Mushroom Lasagna

(No meat, no problem. This baby’s all about the fungi.)

Ingredients:

For the Mushroom Filling:

• 2 tablespoons olive oil or butter – or both if you live deliciously

• 1 ½ lbs mushrooms, chopped – use a mix! Cremini, shiitake, oyster, button, get weird with it

• 1 shallot or small onion, finely chopped

• 3 cloves garlic, minced

• Salt + pepper – obviously

• 1 teaspoon thyme or Italian seasoning – because herbs know things

• Optional splash of white wine or sherry – to deglaze and show off

For the Béchamel Sauce (aka white sauce, aka silky dream):

• 4 tablespoons butter

• 1/4 cup flour

• 3 cups milk – warm it up so it plays nice

• 1/4 teaspoon nutmeg – trust me

• Salt + pepper to taste

• 1/2 cup grated Parmesan – because creamy needs cheesy

The Other Stuff:

• 9 lasagna noodles – cooked or oven-ready (we're layering love here)

• 2 cups ricotta cheese – creamy filling vibes

• 1 egg – to bind the ricotta and your heart

• 2 cups shredded mozzarella – melty joy

• Extra Parmesan for topping – say when (never say when)

• Optional: fresh basil or parsley – to garnish like you're on TV

🔥 Instructions:

1. Preheat oven to 375°F (190°C).

Get it warm and ready while you build this forest-floor masterpiece.

🍄 Step 1: Cook the Mushrooms

• Heat oil or butter in a large skillet. Add the mushrooms and let them sit for a few minutes before stirring. You want golden edges, not steamed sadness.

• Add shallot/onion, cook until soft. Add garlic, thyme, salt, and pepper.

• If using wine/sherry, splash it in and scrape up the tasty browned bits. Cook till mushrooms are deeply browned and everything smells like forest magic.

• Set aside. Try not to eat the whole pan.

🥛 Step 2: Make the Béchamel

• In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes (this is your roux, it’s important).

• Slowly whisk in warm milk. Go slow or it’ll get lumpy and judgmental.

• Cook, whisking constantly, until thick and creamy (about 5–7 minutes).

• Stir in nutmeg, salt, pepper, and Parmesan.

• Remove from heat and taste. If you don’t want to lick the spoon, fix it.

🍽️ Step 3: Ricotta Mix

• In a bowl, mix ricotta with the egg, a pinch of salt, and a little Parmesan. This is your creamy layer that holds everything together emotionally.

Step 4: Assemble

In a 9x13 baking dish (or your biggest available lasagna situation):

1. Béchamel layer – thin base coat

2. Noodles – the first floor

3. Mushrooms – don’t skimp

4. Ricotta mix – dollop and spread

5. Mozzarella – sprinkle generously

6. Repeat those layers (noodles → mushrooms → ricotta → cheese)

7. Top with noodles, the rest of the béchamel, mozzarella, and a heavy handful of Parmesan on top like a snowy cheese blizzard

🔥 Step 5: Bake

• Cover with foil and bake for 25 minutes

• Remove foil and bake another 15–20 minutes, until bubbly and golden like it got a tan in Italy

• Let it sit 10–15 minutes before slicing so it doesn’t become lasagna lava

Pro Tips:

• Want extra umami? Stir a spoonful of miso paste or soy sauce into the mushrooms.

• Don’t want ricotta? Sub cottage cheese or a béchamel-only situation.

• Want to go vegan? Use plant milk, vegan cheese, tofu ricotta, and oil instead of butter. Still amazing.

🌿 Serve With:

• A leafy green salad to convince yourself you’re balanced

• Garlic bread, because obviously

• A glass of red wine or sparkling water with attitude

• Silence at the table while everyone devours it