Mushroom Lasagna

30 min

4 servings

This incredible mushroom lasagna is perfect for mushroom lovers. It's not an authentic recipe but my unique take on this classic dish! While this white mushroom lasagna is rich and sophisticated, it's made with simple ingredients. Enjoy this lighter version of your favorite meal for a cozy end to your week!

Servings: 4

Ingredients

Lasagna noodles (enough for 4 layers)
Olive oil - 70 ml (about 5 tablespoons)
Mushrooms - 500 g (about 1.1 lbs)
Salt (to taste)
Onion - 1 large
Baby spinach - 100 g (about 3.5 oz)
Garlic - 4 cloves
Unsalted butter - 40 g (about 3 tablespoons)
Sun-dried tomatoes - 5 pieces, chopped
Flour (to thicken the sauce, mix with water in a 1:1 ratio, or add flour and cook with onions and garlic)
Milk (preferably whole or full-fat) - 250 ml (about 1 cup)
Nutmeg (optional, to taste)
Cracked pepper (I use a mix of peppers)
Parmesan cheese - 100 g (about 1 cup, grated; some added to the sauce, the rest sprinkled on top of the lasagna)
Mozzarella cheese - 250 g (about 2 cups, shredded; used in lasagna layers)

Cooking Instructions

Preheat your oven to 400°F (205°C) with a rack in the center position.

Prepare your ingredients and layer the lasagna with the noodles, mushroom mixture, spinach, sun-dried tomatoes, sauce, and mozzarella cheese.

Cover the lasagna with aluminum foil, tenting it to create space between the foil and the cheese to prevent sticking.

Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.

Chef's Note

Enjoy!