Vegetable Mushroom & Mozzarella Lasagna

No-fuss dinners are what I’m known for, and this vegetable lasagna with creamy white sauce is delicious, filling and doesn’t take a lot of time to prepare.With layers of thick sage-seasoned white sauce, noodles, sliced crimini mushrooms, mozzarella and parmesan cheese, this homemade lasagna emerges from the oven after 40 minutes golden brown and bubbling.

I meeeeeeean, it’s pretty hard to resist lasagna, am I right? Especially when it’s an easy, vegetarian lasagna recipe that’s hearty, cozy, comforting, and really makes dinner feel special. I decided to dress up this lasagna just a little bit by using meaty mushrooms, warm sage and creamy cheese sauce that takes this to a whole new level. Say hello to this Mushroom Sage Lasagna and try not to lick your screen.

One of the things I love about lasagna is that it can be assembled ahead of time, and baked off right before dinner. Easy dinner ideas are my jam. This vegetable lasagna with white sauce is a nice change of pace from my Vegetarian Spinach Lasagna and my Roasted Cauliflower Vegetarian Lasagna which both use the traditional red sauce.

How long to bake vegetable lasagna?

This recipe bakes up in about 35-40 minutes and the good news is you can assemble it ahead of time and bake it when you’re ready to eat!

If you want to impress your guests, give this recipe a try. Assemble it ahead of time, have a glass of wine and relax while dinner makes itself and you enjoy your party!

Vegetable Mushroom & Mozzarella Lasagna

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• Author: Laney Schwartz
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8
• Category: Dinner
• Cuisine: Italian

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Description

No-fuss dinners are what I’m known for, and this vegetable lasagna with creamy white sauce is delicious, filling and doesn’t take a lot of time to prepare.With layers of thick sage-seasoned white sauce, noodles, sliced crimini mushrooms, mozzarella and parmesan cheese, this homemade lasagna emerges from the oven after 40 minutes golden brown and bubbling.

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Ingredients

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• 1 pound oven ready lasagna noodles
• 3 1/2 cups unsweetened almond milk (or any milk)
• 8 tablespoons unsalted butter, divided
• 1/3 cup all purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 2 tablespoons olive oil
• 16 ounces crimini mushrooms, sliced
• 8 ounces shredded mozzarella cheese
• 1/2 cup grated parmesan
• 2 tablespoons chopped fresh sage

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Instructions

1. Preheat oven to 375 degrees. In a small saucepan add the milk and bring to a simmer.
2. In a separate large saucepan heat 6 tablespoons of butter over medium heat. Add the flour, whisking constantly until the flour is mixed in. Pour the warm milk into the butter/flour mixture and whisk until smooth. Add the salt, pepper and nutmeg. Taste and add more salt if needed. Stir in 1 tablespoon of chopped sage and set aside.
3. Add two tablespoons of butter and the oil to a large saucepan. Add the mushrooms, remaining sage and a pinch of salt. Cook for 5-7 minutes until mushrooms begin to soften.
4. Spray a 9×13 inch baking dish and begin to layer the ingredients starting with  a light layer of the sauce on the bottom of the dish. Add a layer of noodles, a little more sauce, then mushrooms, a little mozzarella and parmesan. Repeat layers, finishing with the cheese on top.
5. Bake for 35-40 minutes until cheese is melted and the top is slightly browned.

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