One of the most delicious and comforting variations is Mushroom Lasagna with Grape Tomatoes.
This vegetarian version packs in earthy flavors, fresh bursts from grape tomatoes, and creamy textures, making it a hearty meal that satisfies both vegetarians and meat-lovers.
Ingredients
For the Mushroom and Tomato Filling
- 1 pound (450g) mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and sliced
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup dry white wine (optional)
- 1 pint grape tomatoes, halved
For the Bechamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- Pinch of nutmeg
- Salt and pepper to taste
For the Lasagna Assembly
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- Fresh basil leaves for garnish (optional)
1. Preparing the Mushroom and Tomato Filling
Saute the Onions and Garlic
First, heat the olive oil in a large skillet over medium heat.
Then, add the chopped onions and cook until they become translucent, which takes about 5 minutes. Next, add the minced garlic and cook for an additional minute, stirring frequently.
Cook the Mushrooms and Tomatoes
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8–10 minutes.
Afterward, season with dried thyme, dried oregano, salt, and pepper. If using, pour in the white wine and cook until it evaporates, about 2–3 minutes.
Then, add the halved grape tomatoes and cook for an additional 2–3 minutes until they begin to soften. Set the mushroom and tomato mixture aside.
2. Making the Bechamel Sauce
Create the Roux
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously until the mixture turns a light golden color, about 2–3 minutes.
Add the Milk
Gradually add the warmed milk, whisking constantly to avoid lumps. Continue to whisk until the sauce thickens, about 5–7 minutes. Season with a pinch of nutmeg, salt, and pepper.
3. Assembling the Lasagna
Preheat the Oven and Cook the Noodles
First, preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Layer the Lasagna
To start, spread a thin layer of Bechamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Place a layer of lasagna noodles over the sauce. Then, spread half of the mushroom and tomato mixture over the noodles.
Sprinkle half of the chopped spinach over the mushrooms and tomatoes.
Pour about one-third of the Bechamel sauce over the spinach. Sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat the layers: noodles, mushroom and tomato mixture, spinach, Bechamel, cheeses.
Finish with a final layer of noodles, the remaining Bechamel sauce, and the rest of the cheeses.
4. Baking the Lasagna
Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top turns golden and bubbly. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.
Common Questions
Can I Use Different Types of Mushrooms?
Absolutely! While the recipe calls for a mix of cremini, shiitake, and portobello mushrooms, you can use any combination you like. Button mushrooms, oyster mushrooms, and even more exotic varieties like chanterelles or morels can add unique flavors and textures.
Can I Make Mushroom Lasagna Ahead of Time?
Yes, you can make Mushroom Lasagna ahead of time. Assemble the lasagna up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to bake, you might need to add an extra 10–15 minutes to the baking time to ensure it’s heated through.
Is There a Gluten-Free Option?
To make this recipe gluten-free, substitute the regular lasagna noodles with gluten-free lasagna noodles. For the Bechamel sauce, use a gluten-free flour blend in place of all-purpose flour.
Can I Add Other Vegetables?
Certainly! Feel free to add other vegetables like zucchini, bell peppers, or even roasted butternut squash. Just make sure to cook or roast them beforehand to avoid excess moisture in the lasagna.
How Do I Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake in a 350°F (175°C) oven until heated through, about 20–25 minutes. Alternatively, reheat individual portions in the microwave.
Conclusion
Mushroom Lasagna with Grape Tomatoes is a delightful and hearty dish that brings together rich flavors and creamy textures with fresh, juicy bursts from the tomatoes.
Whether you’re a vegetarian or just looking to try something new, this recipe is sure to become a favorite.
With its layers of tender noodles, savory mushrooms, sweet grape tomatoes, fresh spinach, and creamy Bechamel sauce, it’s a comforting meal perfect for any occasion.
Enjoy the process of making this delicious lasagna, and don’t hesitate to experiment with your favorite ingredients to make it your own!
