Here’s a hearty vegetarian lasagna that’s a perfect make-ahead or freezer meal for when you are not feeling the whole cooking thing. It’s also crowd-friendly and reheats so well in case you don’t have a crowd to feed but still want to make an entire lasagna for yourself (ME). It’s an all-around winner.
This lasagna strictly uses a béchamel as a sauce, omitting the tomato sauce and heavy ricotta filling common in Italian-American lasagnas. The result is a lighter-tasting lasagna that really lets those glorious mushroom shine through.
I used a combination of portobello and cremini mushrooms, but honestly any mushroom would be welcome in this recipe and would impart a slightly different flavor depending on what you can find. The farmer’s market will be starting here soon and I cannot wait to get to the ‘shroom man.
Serve this with a light salad and give yourself a round of applause. A standing ovation if you make this ahead and only have to put this in the oven and throw together a dressing for dinner.
[tasty-recipe id=”30986″]
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