Creamy White Lasagna Recipe with Mozzarella and Mushrooms (VIDEO)

Name: Creamy White Lasagna Recipe with Mozzarella and Mushrooms
Prep time: 20 min
Cook time: 75 min
Total time: 105 min
Ingredients: 70 g butter; 70 g all-purpose flour; 700 ml hot milk; Nutmeg to taste; Black pepper to taste; Salt to taste; Extra virgin olive oil; 1 clove of garlic (cut into small pieces); 600 g mushroom mix with Porcini mushrooms (frozen or fresh); Salt and black pepper to taste; 250 g fresh lasagna sheets; 300 g shredded Mozzarella; 150 g grated Parmesan

This creamy white lasagna recipe with mushrooms offers a delightful twist on the classic Italian dish, presenting a rich, flavorful alternative that will satisfy even the most discerning palates. By combining the earthy depth of mixed mushrooms with the creamy indulgence of béchamel sauce and melted mozzarella, you’ll create a dish that’s both comforting and sophisticated. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this vegetarian lasagna is sure to impress with its layers of texture and taste.

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Introducing the Creamy White Mushroom Lasagna

At the heart of this white lasagna recipe lies a medley of flavorful mushrooms, that offers a complex depth of flavor and meaty texture that even non-vegetarians will appreciate. Each bite is an explosion of umami goodness, perfectly complemented by the creamy sauce and melted cheese. Melted mozzarella adds a gooey, stretchy element, and the crispy, golden-brown top layer offers a delectable contrast. This mushroom lasagna is a testament to the art of layering flavors and textures for a truly memorable meal.

The Easy Instructions to Making the Perfect Vegetarian White Lasagna

Creamy White Lasagna Ingredients

For Béchamel Sauce:

70 g butter (½ stick plus 1 tbsp)
70 g all-purpose flour (½ cup plus 1 tbsp)
700 ml hot milk (2¾ cups plus 3 tbsp)
Nutmeg to taste
Black pepper to taste
Salt to taste

For Mushroom Mix:

Extra virgin olive oil
1 clove of garlic, cut into small pieces
600 g mushroom mix with Porcini mushrooms, frozen or fresh (1 lb 5¼ oz)
Salt and black pepper to taste

To Assemble White Lasagna:

250 g fresh lasagna sheets (8¾ oz)
300 g shredded Mozzarella (10½ oz)
150 g grated Parmesan (about 1 1/2 cup)

Tips about the Ingredients:

Mushrooms are the star of this recipe, and you can use your preferred varieties. We prepared the lasagna with frozen mushrooms, using a mix of porcini, oyster, cremini, and other varieties. For special occasions, you can make porcini mushroom lasagna, which is more prized and delicious. If you have fresh mushrooms in the fall, you can make this same recipe with those.
Prepare homemade béchamel sauce to elevate the dish, but if you’re short on time, the ready-made variety in a carton will work just fine.
I used oven ready fresh lasagna sheets found in the refrigerated section of all supermarkets. They’re very convenient since you don’t need to boil them, shortening the prep time.

Vegetarian Lasagna with Mozzarella and Mushrooms: Step-by-step Instructions

Preparing the Béchamel Sauce

In a small saucepan, heat the milk over very low heat without bringing it to a boil.

In a skillet, preferably non-stick, melt the butter over low heat. Add the sifted flour all at once, whisking continuously to prevent lumps from forming. Cook until the mixture is homogeneous and golden in color.

Once the color of the mixture begins to turn golden, slowly whisk in the milk and continue whisking until it reaches a thick, creamy consistency characteristic of béchamel sauce. To test if it is done, dip a spoon in the sauce — when it coats the spoon, it is ready. Season with salt, nutmeg, and pepper. The béchamel sauce is now prepared.

Preparing the Mushrooms

In a skillet, heat the oil and minced garlic. Add the mushrooms and cook until all the liquid has evaporated. Season with salt and pepper to taste, then set aside.

Assembling the Lasagna

Place a few spoonfuls of mushrooms on the bottom of a lasagna pan (I use disposable aluminum pans measuring approximately cm 30×20×4, 14×10 inch). Lay a pasta sheet over top, spread with béchamel sauce, distribute more mushrooms, cubed mozzarella, and sprinkle with grated Parmesan cheese. Continue layering in this manner until all ingredients have been used, or the pan is full. Top with more Parmesan cheese.

