A Chef Friend of mine Prepared Mozzarella Mushroom Lasagna for us: an Easy Recipe for White Lasagna!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mashed tofu

Cottage cheese is lower in fat, while mashed tofu is a vegan alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie option for a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded cheese blend

Part-skim mozzarella reduces fat, while a blend is often cheaper.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be healthier, while canned is more affordable.

Melt the butter in a skillet over low heat and whisk in the flour to prevent lumps. Cook until golden brown.

Whisk in hot milk slowly and continue whisking until the béchamel sauce reaches a thick, creamy consistency.

Season the béchamel sauce with salt, powdered nutmeg, and ground black pepper to taste. Set aside.

Sauté the minced garlic in olive oil over medium heat.

Add the mushrooms and cook until the liquid evaporates. Season with salt and ground black pepper to taste. Set aside.

Assemble the lasagna by layering the pasta sheets with the béchamel sauce, mushrooms, mozzarella, and parmesan cheeses.

Make 4–5 layers of lasagna sheets, and finish with a layer of parmesan cheese.

Bake the covered lasagna for 30 minutes in the preheated oven at 200 °C, then uncovered for 15–20 minutes more, or until the pasta is soft.

Let sit for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens