Mushroom Lasagna

Prep Time:

25-30 Minutes

Cook Time:

40–45 Minutes

Ready In Time:

1 hour 15 minutes

Serves:

5 Servings

Level

Intermediate

Recipes Mushroom Lasagna

About the Recipe

Mushroom Lasagna is a rich, layered Italian-style bake where earthy mushrooms meet tangy tomato sauce and creamy béchamel. This comforting vegetarian dish is loaded with cheese, sauce, and soft lasagna sheets, baked to golden perfection. Perfect for a cozy dinner or when you want something indulgent yet meat-free.

Ingredients

Red Sauce

1 tbsp Olive oil
3-4 Garlic (chopped)
1 Onion (finely chopped)
400 gm Mushrooms (sliced)
2 cups Tomato puree
1 tsp Oregano
1 tsp Chili flakes
1/2 cup Fresh cream
To taste Salt
To taste Black pepper

Béchamel

2 tbsp Butter
2 tbsp All purpose flour
2 cup Milk
1/4 cup Cheese
To taste Salt

Assemble

6-8 sheets Lasagna sheets (no-boil or pre-cooked)
1-1.5 cup Grated mozzarella

preparation

Step 1: Preparing Red Sauce

In a pan sauté chopped garlic and onion in olive oil until soft.
Add sliced mushrooms and cook until browned.
Stir in tomato puree, chili flakes, oregano, salt, and pepper.
Simmer until the sauce thickens.
Add cream at the end and simmer briefly. Set aside.

Step 2: Preparing Béchamel

In a pan, melt butter and stir in flour to form a roux.
Slowly pour in warm milk while whisking continuously to avoid lumps.
Cook until the sauce thickens, then stir in salt and grated cheese. Mix until smooth.

Step 3: Assembly

Lightly grease a baking dish with butter or oil.
Begin layering:
1. Spread a layer of red sauce
2. Place lasagna sheets
3. Add another layer of red sauce
4. Add white sauce
Repeat the layers
Finish with white sauce and a generous layer of shredded mozzarella or cheese of choice.

Step 4: Bake & Serve

Preheat oven to 180°C (350°F)
.Cover and bake 25 mins.
Uncover and bake another 10–15 mins until golden and bubbly.
Let it rest 10 mins before serving.