This post may contain affiliate links. Please read my disclosure.
THE BEST AND MOST CREAMY, CHEESY MUSHROOM LASAGNA IS EASY TO MAKE USING NO BOIL LASAGNA NOODLES AND A QUICK AND EASY BECHAMEL SAUCE
Oh lasagna, how I love you. Meats, vegetables and creamy, gooey cheese all baked between layers of delicious pasta until hot and bubbly…who can resist? Not me, I am in no way even trying to resist. I’ve had many a lasagna in my time, but this mushroom lasagna is my all time favorite.
Perhaps it is the use of a creamy béchamel sauce in place of red sauce. Or all the delicious mushrooms. Or the ricotta cheese and fresh mozzarella. I’m guessing it’s all of those things.
I know, some of you may be thinking it’s blasphemous to use both a béchamel sauce and ricotta cheese, but that’s how I roll. Creamy and cheesy all the way.
As for the mushrooms, use any kind you can get your hands on. The recipe calls for a mixture of shiitakes, white mushrooms and baby bellas. If you can get fresh shiitake mushrooms, I highly recommend using them (4-6 oz.). I use dried for this recipe because I can’t always find fresh and I’ve always got some dried shiitakes in the pantry.
Porcini mushrooms are also a great find. If you’ve got some dried porcini mushrooms (about 1 ounce), by all means, throw them in after you’ve rehydrated them.
Also consider chanterelles or oyster mushrooms.
If you like cheese, and come on, who doesn’t like cheese, then you will absolutely love this mushroom lasagna. Made with a generous helping of ricotta cheese, mozzarella and grated Romano, this mushroom lasagna will meet all of your cheese needs. Because everyone has cheese needs right? Or maybe that’s just me….
Related Recipe: Vegetable Lasagna
Like many other recipes on this website, this one is not difficult to make. The most difficult part is the béchamel sauce, and I promise that is not very hard either. And, you will be able to use this béchamel recipe in countless other dishes once you learn how to make it. So let’s start with that.
Heat the butter in a saucepan until melted and add the flour, stirring until the mixture starts turning very light brown (I’m not exaggerating, VERY light brown).
Add the milk, a little at a time, constantly stirring, until a sauce is formed. Continue stirring and bring to a boil; cook for about 10 minutes, stirring regularly. Continuous stirring is required to prevent lumps from forming.
Remove from heat and stir in the nutmeg, salt and pepper. I prefer to use freshly grated nutmeg as I find the flavor much better than pre-ground. It is also much stronger. If you are using pre-ground nutmeg, increase the amount to 1/2 tsp.
Set the béchamel sauce aside while you prepare the remaining ingredients.
Sauté the shallots and garlic in olive oil until soft and combine with the ricotta cheese in a separate bowl. Set aside.
Soak the dried shiitake (and/or porcini) mushrooms in hot water for about 10 minutes until they soften. Squeeze out excess water, remove stems, and chop into pieces.
Sauté the fresh mushrooms in a teaspoon of olive oil until they just start to sweat. Remove from heat. You may have to do this in a couple batches to fit the mushrooms in the skillet. We cook the mushrooms in advance to allow them to release some of their liquid.
If we put them into the lasagna raw, too much liquid is released while the lasagna bakes, making for a watery lasagna. Ain’t nobody got time for that.
Now that our ingredients are ready, it’s time to put the lasagna together. First, preheat the oven to 375 degrees. Place a layer of bechamel sauce in the bottom of a lasagna pan. I have become addicted to this awesome and incredibly affordable pan from Cuisinart.
Finally, I have a pan that prevents my lasagna from spilling over into the bottom of the oven. If you too want to save your oven, follow the link below (disclosure: I receive a small commission to help me run this site if you purchase using the following link).
Once you’ve sauced your lasagna pan, add a layer of noodles. I use no boil noodles (Barilla Oven Ready Lasagna Pasta) as I find the texture better mimics that of fresh pasta sheets.
Also…it’s way easier than having to boil your noodles first. Just make sure you are fully covering the noodles with whatever sauce/ingredient you are using, otherwise they may not cook properly.
Spread the ricotta cheese mixture over the noodles and cover with the sliced tomatoes and one third of the mushrooms.
Cover with another layer of noodles and spread bechamel sauce over the top, reserving 1 1/2 cups for the top of the lasagna. Top with the remaining mushrooms, the sliced mozzarella and 3/4 cup Romano cheese.
Add the last layer of noodles. Top with the remaining bechamel sauce and Romano cheese.
Cover with aluminum foil and bake in the oven for 45 minutes. Remove foil and bake an additional 15 minutes uncovered. Remove from oven and let cool for 10-15 minutes. Slice and serve your delicious cheesy mushroom lasagna!
Did you make this recipe? Leave a comment below and let me know what you think!
Mushroom Lasagna with Bechamel Sauce
- 1-2 boxes no boil lasagna noodles Barilla Oven Ready Lasagna Pasta
- 2 to matoes thinly sliced
- 3-8 oz. packages mushrooms any kind
- 2 cups ricotta cheese
- 4 oz. fresh mozzarella thinly sliced
- 1 cup fresh grated Romano cheese
- 4 shallots minced
- 2 cloves garlic minced
- 10 dried shitake mushroom soaked, drained and stems removed
- Béchamel sauce follows
- 4 cups whole milk
- 1/4 tsp. fresh grated nutmeg
- 6 tbsp. butter
- 5 tbsp. flour
- 1/2 tsp. pepper
- salt to taste
- Prepare the béchamel sauce.
- Sauté the shallots and garlic in olive oil until soft and combine with the ricotta cheese in a separate bowl. Set aside.
- Saute the fresh mushrooms in a teaspoon of olive oil until they just start to sweat. Remove from heat. You may have to do this in a couple batches to fit the mushrooms in the skillet.
- Preheat the oven to 375 degrees.
- Place a layer of bechamel sauce in the bottom of a lasagna pan.
- Add a layer of noodles.
- Spread the ricotta cheese mixture over the noodles and cover with the sliced tomatoes and one third of the mushrooms.
- Cover with another layer of noodles and spread bechamel sauce over the top, reserving 1 1/2 cups for the top of the lasagna.
- Top with the remaining mushrooms, the sliced mozzarella and 3/4 cup Romano cheese.
- Add the last layer of noodles.
- Top with the remaining bechamel sauce and Romano cheese.
- Cover with aluminum foil and bake in the oven for 45 minutes.
- Remove foil and bake an additional 15 minutes uncovered.
- Remove from oven and let cool for 10-15 minutes and serve.
- Heat the butter until melted and add the flour stirring until the mixture just starts to turn a VERY light brown.
- Add the milk, a little at a time, constantly stirring, until a sauce is formed.
- Continue stirring and bring to a boil; cook for about 10 minutes, stirring regularly.
- Remove from heat and stir in nutmeg, salt and pepper. Set aside.
If you’re looking for some other Italian favorites, check out these recipes:
Lemon Olive Oil Pasta