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Mushroom Lasagna Bake

Creamy Mushroom Lasagna Bake Recipe

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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 478
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) cremini mushrooms, sliced
  • 8 oz (225g) shiitake mushrooms, stems removed, caps sliced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter, divided
  • 1/4 cup dry white wine, optional
  • 2 tsp fresh thyme leaves
  • 4 tbsp all-purpose flour
  • 4 cups whole milk, warmed
  • 1/8 tsp ground nutmeg
  • 12 dried lasagna noodles
  • 1 1/2 cups whole milk ricotta
  • 1 large egg
  • 2 cups shredded low-moisture mozzarella
  • 1 cup finely grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper

Method
 

  1. Brown mushrooms in 2 tbsp butter over medium-high heat until golden, about 8 minutes. Add onion, cook 3 minutes, then stir in garlic and thyme. Deglaze with wine and cook until evaporated. Season with salt and pepper.
  2. Make béchamel: melt remaining 1 tbsp butter, whisk in flour and cook 1 minute. Slowly whisk in warmed milk, cook until thickened, about 4 to 5 minutes. Off heat, stir in nutmeg and 1/2 cup Parmigiano. Reserve 1/2 cup béchamel.
  3. Mix ricotta with egg, remaining 1/2 cup Parmigiano, salt, and pepper. Fold in a third of the mushroom mixture.
  4. Cook noodles 2 minutes less than package directs. Layer in a 9x13 dish: béchamel, 4 noodles, half ricotta mixture, half mushrooms, 1/3 mozzarella, 1/3 béchamel. Repeat. Top with last 4 noodles, reserved béchamel, and remaining mozzarella.
  5. Bake covered at 375°F (190°C) for 35 minutes. Uncover and bake 15 to 20 minutes more until golden. Rest 15 minutes.
  6. Slice into 8 portions and serve hot.

Notes

The white wine adds a nice lift but is not essential; you can deglaze with a few tablespoons of water or vegetable broth instead. No-boil noodles work if you thin the béchamel with an extra 1/2 cup of milk before layering.