This vegetarian mushroom lasagna recipe is a mush try for all vegetarians out there! With delicious mushrooms and spinach instead of meat, this Italian dish is not just delicious but also healthier than its traditional version.
Why The Mushroom Lasagna?
The mushroom vegetarian lasagna is just as delicious as meat lasagna, trust me. This meatless lasagna is loaded with mushrooms, spinach, tomatoes, and cheese sauce is a great alternative for anyone. Find the recipe below.
Vegetarian Mushroom Lasagna Recipe
- 75 g butter
- 50 g flour
- 750 ml milk
- 100 g Mascarpone cheese
- 1 kg spinach
- 1 teaspoon nutmeg
- 50 g Parmesan grated
- 400 g mushrooms
- 500 g leeks cut in rounds
- 2 cloves of garlic crushed
- 10-12 canned tomatoes cut into thin slices
- 250 g lasagna sheets
- 70 g almond slices
- Turn on the oven.
- Scald the spinach in hot water for 2 minutes.
- Drain thoroughly and chop finely.
- Melt 50 g of butter on medium heat and then add the flour and simmer for 1 minute.
- Take off the heat and add the milk, little by little, stirring until smooth.
- Put the pot back on fire and stir continuously for 2-3 minutes.
- Add the cream cheese, the chopped spinach, nutmeg and half of the grated Parmesan and mix until you get a homogenous sauce.
- Heat the remaining butter in a different pan, and then add the mushrooms, the leeks and the garlic.
- Sauté for 3-4 minutes. Add the tomatoes.
- First, pour one quarter of the sauce on the bottom of a heat-resistant square pan (23×23 cm and 5 cm deep) then pour a third of the mushroom mixture, and layer of lasagna sheets on top.
- Repeat the procedure twice more, ending with a layer of sauce on top.
- Sprinkle the sliced almonds and then the Parmesan cheese on top.
- Bake 25-30 minutes.
- Serve the mushroom lasagna with a green salad.