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Mushroom Lasagna


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  • White Sauce:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 6 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Mushroom Filling:
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 1/2 pounds button mushrooms, coarsely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 medium carrots, peeled and coarsely shredded (about 1 cup)
  • Lasagna:
  • 12 sheet s oven-ready, no-boil lasagna (from 8- or 9-ounce box)
  • 1 1/2 cups freshly shredded Parmigiano-Reggiano



Step 1

White Sauce:

1. In 3-quart saucepan, melt butter over medium-low heat. Add flour all at once and stir until blended; cook 2 minutes. Slowly add milk, whisking until smooth; sauce at first will become thick, then it will gradually loosen up. Increase heat to medium, stirring constantly, until sauce comes to a simmer. Stir in salt, pepper and nutmeg; simmer 4 minutes more. Remove from heat. (Sauce can be prepared ahead. Pour into bowl; place piece of plastic wrap directly on surface and refrigerate for up to 2 days. Let come to room temperature before using.)
Mushroom Filling:

2. In large skillet, melt butter over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Stir in mushrooms, salt and pepper; cook, stirring frequently, until all the liquid evaporates and mushrooms are tender, about 12 minutes. Remove from heat. Stir in spinach and carrots.

3. Heat oven to 375 degrees.


4. Spread 1 cup white sauce over bottom of 13 x 9 x 2-inch lasagna pan. Set aside 1 cup white sauce. Stir remaining white sauce into mushroom mixture.

5. Arrange 4 lasagna sheets on top of sauce. Spread with half the mushroom mixture. Sprinkle with 1/2 cup cheese. Repeat layering, ending with sheets. Spread 1 cup sauce over top, spreading to cover pasta completely. Cover with foil.

6. Bake in 375 degree oven 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 15 minutes more or until browned and bubbling around edges. (If desired, run lasagna under broiler 2 minutes to brown and crisp top.) Let stand 10 minutes before serving. Cut into rectangles to serve.


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