Potato Mushroom Lasagna: Tomato Tango!

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Today we want to share with you a special post:

Savory Spuds & Shrooms Lasagna: Tomato Twist!

This exquisite dish takes the classic lasagna to new heights, offering a hearty and comforting meal that will leave your taste buds dancing with joy.

Picture layers upon layers of thinly sliced potatoes intermingled with sautéed mushrooms, all held together with velvety béchamel sauce, and smothered in a tangy and savory tomato sauce.

The marriage of these diverse ingredients creates a symphony of flavors that will make every bite an unforgettable experience.

The star of this dish is undoubtedly the potatoes - tender yet with a slight firmness, they add a subtle sweetness that complements the umami-rich mushrooms perfectly.

The mushrooms lend a delightful earthiness to the lasagna, enhancing the overall depth of taste.

The creamy béchamel sauce provides a smooth and luxurious texture, further elevating the comfort factor of the dish.

To bring it all together, the tomato sauce brings a burst of vibrant acidity and richness, balancing the flavors and tying the elements into a harmonious ensemble.

The tangy tomato sauce contrasts beautifully with the creamy layers, ensuring every mouthful is a delightful adventure for your palate.

This Potato Mushroom Lasagna with Tomato Sauce is not only a culinary masterpiece but also a feast for the eyes.

As the lasagna bakes in the oven, the layers meld together, and the cheese on top turns golden and bubbly, creating an inviting and appetizing appearance that will impress your family and guests alike.


For the Potato and Mushroom Layers:

  • 4 medium-sized potatoes, peeled and thinly sliced
  • 2 cups sliced mushrooms (such as cremini or button mushrooms)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Tomato Sauce:

  • 1 can (14 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

For the Bechamel Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • Pinch of nutmeg
  • Salt and pepper to taste

For the Lasagna:

  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant.
  3. Add the sliced mushrooms to the skillet and cook until they are tender and lightly browned. Season with salt and pepper to taste. Set aside.
  4. In a separate saucepan, prepare the tomato sauce. Combine the crushed tomatoes, tomato paste, minced garlic, dried basil, dried oregano, sugar, salt, and pepper. Simmer the sauce on low heat for about 10 minutes, stirring occasionally. Adjust seasoning to your preference and set aside.
  5. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about 1-2 minutes until the mixture turns slightly golden.
  6. Gradually pour in the milk, whisking continuously to avoid lumps. Cook the sauce until it thickens and becomes smooth. Season with a pinch of nutmeg, salt, and pepper. Remove from heat and set aside.
  7. Now it's time to assemble the lasagna. In a baking dish, spread a thin layer of the béchamel sauce on the bottom.
  8. Place a layer of thinly sliced potatoes over the sauce, slightly overlapping them. Top the potatoes with a layer of sautéed mushrooms.
  9. Pour a generous amount of tomato sauce over the mushrooms, spreading it evenly.
  10. Drizzle a layer of béchamel sauce over the tomato sauce.
  11. Sprinkle a handful of mozzarella and Parmesan cheese over the sauce layers.
  12. Repeat the layers, starting with potatoes, until you use up all the ingredients. Finish with a final layer of béchamel sauce and cheese on top.
  13. Cover the baking dish with aluminum foil and bake in the preheated oven for about 35-40 minutes, or until the potatoes are tender.
  14. Remove the foil and continue baking for an additional 10 minutes or until the top turns golden and bubbly.
  15. Once done, let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Enjoy your delightful Potato Mushroom Lasagna with Tomato Sauce, a scrumptious combination of creamy potatoes, savory mushrooms, and tangy tomato goodness!

Enjoy this easy video tutorial about Dinner Recipe

Source: Leckerer Kanal

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