The lasagna with mushrooms and béchamel is a mouth-watering main course, creamy and flavorful. With this recipe, it’s a breeze to win everyone over at the table! Have you tried the red version of lasagna with mushroom and sausage ragù? It’s equally delicious.
If you prefer, you can make fresh egg pasta, or if you use the ready-made one, I recommend the very thin kind so you don’t have to pre-cook it. There are so many lasagna variations, but here are a few suggestions below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 442.91 (Kcal)
- Carbohydrates 25.83 (g) of which sugars 5.90 (g)
- Proteins 28.38 (g)
- Fat 26.63 (g) of which saturated 15.24 (g)of which unsaturated 8.42 (g)
- Fibers 2.58 (g)
- Sodium 530.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz fresh pasta (very thin)
- 1.76 lbs mushrooms
- 1 sprig parsley
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 9 oz mozzarella
- 1.41 oz Parmesan
- 1.06 cups béchamel
How to Make Lasagna with Mushrooms and Béchamel
Clean and slice the mushrooms. If using frozen ones, rinse them briefly under water, sauté them in a pan with a garlic clove and a drizzle of oil.
Let them cook for about 10 minutes, then season with salt, pepper, and parsley. Stir well and finish cooking.
Add the béchamel to the mushrooms and mix. Place a spoonful of béchamel with mushrooms on the bottom of a baking dish, then add the egg pasta, mozzarella, cut into pieces, and grated Parmesan.
At this point, repeat the operation by alternating pasta sheets and filling. Cover the last layer with plenty of Parmesan if you like a crunchy crust.
Put the tray in the preheated oven at 374°F (ventilated mode), and bake your lasagna with mushrooms and béchamel for about 20 minutes.
Remove from oven and let rest for 10 minutes before serving.
Storage and Variation of Lasagna with Mushrooms and Béchamel
Lasagna with mushrooms and béchamel can be stored in the fridge until the next day. To enrich it, you can add speck or crispy pork cheek.
FAQ (Frequently Asked Questions)
Watch the video recipe
