Description
This creamy mushroom lasagna is a delicious meatless twist on the classic Italian favorite, featuring layers of tender lasagna noodles, a savory mushroom sauce, and a blend of melted cheeses. Perfectly seasoned with garlic, thyme, and fresh parsley, this comforting dish is ideal for family dinners or special occasions.
Ingredients
Scale
Lasagna
- 9 lasagna noodles
Sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1 cup grated Parmesan cheese
Topping
- 2 cups shredded mozzarella cheese
- 1/2 cup chopped fresh parsley
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
- Cook mushrooms: Add sliced mushrooms, salt, black pepper, and dried thyme to the skillet. Cook for 5-7 minutes until mushrooms release their moisture and begin to brown.
- Add flour: Sprinkle flour evenly over the mushroom mixture. Stir and cook for 1-2 minutes to form a base for the sauce.
- Make sauce: Gradually whisk in vegetable broth and milk. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens.
- Incorporate cheese: Stir in grated Parmesan cheese until fully melted and combined. Remove the sauce from heat.
- Layer lasagna: Spread a thin layer of mushroom sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce, then spread 1/3 of the mushroom sauce over the noodles, followed by 1/3 of the shredded mozzarella cheese. Repeat layering two more times, finishing with mozzarella cheese on top.
- Bake covered: Cover the baking dish with aluminum foil and bake for 25 minutes in the preheated oven.
- Bake uncovered: Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly and lightly browned.
- Rest: Allow the lasagna to rest for 10-15 minutes before slicing to help it set.
- Garnish and serve: Sprinkle the chopped fresh parsley over the top and serve warm.
Notes
- Ensure noodles are cooked al dente to prevent over-softening during baking.
- Use fresh mushrooms for the best texture and flavor.
- For a richer sauce, substitute milk with cream or a dairy-free alternative as preferred.
- Letting the lasagna rest helps it hold its shape when slicing.
- Can be made a day ahead and refrigerated; reheat covered to maintain moisture.
