Mushroom Lasagna – A Delight for Mushroom Lovers!

Mushroom Lasagna – A Delight for Mushroom Lovers!

If you’re a fan of mushrooms and looking for a hearty, comforting dish, Mushroom Lasagna is the perfect recipe for you. This flavorful vegetarian lasagna is loaded with layers of earthy mushrooms, creamy ricotta, savory tomato sauce, and melted mozzarella, offering a delightful twist on the classic Italian favorite. Whether you’re serving it for a special occasion or a cozy family dinner, Mushroom Lasagna is sure to please both vegetarians and meat-lovers alike.

Here’s how to prepare this rich, savory Mushroom Lasagna that will have everyone asking for seconds!

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Ingredients You’ll Need

For the Mushroom Filling:

• 1 pound (about 450g) mushrooms (cremini, button, or a mix of wild mushrooms), sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or fresh, if available)
• Salt and pepper to taste
• 1/2 cup dry white wine (optional, but recommended for extra flavor)
• 1 tablespoon butter

For the Ricotta Layer:

• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1 large egg
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh basil or parsley, chopped
• Salt and pepper to taste

For the Tomato Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste

For the Lasagna:

• 12-14 lasagna noodles (regular or no-boil)
• Olive oil for greasing the baking dish

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How to Make Mushroom Lasagna

Step 1: Prepare the Mushroom Filling

1. Cook the Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until they begin to release their moisture and turn golden brown. Stir occasionally to ensure even cooking.
2. Add Onions and Garlic: Add the chopped onion to the mushrooms and sauté for another 2-3 minutes until the onions are softened. Stir in the minced garlic and dried thyme, cooking for an additional 1 minute until fragrant.
3. Deglaze the Pan: If using white wine, pour it in now, scraping up any brown bits from the bottom of the pan. Let the wine cook off for 2-3 minutes, until the liquid is mostly absorbed.
4. Finish the Filling: Stir in the butter and season with salt and pepper to taste. Remove from heat and set the mushroom mixture aside.

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