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    Home » Vegetarian Recipes » White Lasagna with Wild Mushroom and Zucchini

    White Lasagna with Wild Mushroom and Zucchini

    Published: Mar 10, 2019 · Modified: Apr 5, 2022 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 1 hour hour 15 minutes minutes
    Jump to Recipe Print Recipe
    Overhead picture of a vegetable white lasagna

    Out of all the possible vegetable combinations with which you can make a vegetable Lasagna, this one has always been my favorite. Zucchini and mushrooms are a perfect pairing. They go perfectly with white sauce, with cheese, with pasta. Just perfect.

    Just like most of my recipes, this wasn't really planned. I don't think planning is part of the Italian cooking mind. It all starts with one or two ingredients. In this case, it was a box of fresh wild mushrooms. A mix of chanterelles, oyster, cremini and enoki.

    From this ingredient, I started evaluating what would be the best dish to make. I was craving a piping hot dish of creamy Lasagna with a crispy crust so I quickly made the choice. The option of making a sauce for risotto, steak or pasta was also taken into consideration, but it didn't beat the Lasagna.

    Now that the dish was chosen, I had to think about how to elaborate it. Do I make it only with mushrooms? Should I add another vegetable? Do I add some meat? In the end, I decided to go with a classic pairing, zucchini and mushrooms, and it was a winner.

    Overhead close-up of a vegetable white lasagne
    Overhead picture of a pasta bake

    How to make the perfect Vegetable Lasagna

    I always loved making vegetable Lasagne. It's an easy and delicious alternative to the classic recipe and I love trying different combinations of veggies. The result is always different but always yummy.

    Here are a few points to take into consideration when making a veggie lasagna:

    • Choose vegetables that pair well together, without overpowering each other.
    • If you choose vegetables with delicate flavors, use only a white sauce as in this recipe. Otherwise, feel free to add tomato sauce.
    • Add some cheese between the layers to make it a perfect comfort food.
    • You can also add some protein like ham, bacon or fish to the vegetables.
    • Be careful with the vegetables' cooking times. Cook them separately or start cooking first the ones that take longer to cook.
    • As a yummy alternative, make the Lasagna with roasted vegetables.
    • Make the white sauce from scratch.
      Check also my recipe of Classic Cannelloni, to read more about the homemade white sauce, or béchamel sauce.

    If you like white vegetarian Lasagne, check also my recipe for Artichoke and Mozzarella Lasagne.

    Overhead of a white lasagna with a slice on a plate
    Close-up of a vegetable white lasagna slice

    The Recipe

    📖 RECIPE

    Overhead picture of a vegetable white lasagna

    White Lasagna with Mushrooms and Zucchini

    A vegetarian white Lasagna with the flavorful combination of zucchini and wild mushrooms. This is the kind of comfort food everybody loves.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4 people
    Author: Jessica Montanelli

    Ingredients

    For the Lasagna

    • 9 oz Lasagne sheets
    • 2 Mozzarella
    • 3-4 tablespoon Parmigiano Reggiano
    • 5 oz Wild Mushrooms, sliced
    • 14 oz Cremini Mushrooms, chopped
    • 3 sprigs Thyme
    • 2 cloves Garlic
    • 2 tablespoon Red Wine
    • 1 Zucchini, cubed
    • EV Olive Oil
    • Salt
    • Black Pepper

    For the White Sauce

    • 2 tablespoon Butter
    • 2 tablespoon Flour
    • 4 cups Milk, room temperature
    • Salt
    • Black Pepper
    • Nutmeg

    Instructions

    Make the White Sauce

    • In a large pan, melt the butter at medium heat (be careful not to burn it), add the flour and whisk until it becomes a thick paste.
    • After a few seconds, add the milk and keep whisking until the milk starts to simmer. Turn the heat to low and slowly keep whisking until the roux it's completely melted and the sauce starts to thicken.
    • When the sauce is thick enough to coat a spoon, season with salt, pepper and a pinch of nutmeg to taste. Remove from heat and set aside.

    Cook the Vegetables

    • In a large pan, drizzle some olive oil and add the garlic, the thyme and the mushrooms. Sautè for about 10 minutes, until browned.
    • Add the red wine and let it evaporate, then season with salt and black pepper to taste. Add a few tablespoons of water if necessary and cook until they're soft.
    • Remove from the pan and set aside to cool down.
    • In the same pan, drizzle some olive oil and add the zucchini. Sauté for a few minutes, then season with salt and black pepper and add some water to the pan.
    • Cook until they become translucent. Remove from the pan and set aside to cool down.

    Assemble the Lasagna

    • Pour a couple of tablespoons of white sauce on the bottom of a square 9x9" (23x23cm) baking dish with high borders.
    • Add a layer of lasagne sheets, another even layer of white sauce, then spread around the vegetables and top with a few chunks of mozzarella.
    • Repeat for 4-5 layers.
    • On the top layer, add some more mozzarella and finish with a layer of grated Parmigian Reggiano cheese, to make the crust.
    • Bake in the preheated oven at 180°C (350°F) for about 40 minutes.

    Nutrition

    Calories: 518 kcal | Carbohydrates: 71 g | Protein: 22 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 43 mg | Sodium: 236 mg

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

    I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust.

    Overhead picture of a white pasta dish with mushroom and zucchini
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    Comments

    1. Megs

      February 21, 2021 at 3:09 am

      5 stars
      Super tasty! The only confusing thing is there isn’t a specific amount of cheese, but it was easy to adapt 🙂
      Since there’s no mention of cooking the noodles, do you recommend using oven ready noodles, or do you just partly boil them “off screen”?

      Reply
      • User AvatarJessica - Cooking my Dreams

        February 21, 2021 at 12:19 pm

        Thank you Megs, I'm glad you liked it! 🙂 Since there is abundant sauce and a long cooking time, I use dried Lasagna sheets, and they always turn out well cooked. But if you want to reduce the cooking time, or want to be extra sure the pasta will cook through, you can either use fresh pasta or partly cook the dried pasta 2-3 minutes before assembling the Lasagna. 🙂

        Reply

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    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

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