Try This Walnut And Mushroom Lasagna

Photo by osama bgid on Unsplash

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.


  • 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)


  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.