Mushroom lasagne

Here’s a creamy, flavorful Mushroom Lasagne recipe — perfect for a cozy vegetarian meal! 🍄

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🍽️ Mushroom Lasagne (serves 4–6)

Ingredients

For the mushroom filling:

• 2 tbsp olive oil or butter

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 600g (1.3 lb) mixed mushrooms (button, cremini, shiitake, etc.), sliced

• 1 tsp thyme or rosemary (fresh or dried)

• 100ml (⅓ cup) white wine or vegetable stock (optional)

• Salt and black pepper to taste

For the béchamel sauce:

• 50g (3½ tbsp) butter

• 50g (⅓ cup) flour

• 600ml (2½ cups) milk (whole or semi-skimmed)

• ¼ tsp nutmeg (optional)

• 50g (½ cup) grated Parmesan or vegetarian hard cheese

• Salt and pepper to taste

To assemble:

• 9–12 lasagne sheets (fresh or dried, depending on pan size)

• 150g (1½ cups) grated mozzarella or other melting cheese

• Fresh parsley, chopped (for garnish)

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🥣 Instructions

1. Cook the mushrooms

   • Heat olive oil or butter in a large skillet.

   • Add onion and cook until soft, about 5 minutes.

   • Stir in garlic, then add mushrooms and thyme. Cook until mushrooms release their liquid and it evaporates — about 10–12 minutes.

   • Add wine or stock (if using) and simmer until mostly reduced.

   • Season with salt and pepper. Set aside.

2. Make the béchamel

   • In a saucepan, melt the butter over medium heat.

   • Stir in flour to make a roux, cooking for 1 minute.

   • Gradually whisk in milk, a bit at a time, until smooth and thickened (about 5–7 minutes).

   • Stir in nutmeg, cheese, and season with salt and pepper.

3. Assemble the lasagne

   • Preheat oven to 190°C / 375°F.

   • Spread a thin layer of béchamel on the bottom of a baking dish.

   • Add a layer of lasagne sheets, then half the mushroom mixture, then some béchamel, and a sprinkle of mozzarella.

   • Repeat layers, finishing with béchamel and remaining cheese on top.

4. Bake

   • Cover with foil and bake for 25 minutes.

   • Uncover and bake another 15–20 minutes until golden and bubbling.

   • Let rest 10 minutes before serving.

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🌿 Optional add-ins

• Spinach or kale (sautéed with mushrooms)

• Truffle oil for extra richness

• Ricotta layers for extra creaminess

• A sprinkle of toasted pine nuts before serving

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Would you like me to make it vegan, gluten-free, or with a white wine cream sauce version?