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Creamy Mushroom Lasagna

Name: Creamy Mushroom Lasagna
Prep time: 30

5 out of 5 stars (based on 11 reviews)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

17 ingredients

This lasagna is rich and comforting, and it’s a great dish to make for friends and family. The blend of savory balsamic mushrooms and creamy bechamel sauce...

8 ounces of whole-wheat lasagna noodles (see Chef Tips)
½ cup breadcrumbs
½ cup grated Parmesan cheese

For the Bechamel Sauce (double the recipe):

12 tablespoons butter
⅔ cup all-purpose flour
6 cups warm milk, or stock
2 teaspoons salt
1 teaspoon nutmeg, freshly grated
2 tablespoons grated Parmesan (optional)
Pepper, to taste

For the Balsamic Sauteed Mushrooms:

2 tablespoons olive oil
2 sprigs of fresh thyme, leaves stripped
2 garlic cloves
3 large shallots, thinly sliced
2 pounds portobello mushrooms, caps wiped with a damp cloth and cut into ½-inch cubes
Sea salt, to taste
¼ cup mosto cotto (see Chef Tips on the mushroom recipe page)

Missing an Ingredient?

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Nutrition Facts

Calories

742 cals

Fat

41 g

Saturated Fat

23 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

13 g

Carbohydrates

72 g

Sugar

20 g

Fiber

5 g

Protein

26 g

Sodium

1282 mg

Directions

Preheat the oven to 400 degrees. Oil an 11 x 9 x 2-inch baking pan. Set aside. Make the Bechamel Sauce and Balsamic Sauteed Mushrooms as outlined.
Bring a pot of salted water to a boil. Add in the lasagna noodles and cook just until tender but still firm. They will continue to cook as you bake the lasagna. Drain the pasta.
Spread about ¼ cup of bechamel sauce evenly over the bottom of the dish. Lay a single layer of noodles to cover the sauce. Spread on half of the mushrooms and cover with noodles. Spread 1 cup of the bechamel sauce and half of the Parmesan. Cover with another layer of lasagna noodles. Layer the remaining mushrooms, cover with another layer of lasagna and spread the remaining bechamel on top. Sprinkle with the remaining grated cheeses and breadcrumbs.
Cover and bake for 20 minutes. Then uncover and bake for another 20 minutes or until the top is golden brown. Remove from oven and allow to cool slightly. Serve.

Chef Tips

Most grocery stores have pre-cooked lasagna sheets available. They’re not whole wheat, but they are a time-saver.

For a vegan version, try making this lasagna with a double-batch of our Vegan Bechamel Sauce. Just leave out the parmesan or replace it with a vegan version.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Creamy Mushroom Lasagna