Creamy Wild Mushroom Lasagna

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has lower fat content.

wild mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more affordable and still flavorful.

In a large round dough pot, add olive oil and 1.5 pounds of assorted wild mushrooms; cook for about 15 minutes until caramelized, stirring frequently.

Scoop the mushrooms to one side of the pan; add shallots and minced garlic to the other side and cook for 2-3 minutes until browned.

Combine the mushrooms with the shallots and garlic; add all-purpose flour to create a roux.

Mix in 4 cups of whole milk and turn the heat to high to activate the roux, stirring until a creamy sauce forms.

Season the sauce with salt and fresh cracked black pepper; set aside.

In a 13 by 9 casserole dish, add a little mushroom bechamel to the bottom, then layer on lasagna noodles.

Add more mushroom bechamel, followed by shredded mozzarella and parmesan cheese; season with salt and pepper.

Repeat the layering process until all ingredients are used, finishing with cheese on top.

Bake in the oven at 350°F for 50-60 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens