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Mushroom Lasagna | The Recipe Critic

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Mushroom Lasagna | The Recipe Critic
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This creamy, cheesy mushroom lasagna is a delicious twist on the classic. Instead of traditional meat and red sauce, this recipe features layers of garlicky mushrooms and a rich béchamel sauce that brings incredible depth to every bite.

Side shot of a piece of mushroom lasagna being lifted out of the baking dish with a wooden spatula. Side shot of a piece of mushroom lasagna being lifted out of the baking dish with a wooden spatula.

Reasons You’ll Love This Recipe

  • It’s SO flavorful: The joining of garlic mushrooms with a rich, creamy sauce and tender noodles is absolutely heavenly. Even my picky kids love this dinner, and it’s a great way to sneak in extra veggies!
  • Vegetarian-Friendly: This mushroom lasagna is a hearty, meat free dinner option that’s sure to impress even meat eaters.
  • Perfect Comfort Food: Warm, cheesy, and loaded with flavor, it’s the best for a cozy meal. I like to serve it with this fresh salad and some homemade garlic knots!

Unique and Delicious

If you are looking to switch things up from the classic lasagna, this is the dish for you! It has so much flavor and incredible texture with the al dente noodles, tender mushrooms, and creamy cheese sauce. Your whole family will love it! The best part is that it can be ready in under an hour!

How to Make Mushroom Lasagna

There’s no need to be intimidated! This mushroom lasagna recipe is actually so easy to make. I’ll guide you through every step with helpful pictures and clear instructions. Let’s get to cooking!

Mushrooms

  1. Prep and Cook Pasta: Preheat oven to 375ºF. Spray a 9x13x2-inch baking dish with cooking spray and set aside. Boil lasagna noodles according to the package directions. Then, drain them in cold water and set them aside.
  2. Add: In a large pot, melt the butter over medium-high heat. Add the mushroom slices, shallots, garlic, Italian seasoning, salt, and pepper. Stir to combine.
  3. Sauté: Cook the mushrooms, stirring occasionally, until they are tender, about 5 minutes. Remove the mushrooms from the pot and set aside.
Angle shot of lasagna noodles boiling in a pot of water. Angle shot of lasagna noodles boiling in a pot of water.
Angle shot of mushrooms, shallots, garlic and seasonings in a pot on the stove. Angle shot of mushrooms, shallots, garlic and seasonings in a pot on the stove.
Overhead shot of the cooked mushrooms, garlic and shallots in a bowl. Overhead shot of the cooked mushrooms, garlic and shallots in a bowl.

Béchamel Sauce

  1. Combine: Return to the same pot and melt the ¼ cup of butter over medium-high heat. Whisk the flour into the butter to create a paste.
  2. White Sauce: Slowly pour and whisk the milk into the butter paste. A thick sauce should form.
  3. Add: Whisk the Italian seasoning, garlic powder, onion powder, and salt and pepper to taste, then remove the sauce from the heat.
Angle shot of flour being whisked into the melted butter.Angle shot of flour being whisked into the melted butter.
Angle shot of someone slowly pouring milk into the roux. Angle shot of someone slowly pouring milk into the roux.
Overhead shot of seasonings being whisked into the white sauce. Overhead shot of seasonings being whisked into the white sauce.

Mushroom Lasagna Ricotta Layer

  1. Combine: In a bowl, whisk together the ricotta, parmesan, eggs, salt, and black pepper, then set aside.
Overhead shot of ricotta, parmesan, eggs, salt and pepper in a bowl.Overhead shot of ricotta, parmesan, eggs, salt and pepper in a bowl.

