Introduction

Mushroom Lasagna is a hearty and comforting dish that’s perfect for mushroom lovers. This rich, creamy lasagna features layers of tender lasagna noodles, savory mushrooms, and a velvety béchamel sauce, all baked to golden perfection. The combination of earthy mushrooms and creamy sauce creates a deliciously satisfying bite that’s full of umami flavor and comforting textures.

I remember making this dish on a chilly evening, craving something warm and filling. The house filled with the inviting aroma of mushrooms and bubbling cheese, and it quickly became a family favorite. It’s a fantastic meatless alternative that feels indulgent yet wholesome, perfect for vegetarians or anyone wanting a change from the traditional meat lasagna.

What’s great about this Mushroom Lasagna is how versatile it can be. You can add spinach or fresh herbs for an extra boost of flavor or use a mix of mushrooms—like cremini, shiitake, or porcini—for a deeper, richer taste. Whether served for a cozy family dinner or a special occasion, this dish is sure to impress and have everyone asking for seconds.

Perfect for:

Family dinners
Holiday meals
Meatless Mondays
Mushroom lovers
Make-ahead meals

Why You’ll Love This Mushroom Lasagna

Here’s why Mushroom Lasagna will become a staple in your kitchen:

Rich and Comforting: Layers of mushrooms, béchamel sauce, and pasta make this dish creamy and satisfying.
Packed with Umami Flavor: Mushrooms provide deep, earthy flavors that make this lasagna irresistible.
Vegetarian-Friendly: This lasagna is perfect for those who want a meatless meal without sacrificing flavor.
Customizable: Add your favorite herbs, cheeses, or mushroom varieties to make it your own.
Great for Leftovers: Tastes even better the next day!

Preparation and Cooking Time

Total Time: 1 hour 30 minutes
Preparation Time: 30 minutes
Cooking Time: 50-60 minutes
Servings: 8
Calories per serving: Approximately 400-450 calories
Key Nutrients: Protein: 15g, Carbs: 40g, Fat: 20g

Ingredients

Gather these ingredients to make your Mushroom Lasagna:

For the Mushroom Filling:

2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
1½ pounds mushrooms (mixed varieties like cremini, portobello, or shiitake), sliced
1 teaspoon thyme leaves
Salt and pepper to taste

Béchamel Sauce:

4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups whole milk, warmed
½ teaspoon nutmeg
Salt and pepper to taste

Assembly:

12 lasagna noodles (cooked according to package instructions)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh parsley for garnish (optional)

Ingredient Highlights

Mushrooms: A mix of mushroom varieties adds depth and complexity to the lasagna.
Béchamel Sauce: This creamy white sauce binds the layers together and gives the lasagna its rich texture.
Ricotta Cheese: Adds creaminess and lightness between the layers.
Nutmeg: Just a pinch enhances the flavor of the béchamel sauce without overpowering it.

Step-by-Step Instructions

Here’s how to make Mushroom Lasagna:

Prepare the Mushroom Filling:

Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
Cook the Mushrooms: Add the mushrooms and thyme to the pan. Cook until the mushrooms release their moisture and become golden brown, about 8-10 minutes. Season with salt and pepper. Set aside.

Make the Béchamel Sauce:

Melt the Butter: In a medium saucepan, melt the butter over medium heat.
Add the Flour: Whisk in the flour and cook for 1-2 minutes to form a roux.
Add the Milk: Gradually pour in the warm milk while whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
Season: Stir in the nutmeg, salt, and pepper. Set the sauce aside.

Assemble the Lasagna:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Layer the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles on top. Add a layer of the mushroom mixture, followed by dollops of ricotta, a sprinkle of mozzarella, and a drizzle of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel, mozzarella, and Parmesan.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is bubbly and golden brown.
Cool and Serve: Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh parsley, if desired.

How to Serve Mushroom Lasagna

Mushroom Lasagna is versatile and pairs well with many side dishes:

With a Green Salad: A crisp green salad with vinaigrette balances the richness of the lasagna.
Garlic Bread: Serve with warm garlic bread for the ultimate comfort meal.
Roasted Vegetables: Roasted broccoli or Brussels sprouts make a perfect side.
As a Standalone Meal: This lasagna is hearty enough to be the star of the meal.

