Gina's Creamy Mushroom Lasagna

Sliced mushrooms, red bell peppers, and shallots are layered with a smooth and creamy white sauce in this delicious vegetarian lasagna.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 371 Calories

Ingredients

• ¼ cup butter
• 2 tablespoons all-purpose flour
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 4 cups milk
• salt and ground black pepper to taste
• 1 cup chopped shallots
• 1 ½ cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon crushed red pepper flakes
• 12 uncooked lasagna noodles
• 1 cup diced red bell pepper
• cooking spray
• 2 garlic cloves, minced
• ¼ cup chopped fresh flat-leaf parsley
• 4 cups sliced fresh mushrooms

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spray a 9x13-inch baking dish with cooking spray.

Step 3

Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.

Step 4

Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.

Step 5

Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.

Step 6

Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.

Step 7

Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.

Step 8

Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.

Step 9

Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.

Step 10

Coat the bottom of the prepared baking dish with a small amount of the white sauce.

Step 11

Arrange 4 lasagna noodles in a single layer over the white sauce.

Step 12

Spread about 1/3 of the mushroom mixture over the noodles.

Step 13

Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.

Step 14

Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.

Step 15

Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.