If lasagna is one of the most comforting dishes to make when it's cold—that's my opinion at least—then this mushroom lasagna variation from Smitten Kitchen is like wrapping yourself up in extra blankets and turning the thermostat way up. Instead of being topped with a standard red sauce, a thick bechmel is used. It coats each bite, and comes out of the oven bubbling and golden.
Though vegetarian, it certainly isn't light. The sauce is made with whole milk and a stick of butter. Plus there are handfuls of grated Parmesan cheese sprinkled in between each layer. But isn't that what a comforting meal is all about? If I had any recommendation, it'd be to add a lot more mushrooms. I'd probably double the amount, but maybe that's because I'm greedy with the mushrooms. It's up to you.