Mushroom Lasagna with White Sauce and Cheese

Introduction

Few dishes capture the essence of indulgent comfort food quite like Mushroom Lasagna with White Sauce and Cheese. Layers of tender pasta, creamy white sauce, hearty mushrooms, and a generous blanket of melted cheese create a culinary masterpiece that’s both decadent and satisfying. Whether you’re looking for a cozy family meal or an impressive dish for guests, this vegetarian lasagna is the perfect option.

In this article, we’ll guide you through the process of creating this luxurious yet homey dish, with step-by-step instructions and valuable tips. Let’s dive into the world of flavors and textures that make Mushroom Lasagna with White Sauce and Cheese a must-try recipe.

Why You’ll Love Mushroom Lasagna with White Sauce and Cheese

• Rich and Creamy Texture: The béchamel sauce adds a velvety richness without overpowering the mushrooms.
• Hearty and Satisfying: Mushrooms offer a meaty texture, making this dish perfect for vegetarians and meat-lovers alike.
• Perfect for Any Occasion: Ideal for dinner parties, family meals, or meal prep.
• Easily Customizable: Add spinach, experiment with different cheeses, or make it gluten-free.

Ingredients Breakdown for Mushroom Lasagna with White Sauce and Cheese

Nutrition Information (Per Serving)

Step-by-Step Preparation Guide for Mushroom Lasagna with White Sauce and Cheese

1. Prepare the Mushroom Filling

1. Warm butter or olive oil in a large pan over medium heat.
2. Toss in the chopped onion and cook for 2-3 minutes until it becomes translucent.
3. Mix in the minced garlic and let it cook for another minute.
4. Add sliced mushrooms, season with salt, pepper, and thyme.
5. Sauté for 8-10 minutes until tender and moisture evaporates.
6. Set aside to cool slightly.

2. Make the White Sauce (Béchamel)

1. In a saucepan, melt butter over medium heat.
2. Stir in flour, whisking continuously to create a smooth roux.
3. Gradually add warm milk, whisking to prevent lumps.
4. Simmer for 5-7 minutes until thickened.
5. Season with nutmeg, salt, and pepper. Remove from heat.

3. Assemble the Lasagna

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of béchamel sauce in a 9×13-inch baking dish.
3. Layer lasagna sheets to cover the base.
4. Add a portion of mushroom filling, followed by béchamel sauce.
5. Sprinkle mozzarella, Parmesan, and Gruyère cheese.
6. Continue layering until all ingredients are used, ending with a layer of cheese.

4. Bake the Lasagna

1. Cover with foil and bake for 25-30 minutes.
2. Remove foil and bake uncovered for an additional 10-15 minutes until golden and bubbling.
3. Let it rest for 10-15 minutes before serving.

5. Garnish and Serve

1. Sprinkle with fresh parsley or basil.
2. Slice and serve warm.

Tips for the Perfect Mushroom Lasagna

• Choose Quality Mushrooms: A mix of cremini, shiitake, or wild mushrooms enhances flavor.
• Season Generously: Mushrooms absorb flavors well; season to taste.
• Layer Smartly: Ensure even distribution of sauce and filling.
• Allow Resting Time: Letting lasagna sit before slicing helps retain structure.

FAQs about Mushroom Lasagna with White Sauce and Cheese

Q1: Can I make this lasagna in advance?
Yes! Prepare and refrigerate it a day ahead. Bake when ready to serve.

Q2: Can I freeze mushroom lasagna?
Absolutely. Assemble, cover tightly, and freeze for up to 3 months.

Q3: What can I serve with mushroom lasagna?
A fresh green salad, garlic bread, or roasted vegetables pair perfectly.

Q4: Can I substitute regular flour with gluten-free flour in the béchamel sauce?
Yes, gluten-free flour works well as a thickening agent.

Q5: How do I store leftovers?
Store in a securely closed container in the refrigerator for up to 3 days.

Conclusion

Mushroom Lasagna with White Sauce and Cheese is a comforting and luxurious dish that showcases the magic of simple, wholesome ingredients. Whether you’re entertaining guests or treating yourself to a cozy meal, this dish is sure to impress. The creamy béchamel, savory mushrooms, and gooey cheese come together beautifully, creating an irresistible dish you’ll want to make again and again.

So, gather your ingredients, preheat the oven, and enjoy the warmth and joy of homemade Lasagna.

Mushroom Lasagna with White Sauce and Cheese

Ouissam Recipes

A rich and creamy Mushroom Lasagna with White Sauce and Cheese, featuring tender pasta, savory mushrooms, and a blend of melted cheeses. A perfect comfort food.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Italian

Servings 4 people

Equipment

• 9×13-inch baking dish
• Large pan
• Saucepan
• Whisk
• Stirring spoon
• Measuring spoons and cups
• Knife and chopping board

Ingredients

  

• 500 g Mushrooms (button, cremini, or a mix)
• 2 tablespoons Olive oil or unsalted butter
• 2 cloves Garlic, minced
• 1 small Onion, finely chopped
• 1 teaspoon Dried thyme or Italian seasoning
• Salt and pepper To taste
• 4 tablespoons Unsalted butter (for béchamel)
• 4 tablespoons All-purpose flour
• 3 cups Warm milk
• ½ teaspoon Ground nutmeg (optional)
• 12 sheets Lasagna sheets (oven-ready or pre-cooked)
• 2 cups Shredded mozzarella cheese
• 1 cup Grated Parmesan cheese
• ½ cup Shredded Gruyère or Fontina cheese (optional)
• 2 tablespoons Fresh parsley or basil (for garnish)

Instructions

 

• Prepare the Mushroom Filling

  Warm butter or olive oil in a large pan over medium heat.

  Toss in the chopped onion and cook for 2-3 minutes until it becomes translucent.

  Mix in the minced garlic and let it cook for another minute.

  Add sliced mushrooms, season with salt, pepper, and thyme.

  Sauté for 8-10 minutes until tender and moisture evaporates.

  Set aside to cool slightly.
• Make the White Sauce (Béchamel)

  In a saucepan, melt butter over medium heat.

  Stir in flour, whisking continuously to create a smooth roux.

  Gradually add warm milk, whisking to prevent lumps.

  Simmer for 5-7 minutes until thickened.

  Season with nutmeg, salt, and pepper.

  Remove from heat.
• Assemble the Lasagna

  Preheat the oven to 375°F (190°C).

  Spread a thin layer of béchamel sauce in a 9×13-inch baking dish.

  Layer lasagna sheets to cover the base.

  Add a portion of mushroom filling, followed by béchamel sauce.

  Sprinkle mozzarella, Parmesan, and Gruyère cheese.

  Continue layering until all ingredients are used, ending with a layer of cheese.
• Bake the Lasagna

  Cover with foil and bake for 25-30 minutes.

  Remove foil and bake uncovered for an additional 10-15 minutes until golden and bubbling.

  Let it rest for 10-15 minutes before serving.
• Garnish and Serve

  Sprinkle with fresh parsley or basil.

  Slice and serve warm.

Notes

For extra flavor, experiment with a mix of wild mushrooms, and feel free to add spinach or different cheese varieties to personalize this dish. Let the lasagna sit before slicing to maintain structure.

Keyword Creamy Mushroom Lasagna, Mushroom Lasagna with White Sauce and Cheese, Mushroom Recipes