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**Mushroom Lasagna – A Delight for Mushroom Lovers!**
If you’re a fan of mushrooms and looking for a hearty, comforting dish, **Mushroom Lasagna** is the perfect recipe for you. This flavorful vegetarian lasagna is loaded with layers of earthy mushrooms, creamy ricotta, savory tomato sauce, and melted mozzarella, offering a delightful twist on the classic Italian favorite. Whether you’re serving it for a special occasion or a cozy family dinner, Mushroom Lasagna is sure to please both vegetarians and meat-lovers alike.
Here’s how to prepare this rich, savory Mushroom Lasagna that will have everyone asking for seconds!
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### **Ingredients You’ll Need**
**For the Mushroom Filling:**
– 1 pound (about 450g) mushrooms (cremini, button, or a mix of wild mushrooms), sliced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme (or fresh, if available)
– Salt and pepper to taste
– 1/2 cup dry white wine (optional, but recommended for extra flavor)
– 1 tablespoon butter
**For the Ricotta Layer:**
– 1 ½ cups ricotta cheese
– 1 cup shredded mozzarella cheese (plus extra for topping)
– 1 large egg
– ¼ cup grated Parmesan cheese
– 2 tablespoons fresh basil or parsley, chopped
– Salt and pepper to taste
**For the Tomato Sauce:**
– 2 cups marinara sauce (store-bought or homemade)
– 1 teaspoon dried oregano
– 1 teaspoon sugar (optional, to balance acidity)
– Salt and pepper to taste
**For the Lasagna:**
– 12-14 lasagna noodles (regular or no-boil)
– Olive oil for greasing the baking dish
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### **How to Make Mushroom Lasagna**
#### **Step 1: Prepare the Mushroom Filling**
1. **Cook the Mushrooms:** Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until they begin to release their moisture and turn golden brown. Stir occasionally to ensure even cooking.
2. **Add Onions and Garlic:** Add the chopped onion to the mushrooms and sauté for another 2-3 minutes until the onions are softened. Stir in the minced garlic and dried thyme, cooking for an additional 1 minute until fragrant.
3. **Deglaze the Pan:** If using white wine, pour it in now, scraping up any brown bits from the bottom of the pan. Let the wine cook off for 2-3 minutes, until the liquid is mostly absorbed.
4. **Finish the Filling:** Stir in the butter and season with salt and pepper to taste. Remove from heat and set the mushroom mixture aside.
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#### **Step 2: Prepare the Ricotta Mixture**
1. **Combine the Ricotta and Cheeses:** In a medium bowl, combine the ricotta cheese, shredded mozzarella, egg, grated Parmesan, and fresh herbs. Stir until well mixed, then season with salt and pepper to taste.
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**Step 3: Prepare the Tomato Sauce**
1. **Heat the Sauce:** In a small saucepan, heat the marinara sauce over medium heat. Stir in the dried oregano, sugar (if using), and a pinch of salt and pepper. Let the sauce simmer for 5-10 minutes to allow the flavors to meld together. Remove from heat and set aside.
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