Incredible Mushroom Lasagna Recipe
Okay, let me tell you about this Incredible Mushroom Lasagna Recipe that I’ve been making a lot lately—and I seriously can’t get enough of it. If you’re a mushroom lover (and even if you’re just curious about rich, comforting vegetarian dishes), this recipe is an absolute game changer. It’s got layers upon layers of earthy mushroom flavor wrapped up in creamy béchamel and ricotta, all between delicate no-boil noodles. I love how it feels a little fancy but comes together without feeling overwhelming, making it perfect for both cozy weeknights and when friends drop by unexpectedly.
What makes this Incredible Mushroom Lasagna Recipe stand out, in my opinion, is the combo of rehydrated dried mushrooms with fresh ones, giving it this deep, umami-packed taste that you don’t often find in a veggie lasagna. Plus, the way the béchamel and ricotta layers blend with the mozzarella topping? It’s just ooey-gooey enough, with a golden finish. So whether you’re a seasoned cook or just starting to experiment with meat-free dishes, you’re going to love how this one turns out.
Ingredients You’ll Need
All these ingredients come together beautifully, with each playing its part to build complex flavor and creamy texture. When shopping, I recommend getting good-quality dried mushrooms for that deep flavor punch—you’ll see why once you taste the sauce!
- Dried mixed mushrooms: These give the lasagna a concentrated, earthy flavor. Look for a blend with porcini or shiitake if possible.
- Cremini or button mushrooms: Fresh mushrooms add texture and brightness to the dish.
- Shallot: Offers a mild, sweet onion flavor that’s perfect sautéed with garlic.
- Garlic: A must for that aromatic, savory kick throughout the layers.
- Olive oil: For sautéing the mushrooms, adds richness and depth.
- Red wine: I love using a Beaujolais or Cabernet for that subtle acidity and fruitiness—helps balance all the creamy elements.
- Fresh thyme: The fresh herb notes brighten up the mushroom mix beautifully.
- Butter: Essential for the béchamel sauce’s silky texture.
- Flour: For thickening the béchamel; be sure to cook it long enough to avoid any raw flour taste.
- Milk: Whole milk works best for that creamy sauce.
- Kosher salt, black pepper, and nutmeg: These simple seasonings bring the béchamel to life.
- Ricotta cheese: Adds creaminess and a gentle tang.
- Egg: Helps bind the ricotta layer, so it holds up nicely.
- Pecorino Romano or Parmesan cheese: Use good quality cheese for sharpness and depth.
- Italian parsley: Freshness and a pop of green for the ricotta layer.
- No-boil lasagna noodles: These save time and absorb flavors without getting mushy.
- Mozzarella cheese: For that melty, bubbly, golden topping everyone loves.
Variations
One of the best things about this Incredible Mushroom Lasagna Recipe is that it’s super adaptable—feel free to tweak it based on your mood or what’s in season. I often swap out herbs or cheeses depending on what I have on hand, and sometimes I add other veggies for extra texture.
- Adding spinach or kale: I toss in a handful of wilted greens layered in for a fresh contrast and extra nutrients.
- Dairy-free option: I’ve experimented with cashew béchamel and vegan ricotta—delicious and perfect for friends with dietary restrictions.
- Using different mushrooms: Wild mushrooms like chanterelles or oyster mushrooms make it feel extra special when in season.
- Adding a hint of spice: A pinch of red pepper flakes in the mushroom sauce gives a lovely, subtle kick.
How to Make Incredible Mushroom Lasagna Recipe
Step 1: Rehydrate Your Dried Mushrooms
Start by soaking those dried mushrooms in 2 to 4 cups of boiling water for about 20 to 30 minutes until they’re nice and soft. This step unlocks amazing flavor, so don’t skip it. Once softened, scoop them out, finely chop, and reserve that soaking liquid—you’ll use it later for the mushroom sauce. Just be careful not to get any grit from the mushrooms in your stock!
Step 2: Sauté the Mushrooms and Aromatics
In a large skillet, heat olive oil over medium heat and add the shallots and garlic, cooking until fragrant and translucent. Then bring in the fresh cremini mushrooms and your finely chopped rehydrated mushrooms. Cook everything until the mushrooms release their moisture and start browning—this caramelization adds so much flavor. Pour in the red wine and reserved mushroom liquid, sprinkle in fresh thyme, and let it simmer until most of the liquid evaporates. Season with salt and pepper, and set this rich mushroom duxelles aside.
