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This creamy Mushroom Lasagna might just be the best lasagna EVER! It's so rich, creamy and earthy from all the different of mushrooms - it's literally the perfect meal.
Perhaps it is the use of a creamy béchamel sauce in place of red sauce, like we did in this Turkey Lasagna. Or all the delicious mushrooms. Or the ricotta cheese and fresh mozzarella. Or probably all of the above.
Just a note - if you love ricotta and mushrooms, this Mushroom Tart is an absolute MUST TRY. This is the boyfriend's go to when he wants to make dinner.
I know, some of you may be thinking it's blasphemous to use both a béchamel sauce and ricotta cheese, but that's how we roll around here. Creamy and cheesy all the way (hello Cheesy Cauliflower Bake).
If you like cheese (seriously, 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.
I think we might even like this lasagna better than this red sauce based Vegetable Lasagna. Maybe, jury is still out because I LOVE me some vegetable lasagna too.
Ingredients
Any mushrooms can be used in this recipe, as long as it equals 32 ounces total. The recipe calls for a mixture of fresh shiitakes, white mushrooms and baby bellas.
Porcini mushrooms are also a great find. If you've got some dried porcini mushrooms, by all means, throw them in after you've re-hydrated them. Also consider chanterelles or oyster mushrooms.
Ricotta cheese, Romano and Mozzarella cheese are all used in this lasagna as well.
The recipe calls for no-boil lasagna sheets for convenience, but any pasta can be used. You can use regular dried lasagna noodles, or to make it ultra delicious, fresh sheets of pasta if you can find it in your area. The dried lasagna noodles will need to be cooked al dente before they are used.
The full list of ingredients and quantities can be found in the recipe card at the bottom of the post.
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Step By Step Instructions
There are a few different steps to take to make this lasagna. First we make a bechamel, then we brown the mushrooms, then we piece together the lasagna.
How to Make Bechamel Sauce
Heat the butter in a saucepan until melted and add the flour, whisking constantly for 2-3 minutes.
Add the milk, a little at a time, whisking constantly, until a sauce is formed.
Remove from heat and stir in the nutmeg, salt and pepper. Set the béchamel sauce aside while you prepare the remaining ingredients.
How to Brown Mushrooms
Heat a large skillet over medium high heat and add 1 tablespoon of the butter and add half the mushrooms. Cook for about 7-10 minutes, until mushrooms are browned and have released their liquid.
Do the same process with the second batch of mushrooms.
You can speed up the process by using 2 skillet so you can cook the mushrooms batches at the same time.
How to Make Mushroom Lasagna
Preheat the oven to 375F degrees
Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Toss them with the mushrooms.
Mix all the cheese together.
Place a layer of bechamel sauce in the bottom of a 8x13" baking dish. Add a layer of noodles.
Add the sliced tomatoes and half of the mushrooms.
Add dollops of ricotta cheese over the mixture and sprinkle with Romano.
Cover with another layer of noodles and spread a light layer of bechamel sauce over the top.
Add the second half of the mushrooms and dollop with the ricotta cheese, then sprinkle with Romano.
Add the last layer of noodles. Top with the remaining bechamel sauce and sprinkle with the Mozzarella 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 alongside this Spinach and Strawberry Salad or these Broiled Tomatoes with blue cheese. And a nice crusty piece of French Bread.
Variations
- Add pieces of steamed broccoli, zucchini (water cooked out) or cooked and drained spinach.
- Add some cooked and crumbled sausage or bacon.
- You can replace the ricotta cheese with whole milk cottage cheese.
- Substitute Parmesan or any other hard cheese for the Romano if you'd like.
Expert Tips
- The mushrooms must be cooked before adding them to the lasagna - otherwise there will be too much moisture.
- Two skillets can be used to cook the mushrooms to save time.
- Uncovering the lasagna during the last 15 of baking allows the cheese to brown on top.
- Be sure to whisk constantly when adding the milk to the bechamel sauce to keep it from getting lumpy. Add the milk SLOWLY.
Did you make this recipe? Leave a comment below and let me know what you think!
This recipe was originally published in June 2017. It has been updated for photos and content.
Recipe
Creamy Mushroom Lasagna
Ingredients
- 1 box no boil lasagna noodles
- 2 tomatoes thinly sliced
- 32 ounces fresh mushrooms sliced
- 2 cups ricotta cheese
- 4 ounces fresh mozzarella thinly sliced
- 1 cup fresh grated Romano cheese
- 4 shallots minced
- 2 cloves garlic minced
- Béchamel sauce (below)
Bechamel Sauce:
- 4 cups whole milk
- ¼ teaspoon ground nutmeg
- 6 tablespoons butter
- 5 tablespoons flour
- ¼ teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons butter
Instructions
- Heat a large skillet over medium high heat and add 1 tablespoon of the butter and add half the mushrooms. Cook for about 7-10 minutes, until mushrooms are browned and have released their liquid.
- Do the same process with the second batch of mushrooms.
- Preheat the oven to 375F degrees.
- Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Toss them with the mushrooms.
- Place a layer of bechamel sauce in the bottom of a 8x13" baking dish. Add a layer of noodles.
- Add the sliced tomatoes and half of the mushrooms. Add dollops of ricotta cheese and mozzarella over the mixture and sprinkle with Romano.
- Cover with another layer of noodles and spread a light layer of bechamel sauce over the top.
- Add the second half of the mushrooms and dollop with the ricotta cheese, then sprinkle with Romano.
- Add the last layer of noodles. Top with the remaining bechamel sauce and sprinkle with the Mozzarella 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.
Bechamel Sauce
- Heat the butter in a saucepan until melted and add the flour, whisking constantly for 2-3 minutes.
- Add the milk, a little at a time, whisking constantly, until a sauce is formed.
- Remove from heat and stir in the nutmeg, salt and pepper. Set the béchamel sauce aside while you prepare the remaining ingredients.
Expert Tips:
- The mushrooms must be cooked before adding them to the lasagna - otherwise there will be too much moisture.
- Two skillets can be used to cook the mushrooms to save time.
- Uncovering the lasagna during the last 15 of baking allows the cheese to brown on top.
- Be sure to whisk constantly when adding the milk to the bechamel sauce to keep it from getting lumpy. Add the milk SLOWLY.
Nutrition
kathy
This looks absolutely amazing!!
Michelle
My youngest son and I are big mushroom fans. Since he's the only kid left in the house, I am going to have to make this for him!
Danielle@wenthere8this
I hope you enjoy it! It's actually turned into my favorite lasagna. I've considered making lasagna roll ups with the recipe since that seems to be the new lasagna trend!
Kelsie | the itsy-bitsy kitchen
You don't deliver to Arizona, do you? The only thing I love more than lasagna is mushrooms. This looks INCREDIBLE!
Danielle@wenthere8this
LOL! You're right, mushrooms are sooo delicious! I'm always looking for ways to cook with mushrooms...well, and cheese 🙂