Assemble Mushroom Lasagna

  1. Layer: Spread about ½ cup of the sauce at the bottom of the prepared baking dish, then add a layer of noodles on top of the sauce. Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the cooked mushrooms, then the sauce on the mushrooms.
  2. Add: Sprinkle 1 cup of mozzarella cheese over the top of the sauce. Repeat the layers two more times, ending with the mozzarella cheese on top.
  3. Bake: Cover the dish in foil and bake for 20 minutes. Then, remove the foil and bake for an additional 20-25 minutes or until it is heated through and the cheese is bubbly. Remove the lasagna from the oven, and let it rest a few minutes before serving! Garnish with fresh parsley or basil.
Angle shot of mushroom lasagna with a layer of sauce, noodles, mushrooms topped with sauce. Angle shot of mushroom lasagna with a layer of sauce, noodles, mushrooms topped with sauce.
Angle shot of the mushroom lasagna topped with cheese. Angle shot of the mushroom lasagna topped with cheese.
Side shot of mushroom lasagna cooking in the oven with someone taking the tin foil off. Side shot of mushroom lasagna cooking in the oven with someone taking the tin foil off.

Mushroom Lasagna Variations to Try

This mushroom lasagna is customizable! Here are my tips to make it with meat or use oven ready noodles.

  • Can I add some kind of protein? If you want to add meat to this lasagna, I recommend trying Italian sausage. I would cook the sausage and mix it with the cooked mushrooms before putting the dish together.
  • Can I Use Oven-Ready Noodles? You can use oven-ready lasagna noodles with this recipe. When making the béchamel, double the sauce. You will also need to cook the lasagna for longer until the noodles are soft. Keep the lasagna covered while the noodles cook. Once they are ready remove the foil to brown the cheese on top.

Close up shot of mushroom lasagna in a baking dish with slices taken out. Close up shot of mushroom lasagna in a baking dish with slices taken out.

How to Store Leftovers

If you’re a fan of leftovers like I am, you’re going to love having extra mushroom lasagna. It tastes just as wonderful the next day, making it the perfect meal to enjoy throughout the week!

  • In the Refrigerator: Store in an airtight container in the fridge for up to 5 days. 
  • In the Freezer: Store in the freezer in an airtight container for up to 2 months. I recommend storing the leftovers in individual portions for easier reheating. 
  • To Reheat: Reheat in the microwave or oven at 350ºF until the center is warmed.

Side shot of a plated slice of mushroom lasagna. Side shot of a plated slice of mushroom lasagna.

More Delicious Lasagna Recipes

My family loves lasagna! It’s especially a welcome dinner when it’s cold outside, and all of these recipes are sure to warm you up! They’re hearty and full of flavor. Which one will you try next?

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  • Preheat oven to 375 degrees Fahrenheit. Spray a 9x13x2-inch baking dish with cooking spray and set aside.

  • Cook the 12 lasagna noodles according to the package directions, drain them in cold water, and set them aside.

Mushrooms

  • In a large pot, melt the 3 tablespoons butter over medium-high heat. Add the 24 ounces sliced mushrooms, 2 large shallots minced, 2 cloves garlic minced, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper.

  • Cook the mushrooms, stirring occasionally, until they are tender, about 5 minutes. Remove the mushrooms from the pot and set aside.

Bechamel Sauce

  • Return to the same pot and melt the ¼ cup salted butter over medium-high heat. Whisk the ¼ cup all-purpose flour into the butter to create a paste.

  • Slowly pour and whisk the 2 ½ cups whole milk into the butter paste. A thick sauce should form.

  • Whisk in the 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and Salt and pepper to taste. Remove the sauce from the heat.

Ricotta Layer

  • In a bowl, whisk together the 2 cups ricotta cheese, 1 cup shredded parmesan cheese, 2 large eggs, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.

Assemble

  • Spread about ½ cup of the bechamel sauce at the bottom of the prepared baking dish. Layer some lasagna noodles on the sauce, spread ⅓ of the ricotta mixture over the noodles followed by ⅓ of the cooked mushrooms, then bechamel sauce on the mushrooms.

  • Top the bechamel sauce with 1 cup of the 3 cups mozzarella cheese. Repeat the layers 2 more times, ending with the mozzarella cheese on top.

  • Cover the dish in foil and bake for 20 minutes, remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly.

  • Remove the lasagna from the oven, and let it rest a few minutes before serving!

Calories: 840kcalCarbohydrates: 61gProtein: 45gFat: 47gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 200mgSodium: 1445mgPotassium: 862mgFiber: 4gSugar: 10gVitamin A: 1545IUVitamin C: 3mgCalcium: 823mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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