Step 3: Make the Velvety Béchamel Sauce
For the béchamel, melt butter in a saucepan over medium heat, whisk in flour, and cook for about a minute to get rid of that raw flour taste. Slowly pour in the milk, whisking constantly so you end up with a smooth, lump-free sauce. Add salt, pepper, and a pinch of freshly grated nutmeg for that classic aromatic touch. Cook until it thickens enough to coat the back of a spoon—this creamy béchamel is pure comfort.
Step 4: Prepare the Ricotta Mixture
In a bowl, beat together ricotta cheese, egg, grated pecorino romano (or parmesan), chopped Italian parsley, salt, and pepper. This mixture adds a fresh, creamy layer between the mushroom and béchamel layers—make sure it’s well combined, so every bite melts beautifully in your mouth.
Step 5: Assemble and Bake Your Lasagna
Grab a baking dish and start layering: begin with a spoonful of mushroom duxelles, then a layer of béchamel sauce, followed by the ricotta mixture. Place your no-boil noodles over the top and repeat these layers until your dish is full, finishing with a generous topping of mozzarella and pecorino cheese. Cover loosely with foil and bake in a preheated 375°F (190°C) oven for about 40 minutes, removing the foil during the last 10 minutes so the cheese on top gets that irresistible golden crust. Let it rest for a bit before serving to let the layers settle—this helps with slicing and flavor melding.
How to Serve Incredible Mushroom Lasagna Recipe
Garnishes
I like to sprinkle a bit of fresh chopped parsley and extra grated parmesan over each slice right before serving—it adds a lovely pop of color and a fresh burst that complements the creamy richness perfectly. Sometimes, a drizzle of good quality olive oil on top just elevates it to restaurant-level good.
Side Dishes
I usually pair this mushroom lasagna with a simple mixed green salad tossed in lemon vinaigrette to cut through the richness. Garlic bread is another crowd-pleaser—crispy, buttery, and perfect for mopping up those last sauce drips.
Creative Ways to Present
For a dinner party, I’ve served individual portions in small ramekins, layering everything the same way and baking until bubbly. It feels fancy and makes plating a breeze. You can also scatter toasted pine nuts or drizzle truffle oil for that extra wow factor on special occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover leftovers tightly with plastic wrap or transfer to an airtight container and refrigerate. This lasagna holds up well for 3 to 4 days, and the flavors actually seem to deepen overnight—perfect for next-day lunches or quick dinners.
Freezing
I’ve frozen this Incredible Mushroom Lasagna Recipe successfully several times by wrapping it tightly in foil and then a layer of plastic wrap to avoid freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge and bake covered until warmed through—sometimes I uncover it at the end to refresh the cheesy top.
Reheating
To reheat, I recommend warming it in the oven at 350°F (175°C) covered with foil to keep it moist—microwaving can work in a pinch but the texture isn’t quite the same. A quick sprinkle of extra cheese on top before reheating can bring back that freshly-baked charm.
FAQs
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Can I use fresh mushrooms only in this Incredible Mushroom Lasagna Recipe?
Absolutely! While drying mushrooms and rehydrating them adds a profound depth of flavor, you can certainly use just fresh cremini or button mushrooms if you prefer. Just increase the quantity slightly to compensate, and cook them down well to concentrate their flavor.
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Do I have to use no-boil noodles?
No-boil noodles make assembling easier and help the lasagna absorb all those wonderful sauces perfectly. If you prefer traditional noodles, be sure to boil them until al dente and arrange carefully to avoid sticking.
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Can I make this recipe vegan?
Definitely possible! Swap out the dairy by making cashew or oat-based béchamel, use vegan ricotta alternatives, and skip the egg or replace it with flax egg. Vegan mozzarella alternatives work well on top too. Just note the cooking times stay similar.
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How do I know when the béchamel sauce is ready?
The béchamel is ready when it coats the back of a spoon smoothly without lumps. It should be thick but still pourable. If it feels too thin, cook a little longer; if too thick, whisk in a bit more milk.
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Can I prepare the mushroom mix in advance?
Yes! The mushroom mixture can be made a day ahead and refrigerated in an airtight container. Just bring it to room temperature before layering, and it will help save you time on the day you want to bake.