Additional Tips for Mushroom Lasagna

Here are some tips to ensure your Mushroom Lasagna is perfect every time:

Mix Mushroom Varieties – Combine different types like cremini, shiitake, and portobello for a richer flavor.
Properly Sauté Mushrooms – Cook mushrooms until golden brown to prevent sogginess and deepen their umami taste.
Use Fresh Herbs – Add thyme, rosemary, or parsley for a fragrant boost. Fresh herbs make a big difference.
Layer with Bechamel Sauce – Spread bechamel between layers to achieve a creamy, velvety texture.
Add Cheese Variety – Use a mix of mozzarella, Parmesan, and ricotta for a more complex flavor. Avoid pre-shredded cheese for better melting.
Season Each Layer – Lightly season mushrooms, sauce, and ricotta separately for a well-balanced lasagna.
No-Boil Lasagna Sheets – Save time with no-boil sheets, but ensure your sauce is slightly runnier to cook them properly.
Let It Rest – Allow the lasagna to sit for 10–15 minutes after baking for easier slicing and to set the layers.
Make Ahead – Lasagna tastes even better the next day. Prepare it a day ahead and reheat for deeper flavors.
Freeze for Later – Lasagna freezes well. Wrap individual portions for quick meals later.

Recipe Variations for Mushroom Lasagna

Here are 10 variations to try for Mushroom Lasagna:

Spinach and Mushroom Lasagna: Add sautéed spinach between the layers for extra greens.
Truffle Mushroom Lasagna: Drizzle truffle oil over the top for an elevated flavor.
Kale and Mushroom Lasagna: Use sautéed kale in place of spinach for a more robust texture.
Four-Cheese Mushroom Lasagna: Add Gruyère or fontina to the cheese blend for extra richness.
Gluten-Free Mushroom Lasagna: Use gluten-free lasagna noodles and flour for the béchamel sauce.
Vegan Mushroom Lasagna: Use plant-based milk, dairy-free cheese, and a vegan ricotta substitute.
White Wine Mushroom Lasagna: Deglaze the mushroom pan with white wine for added depth of flavor.
Herb-Infused Mushroom Lasagna: Add fresh rosemary or sage to the béchamel for a more aromatic lasagna.
Zucchini and Mushroom Lasagna: Substitute some of the noodles with thinly sliced zucchini.
Mushroom and Sausage Lasagna: For a non-vegetarian twist, add cooked Italian sausage to the mushroom filling.

Freezing and Storage for Mushroom Lasagna

Freezing: Mushroom lasagna freezes well. Assemble the lasagna but do not bake. Cover tightly with foil and freeze for up to 3 months. Bake from frozen, adding an extra 15-20 minutes to the cooking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Special Equipment for Mushroom Lasagna

Here’s some special equipment to help you prepare your Mushroom Lasagna:

Large Skillet: For sautéing the mushroom filling.
Medium Saucepan: To make the béchamel sauce.
9×13-Inch Baking Dish: The perfect size for lasagna.
Whisk: Essential for a smooth béchamel sauce.
Chef’s Knife: For chopping onions, garlic, and mushrooms.
Measuring Cups and Spoons: For precise measurements.
Foil: To cover the lasagna while baking.
Wooden Spoon: For stirring the filling and béchamel sauce.

Frequently Asked Questions for Mushroom Lasagna

Can I use different types of mushrooms?
Yes, use a mix of your favorites like cremini, shiitake, portobello, or even wild mushrooms for a more complex flavor.
Can I make this lasagna ahead of time?
Absolutely. Assemble it up to 24 hours in advance and refrigerate until ready to bake.
Can I freeze leftover lasagna?
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Can I use a different sauce?
A tomato-based sauce can be used instead of béchamel for a different flavor profile.
Is it necessary to pre-cook the noodles?
If you use no-boil lasagna noodles, you can skip pre-cooking. Just make sure the béchamel is slightly thinner so the noodles absorb enough moisture.

Conclusion

Mushroom Lasagna is a hearty and comforting dish loaded with rich, earthy flavors. Tender mushrooms, creamy béchamel sauce, and perfectly layered pasta sheets come together to create a satisfying meal that feels like a warm hug on a plate.

This dish is versatile and perfect for any occasion—whether you’re cooking for a family dinner, entertaining guests, or preparing meals ahead of a busy week. Pair it with a fresh salad or garlic bread for the ultimate cozy meal experience.

I’d love to see your Mushroom Lasagna creations! Snap a photo, share it on social media, and don’t forget to tag me. Happy cooking and buon appetito!

Mushroom Lasagna