Lasagna Béchamel with Mushroom Ragù {Meatless}

This creamy, flavorful meatless mushroom lasagna is made with layers of pasta, velvety parmesan béchamel, rich and savory mushroom ragù, and melted parmesan cheese.


For the Mushroom Ragù: •  Dried porcini •  Cremini mushrooms •  Extra virgin olive oil •  Salt and pepper •  Better than Bouillon     Mushroom Base •  Diced shallot or yellow onion


Make the mushroom ragù

Put some dried porcini or shiitake mushrooms in a bowl, cover them with boiling water, and let them mushrooms soak while you prepare the other ingredients.


Make the parmesan béchamel

Cook some butter and flour in a saucepan until it's smooth and foamy. This is the roux - a combination of flour and fat that will thicken the béchamel.


Assemble the Lasagna

Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 4 noodles in an even layer over the sauce.

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