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Homemade Mushroom Lasagna photo

Mushroom Lasagna

This Mushroom Lasagna is a comforting delight! Layers of creamy ricotta, savory mushrooms, and gooey mozzarella create a dish that impresses.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna:
  • 12 noodles lasagna oven-ready or traditional
  • 24 ounces sliced mushrooms cremini or button
  • 3 tablespoons butter for sautéing
  • 2 large shallots minced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt to taste
  • ½ teaspoon pepper to taste
  • ¼ cup salted butter for béchamel sauce
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 teaspoon Italian seasoning for béchamel
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups ricotta cheese
  • 1 cup shredded Parmesan cheese
  • 2 large eggs
  • 1 teaspoon salt for cheese mixture
  • ½ teaspoon pepper for cheese mixture
  • 3 cups mozzarella cheese

Equipment

  • Large skillet
  • Medium saucepan
  • Baking dish
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Build Mushroom Lasagna Step by Step
  1. Step 1: Cook the Noodles - Begin by cooking the lasagna noodles according to package instructions. Drain and set aside.
  2. Step 2: Sauté the Mushrooms and Shallots - In a large skillet, melt 3 tablespoons of butter. Add shallots and sauté until translucent, about 3-4 minutes. Stir in mushrooms, garlic, Italian seasoning, salt, and pepper. Cook until tender, about 7-10 minutes. Remove from heat.
  3. Step 3: Make the Béchamel Sauce - In a medium saucepan, melt ¼ cup of salted butter over medium heat. Whisk in flour and cook for about 1 minute. Gradually whisk in whole milk. Add Italian seasoning, garlic powder, onion powder, salt, and pepper. Whisk until thickened, about 5-7 minutes. Remove from heat.
  4. Step 4: Prepare the Ricotta Mixture - In a mixing bowl, combine ricotta cheese, Parmesan cheese, eggs, salt, and pepper. Mix until well combined.
  5. Step 5: Assemble the Lasagna - In a baking dish, spread a thin layer of béchamel sauce, then a layer of noodles, half of the ricotta mixture, half of the sautéed mushrooms, a layer of béchamel, and a cup of mozzarella. Repeat layers.
  6. Step 6: Top with Cheese - Add a final layer of noodles, the remaining béchamel sauce, and the rest of the mozzarella cheese on top.
  7. Step 7: Bake - Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden.
  8. Step 8: Rest and Serve - Let the lasagna rest for 10-15 minutes before slicing to allow layers to set.

Notes

  • For extra flavor, try adding fresh herbs like basil or parsley.
  • Let the lasagna cool completely before storing leftovers.
  • This dish can be made ahead of time and stored in the fridge.
  • Feel free to customize with seasonal vegetables.