Hearty Portobello Mushroom Lasagna Recipe

When you’re craving a comforting, hearty meal but want to skip the meat, this Portobello Mushroom Lasagna is a perfect choice. With layers of tender lasagna noodles, savory mushrooms, and a creamy white sauce, it delivers rich flavors while being a satisfying vegetarian option. Plus, it's packed with calcium, protein, and essential nutrients thanks to the mushrooms, milk, and Parmesan.

Ingredients

• Kosher salt

• Good olive oil

• 3/4 pound dried lasagna noodles

• 4 cups whole milk

• 12 tablespoons (1 1/2 sticks) unsalted butter, divided

• 1/2 cup all-purpose flour

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground nutmeg

• 1 1/2 pounds portobello mushrooms

• 1 cup freshly ground Parmesan

Directions

1. Prepare the Oven and Noodles
Preheat the oven to 375°F. Bring a large pot of salted water with a splash of olive oil to a boil. Add lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

2. Make the White Sauce
Heat the milk in a saucepan until simmering. In a separate large saucepan, melt 8 tablespoons (1 stick) of butter over low heat. Stir in the flour and cook for 1 minute, stirring constantly. Slowly whisk the hot milk into the flour mixture. Add 1 tablespoon salt, pepper, and nutmeg. Cook over medium-low heat for 3 to 5 minutes until thickened. Set aside.

3. Cook the Mushrooms
Remove stems from the portobello mushrooms and slice the caps into 1/4-inch pieces. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan. Add half the mushrooms, season with salt, and cook for about 5 minutes until tender and juicy, stirring occasionally. Repeat with the remaining mushrooms. Set aside.

4. Assemble the Lasagna
Spread a thin layer of white sauce on the bottom of an 8x12-inch baking dish. Add a layer of noodles, followed by more sauce, one-third of the mushrooms, and 1/4 cup of Parmesan. Repeat these layers two more times. Finish with a final layer of noodles, sauce, and the remaining Parmesan.

5. Bake and Serve
Bake for 45 minutes, or until golden brown and bubbly. Let rest at room temperature for 15 minutes before serving.

Nutrition Benefits

Portobello mushrooms are a fantastic source of plant-based protein and rich in antioxidants, B vitamins, and minerals like selenium and potassium. The creamy white sauce made with milk and butter adds calcium and vitamin D, which are vital for bone health. Parmesan provides an additional boost of protein and essential nutrients, making this dish not only delicious but also nutritionally balanced.

Expert Tips

• Use a mandoline slicer to achieve uniform mushroom slices.

• For a lighter version, substitute whole milk with 2% or plant-based milk alternatives.

• Add fresh herbs like thyme or parsley for extra flavor.

• Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.

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