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Mushroom Lasagna with Creamy Parmesan Sauce Recipe

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4.3 from 12 reviews

This white mushroom lasagna is a rich yet simple recipe featuring layers of tender lasagna noodles, sautéed mushrooms, and a creamy béchamel sauce made with crème fraîche and Parmesan. A lighter take on classic lasagna, this dish is perfect for a cozy and satisfying meal that serves 12.

Ingredients

Lasagna and Sauce

  • 1 (16-ounce) box lasagna noodles
  • 3 tablespoons extra-virgin olive oil
  • 1 pound mushrooms, sliced
  • 1 ½ teaspoon kosher salt, divided
  • 2 large shallots, finely diced
  • 4 garlic cloves, grated
  • 6 tablespoons unsalted butter
  • 4 tablespoons flour
  • 4 cups whole milk
  • ¼ teaspoon nutmeg
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 4 ounces crème fraîche
  • 1 cup finely grated Parmesan, plus more for serving
  • 3 cups grated mozzarella
  • 15 ounces whole-milk ricotta cheese

For Serving

  • Fresh parsley, for garnish

Instructions

  1. Preheat and Prepare – Preheat your oven to 400°F and position a rack in the center. Line a rimmed sheet pan with foil to catch any drips while baking.
  2. Cook Lasagna Noodles – Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
  3. Sauté Mushrooms – In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced mushrooms and ½ teaspoon kosher salt. Let cook undisturbed for 3-4 minutes until they begin to brown, then stir and continue cooking another 4-5 minutes until golden brown. Transfer mushrooms to a plate.
  4. Make Béchamel Sauce – In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced shallots and cook for about 3 minutes until softened. Add grated garlic and cook for 1 more minute until fragrant. Stir in butter until melted, then sprinkle in flour and cook for about 2 minutes, stirring often to absorb the flour. Gradually whisk in the milk until smooth. Add nutmeg and black pepper. Cook the sauce, stirring often, until thickened, about 4 minutes. Remove from heat and stir in crème fraîche and Parmesan until well combined.
  5. Assemble the Lasagna – Spread ¼ cup of the sauce evenly in a 9×13-inch baking dish. Layer with cooked lasagna noodles, then a third of the remaining sauce, followed by a third of the ricotta cheese spread evenly, 1 cup grated mozzarella, and a third of the sautéed mushrooms. Repeat these layers two more times finishing with mushrooms on top.
  6. Bake – Cover the baking dish loosely with aluminum foil. Place it on the prepared rimmed sheet pan and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the lasagna is bubbling and lightly browned on top.
  7. Rest and Serve – Remove the lasagna from the oven and let it cool for at least 5 minutes. Garnish with freshly cracked black pepper, extra Parmesan cheese, and chopped fresh parsley before serving.

Notes

  • Make sure to cook the lasagna noodles until al dente to avoid mushy layers.
  • Sauté mushrooms undisturbed initially to develop a nice golden color and better texture.
  • Using crème fraîche in the béchamel sauce adds a subtle tang and richness that enhances the dish.
  • Letting the lasagna rest before serving allows it to set and makes slicing easier.
  • If preferred, fresh parsley can be substituted with basil or oregano for garnish.

Find it online: https://yumntasty.com/mushroom-lasagna-with-creamy-parmesan-sauce-recipe/