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Creamy baked cheesy lasagna with golden brown top. Perfect comfort food recipe from Baked Bree.

Mushroom Lasagna

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course, pasta
Cuisine Italian
Servings 10
Calories 353 kcal

Ingredients
  

  • 2 Tbsp Olive oil
  • 1 red onion finely diced
  • 2 cloves Garlic crushed
  • 2 sticks Celery diced
  • 2 large Carrots diced
  • 18 oz Mushrooms diced
  • 2 tsp Fresh Thyme leaves
  • 2 Tbsp Worcestershire Sauce Vegan
  • 1 tsp dried Italian Herbs
  • 14 oz can Crushed Tomato
  • 2 cups Mushroom Stock
  • 2 cups Baby Spinach
  • Salt and Pepper
  • ½ cup Parmesan finely grated
  • ¼ cup Butter
  • ¼ cup Flour
  • 3 cups Whole milk
  • 1 cup Cheddar shredded
  • 1 pinch Nutmeg
  • 12 lasagna sheets
  • 1 cup Mozzarella shredded

Instructions
 

  • Heat the olive oil in a large heavy-based pot over medium heat then add in the onion, garlic, celery, and mushrooms. Sauté for 10 minutes.
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  • Pop in the thyme leaves along with the Worcestershire sauce, Italian herbs, crushed tomato, and mushroom stock. Stir it and bring it to a boil. Then turn it down to simmer for 20 minutes or until the liquid has mostly cooked away and you are left with a lovely thick ragu sauce.
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  • In the meantime preheat the oven to 350F. Then make the cheese sauce by melting the butter in another medium-sized pot over medium heat. Sprinkle in the flour and whisk it together, it should form a lovely thick slurry. Slowly pour in the milk, and sprinkle in the nutmeg, whisking the whole time until it becomes thick. Once the sauce is thick take the pot off the heat and mix in the cheese..
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  • Grate ¼ cup of parmesan into the ragu pot and stir.
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  • Now that your mushroom sauce has cooked and your cheese sauce is done you can start assembling your lasagna by spreading a layer of mushroom sauce into a 9x13 inch lasagna dish, then a layer of lasagna sheets then a layer of cheese sauce. Repeat this two or three times until all the sauce is used up.
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  • Add the mozzarella on top and then cover with foil and bake for 25 minutes with the foil on. Gently remove the foil and bake for another 15 minutes until the cheese is bubbling and golden brown on top.
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Nutrition

Calories: 353kcalCarbohydrates: 43gProtein: 15gFat: 14gSaturated Fat: 7gSodium: 664mgFiber: 4g
Keyword Mushroom Lasagna
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