Try this healthy and flavorful twist on a classic Italian favorite—a walnut and mushroom lasagna. Layers of velvety béchamel sauce, savory mushrooms, crunchy walnuts, and gooey melted cheese come together in a symphony of flavors and textures. Here’s how you can make your own.
Ingredients:
- 9 lasagna sheets
- 2 cups of sliced mushrooms (such as cremini or button)
- 1 onion, finely chopped
- 5 cloves of garlic, minced
- 1 cup of chopped walnuts
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cups béchamel sauce (store-bought or homemade)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper to taste.
- Stir in the chopped walnuts and cook for an additional 2-3 minutes, until the walnuts are toasted and fragrant. Remove from heat and set aside.
- To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles on top, followed by a layer of the mushroom and walnut mixture. Sprinkle a handful of shredded mozzarella cheese over the mushroom and walnut layer, then spoon some béchamel sauce on top.
- Repeat the layers until all the ingredients are used up, finishing with a layer of béchamel sauce and a generous sprinkle of grated Parmesan cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the lasagna is hot and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and melted. Let the lasagna cool for a few minutes before slicing. Garnish with chopped fresh parsley and serve hot.