Forget everything you thought you knew about lasagna. This isn't your grandma's meat-heavy casserole; this is a vibrant, earthy celebration of mushrooms, bursting with flavor and texture in every bite. We're ditching the traditional meat sauce for a rich and savory mushroom ragu, slow-simmered to perfection with a medley of earthy fungi and aromatic herbs. Get ready for layers of tender pasta sheets embraced by creamy ricotta and a generous sprinkle of Parmesan, all baked to golden, bubbly perfection. This vegetarian lasagna is surprisingly hearty and satisfying, guaranteed to impress even the most dedicated carnivores.
This recipe elevates the classic lasagna to new heights, showcasing the incredible versatility of mushrooms. From the earthy depths of cremini to the delicate sweetness of shiitake, each mushroom contributes a unique dimension to the overall flavor profile. Ready to create your own masterpiece? Let's dive into the step-by-step instructions and transform ordinary ingredients into an extraordinary culinary experience.
Tools Needed
- Large pan
- Baking pan
Ingredients
- Shiitake mushrooms: 1 pound
- Ricotta cheese: 15 ounces
- Spinach: 16 ounces (frozen)
- Onion
- Butter
- Oil
- Flour: 1/4 cup
- Milk: 2 1/2 cups
- Kosher salt
- Fresh ground pepper
- Dried thyme
- Red pepper flakes
- Garlic: 2 cloves
- Olive oil
- No-cook lasagna noodles
- Shredded mozzarella cheese
- Parmesan cheese
Step-by-Step Instructions
Step 1. Prepare the Mushroom Sauce and Ricotta Filling
- Slice shiitake mushrooms thinly.
- Melt butter in a large pan and sauté mushrooms until softened.
- Add onion and sauté until softened.
- Sprinkle 1/4 cup flour over the mushrooms and onions, mix well, and cook for 1 minute.
- Slowly add milk, stirring until thickened. Season with salt, pepper, thyme, red pepper flakes, and any preferred seasoning.
- In a separate bowl, combine ricotta cheese, garlic, olive oil, and mix well.
Step 2. Assemble the Lasagna
- Preheat oven to 350°F (175°C).
- Start with a layer of mushroom sauce, then lasagna noodles, half of the ricotta mixture, half of the steamed spinach, mozzarella, Parmesan, and more mushroom sauce.
- Add another layer of lasagna noodles, remaining ricotta, remaining spinach, mozzarella, Parmesan, and the remaining mushroom sauce.
- Top with a final layer of lasagna noodles, remaining mushroom sauce and mozzarella cheese.
Step 3. Bake the Lasagna
- Bake for 35-40 minutes, or until golden brown and bubbly.
Step 4. Serve
- Let cool slightly before serving.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use no-cook lasagna noodles to save time.
- Make sure to squeeze excess liquid out of the spinach before layering to prevent a soggy lasagna.
- Lasagna freezes well. Reheat in a low oven (250°F) for 45-60 minutes.
Nutrition
- N/A
FAQs
1. Can I use other types of mushrooms besides the ones listed?
Absolutely! Feel free to experiment with your favorite mushrooms. Cremini, shiitake, and oyster mushrooms are all excellent choices, but you can also add things like portobello or even chanterelles for a more sophisticated flavor.
2. How far in advance can I prepare the lasagna?
You can assemble the lasagna a day ahead and keep it refrigerated, covered. Just add about 15-20 minutes to the baking time when you're ready to cook it.
This mushroom lasagna recipe is a testament to the power of simple ingredients transformed into a culinary masterpiece. From the rich, savory ragu to the perfectly melted cheese, each bite is a delightful experience that will leave you wanting more. Enjoy this delicious and satisfying vegetarian meal, perfect for a weeknight dinner or a special occasion.