Name: Mushroom Lasagna
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 pound (450g) mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper, to taste; ¼ cup dry white wine (optional); 1 pint grape tomatoes, halved; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 4 cups whole milk, warmed; Pinch of nutmeg; Salt and pepper, to taste; 12 lasagna noodles; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups fresh spinach, roughly chopped; Fresh basil leaves for garnish (optional)

Jump to Recipe·Print Recipe

This Mushroom Lasagna takes the classic Italian dish and elevates it with earthy mushrooms, fresh grape tomatoes, and a creamy bechamel sauce. It’s a vegetarian version that’s hearty enough to satisfy both meat-lovers and vegetarians alike. The combination of tender lasagna noodles, savory mushroom filling, and rich cheese creates a meal that’s as comforting as it is flavorful. This lasagna is perfect for family dinners, gatherings, or when you want to indulge in a homemade, soul-warming dish.

Mushroom Lasagna

Why You’ll Love This Recipe

This mushroom lasagna is a flavorful twist on a classic favorite, making it ideal for any occasion. The earthy mushrooms and tangy tomatoes are balanced by the creamy bechamel sauce, creating layers of texture and flavor. The addition of fresh spinach and two types of cheese ensures that each bite is both rich and satisfying. Plus, it’s made from scratch, with fresh ingredients that elevate every layer, giving you a true taste of Italy.

Ingredients

Tip: you’ll find full ingredients and measurements in the recipe card below

For the Mushroom and Tomato Filling:

1 pound (450g) mixed mushrooms (cremini, shiitake, and portobello), cleaned and sliced
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup dry white wine (optional)
1 pint grape tomatoes, halved

For the Bechamel Sauce:

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
Pinch of nutmeg
Salt and pepper to taste

For the Lasagna Assembly:

12 lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Fresh basil leaves for garnish (optional)

Instructions

Step 1: Cook the Mushrooms and Tomatoes

Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until they become translucent, about 3–4 minutes. Add the sliced mushrooms to the skillet and cook for about 8–10 minutes, stirring occasionally. Once the mushrooms have softened, season with dried thyme, dried oregano, salt, and pepper. If using, pour in the white wine and cook until it evaporates, about 2–3 minutes. Add the halved grape tomatoes and cook for an additional 2–3 minutes until they soften. Set the mixture aside.

Step 2: Make the Bechamel Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2–3 minutes, until the mixture turns a light golden color. Gradually add the warmed milk, whisking constantly to avoid lumps. Season with a pinch of nutmeg, salt, and pepper. Continue cooking the sauce, whisking occasionally, until it thickens. Once done, remove from heat and set aside.

Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Spread a thin layer of bechamel sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Place a layer of lasagna noodles over the sauce. Spread half of the mushroom and tomato mixture over the noodles, then sprinkle half of the chopped spinach on top. Pour about one-third of the bechamel sauce over the spinach, and sprinkle with one-third of the shredded mozzarella and Parmesan cheeses.

Repeat the layers: noodles, mushroom and tomato mixture, spinach, bechamel sauce, and cheeses. After the final layer of cheese, cover the dish with aluminum foil.

Step 4: Bake the Lasagna

Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. The lasagna should be cooked through and the cheese should be melted and slightly browned on top.

Step 5: Cool and Serve

Once baked, remove the lasagna from the oven and let it cool for 5–10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve warm.

Variations

Meat Version: Add cooked ground beef or sausage to the mushroom and tomato mixture for a heartier dish.
Vegan Version: Use dairy-free cheese and a plant-based milk like almond or oat milk to make this dish vegan.
Add More Veggies: You can add other vegetables like zucchini or bell peppers to the filling for extra flavor and nutrition.
Spicy Kick: Add red pepper flakes or a diced jalapeño to the mushroom mixture for a bit of heat.

Heating and Storage

This lasagna can be stored in the refrigerator for up to 4 days. To reheat, simply cover it with foil and bake at 350°F (175°C) for about 15–20 minutes, or until heated through. You can also reheat individual servings in the microwave. Leftovers can also be frozen for up to 3 months—just make sure to let it cool completely before freezing, and reheat it thoroughly when ready to serve.

Frequently Asked Questions

Can I use pre-cooked lasagna noodles?

Yes, you can use no-boil lasagna noodles. Just make sure to follow the instructions on the package, and add a little extra sauce to ensure they cook properly.

Can I use other types of mushrooms?

Yes, feel free to use any mushrooms you like. Oyster mushrooms, chanterelles, or button mushrooms would all work well.

Can I make this ahead of time?

Yes! You can assemble the lasagna up to 24 hours in advance and store it in the refrigerator. Bake it right before serving.

Can I freeze this lasagna?

Yes, you can freeze the assembled lasagna before baking. Wrap it tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator and then bake as directed.

Can I add meat to this recipe?

Absolutely! You can add ground beef, sausage, or even rotisserie chicken to the mushroom and tomato mixture to make it heartier.

How do I make this dish gluten-free?

Use gluten-free lasagna noodles to make this dish gluten-free. Be sure to check the labels on the other ingredients, like the bechamel sauce, to ensure they’re gluten-free.

Can I make this dish spicy?

Yes, you can add red pepper flakes, jalapeños, or a spicy sausage to the mushroom mixture to add some heat.

How do I know when the lasagna is done?

The lasagna is done when the top is golden and bubbly, and a toothpick inserted into the center comes out hot. You can also check that the cheese is fully melted and the edges are slightly browned.

Can I use ricotta cheese in place of the bechamel sauce?

Yes, ricotta cheese can be used as a substitute for the bechamel sauce if you prefer a creamier texture. Mix it with a little milk and season with salt, pepper, and Italian herbs.

Can I add more cheese?

Absolutely! Feel free to increase the amount of mozzarella, Parmesan, or even add some ricotta for a richer flavor.

Conclusion

This Mushroom Lasagna is a vegetarian take on a classic Italian comfort food, bursting with flavor and layers of creamy goodness. The combination of mushrooms, fresh tomatoes, and spinach, all held together by a rich bechamel sauce, makes for a dish that’s both comforting and satisfying. Perfect for family dinners or entertaining guests, this lasagna will be a hit at any meal. Try it today and enjoy the flavors of Italy in the comfort of your own home

Why You’ll Love This Recipe

Ingredients

For the Mushroom and Tomato Filling:

For the Bechamel Sauce:

For the Lasagna Assembly: