Mushroom Marsala Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
• STEP 3.Add garlic and cook for another minute. Stir in flour and cook for 1-2 minutes until lightly golden.
• STEP 4.Slowly whisk in Marsala wine and vegetable broth. Bring to a simmer and cook for 5 minutes until thickened.
• STEP 5.Stir in cream, thyme, salt, and pepper. Remove from heat.
• STEP 6.Spread a thin layer of the mushroom sauce in the bottom of a baking dish. Top with a layer of lasagna noodles, followed by a layer of the mushroom sauce and a sprinkle of shredded cheese.
• STEP 7.Repeat the layers until all the ingredients are used, ending with a layer of mushroom sauce and shredded cheese on top.
• STEP 8.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
• STEP 9.Let the lasagna cool for a few minutes before serving. Garnish with fresh thyme leaves, if desired.
• STEP 10.Serve hot and enjoy!

Cooking Tips

• You can use either fresh or dried lasagna noodles for this recipe. If using dried noodles, cook them according to package instructions before layering.
• Feel free to add other vegetables such as spinach or roasted red peppers to the mushroom sauce for added flavor and nutrition.
• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the Mushroom Marsala Lasagna hot, garnished with fresh thyme leaves if desired.