Cover the pan with aluminum foil and bake in a preheated 200 °C (392 °F) oven for approximately 30 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the pasta is soft when pierced with a fork and the top is nicely browned.

Remove from oven and let rest for 10 minutes before serving the hot and creamy mushroom and mozzarella lasagna!

Customizing Your White Lasagna with Mushrooms

The beauty of this vegetarian lasagna lies in its versatility. You can easily customize your white lasagna recipe to suit your tastes and dietary needs. Here are some ways to make this dish uniquely yours:

Cheese Selection

While mozzarella and Parmesan are classic choices for vegetarian lasagna, don’t be afraid to experiment with other cheeses. A combination of fontina for its melting properties and a sharp Pecorino Romano can add interesting flavor profiles to your dish. Remember, the cheese should complement, not overpower, the delicate flavors of the mushrooms and béchamel.

Experimenting with Mushroom Varieties

While this recipe calls for a mix of mushrooms, don’t be afraid to experiment. Try using different combinations of shiitake, oyster, or chanterelle mushrooms to create unique flavor profiles. For a luxurious twist, consider using only porcini mushrooms for an intensely earthy and aromatic mushroom lasagna.

Vegan Alternatives

For those looking to reduce dairy intake, consider substituting the mozzarella with a plant-based alternative. Cashew cheese or almond ricotta can provide a creamy texture similar to traditional cheese while keeping the dish vegan-friendly.

Adding Vegetables

Enhance the nutritional value of your white lasagna by incorporating additional vegetables. Spinach, zucchini, or roasted bell peppers can add color, texture, and flavor to your dish. Layer these vegetables between the pasta sheets for a more complex and satisfying meal.

Herb Infusions

Elevate the flavor profile of your vegetarian lasagna by experimenting with different herbs. Fresh thyme, rosemary, or sage can complement the earthiness of the mushrooms, while basil or oregano can add a Mediterranean twist to your dish.

Watch Mushroom Lasagna Video Recipe

Tips for a Deliciously Creamy Lasagna

Perfect Your Béchamel

The key to a truly creamy white lasagna recipe lies in mastering the béchamel sauce. Whisk constantly while cooking to avoid lumps, and gradually add hot milk for a silky-smooth texture. For extra richness, consider using whole milk or even a splash of cream. Remember, a well-made béchamel is the foundation of any great vegetarian lasagna.

Layer with Precision

When assembling your mushroom lasagna, aim for even distribution of ingredients. Start with a thin layer of béchamel on the bottom to prevent sticking. Alternate pasta sheets, sauce, mushrooms, and cheese, ensuring each layer is uniform. This technique guarantees every bite is perfectly balanced and deliciously creamy.

Baking for Perfection

Cover your lasagna with foil for the first part of baking to trap moisture and prevent the top from burning. Remove the foil for the last 15–20 minutes to achieve that desirable golden-brown crust. Let the lasagna rest for 10–15 minutes after baking — this allows the layers to set and makes serving easier. Your patience will be rewarded with a perfectly textured, piping hot vegetarian lasagna that’s sure to impress.

Storing and Reheating Your Mushroom Lasagna

Proper Storage Techniques

Your vegetarian lasagna can be safely stored in the refrigerator for up to 3–4 days. To maintain its quality, allow the white lasagna to cool completely before transferring it to an airtight container. For longer storage, you can freeze your mushroom lasagna for up to 3 months. Wrap individual portions tightly in plastic wrap and aluminum foil to prevent freezer burn.

Reheating Methods

When you’re ready to enjoy your leftover mushroom lasagna, you have several reheating options:

Oven method: Preheat your oven to 190 °C (374 °F). Cover the lasagna with foil and bake for 25–30 minutes, or until heated through.
Microwave method: For a quick reheat, place a portion on a microwave-safe plate and heat in 1-minute intervals until warm.
Stovetop method: Cut the lasagna into bite-sized pieces and reheat in a skillet over medium heat, stirring occasionally.

Maintaining Quality

To ensure your reheated vegetarian lasagna tastes just as delicious as when it was freshly baked, add a splash of water or milk before reheating to prevent dryness. This will help maintain the creamy texture of the béchamel sauce. Remember, the key to a perfect white lasagna recipe is preserving its moisture and flavors, even when reheating.