Mushroom Lasagna with Garlic Parmesan Cream Sauce Recipe

  • 1/2 (8 ounce) package lasagna noodles
  • 1/4 cup butter, divided
  • 6 large portobello mushroom caps, diced
  • salt and ground black pepper to taste
  • 1 large Vidalia onion, diced
  • 5 cloves garlic, minced
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 3 cups grated Parmesan cheese
  • 3 cups crumbled feta cheese
  • 3 cups shredded mozzarella cheese
  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  2. Melt 2 tablespoons butter in a large pot over medium heat. Cook and stir portobello mushrooms until soft, 5 to 10 minutes. Season lightly with salt and pepper.
  3. Melt remaining 2 tablespoons butter in a large pot over medium heat. Cook and stir onion and garlic in butter until deeply browned, about 25 minutes. Pour in milk and heavy cream; bring to a simmer. Whisk in Parmesan cheese until sauce thickens slightly. Remove from heat; season lightly with salt and pepper.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top.
  6. Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.