Mushroom lasagna offers a rich and comforting twist on the traditional Italian favorite, substituting the usual meat sauce with earthy, umami-packed mushrooms. This vegetarian dish layers tender pasta sheets with creamy bechamel sauce, a variety of sauteed mushrooms and a generous amount of cheese for a decadent result. The mushrooms, whether you choose a single variety or a blend of wild and cultivated types, are cooked down with garlic and herbs to intensify their flavor, providing meaty texture without the meat. Topped with a golden, bubbling crust of cheese, this mushroom lasagna is a satisfying main course that¡¯s perfect for a cozy dinner or festive gathering, pleasing both vegetarians and meat lovers alike.
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Ingredients:
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9 to 12 no-boil lasagna noodles
3 cups mixed mushrooms (such as cremini, shiitake, and portobello), sliced
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
3 cups bechamel sauce (made from 4 tablespoons butter, 1/4 cup flour, 3 cups milk, salt and nutmeg)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
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Instructions:
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1. Preheat the Oven
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Preheat your oven to 375¡ãF (190¡ãC).
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2. Prepare the Mushrooms
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Heat olive oil in a large skillet over medium heat. Add the garlic, and saute until fragrant, about 1 minute. Add the mushrooms and thyme, season with salt and pepper and cook until the mushrooms are golden and their liquid has evaporated, about 10 minutes. Set aside.
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3. Make bechamel sauce
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In a saucepan, melt butter over medium heat. Stir in flour, and cook for 2 minutes to form a roux. Gradually whisk in the milk, breaking up any lumps. Continue to cook and stir until sauce thickens and begins to bubble. Season with salt and a pinch of nutmeg.
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4. Assemble the Lasagna
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Spread a thin layer of bechamel sauce on the bottom of a 9 x 13 baking dish. Place a layer of lasagna noodles over sauce. Add a layer of the cooked mushrooms and a sprinkle of both mozzarella and Parmesan. Repeat the layers (sauce, noodles, mushrooms, cheese), finishing with a top layer of noodles covered with bechamel sauce and a generous amount of both cheeses.
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5. Bake the Lasagna
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Cover the baking dish with foil, and bake in the preheated oven for 35 minutes. Remove the foil, and bake for another 10 to 15 minutes or until the top is golden and bubbly.
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6. Cool, and Serve
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Let the lasagna sit for 10 to 15 minutes before slicing. This resting time helps the layers set and makes serving easier.
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Mushroom lasagna is a wonderful celebration of flavor and texture, making it a luxurious option for those special meals you want to impress without using meat. Serve it with a simple green salad and some crusty bread for a complete, satisfying meal.
