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Mushroom and Cheese Lasagna

  • Cuisine: Italian
  • Difficulty: Medium
Alternate Text

Picture by home cooking

  • Prep Time
    30 Mins
  • Cook Time
    45 Mins
  • Serving
    6
  • View
    135
Mushroom and Cheese Lasagna is a delectable vegetarian twist on the classic Italian dish. Layers of tender lasagna noodles are interspersed with a rich mushroom sauce, creamy ricotta, and gooey melted cheese, making for a comforting and satisfying meal. Perfect for family dinners or special occasions, this lasagna is sure to please both vegetarians and meat-lovers alike.

Ingredients

Nutrition

Per Serving: 250 gm

  • Daily Value*
  • Calories: 480 kcal
  • Protein: 24g
  • Fat: 25g
  • Saturated Fat: 13g
  • Cholesterol: 60mg
  • Carbohydrates: 40g
  • Fiber: 5g
  • Sugar: 8g
  • Sodium: 860mg

Tips and Recommendations:

Use Fresh Herbs:
  • If possible, use fresh herbs like thyme and oregano for a more vibrant flavor. Fresh parsley can also be added to the ricotta mixture for extra freshness.
Variety of Mushrooms:
  • For a deeper, more complex flavor, use a variety of mushrooms such as cremini, shiitake, or portobello in addition to button mushrooms.
No-Boil Noodles:
  • Save time by using no-boil lasagna noodles. They cook while baking and absorb the flavors of the sauce.
Cheese Blends:
  • Mix different types of cheese such as Gruyère or Fontina with mozzarella for a richer, more flavorful lasagna.
Let it Rest:
  • Allowing the lasagna to rest for 10-15 minutes after baking helps it set and makes it easier to slice and serve.
Customize with Sauces:
  • Experiment with different marinara sauces like roasted garlic, spicy arrabbiata, or even a creamy Alfredo for a unique twist.
Add Wine:
  • Deglaze the mushroom mixture with a splash of white wine or Marsala wine for an added layer of flavor.
Lighten It Up:
  • Use part-skim ricotta and mozzarella to reduce the calorie and fat content without sacrificing too much flavor.
Make it Vegan:
  • Substitute dairy cheese with vegan cheese alternatives and use a tofu or cashew-based ricotta to make this lasagna vegan-friendly.
Serving Suggestions:
  • Pair the lasagna with a crisp green salad and a slice of garlic bread for a complete, satisfying meal.

FAQs

1. Can I make this lasagna gluten-free?

Yes, you can use gluten-free lasagna noodles to make this recipe gluten-free.

2. Can I add other vegetables to this lasagna?

Absolutely! You can add vegetables like bell peppers, zucchini, or eggplant for more variety.

3. Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna ahead of time and refrigerate it for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking straight from the fridge.

4. How do I store leftovers?

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months.

5. How do I reheat lasagna?

Reheat individual portions in the microwave or cover the entire dish with foil and bake in a 350°F (175°C) oven until heated through, about 20-30 minutes.


Picture by jernejkitchen

Instructions

  • 1. Preheat your oven to 375°F (190°C).
  • 2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
  • 3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • 4. Add the sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and begin to brown, about 10 minutes. Stir in the dried thyme, dried oregano, salt, and pepper. Remove from heat.
  • 5. In a medium bowl, mix the ricotta cheese with a pinch of salt and pepper.
  • 6. To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Place a layer of lasagna noodles over the sauce. Spread half of the mushroom mixture over the noodles, followed by a layer of fresh spinach if using. Dollop half of the ricotta mixture over the mushrooms and spread gently. Sprinkle with a third of the mozzarella cheese and a third of the Parmesan cheese.
  • 7. Repeat the layers: lasagna noodles, marinara sauce, the remaining mushroom mixture, remaining ricotta, another third of mozzarella, and another third of Parmesan.
  • 8. For the final layer, place lasagna noodles on top, spread with marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
  • 8. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • 8. Remove from the oven and let the lasagna rest for 10 minutes before slicing.
  • 8. Garnish with fresh parsley and serve hot.


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