Creamy Mushroom Lasagna
Indulge in this comforting, earthy lasagna layered with a velvety mushroom béchamel and melted cheeses.
Ingredients
- •12 no-boil lasagna noodles
- •2 lbs (900g) cremini or button mushrooms, sliced
- •3 tbsp unsalted butter
- •3 cloves garlic, minced
- •1/4 cup all-purpose flour
- •2 cups whole milk
- •1 cup heavy cream
- •1/2 cup grated Parmesan cheese
- •2 cups shredded mozzarella cheese
- •1 tsp dried thyme
- •1/2 tsp nutmeg
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
In a large skillet, melt the butter over medium-high heat and sauté the mushrooms until they release their moisture and turn golden brown.
- 3
Add the minced garlic and thyme to the mushrooms, cooking for another minute until fragrant.
- 4
Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes to cook out the raw flour taste.
- 5
Gradually whisk in the milk and heavy cream, stirring continuously until the sauce thickens into a creamy béchamel; season with salt, pepper, and nutmeg.
- 6
Spread a thin layer of the mushroom sauce on the bottom of the prepared baking dish.
- 7
Place a layer of noodles over the sauce, followed by more mushroom sauce, a sprinkle of mozzarella, and a dusting of Parmesan.
- 8
Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
- 9
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the top is bubbling and lightly browned.
💡 Chef tips
- For extra depth of flavor, add a splash of dry white wine to the mushrooms before adding the flour.
- You can assemble this lasagna up to 24 hours in advance and keep it refrigerated; just add 10 minutes to the covered baking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain the texture.
✅ How it should turn out
The finished lasagna should have golden, bubbly cheese on top, with tender noodles and a rich, earthy mushroom cream sauce that smells fragrant with thyme and garlic.