This Lasagna with Ricotta Mushroom Sauce is Meant to Be Remembered! [Recipe]

What could be more satisfying than this lasagna with ricotta mushroom sauce? It is the perfect recipe for a weekday meal that everyone will love. You can use meat or not, but it will not matter, as the mushrooms and cheese give this lasagna all the flavor you would need. Even more, you can prepare this dish early in the week and have delicious leftovers as many times as you want.

Try Making This Lasagna with Ricotta Mushroom Sauce Without Hassle 

For this recipe, you will need ricotta cheese, egg, Parmesan cheese, milk, lasagna sheets, olive oil, brown onions, carrots, celery, button mushrooms, garlic, and lean ground beef.

You can also substitute some of these if you want. Try using mozzarella cheese, Italian mix cheese, cream, half and half, vegetable oil, yellow onion, leeks, canned tomatoes, garlic powder, ground tofu, ground turkey, or ground chicken.

If a lasagna sounds complicated, do not fear, it is a tasty recipe that will only take a few minutes of your time. You can even substitute the lasagna sheets if you are trying to keep the meal low carbohydrate. Go with eggplant or zucchini layers instead.

Although it seems like a lot of cheese, the ricotta in this recipe is a fantastic choice. It is full of protein, calcium, vitamin B6, vitamin D, magnesium, and iron. It is also lower in fat than other types of cheese out there. This is a great idea to replace the usual bechamel and make your lasagne much healthier and nutritious.

Be sure to serve this lasagna warm, and sprinkle some fresh parsley or basil on top. If a lasagna on its own does not seem like enough, why not serve it with a green salad? Try some arugula, cherry tomatoes, and balsamic vinegar.

What are you waiting for? Try this lasagna with ricotta mushroom sauce any time!

Lasagna with Ricotta Mushroom Sauce

Ingredients

• Lasagna with Ricotta Cheese Sauce

• 6 lasagna sheets

• 1 quantity bolognese sauce

• 1 egg

• 2 1/4 cups (500 g) ricotta cheese

• 1 cup (80 g) finely grated parmesan cheese

• 1/2 cup (125 ml) milk

• Lentil and Mushroom Bolognese

• 4 celery sticks, finely diced

• 3 cloves garlic, crushed

• 2 large carrots, finely chopped

• 1 large brown onion, finely chopped

• 4 cups (800 g) lean beef mince

• 4 cups (800 g) diced tomatoes

• 2 cups (400 g) can brown lentils, rinsed and drained

• 1 cup (350 g) tomato and basil pasta sauce, store-bought

• 1 cup (200 g) button mushrooms, sliced

• 1 tbsp extra-virgin olive oil

Directions

• Mushrooms and Lentil Bolognese
• Heat oil in a large sauce pan over medium heat.
• Cook onion, carrot, and celery for 5 minutes until soft.
• Add garlic, minced beef, and mushrooms. Cook for another 3 minutes.
• Increase heat, continue stirring to break up lumps for 5 minutes, until brown.
• Add the tomato and basil pasta sauce, and lentils.
• Bring to boil and reduce heat.
• Uncover and simmer for 25 minutes until thick.
• Lasagna with Ricotta Cheese Sauce
• Mix ricotta, 1/2 cup parmesan cheese, milk, and egg in a medium bowl.
• In a 2.5 litre baking dish, spoon in 2 cups of bolognese mixture.
• Cover with lasagna sheets.
• Spoon another 3 cups of bolognese mixture and 1/3 part of ricotta mixture.
• Cover with another layer of lasagna sheets.
• Continue layering until last lasagna sheet and remaining mixture are used up.
• Sprinkle parmesan cheese on top.
• Bake for 40 minutes until golden and bubbly.
• Allow to cool for 5 minutes before serving.
• Enjoy!

Notes

Looking to try another delicious and tasty mushroom dish? Check out this Mushroom Pancetta Casserole recipe.