Mushroom Lasagna with White Sauce
If you like mushrooms and deliciously tender lasagna noodle infused with a creamy, garlic white sauce then make this mushroom lasagna.
I’ve waited months, all in the name of snapping a semi-decent photo, to share this delectable lasagna recipe with you. The delay has seriously benefited my family since we’ve enjoyed this at least three or four times and absolutely sighed and moaned over it’s deliciousness each time.
I tried it out on Christmas Eve, when we do our usual lasagna-inspired meal (I served it with my favorite Classic Italian Lasagna) and it is the perfect way to compliment a traditional, rich red-sauce lasagna. However, since then, I’ve made it twice or so just on it’s own and served it with breadsticks, green salad and a steamed veggie and it has made for a perfect family dinner.
Now, here’s the deal, friends, if you don’t like mushrooms, this probably isn’t the lasagna for you. It’s chock full of the tender little beauties and packed with delicious mushroom flavor.
So in the name of helping me avoid 3 1/2 minutes of screaming in my pillow, please refrain from asking if there is something you could sub for the mushrooms. I’d recommend just going with a different lasagna: like this veggie one or why not a Mexican version?
But if you do like mushrooms and you do crave a deliciously tender lasagna noodle infused with a creamy, garlic white sauce and a smattering of Parmesan cheese, then do yourself a favor and make this.
You’ll love it.
What To Serve With This:
Mushroom Lasagna with White Sauce
- 12 no-boil lasagna noodles, I prefer the Barilla brand
- 1 large clove garlic, minced
- 4 cups whole milk
- ¾ cup butter, divided
- ½ cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1 ½ pounds cremini or baby bella mushrooms, or a combination of both
- 1 ½ cups freshly grated Parmesan or Parmigiano-Reggiano cheese
- Preheat the oven to 375°F.
- For the white sauce, bring the milk and garlic to a simmer in a medium saucepan, or heat it in your microwave in a glass liquid measure, and set it aside.
- In a large saucepan, melt 1/2 cup (8 tablespoons or 1 stick) butter. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon.
- Pour in the hot milk, a little at a time at first and whisking until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook the white sauce over medium-low heat, stirring or whisking frequently, anywhere from 3 to 10 minutes, or until thick. Set aside.
- To prepare the mushrooms, slice the mushrooms 1/4-inch thick, trimming stems if desired (I left them on). In a large 12-inch skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the mushrooms with a couple pinches of salt and cook for about 5 minutes, until they are tender and release some of their juices. Stir occasionally to make sure they cook evenly.
- To assemble the lasagna, lightly coat with cooking spray the bottom and sides of a 9X13-inch baking dish. Spread 1/4 cup or so of the white sauce in the bottom of the dish. Arrange a layer of noodles on top (I used 3 no-boil noodles for each layer without overlapping them – just laying them next to each other), then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/3 or so cup of the grated cheese.
- Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of cheese.
- Bake the lasagna for 45 minutes, or until top is browned and the sauce is bubbly. Remove from oven and let sit, lightly covered for 10-15 minutes before serving.