Final Thoughts
This Incredible Mushroom Lasagna Recipe holds a special place in my heart because it manages to be both elegant and homey at the same time. Every time I make it, family and friends marvel at how deeply flavorful a vegetarian dish can be. I really hope you give it a try soon—you might find it becomes one of your favorite go-to comfort foods too. Trust me, once you taste those layers of mushroomy goodness and creamy cheese all baked to perfection, you’ll want to make it again and again!
Print
Incredible Mushroom Lasagna Recipe
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Incredible Mushroom Lasagna is a rich, comforting dish that layers a savory mushroom duxelles, creamy béchamel sauce, and a flavorful ricotta mixture between no-bake lasagna noodles. Featuring a blend of rehydrated dried mushrooms and fresh cremini mushrooms cooked with shallots, garlic, and red wine, it’s topped with melted mozzarella and pecorino cheeses for a decadent finish. Perfect for mushroom lovers seeking a vegetarian Italian classic with deep umami flavors.
Ingredients
Dried Mushrooms
- 3 ounces mixed dried mushrooms
- 2–4 cups boiling water
Mushroom Layer
- 10 ounces cremini or button mushrooms, sliced into quarters
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Drained rehydrated mushrooms, finely chopped
- ½ cup red wine (such as Beaujolais, Cabernet, or Côtes du Rhône)
- ½ cup reserved mushroom liquid
- 1 teaspoon fresh chopped thyme
- Salt and pepper to taste
Béchamel Layer
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch of grated nutmeg
Ricotta Layer
- 15 ounces ricotta cheese
- 1 large egg
- ¾ cup grated Pecorino Romano or Parmesan cheese
- ⅓ cup chopped Italian parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Assembling Lasagna
- Mushroom duxelles (prepared mushroom mixture)
- Béchamel sauce
- Ricotta mixture
- 6–8 no-bake lasagna noodles
- 2 cups grated mozzarella cheese
Topping
- ½ cup grated mozzarella cheese
- ¼ cup grated Pecorino Romano or Parmesan cheese
Instructions
- Rehydrate Dried Mushrooms: Place the dried mushrooms in a bowl and cover with 2-4 cups of boiling water. Let them soak for about 20-30 minutes until fully softened. Drain mushrooms, reserving the soaking liquid for later use. Finely chop the rehydrated mushrooms.
- Prepare Mushroom Layer: Heat olive oil in a skillet over medium heat. Add minced shallot and garlic, cooking until fragrant and translucent. Add fresh quartered mushrooms and sauté until golden and their moisture evaporates. Stir in the chopped rehydrated mushrooms. Pour in red wine and reserved mushroom liquid, simmering until the liquid reduces by half. Add fresh thyme, salt, and pepper, then set aside.
- Make Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk, ensuring no lumps form. Cook, stirring continuously, until the sauce thickens and coats the back of a spoon. Season with kosher salt, black pepper, and a pinch of grated nutmeg. Remove from heat.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, egg, grated Pecorino Romano or Parmesan cheese, chopped Italian parsley, kosher salt, and black pepper. Mix until smooth and creamy.
- Assemble Lasagna: In a baking dish, spread a thin layer of mushroom duxelles. Add a layer of béchamel sauce followed by spread ricotta mixture evenly. Lay down no-bake lasagna noodles to cover the layer. Repeat layering with mushroom mixture, béchamel, ricotta, and noodles until all components are used, finishing with a top layer of béchamel. Sprinkle 2 cups grated mozzarella evenly over the top.
- Add Topping and Bake: Sprinkle the ½ cup grated mozzarella and ¼ cup grated Pecorino Romano or Parmesan cheese as the final topping. Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese topping is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for 10-15 minutes out of the oven before slicing. This helps the layers set and makes serving easier. Garnish with additional fresh parsley if desired.
Notes
- If you cannot find no-bake lasagna noodles, you can use regular ones but pre-cook according to package instructions.
- Reserve the mushroom soaking liquid carefully, and strain to remove any grit before adding to the mushroom sauce.
- For a vegan version, substitute ricotta with tofu ricotta, use plant-based milk and vegan cheese alternatives.
- Red wine adds richness and depth; if preferred, you can substitute with additional mushroom broth or vegetable stock.
- Use a good-quality grated cheese for topping to ensure optimal melt and flavor.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
Keywords: mushroom lasagna, vegetarian lasagna, Italian recipe, no-bake noodles, creamy béchamel, ricotta cheese, mushroom duxelles
