I’ve been wanting to develop a creamy lasagna recipe for a while now but just haven’t had the chance to give it a try. Alicia makes a great tomato based Vegetarian Lasagna that she often makes for Sunday dinners. So I finally sat down the other day to come up with a simple combination that would work. This creamy portobello and sundried tomato lasagna recipe turned out delicious if I do say so myself.
Believe it or not, I have only ever made one lasagna before this one, but they’re not hard to put together. The great thing about lasagnas is that you can make them the day before or even further ahead of time and freeze them for a few months.
Instead of using a jar cream sauce for the lasagna, I opted to try and make my own. It’s a lot easier than it sounds and its a lot easier to customize the flavor. Once you make your own, it will be hard to use a store-bought version again.
I like cream sauces in pasta’s and creamy soups, whereas Alicia loves anything tomato based so I tried to compromise a bit by including chopped sundried tomatoes in this recipe. Sundried tomatoes add a unique flavor to any dish with their sweet taste.
Pair this with a nice homemade caesar salad and some crusty garlic bread or our Simple Homemade French Bread for a fantastic meal.
Give our recipe a try and let us know what you think!
- 1/4 cup salted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 portobello mushroom caps, washed, gills removed, sliced
- 1 cup sundried tomatoes, chopped
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 tbsp heavy cream (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp pepper
- 1 pinch of nutmeg
- 1 box oven-ready lasagna noodles
- 2 cups ricotta cheese (smooth preferred)
- 1 package frozen spinach, thawed and drained
- 1 1/2 cups mozzarella cheese, shredded
- 1 1/2 cups Havarti cheese, shredded
- 1 tsp dried oregano
- Preheat oven to 350 degrees F.
- Melt butter in a large non-stick skillet. Saute onions, garlic, mushrooms and sundried tomatoes until onions are translucent.
- Add in all-purpose flour and cook for about 1 minute.
- Slowly add in milk and cream, stirring constantly until it comes to a boil. Continue to stir until sauce starts to thicken. Add salt, pepper, oregano and basil and continue stirring until sauced has thickened.
- Coat the bottom of a 9x13" pan with a layer of sauce. Top with a layer of lasagna noodles; 1/2 of the ricotta cheese; 1/2 of the spinach; 1/3 of the cheese mixture.
- Repeat this to create a second layer.
- Top with noodles, remaining sauce, and remaining cheese. Sprinkle with dried oregano.
- Cover with foil and bake for 45 minutes. Uncover and continue baking for an additional 10 minutes.
- Let cool 10-15 minutes before cutting and serving.