Name: Ultimate Mushroom Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 pound (450 g) mushrooms (button, cremini, shiitake, or porcini); 2 tablespoons (30 ml) olive oil; 2 shallots, finely chopped; 2 garlic cloves, minced; 1 teaspoon fresh thyme; Salt and pepper to taste; 3 tablespoons (45 g) butter; 3 tablespoons (25 g) all-purpose flour; 2 cups (480 ml) milk; Pinch of nutmeg; 12 lasagna noodles (traditional or no-boil); 1 cup (250 g) ricotta cheese; 2 cups (200 g) shredded mozzarella cheese; 1/2 cup (50 g) grated Parmesan cheese; Fresh parsley for garnish

Jump to Recipe

Imagine layers of creamy, cheesy goodness paired with the earthy richness of mushrooms—this Ultimate Mushroom Lasagna is the perfect comfort food for any occasion. Whether you’re a mushroom lover or just looking for a delicious twist on a classic Italian recipe, this dish will have everyone coming back for seconds. Trust me, it’s the kind of recipe that feels like a warm hug, making it ideal for cozy evenings or family gatherings.

What sets this recipe apart is its balance of flavors and textures. The mushrooms bring an umami-packed depth, while the creamy béchamel sauce is silky and indulgent. Pair that with perfectly cooked lasagna noodles and gooey cheese, and you’ve got yourself a masterpiece. Plus, it’s surprisingly easy to make, even if you’re not a seasoned chef!

The Story Behind Mushroom Lasagna

Lasagna has its roots in Italy, dating back to the Middle Ages, but mushroom lasagna? That’s a modern adaptation that showcases just how versatile mushrooms are in cooking. Growing up, my family was all about traditional meat lasagna, but as I got older, I discovered the magic of mushrooms. It was during a trip to Northern Italy that I first tasted a vegetarian lasagna made with wild porcini mushrooms, and my mind was blown.

This recipe is my take on that experience, combining the essence of Italian culinary tradition with a deep love for mushrooms. It’s perfect for fall when mushrooms are in season and their flavors are at their peak. But honestly, you can enjoy this dish year-round by using a mix of fresh and dried mushrooms. It’s one of those meals that feels gourmet but is totally doable in your own kitchen.

Whether you’re serving this for a holiday meal or just treating yourself to something special, this mushroom lasagna is bound to become a regular in your recipe rotation. It’s hearty, creamy, and packed with flavor—a true celebration of comfort food.

Ingredient Breakdown

Let’s talk ingredients! Each component of this mushroom lasagna plays a key role in creating layers of flavor and texture. Here’s what you’ll need and why:

Mushrooms: The star of the dish! I recommend a mix of button, cremini, and shiitake mushrooms for a variety of textures and flavors. If you can find porcini mushrooms, they’ll add incredible depth. Dried mushrooms are also great; just rehydrate them in warm water and use the soaking liquid in your sauce.
Lasagna Noodles: Traditional lasagna noodles work beautifully here. You can use no-boil noodles for convenience, but I find that cooking them first gives the best texture.
Béchamel Sauce: Made with butter, flour, milk, and a pinch of nutmeg, this creamy sauce ties everything together. It’s lighter than tomato sauce and lets the mushrooms shine.
Cheese: A blend of mozzarella, Parmesan, and ricotta creates the ultimate cheesy layers. Feel free to substitute cottage cheese for ricotta if you prefer.
Shallots and Garlic: These aromatics build the base flavors for the mushroom filling. Shallots are milder than onions but add a subtle sweetness.
Fresh Herbs: Thyme and parsley bring freshness to the dish. You can also add a pinch of dried oregano if you like.
Olive Oil: Use a good-quality extra virgin olive oil for sautéing the mushrooms—it makes all the difference.
Nutmeg: Just a pinch in the béchamel sauce adds warmth and depth.

Pro tip: If you’re looking for a gluten-free option, swap out the lasagna noodles for gluten-free pasta sheets, and use cornstarch instead of flour in your béchamel sauce. It’s just as delicious!

Essential Equipment

You don’t need a fancy kitchen setup to make this recipe, but a few key tools will make the process easier:

Large skillet: Perfect for sautéing mushrooms evenly.
Medium saucepan: For whipping up the béchamel sauce.
Lasagna pan: A 9×13-inch pan works best to layer everything neatly.
Chef’s knife: A sharp knife makes chopping mushrooms and herbs a breeze.
Microplane grater: Ideal for grating fresh Parmesan and nutmeg.

