Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually whisk in the whole milk and vegetable broth until the mixture is smooth. Simmer for 5 minutes until the sauce thickens slightly.
- Prepare Cheese Mixture: In a bowl, combine the ricotta cheese, large egg, half of the grated Parmesan cheese, and chopped fresh parsley. Mix well to combine.
- Assemble Lasagna: Spread a thin layer of the mushroom sauce on the bottom of a 9×13-inch baking dish. Layer 4 lasagna noodles over the sauce, then spread one-third of the ricotta mixture, one-third of the mushroom sauce, and one-third of the shredded mozzarella cheese. Repeat the layering two more times, finishing with the remaining mozzarella and Parmesan cheeses on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the lasagna is bubbly and the cheese on top is golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving, allowing the layers to set properly.
Notes
- For extra flavor, add sautéed spinach or a handful of chopped fresh basil between the layers.
- You can substitute part of the mozzarella with fontina cheese for a richer, creamier texture.
