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Mushroom Lasagna with Bechamel Sauce

This mushroom lasagna is made with a creamy bechamel sauce and many different kinds of fresh mushrooms. 
Course Main Course
Cuisine Italian, Mediterranean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 278kcal
Author Danielle Wolter


  • 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

Bechamel Sauce:

  • 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.

Bechamel Sauce

  • 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.


Calories: 278kcal | Carbohydrates: 14g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 284mg | Potassium: 262mg | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 321mg | Iron: 0.8mg