If you don’t have a lasagna pan, a deep casserole dish will do just fine. Also, don’t stress if you don’t own a microplane—you can use the small holes of a box grater for Parmesan!

Preparation Method

Let’s roll up our sleeves and start cooking! Follow these step-by-step instructions for a perfectly layered mushroom lasagna:

Prep the mushrooms: Clean and slice 1 pound (450 g) of mushrooms. Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium heat. Add the mushrooms, shallots, and garlic, and sauté until tender and golden, about 10 minutes. Season with salt, pepper, and a teaspoon of fresh thyme.
Make the béchamel sauce: In a medium saucepan, melt 3 tablespoons (45 g) butter over medium heat. Stir in 3 tablespoons (25 g) flour and cook for 2 minutes. Gradually whisk in 2 cups (480 ml) milk, cooking until thickened. Add a pinch of nutmeg and season with salt. Set aside.
Cook the noodles: If using traditional lasagna noodles, boil them in salted water according to package instructions. Drain and lay them flat on a clean towel.
Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a greased lasagna pan. Add a layer of noodles, followed by mushrooms, ricotta, mozzarella, and béchamel. Repeat until all ingredients are used, finishing with béchamel and a sprinkle of Parmesan on top.
Bake: Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Rest and serve: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tip: If your béchamel sauce gets too thick, whisk in a little extra milk to loosen it up!

Cooking Tips & Techniques

Here are some handy tips to make your mushroom lasagna absolutely foolproof:

Don’t overcrowd the mushrooms: Sauté them in batches if needed. Overcrowding will cause them to steam instead of caramelize.
Season as you go: Adding salt and pepper at each step builds layers of flavor.
Cool your noodles: Lay cooked noodles flat on a towel to prevent sticking.
Let it rest: Allowing the lasagna to sit after baking helps the layers set and makes slicing easier.

From experience, I’ve learned the hard way that skimping on cheese leads to a less satisfying lasagna. Don’t be shy—pile on that cheese!

Variations & Adaptations

This recipe is super versatile! Here are a few ideas to make it your own:

Vegan option: Use plant-based milk for the béchamel, vegan ricotta, and dairy-free mozzarella.
Meaty twist: Add cooked sausage or shredded chicken between the layers for a heartier dish.
Seasonal mushrooms: Swap out the mushrooms based on what’s in season—try chanterelles or oyster mushrooms for a gourmet touch.

My personal favorite variation? Adding a layer of caramelized onions for extra sweetness!

Serving & Storage Suggestions

This mushroom lasagna is best served warm, straight from the oven. Pair it with a crisp green salad and a glass of red wine for a complete meal. For presentation, sprinkle freshly chopped parsley on top and serve in generous slices.

To store leftovers, wrap the lasagna tightly and refrigerate for up to 3 days. Reheat individual portions in the oven or microwave. For longer storage, freeze the lasagna in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Mushrooms are low in calories but packed with nutrients like vitamin D, antioxidants, and fiber. This recipe is vegetarian-friendly and can easily be adapted to fit other dietary needs. Here’s an approximate breakdown per serving:

Calories: 450
Protein: 22g
Carbohydrates: 40g
Fat: 20g

It’s a wholesome dish that’s indulgent yet balanced, making it perfect for special occasions or everyday meals.

Conclusion

If you’re looking for a recipe that’s comforting, flavorful, and just a little bit fancy, this Ultimate Mushroom Lasagna is the answer. It’s my go-to dish when I want to impress family and friends or simply treat myself to something indulgent. Plus, it’s easily customizable to suit your taste!

Give it a try, and don’t forget to share your variations in the comments below. I’d love to hear how you made it your own. Here’s to making every meal a celebration of good food and great company!

FAQs

Can I use pre-shredded cheese?

Pre-shredded cheese works, but grating fresh cheese melts better and has a richer flavor.

Do I need to cook the lasagna noodles first?

If using no-boil noodles, you can skip this step. Otherwise, cooking them first ensures better texture.

Can I freeze mushroom lasagna?

Absolutely! Freeze it in portions or whole, and thaw overnight in the fridge before reheating.

What mushrooms work best for this recipe?

A mix of button, cremini, and shiitake mushrooms offers the best flavor and texture combination.

How can I make this gluten-free?

Use gluten-free lasagna noodles and cornstarch in place of flour for the béchamel sauce.

Ultimate Mushroom Lasagna Recipe Creamy Italian Comfort