Name: Creamy Mushroom Lasagna That Will Steal Your Heart
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Ingredients: 12 oz Lasagna noodles (Use dry or fresh noodles without oiling); 2 tbsp Olive oil (Can substitute with canola or neutral oil); 1 lb Mushrooms (Try different types like cremini or shiitake); 1 tsp Kosher salt (Adjust according to taste); 1 medium Shallots (Can swap with white or yellow onions); 2 cloves Garlic cloves (Use garlic powder in a pinch); 4 tbsp Unsalted butter (Can use margarine or vegan butter); 4 tbsp Flour (Gluten-free flour works with adjustments); 3 cups Milk (Whole milk preferred, almond or oat milk is fine); 1/4 tsp Nutmeg; 1/2 tsp Cracked black pepper (Adjust to your liking); 1 cup Crème fraîche (Sour cream can be a substitute); 1/2 cup Parmesan cheese (Pecorino Romano is a tasty substitute); 2 cups Mozzarella cheese (Vegan mozzarella is a good alternative); 15 oz Whole-milk ricotta (Cottage cheese blended until smooth is a good swap); 1/4 cup Fresh parsley (Basil can be used for a different flavor)

As the aroma of sizzling mushrooms fills the kitchen, I can’t help but feel a sense of comfort wash over me. This isn’t just any lasagna; it’s my luxurious vegetarian mushroom lasagna with creamy béchamel. With velvety layers of rich sauce and perfectly al-dente noodles, this dish is a celebration of textures and flavors that even the pickiest eaters can’t resist. It’s surprisingly easy to whip up, making it the ideal choice for family dinners or cozy gatherings with friends. Plus, the combination of earthy mushrooms and nutty béchamel offers a delightful twist on a classic comfort food. Are you ready to indulge in a homemade masterpiece that will leave everyone asking for seconds? Let’s dive in!

Why is Mushroom Lasagna a Must-Try?

Comforting layers of velvety béchamel and rich, earthy mushrooms create a dish that’s pure bliss. Versatile options let you adapt ingredients, tailoring it to your family’s preference—add spinach or swap cheeses with ease! Make-Ahead friendly, this lasagna is perfect for busy weeknights while still being a crowd-pleaser at gatherings. Serve it alongside a refreshing Simple Green Salad for a complete meal, and enjoy the compliments that come your way!

Mushroom Lasagna Ingredients

For the Lasagna

Lasagna noodles – Structure the dish; use dry or fresh noodles without oiling for better sauce adherence.
Olive oil – Adds flavor while sautéing mushrooms; substitute with canola or neutral oil if preferred.
Mushrooms – The star of the dish, providing umami and earthiness; try different types, like cremini or shiitake, for varied flavor.
Kosher salt – Enhances flavor; adjust according to your taste.
Shallots – Adds a hint of sweetness; feel free to swap with white or yellow onions.
Garlic cloves – Imparts aromatic goodness; use garlic powder in a pinch for convenience.

For the Béchamel Sauce

Unsalted butter – Creates the rich béchamel sauce; margarine or vegan butter can be used for dairy-free options.
Flour – Thickens the béchamel; all-purpose is ideal, but gluten-free flour works with adjustments.
Milk – Forms the base of the béchamel; whole milk is preferred for creaminess, but you can use almond or oat milk.
Nutmeg – Offers warmth and depth; enhances the flavor profile of the béchamel.
Cracked black pepper – Adds a touch of spice; adjust to your liking.
Crème fraîche – Adds richness; sour cream can be a suitable alternative.
Parmesan cheese – Offers savory flavor and richness; pecorino Romano is a tasty substitute.

For Assembly

Mozzarella cheese – Melts beautifully, providing that perfect gooey texture; vegan mozzarella is an excellent dairy-free alternative.
Whole-milk ricotta – Adds creamy texture; cottage cheese blended until smooth is a good swap.
Fresh parsley – For garnish, bringing a touch of brightness; basil can be used for a different flavor punch.

Dive into creating this mushroom lasagna that’s bound to become a family favorite!

Step‑by‑Step Instructions for Mushroom Lasagna

Step 1: Preheat and Prepare
Preheat your oven to 400°F (204°C) with the rack in the center. While the oven heats up, bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, stirring occasionally, which should take about 8-10 minutes. Once cooked, drain the noodles and lay them out flat on parchment paper or a clean kitchen towel to prevent sticking.

Step 2: Sauté Mushrooms
In a large skillet over medium-high heat, add 2 tablespoons of olive oil and allow it to heat up. Add a generous 1 pound of sliced mushrooms along with a pinch of kosher salt. Sauté the mushrooms undisturbed for about 5 minutes until they turn golden brown. Stir and continue to cook for another 2-3 minutes until they are fully browned and tender. Remove the mushrooms from the skillet and set aside.

Step 3: Make Béchamel
Using the same skillet, lower the heat to medium and add 1 finely chopped shallot. Sauté for about 2 minutes until translucent, then add 2 minced garlic cloves and cook for another minute until fragrant. Next, add 4 tablespoons of unsalted butter, swirling until melted. Sprinkle in 4 tablespoons of flour, whisking continuously for about 1-2 minutes to form a roux, then gradually whisk in 3 cups of milk. Cook until the sauce thickens, about 5-7 minutes, stirring in a pinch of nutmeg and cracked black pepper.

Step 4: Assemble Layers
In a 9×13-inch baking dish, spread a thin layer of the creamy béchamel sauce across the bottom. Layer the cooked lasagna noodles evenly on top, followed by a portion of the ricotta cheese, sautéed mushrooms, and a sprinkle of mozzarella cheese. Continue layering with béchamel, noodles, ricotta, and mozzarella, repeating until all ingredients are used, finishing with a top layer of béchamel and a generous sprinkle of parmesan cheese.

Step 5: Bake
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake the mushroom lasagna for 30 minutes. After that, carefully remove the foil and bake for an additional 15 minutes. The top should be bubbly and golden brown, indicating it’s time to come out of the oven.

Step 6: Cool & Serve
Once baked, let the lasagna sit for about 5-10 minutes to set up before slicing. This resting period helps with easier serving and enhances the flavors. Garnish each slice with freshly cracked black pepper and a sprinkle of chopped parsley for a burst of color. Now, your delightful mushroom lasagna is ready to impress your family and friends!

Expert Tips for Mushroom Lasagna

Perfect Noodle Texture: Ensure your lasagna noodles are al dente before layering; overcooked noodles can lead to a mushy dish.
Mushroom Browning: Sauté mushrooms in batches to avoid overcrowding the pan, which promotes even browning and enhances flavor.
Béchamel Consistency: Whisk the béchamel thoroughly to prevent lumps; a smooth sauce melds beautifully with the mushroom lasagna.
Layering Strategy: Use a generous amount of béchamel between layers; this keeps the lasagna moist and adds richness without being overly heavy.
Resting Time: Allow the lasagna to rest for 5-10 minutes after baking. This step makes slicing much easier and helps the flavors meld together wonderfully.

What to Serve with Luxurious Vegetarian Mushroom Lasagna?

Indulge in the warmth and comfort of a meal that embraces rich flavors and heartwarming textures.

Simple Green Salad: A refreshing mix of greens and a tangy vinaigrette that cuts through the richness of the lasagna.
Garlic Bread: Crunchy and buttery, it’s perfect for soaking up the creamy béchamel.
Roasted Root Vegetables: Sweet and caramelized, they complement the earthy mushrooms beautifully.
Steamed Asparagus: Tender asparagus with a squeeze of lemon adds a bright, fresh touch.
Red Wine: A light-bodied red, such as Pinot Noir, will enhance the flavors while keeping the experience elegant and cozy.
Tiramisu: End on a sweet note with this classic Italian dessert; its coffee and cocoa flavors provide a lovely contrast.

Each of these pairings helps to create a beautifully balanced meal, celebrating the comfort and richness of the mushroom lasagna. Enjoy!

