Mushrooms Lasagna: our tasty recipe to enjoy mushrooms
Mushroom lasagna is a classic autumnal main dish – ideal for a Sunday lunch with the family, a party with friends or a meal with vegetarian guests.
The recipe is quite straightforward, but the result is just delicious: just layer the fresh lasagna noodles in a baking dish, alternating them with a creamy mushrooms and red wine sauce, béchamel sauce and grated parmesan. The result will be a delicious, melting dish to be enjoyed warm and in good company.
You can choose a mix of mushrooms, fresh or frozen, or pick only one variety of your favorite mushrooms. If you use frozen mushrooms you can make this lasagna dish whenever you want. Remember, it's also a great make-ahead recipe.
Tip
You can make this mushroom lasagna even richer by adding your favorite ingredients. Just be creative!
How to store Mushroom Lasagna
This dish can be stored in a sealed container in the refrigerator for 1-2 days. It is also possible to freeze the lasagna and store it for 1-2 months.
How to make Mushroom Lasagna
Roast the garlic with a dash of oil in a non-stick pan. Add the mushrooms, 1/2 a glass of white wine, season with salt and cook over a medium heat for around 15 minutes 1.
Roast the garlic with a dash of oil in a non-stick pan. Add the mushrooms, 1/2 a glass of white wine, season with salt and cook over a medium heat for around 15 minutes 1.
In the meantime, get started on the béchamel sauce: put the chunks of butter in a pot and let them melt over low heat. Turn off the stove and add the flour 2. Stir quickly with a wooden spoon 6 until the mixture is uniform.
In the meantime, get started on the béchamel sauce: put the chunks of butter in a pot and let them melt over low heat. Turn off the stove and add the flour 2. Stir quickly with a wooden spoon 6 until the mixture is uniform.
Pour in the hot milk 3.
Pour in the hot milk 3.
Turn the stove back on, season with salt and let boil while stirring continuously with a whisk until thick 4.
Turn the stove back on, season with salt and let boil while stirring continuously with a whisk until thick 4.
Once ready, scatter over grated nutmeg 5.
Once ready, scatter over grated nutmeg 5.
Add the grated parmesan 6 and combine thoroughly with a whisk.
Add the grated parmesan 6 and combine thoroughly with a whisk.
With a spoon, create the first layer in your baking dish by adding some béchamel sauce 7.
With a spoon, create the first layer in your baking dish by adding some béchamel sauce 7.
Lay the lasagna sheet over the béchamel, then spoon over more béchamel sauce and the mushrooms 8.
Lay the lasagna sheet over the béchamel, then spoon over more béchamel sauce and the mushrooms 8.
Cover with another lasagna noodle 9. Create another layer of béchamel and mushroom sauce.
Cover with another lasagna noodle 9. Create another layer of béchamel and mushroom sauce.
Repeat until you use up all the ingredients, making sure that the very last layer is one with béchamel and mushroom sauce. Top with grated parmesan cheese 10 and bake in a pre-heated oven at 180°C/350°F for about 40 minutes.
Repeat until you use up all the ingredients, making sure that the very last layer is one with béchamel and mushroom sauce. Top with grated parmesan cheese 10 and bake in a pre-heated oven at 180°C/350°F for about 40 minutes.
Once ready, remove the baking sheet from the oven and let it cool for a couple of minutes.
Once ready, remove the baking sheet from the oven and let it cool for a couple of minutes.
Slice, serve and enjoy!
Slice, serve and enjoy!
