Chestnut and Mushroom Lasagna Sauce 🌰 How to Make a White Lasagna with Chestnuts and Mushrooms 🍄

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: vegan cheese

💰Cheaper: string cheese

Vegan cheese provides a dairy-free option.

Preheat oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chopped mushrooms and cook until they release their moisture, about 6-8 minutes.

Incorporate chopped chestnuts and sauté for another 3-4 minutes.

Pour in vegetable broth and add tomato paste, stirring to combine.

Season with bay leaves, thyme, salt, and black pepper.

Simmer for 10-15 minutes until the sauce thickens slightly.

Remove bay leaves and stir in fresh spinach until wilted.

Layer lasagna noodles in a baking dish, alternating with the sauce and mozzarella cheese.

Top with grated parmesan cheese and cover with foil.

Bake for 25 minutes, then remove foil and bake for an additional 15 minutes until bubbly and golden.

Cooking Techniques

Spice Level:

Allergens