Vegetarian Mushroom Lasagna
WARNING: This recipe is NOT a quick week-night meal. I took my time making this vegetarian mushroom lasagna over the weekend when there was no pressure to finish it on any time limit. That being said, it truly isn’t too difficult to make. It’s just a bit time consuming. However, you might make it quicker than I do since I always make fresh pasta. If you use boxed pasta, you’ll save yourself a ton of time. I just choose to be extra.
Let’s talk about the bechamel. It might look like a scary word, but a bechamel really is quite simple to make. You start with a roux, which is just equal parts of flour and butter. You cook that over a medium-low heat for several minutes, or until the mixture becomes slightly browned like you can see in the picture. I purposely left the photos unedited so you could see the true color.
Once that’s ready, you slowly add in the milk and whisk until the mixture becomes thickened. You want it to be the consistency of a nacho cheese sauce. Season it with salt and pepper, and grate a little fresh nutmeg in. If you don’t have fresh nutmeg, then powdered will be fine.
Honestly, don’t ask me why you add nutmeg to a bechamel. It’s just what you do! Once of the most common mistakes with a bechamel is not seasoning it. If not done well, it can be bland, so add the dang nutmeg!
I cut the mushrooms into very small pieces before cooking them. I did this to make sure they came out to fit into the soft and bite-sized diet. If you don’t want to do this, you could likely cook the mushrooms and then pulse them down in a food processor. Personally, I’d rather chop them finely than wash the extra dishes.
Enjoy this delicious, weekend lasagna! Please leave a comment below and let us know if you enjoyed this recipe. We always love hearing from you. 🙂
Vegetarian Mushroom Lasagna
- 2 tbsp butter
- 2 tbsp AP flour
- 2 cup milk
- ½ tsp grated nutmeg
- 3 cups minced mushrooms
- 2 cups chopped spinach
- 1 large shallot minced
- 5 garlic cloves minced
- 2 tbsp fresh thyme
- 2 tbsp fresh basil chiffonade
- 2 cups grated fresh mozzarella
- 1 cup grated parmesan
- 15 lasagna noodles I used homemade pasta, no-boil noodles work too
- Preheat the oven to 350.
- Heat olive oil in a large saute pan over medium heat.
- Mince mushrooms into small pieces. Place in the pan with fresh thyme and basil and cook until all liquid evaporates. Season with salt and pepper.
- To the same pan, add more olive oil. Add in minced shallot and garlic, cook until slightly fragrant. Add in chopped spinach and cook until wilted. Remove from heat and mix together with mushroom mixture.
- In another pot, melt butter over medium heat for bechamel. Add in flour and whisk until the color darkens and the mixture looks foamy. Slowly add in milk and whisk until the mixture thickens. Season with nutmeg, salt and pepper.
- Grate fresh mozzarella and parmesan. Cook lasagna noodles if necessary.
- In a 9x9 pan, begin layering lasagna. Start by spreading a layer of bechamel in the bottom of the pan. Then add noodles, more bechamel, and then vegetables. Then add more noodles, bechamel, and then cheese. Repeat the process and finish with a layer of bechamel on top.
- Cover lasagna with aluminum foil and bake for 30 minutes. Uncover and bake an additional ~15 minutes. If noodles become too crispy on top for your diet modifications, leave the lasagna covered the entire time it bakes.