A rich and flavorful main dish, mushroom lasagna is easy to prepare and too good. These vegetarian lasagnas, rich with melted cheese, were made with champignon mushrooms, which I often use. These lasagnas are a perfect main dish for festive days, but they are always delicious and convenient because you can prepare them in advance and gratin them at the last moment. If you love lasagna, you must try the lasagna with ricotta and spinach, they are irresistible.
Let’s get to work and prepare mushroom lasagna together.
OTHER MAIN DISHES WITH MUSHROOMS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Preparing Mushroom Lasagna
- 23 oz champignon mushrooms
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
- 7 oz lasagna noodles
- 3/4 oz grated parmesan cheese
- 7 oz sliced scamorza cheese
- 1 qt milk
- 3/4 cup all-purpose flour
- 7 oz butter
- to taste salt and nutmeg
Tools
This post contains affiliate links
- Frying Pan
- Lasagna Pan
Steps for Preparing Mushroom Lasagna
Prepare the béchamel by melting the butter in a saucepan. Add and mix the flour. Gradually add the milk while continuously stirring to avoid lumps. Season with salt and nutmeg and cook, stirring constantly, until the béchamel thickens.
Clean the mushrooms. Remove the earthy part of the stem and wipe them with a damp cloth. Slice them. In a pan, sauté garlic and oil, add the mushrooms, salt, and cook for 10-15 minutes. Remove the garlic.
Place a light layer of béchamel in a lasagna pan. Add a layer of pasta. More béchamel, then cheese slices and mushrooms. Layer until you use all ingredients. Finish with parmesan and bake at 350°F until the crust is crispy.
Storage
You can keep the lasagna in the fridge for two or three days.
