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Vegetarian White Lasagna Easy Vegetarian Lasagna Recipe_MidPage – 1@2x

Vegetarian White Lasagna

This vegetarian white lasagna is loaded with mushrooms and leeks for an aromatic, creamy, rich, and easy vegetarian lasagna recipe.
3.67 from 3 votes
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Cook Time: 1 hour 15 minutes
Inactive Time: 45 minutes
Total Time: 2 hours
Servings: 12
Calories: 376kcal

Equipment

  • 1 Large pot
  • 1 9x13 Baking Dish
  • Aluminum foil
  • Small baking sheet
  • Electric hand mixer

Ingredients

Mushroom béchamel:

  • 2 tablespoons neutral oil divided
  • 1 head of garlic
  • 2 pounds of mixed mushrooms torn or sliced depending on the variety
  • 1 leek white and light green parts only, thinly sliced
  • .2 ounces fresh sage finely minced
  • 1 stick of butter
  • ½ cup flour
  • ¼ cup sweet vermouth
  • 4 cups whole milk
  • ½ teaspoon nutmeg
  • Salt and pepper to taste

Ricotta mixture:

  • 16 ounces ricotta
  • 2 eggs
  • cup fresh parsley minced
  • ½ cup shredded mozzarella
  • ½ cup grated parmesan
  • Salt and pepper to taste

For assembly:

  • 12 ounces fresh lasagna noodles you will need 6 sheets total, depending on the size of the noodles
  • ½ cup shredded Gruyère cheese
  • 1 cup shredded mozzarella

Instructions

Preheat oven to 350ºF.

    Roast the garlic:

    • Cut the top off the garlic and leave the cloves in the paper. Place the garlic on a piece of foil and drizzle with 1 tablespoon of oil. Wrap in the foil and place on a baking sheet. Transfer to the oven for 40 minutes as you prepare the béchamel sauce.
    • Once the garlic finishes roasting, carefully remove the foil and pop the cloves out of the paper. Use a fork to mash the garlic into a paste and set it aside.

    Brown the mushrooms:

    • Heat 1 tablespoon of neutral oil in a large pot. Add enough mushrooms to cover the bottom of the pot and cook for 12–15 minutes until completely browned. Transfer to a bowl and continue with the remaining mushrooms, cooking them in batches for 12–15 minutes at a time until all mushrooms are completely browned all over.

    Cook the leek:

    • If the pot seems dry, add another drizzle of oil to the pot. Add the sliced leek and cook for 5–6 minutes until it just begins to soften.

    Prepare the roux:

    • Heat the milk in a large measuring glass in the microwave for 1–2 minutes until just warmed through.
    • Melt the butter into the cooked leeks. Once bubbly, add the minced sage and cook for 45 seconds. Return the cooked mushrooms to the pot and season with salt. Add the roasted garlic paste and toss to combine.
    • Sprinkle the flour over the mushrooms and cook, stirring often, for 2–3 minutes. Next, add sweet vermouth and constantly stir to create a slurry.
    • Next, add the warm milk in 1 cup increments. Whisk after each addition until you have a smooth, creamy sauce. Next, add the nutmeg and then season to taste with salt and pepper. Finally, simmer the mushroom béchamel for 10–20 minutes until thickened.

    Prepare the ricotta mixture:

    • In a bowl, mix the ricotta, eggs, parsley, mozzarella, and parmesan with a hand-mixer until thoroughly combined—taste and season with salt and pepper.

    Assemble the lasagna:

    • Add a few spoonfuls of the mushroom béchamel sauce on the bottom of the baking pan. Add two lasagna noodles, avoiding overlap when possible. Next, add half of the ricotta mixture and half of the remaining béchamel. Add two more noodles and then the remaining ricotta and béchamel. Next, add ½ cup of the shredded mozzarella. Add the remaining two lasagna noodles and finish with the remaining ½ cup shredded mozzarella and the shredded Gruyère.

    Bake the lasagna:

    • Cover the lasagna with foil and transfer to the oven for 45 minutes. Remove the foil and turn the broiler on. Broil for 3–5 minutes until the cheese bubbles and turns golden brown in spots.
    • Remove the lasagna from the oven and cover with foil. Let stand for 10–15 minutes.

    To serve:

    • Slice the lasagna into 12 pieces and then serve with fresh parsley.

    Nutrition

    Calories: 376kcal | Carbohydrates: 34g | Protein: 21g | Fat: 18g | Sodium: 256mg | Fiber: 2g | Sugar: 7g | Vitamin C: 5mg
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