What Is Mushroom Lasagna?

Mushroom lasagna is a variation of traditional lasagna, featuring sautéed mushrooms, creamy white sauce, and layers of pasta baked to perfection. The mushrooms add a deep, savory flavor, complemented by a rich, cheesy finish. This dish is a favorite for vegetarians and anyone looking for a hearty, meat-free meal.

Why You Should Try This Recipe

🍄 Rich & Savory: Mushrooms add a deep, umami-packed flavor.
🧀 Creamy & Cheesy: Layers of béchamel and cheese make it ultra-indulgent.
⏳ Make-Ahead Friendly: Assemble in advance for easy baking later.
🌱 Vegetarian Delight: A filling, meat-free option for family dinners.

Pro Tips & Variations

Mix up the mushrooms: Use a combination of cremini, shiitake, and portobello for extra depth.
Enhance the flavor: Add a dash of nutmeg to the béchamel sauce for a warm, aromatic touch.
Go gluten-free: Swap regular lasagna noodles for gluten-free pasta sheets.
Add greens: Layer in spinach or kale for an extra nutrient boost.

FAQs – Common Questions

💬 Can I make this lasagna ahead of time?
Yes! Assemble it up to 24 hours in advance and refrigerate until ready to bake.

💬 How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

💬 Can I freeze mushroom lasagna?
Absolutely! Freeze before or after baking for up to 3 months. Thaw overnight before reheating.

Final Thoughts – Enjoy & Share!

This creamy mushroom lasagna is a crowd-pleaser with its rich flavors and comforting texture. Give it a try, and don’t forget to share your experience in the comments or on social media! 🍽️💛

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!

Creamy Mushroom Lasagna Recipe: A Comforting Classic

Recipe by Chef Haven

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

hour

minutes

Ingredients

9 lasagna noodles
Cooked al dente; no-boil noodles can be used as a substitute.
2 tablespoons olive oil
For sautéing the vegetables; adds a rich flavor.
1 onion, finely chopped
Yellow or white onions work well; they provide a sweet and mild flavor.
3 cloves garlic, minced
Fresh garlic enhances the dish’s aroma and taste.
1 pound mushrooms (such as cremini or button), sliced
Cremini mushrooms offer a deeper flavor; ensure they’re cleaned and sliced evenly.
½ teaspoon dried thyme
Adds an earthy note; fresh thyme can be used if available.
Salt and pepper to taste
Season each layer to build depth of flavor.
3 cups marinara sauce
Homemade or store-bought; choose one with no added sugar for a healthier option.
2 cups ricotta cheese
Whole-milk ricotta provides creaminess; for a lighter version, use part-skim.
1 cup shredded mozzarella cheese
Freshly shredded melts better; part-skim or whole-milk mozzarella can be used.
½ cup grated Parmesan cheese
Freshly grated offers the best flavor; avoid pre-grated varieties with additives.
2 cups fresh spinach leaves, chopped
Baby spinach is tender and requires minimal prep; ensure it’s thoroughly washed.

Directions

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with cooking spray or a light coating of olive oil.
Cook the Lasagna Noodles:
In a large pot, bring salted water to a boil.
Cook the lasagna noodles according to package instructions until al dente.
Drain and arrange them in a single layer to prevent sticking.
Prepare the Mushroom and Spinach Filling:
Heat olive oil in a large skillet over medium heat.
Sauté the chopped onion until translucent, about 3–4 minutes.
Add minced garlic and cook for an additional minute.
Introduce the sliced mushrooms, dried thyme, salt, and pepper.
Cook until mushrooms are tender and their liquid has evaporated, approximately 5–7 minutes.
Stir in the chopped spinach and cook until wilted, about 2–3 minutes.
Remove from heat and set aside.
Assemble the Lasagna:
Spread a thin layer (about ½ cup) of marinara sauce on the bottom of the prepared baking dish.
Place three lasagna noodles over the sauce.
Evenly spread half of the ricotta cheese over the noodles.
Distribute half of the mushroom and spinach mixture over the ricotta.
Sprinkle one-third of the shredded mozzarella and grated Parmesan over the vegetables.
Repeat the layers: marinara sauce, noodles, ricotta, mushroom-spinach mixture, and cheeses.
For the final layer, place the remaining noodles, cover with marinara sauce, and top with the remaining mozzarella and Parmesan.
Bake:
Cover the lasagna with aluminum foil.
Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
Serve:
Allow the lasagna to rest for 10 minutes before slicing to ensure clean servings.
Garnish with fresh basil leaves if desired.
Serve warm and enjoy!