Homemade Mushroom Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegetarian lasagna layered with mushrooms, tomato sauce, mozzarella, and parmesan, finished with a rich béchamel. This is a comforting, satisfying main course suitable for family meals or entertaining guests.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 6-8 medium-large mushrooms chopped
- 1-2 cloves garlic finely chopped
- 2½-3 cups tomato puree/passata
- ⅔ cup water (divided)
- 1-2 teaspoons chopped fresh parsley
- 1 teaspoon basil
- ½ teaspoon salt
- 1-2 dashes black pepper
- 1 cup freshly grated Parmesan cheese
- 1¼ cups cubed fresh mozzarella
- 16 strips lasagna noodles (also referred to as strips oven ready), more or less
- ½-¾ cup thick white sauce (homemade or store bought)
- 1 tablespoon butter
- ¾ cup + 2 tablespoons milk
- 1 tablespoon flour
- 1 pinch salt
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 820mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 223mg
- Calcium
- 273mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 820MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.