A rich and comforting white lasagna layered with creamy béchamel sauce, sautéed mushrooms, herbs, and melty cheese, creating a luxurious twist on classic lasagna.
Author:Emma Harper
Prep Time:25 mins
Cook Time:45 mins
Total Time:1 hr 10 mins
Yield:8 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
10–12 lasagna noodles (no-boil or regular, cooked)
2 tbsp olive oil
2 tbsp butter
1 large onion, finely chopped
4 cups sliced mushrooms (cremini, button, or mixed)
3 cloves garlic, minced
1 tsp dried thyme or 1 tbsp fresh thyme
1/2 tsp black pepper
1 tsp salt
2 cups ricotta cheese
1 cup grated Parmesan cheese
3 cups shredded mozzarella cheese
White Sauce (Béchamel):
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
1/4 tsp nutmeg (optional)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat olive oil and butter in a skillet over medium heat. Add onions and cook until soft.
Add sliced mushrooms, garlic, thyme, salt, and pepper. Cook until mushrooms are tender and liquid has evaporated. Set aside.
Prepare the béchamel: In a saucepan, melt butter, then whisk in flour until smooth. Slowly add milk, whisking constantly until thickened. Season with salt, pepper, and nutmeg if using.
In a bowl, mix ricotta with 1/2 cup Parmesan and 1 cup mozzarella.
Spread a thin layer of béchamel in the baking dish. Add a layer of lasagna noodles.
Top with ricotta mixture, then mushroom mixture, then a layer of béchamel, followed by mozzarella.
Repeat layers until ingredients are used, finishing with béchamel and the remaining mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
Let rest for 10 minutes before slicing and serving.
Notes
Add spinach or kale to the mushroom mix for extra greens.
Use mixed wild mushrooms for deeper flavor.
Lasagna holds its shape better if rested before slicing.