Mushroom Lasagna With Garlic Parmesan Cream Sauce

Name: Mushroom Lasagna With Garlic Parmesan Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 (8 ounce) package lasagna noodles; 1/4 cup butter, divided; 6 large portobello mushroom caps, diced; salt and ground black pepper to taste; 1 large Vidalia onion, diced; 5 cloves garlic, minced; 2 cups whole milk; 2 cups heavy whipping cream; 3 cups grated Parmesan cheese; 3 cups crumbled feta cheese; 3 cups shredded mozzarella cheese

Servings: persons

1/2 (8 ounce) package lasagna noodles
1/4 cup butter, divided
6 large portobello mushroom caps, diced
salt and ground black pepper to taste
1 large Vidalia onion, diced
5 cloves garlic, minced
2 cups whole milk
2 cups heavy whipping cream
3 cups grated Parmesan cheese
3 cups crumbled feta cheese
3 cups shredded mozzarella cheese

1
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
2
Melt 2 tablespoons butter in a large pot over medium heat. Cook and stir portobello mushrooms until soft, 5 to 10 minutes. Season lightly with salt and pepper.
3
Melt remaining 2 tablespoons butter in a large pot over medium heat. Cook and stir onion and garlic in butter until deeply browned, about 25 minutes. Pour in milk and heavy cream; bring to a simmer. Whisk in Parmesan cheese until sauce thickens slightly. Remove from heat; season lightly with salt and pepper.
4
Preheat oven to 350 degrees F (175 degrees C).
5
Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top.
6
Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.

1583

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 (8 ounce) package lasagna noodles, 1/4 cup butter, divided, 6 large portobello mushroom caps, diced, salt and ground black pepper to taste, and more.

Yes, Mushroom Lasagna With Garlic Parmesan Cream Sauce 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.

That's it — enjoy your meal!