Meaty Mushroom Lasagna Recipe

Name: Meaty Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing the baking dish; 5 tablespoons unsalted butter; 1/2 cup all-purpose flour; 4 cups warm whole milk; 1 cup (4 ounces) shredded smoked mozzarella cheese; 1/2 cup (2 ounces) grated Parmesan; Pinch ground nutmeg; 8 ounces thinly sliced prosciutto, coarsely chopped; 1 1/2 teaspoons kosher salt, plus extra, as needed; 2 teaspoons freshly ground black pepper, plus more, as needed; 3 tablespoons olive oil; 3 tablespoons unsalted butter, at room temperature; 1 medium onion, chopped; 1 1/2 teaspoons kosher salt, plus extra, as needed; 2 teaspoons freshly ground black pepper, plus more for seasoning; 3 cloves garlic, minced; 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered; 1 1/2 tablespoons chopped fresh rosemary leaves; 1 1/2 tablespoons chopped fresh thyme leaves; 9 spinach-flavored or plain lasagna noodles; 1 cup (4 ounces) shredded smoked mozzarella cheese; 1/2 cup (2 ounces) grated Parmesan; Olive oil, for drizzling

Servings: persons

Butter, for greasing the baking dish
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups warm whole milk
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup (2 ounces) grated Parmesan
Pinch ground nutmeg
8 ounces thinly sliced prosciutto, coarsely chopped
1 1/2 teaspoons kosher salt, plus extra, as needed
2 teaspoons freshly ground black pepper, plus more, as needed
3 tablespoons olive oil
3 tablespoons unsalted butter, at room temperature
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus extra, as needed
2 teaspoons freshly ground black pepper, plus more for seasoning
3 cloves garlic, minced
1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons chopped fresh thyme leaves
9 spinach-flavored or plain lasagna noodles
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup (2 ounces) grated Parmesan
Olive oil, for drizzling

1
Put an oven rack in the center of the oven.
2
Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish.
3
Set aside.
4
Sauce: In a 2-quart saucepan, melt the butter over medium heat.
5
Add the flour and whisk until smooth.
6
Gradually add the warm milk, whisking constantly to prevent lumps.
7
Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil).
8
Remove the pan from the heat and add the cheeses and nutmeg.
9
Stir until the cheeses have melted and the sauce is smooth.
10
Add the prosciutto, 1 tablespoon salt and 2 teaspoons pepper.
11
Filling: In a large skillet, heat the oil and butter over medium-high heat.
12
Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes.
13
Add the garlic and cook until aromatic, about 30 seconds.
14
Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste.
15
Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes.
16
Add 1 tablespoon salt and 2 teaspoons pepper.
17
Bring a large pot of salted water to a boil over high heat.
18
Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
19
Drain and set aside.
20
To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish.
21
Lay 3 pasta noodles on top.
22
Spoon 1/2 of the mushroom mixture on top of the pasta.
23
Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top.
24
Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles.
25
Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan.
26
Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes.
27
Remove from the oven and cool for 5 minutes.
28
Cut the lasagna into wedges and serve.

1668

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Butter, for greasing the baking dish, 5 tablespoons unsalted butter, 1/2 cup all-purpose flour, 4 cups warm whole milk, and more.

Yes, Meaty Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meaty Mushroom Lasagna

How did you like this recipe?

Frequently Asked Questions