Creamy Mushroom Lasagna
A rich and savory Italian-inspired lasagna filled with sautéed mushrooms in a creamy bechamel sauce.
Ingredients
- ●8-10 sheets lasagna noodles
- ●1 cup sliced mushrooms
- ●1/2 cup chopped onion
- ●1 clove minced garlic
- ●1 cup creamy bechamel sauce
- ●1 tsp italian seasoning
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated parmesan cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions.
- 3
Sauté sliced mushrooms, chopped onion, and minced garlic in a pan until softened.
- 4
In a separate saucepan, heat the creamy bechamel sauce over low heat.
- 5
Combine sautéed mushrooms, Italian seasoning, and cooked lasagna noodles in a large mixing bowl.
- 6
In a 9x13-inch baking dish, create a thin layer of creamy bechamel sauce.
- 7
Layer cooked lasagna noodles, sautéed mushroom mixture, and shredded mozzarella cheese.
- 8
Repeat the layering process two more times, ending with a layer of mozzarella cheese.
- 9
Bake for 25-30 minutes or until golden brown and bubbly.
- 10
Let it rest for 10-15 minutes before serving.
- 11
Sprinkle with grated parmesan cheese and serve hot.