Make Ahead Options

These mushroom lasagna layers are perfect for meal prep enthusiasts! To make ahead, you can assemble the lasagna up to 24 hours in advance, layering everything from the béchamel to the noodles. Just wrap the dish tightly with plastic wrap or foil and refrigerate. The flavors will meld beautifully, and when you’re ready to bake, simply remove the wrap and cover with foil before placing it in a preheated oven. Bake for about 40-45 minutes (30 minutes covered, then 15 uncovered) until heated through and bubbly. For even longer storage, you can freeze the assembled lasagna for up to three months—just make sure it’s well-wrapped to prevent freezer burn. This way, you’ll have a comforting meal ready in no time, just as delicious as when freshly made!

How to Store and Freeze Mushroom Lasagna

Fridge: Store leftover mushroom lasagna in an airtight container for up to 3 days. Ensure it’s completely cooled before refrigerating to maintain freshness.

Freezer: Freeze baked mushroom lasagna for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil for best results, preventing freezer burn.

Reheating: To reheat, thaw overnight in the fridge and then bake covered at 350°F (175°C) until heated through, about 25-30 minutes. Ensure it reaches at least 165°F before serving for safety.

Make-Ahead: Mushroom lasagna can also be assembled ahead of time and stored in the fridge for up to 48 hours before baking, making it a convenient option for busy weeknights.

Mushroom Lasagna Variations & Substitutions

Feel free to explore these exciting twists that can personalize your dish and elevate your mushroom lasagna experience!

Dairy-Free: Use coconut milk instead of regular milk and vegan butter for the béchamel for a creamy, plant-based version.
Gluten-Free: Swap regular lasagna noodles for gluten-free alternatives. Just be sure to follow cooking instructions as they can vary.
Spinach Boost: Add a layer of fresh spinach between the noodles for an extra boost of nutrition and a pop of color.
Extra Umami: Incorporate sun-dried tomatoes or roasted red peppers for a flavorful punch that complements the mushrooms beautifully.
Cheesy Variant: Mix in different cheeses like gouda or fontina for a delightful twist; they melt beautifully and add depth.
Herb Infusion: Enhance the béchamel with fresh herbs like thyme or basil for a fragrant touch that sings with flavor.
Meat Option: For those who love meat, mix in some cooked Italian sausage or ground beef for a hearty version that packs a flavorful punch.
Spicy Kick: Sprinkle in red pepper flakes to introduce a little heat, transforming your lasagna into a spicy delight that excites the palate.

No matter which variation you choose, this mushroom lasagna remains a beloved dish that invites creativity! For further culinary inspiration, consider adding layers with roasted vegetables from your fridge or experimenting with an irresistible Mushroom Swiss Burger. Happy cooking!

Mushroom Lasagna Recipe FAQs

What type of mushrooms should I use for mushroom lasagna?
You can use a variety of mushrooms to provide different levels of flavor. Cremini mushrooms are a fantastic choice for their earthiness, while shiitake mushrooms lend a rich umami flavor. Feel free to mix and match according to your taste!

How do I store leftover mushroom lasagna?
Store any leftover mushroom lasagna in an airtight container in the fridge for up to 3 days. It’s best to ensure it’s completely cooled before placing it in the fridge to maintain freshness and prevent sogginess.

Can I freeze mushroom lasagna, and how?
Absolutely! You can freeze baked mushroom lasagna for up to 3 months. To do this, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.

What should I do if my béchamel sauce is lumpy?
If your béchamel sauce turns out lumpy, don’t worry! Simply whisk it vigorously to break up the lumps. If that doesn’t work, you can blend the sauce using an immersion blender until smooth. Remember, whisking continuously while adding the milk helps avoid lumps right from the start.

Is this mushroom lasagna suitable for those with dairy allergies?
You can easily make this mushroom lasagna dairy-free by replacing the unsalted butter with vegan butter, using a plant-based milk alternative like almond or oat milk, and substituting all cheeses with their vegan varieties. This way, it’s friendly for those with dairy allergies while remaining delicious!

How long should I let the lasagna rest after baking?
Let the lasagna cool for about 5-10 minutes after baking. This resting period allows the layers to set and makes slicing much easier, ensuring everyone can enjoy perfect portions. Plus, it helps the flavors meld beautifully!