Ingredients
12 lasagna noodles, cooked
3 cups mushrooms, sliced (button or cremini)
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups marinara sauce
2 cups béchamel sauce (see Chef Tip)
1 small onion, diced
2 garlic cloves, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, then add mushrooms and cook until golden. Season with salt and pepper.
In a bowl, mix ricotta cheese with half the Parmesan and season lightly with salt and pepper.
Spread a thin layer of marinara sauce on the bottom of the baking dish. Add a layer of noodles, followed by ricotta mixture, mushrooms, béchamel, and a sprinkle of mozzarella. Repeat layers, finishing with noodles topped with béchamel, marinara, mozzarella, and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with fresh parsley before serving.
Tip: Pair with garlic bread and a crisp side salad for a complete meal.
Chef Tip: To make béchamel sauce, melt 2 tbsp butter in a saucepan, stir in 2 tbsp flour, and cook for 1 minute. Gradually whisk in 2 cups of milk, cooking until thickened. Season with salt, pepper, and a pinch of nutmeg.