Mushroom lasagna is a rich and hearty dish that’s perfect for a cozy dinner. Layers of tender mushrooms, creamy ricotta, and gooey mozzarella make for a satisfying meal. Here’s a delicious recipe for mushroom lasagna:
Ingredients:
- 500 g mushrooms (button, cremini, or a mix)
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil (or butter)
- 250 g lasagna noodles (fresh or dried)
- 400 g ricotta cheese
- 250 g mozzarella cheese, shredded
- 50 g grated Parmesan cheese (optional)
- 1 egg (optional, for creaminess)
- 2 cups marinara sauce (store-bought or homemade)
- Salt and pepper, to taste
- Fresh basil or parsley (for garnish, optional)
Instructions:
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Prepare the Ingredients:
- Clean and slice the mushrooms. Chop the onion and mince the garlic.
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Cook the Mushroom Filling:
- In a large skillet, heat the olive oil (or butter) over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sliced mushrooms. Cook for about 7-10 minutes, stirring occasionally, until the mushrooms are softened and any liquid they release has evaporated.
- Season with salt and pepper to taste. Remove from heat and let cool slightly.
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Prepare the Cheese Mixture:
- In a bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan (if using), and the egg (if using). Mix well and season with salt and pepper.
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Cook the Lasagna Noodles (if using dried):
- If using dried lasagna noodles, cook them according to the package instructions until al dente. Drain and lay them flat on a towel to prevent sticking.
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Assemble the Lasagna:
- Preheat your oven to 180°C (350°F).
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the mushroom filling. Top with a layer of marinara sauce.
- Repeat the layers: noodles, remaining ricotta mixture, remaining mushroom filling, and more marinara sauce.
- Finish with a final layer of noodles topped with the remaining marinara sauce. Sprinkle the remaining shredded mozzarella on top.
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Bake:
- Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
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Serve:
- Once baked, remove the lasagna from the oven and let it cool for about 10 minutes before slicing. Garnish with fresh basil or parsley if desired.
Tips:
- Feel free to add other vegetables, such as spinach or zucchini, to the mushroom filling for added flavor and nutrition.
- For a richer flavor, consider adding some Italian herbs (like oregano or thyme) to the mushroom filling or marinara sauce.
- You can make this lasagna ahead of time and refrigerate it for a day before baking. Just add a few extra minutes to the baking time if baking from cold.
Enjoy your delicious mushroom lasagna! It's a comforting dish that’s sure to please everyone at the table!
