Mushroom Lasagna

Ingredients:

For the Mushroom Filling:

• 2 tbsp olive oil

• 2 tbsp butter

• 1 large onion, finely chopped

• 4 garlic cloves, minced

• 1 ½ lbs (680 g) mushrooms (cremini, shiitake, or mix), sliced

• 1 tsp thyme (fresh or dried)

• Salt & black pepper, to taste

For the White Sauce (Béchamel):

• 4 tbsp butter

• 4 tbsp flour

• 4 cups whole milk, warmed

• ¼ tsp nutmeg

• Salt & pepper, to taste

Cheese Layer:

• 2 cups ricotta (or cottage cheese)

• 1 large egg

• 1 cup grated Parmesan

• 3 cups shredded mozzarella

Lasagna:

• 12 lasagna noodles (regular or no-boil)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Mushroom Filling

   • Heat olive oil and butter in a large skillet over medium-high heat.

   • Add onion and cook 3–4 minutes until softened.

   • Add garlic, then mushrooms and thyme. Cook until mushrooms release liquid and brown, about 8–10 minutes.

2. Make the Béchamel Sauce

   • Melt butter in a saucepan, whisk in flour, and cook 1 minute.

   • Gradually whisk in warm milk until smooth.

   • Add nutmeg, salt, and pepper. Simmer until slightly thickened, about 5 minutes.

3. Cheese Mixture

   • In a bowl, mix ricotta, egg, and ½ cup Parmesan.

4. Assemble the Lasagna

   • Preheat oven to 375°F (190°C).

   • Spread a thin layer of béchamel sauce on bottom of a 9×13-inch baking dish.

   • Layer noodles → mushroom mixture → ricotta mix → béchamel → mozzarella.

   • Repeat layers, finishing with noodles, béchamel, and mozzarella + remaining Parmesan on top.

5. Bake

   • Cover with foil and bake 30 minutes.

   • Remove foil and bake another 15 minutes until golden and bubbling.

   • Rest 10 minutes before slicing.

6. Serve

   • Garnish with parsley and serve warm with garlic bread or a crisp salad.