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Ina Garten Mushroom Lasagna Recipe

Ina Garten Mushroom Lasagna
Print Recipe
Print Recipe

Ina Garten’s Mushroom Lasagna is a decadent and creamy vegetarian lasagna made with layers of tender pasta sheets, a creamy white sauce, a generous amount of sautéed mushrooms, and plenty of melted cheese. Instead of a traditional tomato-based sauce, this version relies on a rich béchamel sauce that enhances the earthy flavors of the mushrooms.

Ingredients

Scale

For the Mushroom Filling:

  • 1 ½ pounds mixed mushrooms (cremini, shiitake, or button), sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh thyme leaves

For the Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon black pepper

For the Lasagna Assembly:

 

  • 12 no-boil lasagna noodles
  • 1 ½ cups ricotta cheese
  • 2 cups grated Gruyère cheese
  • 1 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • ¼ cup chopped fresh parsley (for garnish)

Instructions

Prepare the Mushroom Filling

  • Sauté the mushrooms – In a large skillet, melt butter with olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture.
  • Add garlic and seasoning – Stir in minced garlic, salt, pepper, and thyme. Cook for another 2-3 minutes until fragrant. Remove from heat and set aside.

Make the Béchamel Sauce

  • Melt the butter – In a medium saucepan, melt butter over medium heat.
  • Whisk in the flour – Stir continuously for 1-2 minutes to cook out the raw flour taste.
  • Add warm milk gradually – Slowly whisk in warm milk, ensuring no lumps form.
  • Season the sauce – Stir in salt, black pepper, and nutmeg. Simmer for 3-5 minutes until thickened, then remove from heat.

Assemble the Lasagna

  • Preheat the oven – Set it to 375°F (190°C).
  • Spread a layer of béchamel – In a greased 9×13-inch baking dish, spread a thin layer of béchamel sauce.
  • Layer the noodles – Arrange 3-4 lasagna noodles over the sauce.
  • Add the mushroom mixture – Evenly spread sautéed mushrooms over the noodles.
  • Add cheese layers – Sprinkle with ricotta, Gruyère, and Parmesan.
  • Repeat the layers – Continue layering with béchamel sauce, noodles, mushrooms, and cheese until all ingredients are used.
  • Top with mozzarella and Parmesan – Finish with a generous layer of shredded mozzarella and Parmesan on top.

Bake the Lasagna

  • Cover and bake – Cover with foil and bake for 30 minutes.
  • Uncover and bake – Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
  • Rest before serving – Let the lasagna sit for 10 minutes before slicing.
  • Garnish and serve – Sprinkle with fresh parsley and serve warm.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-mushroom-lasagna/