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Deliciously Savory Mushroom Lasagna to Savor

Rich layers of creamy béchamel and savory mushrooms create a comforting Mushroom Lasagna, ideal for cozy gatherings or a satisfying weeknight dinner.
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Ingredients Method

Ingredients
  

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 pound mixed mushrooms cremini, shiitake, etc., sliced
  • 1 can 28 ounces crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until al dente; drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
  4. Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and brown, approximately 8–10 minutes.
  5. Stir in the crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Allow the mixture to simmer for 10 minutes, stirring occasionally.
  6. In a medium bowl, combine ricotta cheese, egg, and half of the parmesan cheese. Mix until smooth and season with salt and pepper.
  7. Spread a thin layer of the mushroom sauce in the bottom of a 9x13-inch baking dish. Layer 4 noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella, and a third of the mushroom sauce.
  8. Repeat the layers, finishing with a layer of noodles topped with the remaining mushroom sauce and the rest of the mozzarella and parmesan cheese.
  9. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden brown and bubbling.
  10. Allow the lasagna to rest for 10–15 minutes before slicing. Garnish with fresh basil leaves before serving.