Mushroom Lasagna

5 from 1 vote

There are tons of veggies sautéed down to a caramelized deliciousness and then there are layers of a creamy béchamel sauce, no-boil lasagna noodles because it’s a shortcut that really makes all the different and plenty of cheese. It’s perfection.

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

Ingredients

For the filling

1 ½ pounds mixed mushrooms oyster, shitake, crimini, roughly chopped
2 shallots finely diced
6 cloves garlic roughly chopped
kosher salt and freshly cracked black pepper
8 cups fresh spinach
2 tablespoons olive oil

For the bechamel

4 tablespoons butter
4 tablespoons flour
3 cups milk
kosher salt and freshly cracked black pepper
½ teaspoon freshly grated nutmeg

For assembly

1 lb fresh mozzarella torn into pieces
15 ounces whole milk ricotta
¾ cup freshly grated Parmesan
1 package no-boil lasagna sheets

Instructions

Preheat oven to 400 degrees F.
Place a large skillet, over medium heat, with the olive oil. Add the diced shallots and sauté on medium heat for about 2-3 minutes. Add the mushrooms and sauté until over medium-high heat until caramelized, about 10 minutes. Add the garlic and spinach and stir to combine. Season with salt and pepper and set aside.
In a small pot, melt the butter on medium heat. Add the flour and whisk for a few minutes until flour is golden. Add the milk and continue to whisk. Bring the mixture to a boil, add 4 ounces of the mozzarella and stir constantly for 3 minutes until the cheese has melted. Season with salt, nutmeg and pepper. Remove the pot from the heat and set aside.
Grease a large 8x12 inch pan. Pour ½ cup of the bechamel sauce evenly on the bottom of the pan. Lay down one layer of no-boil pasta sheets. Place teaspoon sized dollops of ricotta on top of the pasta. Spread out the ½ of the mushroom mixture, drizzle ½ cup of bechamel, sprinkle ¼ cup of Parmesan, and 4 ounces of the fresh mozzarella. Repeat, so you have 2 layers. Top the last layer of pasta with the remaining bechamel, and spread it evenly on top. Add the final ¼ cup of Parmesan and remaining mozzarella.
Bake covered tightly with foil in the oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest for 10-15 minutes before serving.

Notes

Make sure you are using no-boil or oven ready lasagna sheets. These are par cooked and meant to soak up what seems like a lot of sauce when you begin! They come out of the oven perfectly cooked.

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