I make this cheesy mushroom lasagna when I want a meatless dinner that still feels rich, hearty, and crowd pleasing. One bubbling pan delivers layers of creamy filling, savory mushrooms, and golden melted cheese.

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I’m completely obsessed with this cheesy mushroom lasagna because it hits that meatless comfort food craving without feeling like a compromise. I love the way mushrooms bring all that savory, earthy bite, then mozzarella cheese melts into every layer like it knows exactly what it’s doing.

This is the kind of dinner I want on a busy weeknight, but I also adore it for feeding a table full of hungry people. Big pan, big flavor.

And leftovers? I’m not pretending I don’t eat them straight from the fridge.

But honestly, this lasagna earns that kind of loyalty from me every single time.

Ingredients

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Olive oil gets the mushrooms going and adds a smooth, cozy base.
Butter brings that rich, browned edge you’ll taste in every bite.
Onion adds sweetness and makes the filling feel homemade, not flat.
Garlic keeps things bold, savory, and honestly a little addictive.
Mushrooms are the star, meaty without meat, and super satisfying.
Thyme gives the whole pan that earthy, Sunday-dinner kind of vibe.
Red pepper flakes add a tiny kick, if you’re into that.
Flour and milk make the sauce creamy, thick, and totally comforting.
Nutmeg sounds fancy, but it just makes the sauce warmer.
Ricotta keeps the layers soft, creamy, and a little tangy.
Parmesan adds salty bite, so the cheese doesn’t taste one-note.
Mozzarella is the stretchy, melty top everyone fights over.
Parsley freshens things up, because lasagna can get pretty rich.
Basically, noodles hold the whole cheesy mushroom situation together.

Ingredient Quantities

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large yellow onion, finely chopped

4 garlic cloves, minced

1 1/2 pounds cremini or button mushrooms, sliced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1/4 teaspoon crushed red pepper flakes, optional

4 tablespoons unsalted butter (for sauce)

1/4 cup all purpose flour

3 cups whole milk, warmed

1/8 teaspoon ground nutmeg

15 ounces ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

3 cups shredded mozzarella cheese, divided

2 tablespoons chopped fresh parsley

12 lasagna noodles (regular or no boil)

How to Make this

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1. Preheat oven to 375 F and butter or oil a 9×13 inch baking dish. If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles until just al dente, drain and lay flat on a sheet to prevent sticking.

2. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.

3. Add the minced garlic, sliced mushrooms, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme and 1/4 teaspoon crushed red pepper flakes if using. Cook, stirring occasionally, until mushrooms are browned and most liquid has evaporated, about 8 to 10 minutes. Set aside.

4. In a saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until lightly golden. Gradually whisk in the 3 cups warmed whole milk until smooth. Simmer, whisking, until thickened, about 5 to 7 minutes. Stir in 1/8 teaspoon ground nutmeg and taste for salt and pepper.

5. In a bowl, combine 15 ounces ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Season with a pinch of salt and pepper and stir until smooth.

6. Spread a thin layer of the béchamel sauce in the bottom of the prepared baking dish. Place a single layer of lasagna noodles (3 to 4 noodles depending on fit) over the sauce.

7. Dollop and gently spread about one third of the ricotta mixture over the noodles, sprinkle about one third of the sautéed mushrooms, and scatter about one cup of shredded mozzarella. Spoon another layer of béchamel sauce over the top. Repeat layers two more times, using all components and finishing with the remaining mozzarella on top.

8. Cover the baking dish tightly with foil and bake in the preheated oven for 25 to 30 minutes. Remove the foil and bake an additional 10 to 15 minutes until the top is bubbly and golden.

9. Let the lasagna rest 10 to 15 minutes before slicing to set. Garnish with extra chopped parsley and serve with a salad.

Equipment Needed

1. 9×13 inch baking dish, buttered or oiled
2. Large pot for boiling noodles
3. Large skillet for sautéing mushrooms and onions
4. Medium saucepan for béchamel sauce
5. Colander and a baking sheet or flat sheet to lay drained noodles
6. Mixing bowls for ricotta mixture and assembling layers
7. Whisk for béchamel and measuring dry ingredients
8. Wooden spoon or heatproof spatula for stirring and spreading
9. Chef knife and cutting board for chopping onion, garlic, and parsley
10. Measuring cups and spoons

FAQ

Can I make this lasagna ahead of time? Yes. Assemble the lasagna, cover tightly and refrigerate for up to 24 hours before baking. If refrigerated, add about 10 to 15 minutes to the covered baking time to ensure it heats through.

Can I freeze the lasagna? Yes. Freeze the fully assembled but unbaked lasagna for up to 2 months. Thaw overnight in the refrigerator before baking and bake covered for the normal time, adding 10 to 20 minutes if it is still somewhat cold.

Do I have to cook regular lasagna noodles first? If using no boil noodles you can layer them dry. For regular dried noodles, boil until al dente, drain and cool slightly before assembling to prevent excess liquid and uneven cooking.

What can I use instead of ricotta? You can substitute an equal amount of cottage cheese that has been blended briefly for a smoother texture, or use a mix of mascarpone and a little Greek yogurt for richness.

How do I prevent a watery lasagna? Squeeze excess moisture from sautéed mushrooms by cooking until they release and then evaporate their liquid. Use drained ricotta or briefly strain it if very watery. If using fresh mozzarella, pat it dry first.

Can I make this dairy free or vegan? For a dairy free version, use plant based butter and milk for the sauce, dairy free ricotta and shredded cheese alternatives. Textures and baking times are similar but choose higher fat plant milks for a richer béchamel.

Cheesy Mushroom Lasagna Recipe Substitutions and Variations

Mushrooms:
- Portobello, sliced (meaty texture, keep same cook time)
- Mixed wild mushrooms (more complex flavor)
- Thinly sliced eggplant (roast first to remove moisture)
- Frozen spinach, well drained (uses less oil, add toward end)
Ricotta cheese:
- Cottage cheese, blended smooth (similar moisture, lighter)
- Mascarpone (richer, use slightly less)
- Silken tofu, blended with a pinch of salt and lemon (dairy free)
- Crumbled goat cheese (tangier, use in combination)
Whole milk:
- Half and half (richer, yields creamier béchamel)
- Unsweetened oat or soy milk (non-dairy alternative, neutral flavor)
- Evaporated milk diluted with equal water (creamier than milk)
Lasagna noodles:
- Gluten free lasagna sheets (one-to-one swap for GF diners)
- Thinly sliced zucchini or eggplant (low carb, roast or salt to remove moisture)
- No boil oven ready noodles (use as written, ensure enough sauce)

Pro Tips

– Brown the mushrooms well and don’t rush dripping moisture. Let them cook until most liquid has evaporated so they develop deep, savory flavor instead of stewing in the pan.

– Taste and adjust seasoning at multiple stages. The béchamel and ricotta both need a little salt and pepper, and a small extra pinch of nutmeg or thyme can lift the whole dish.

– Keep the béchamel slightly looser than you think you need. It will thicken as it cools and during baking, and a silkier sauce makes the lasagna creamier and easier to spread.

– Prevent watery lasagna from soggy noodles by draining mushrooms thoroughly and, if using no-boil noodles, give the assembled pan a few extra minutes uncovered during baking to let excess moisture evaporate.

– Make it a day ahead if you can. Assembling and chilling overnight lets the flavors meld and makes slicing neater after a 10 to 15 minute rest once baked. If freezing, freeze before the final bake and add 15 to 20 minutes to the covered baking time.

Cheesy Mushroom Lasagna Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

750

kcal

Equipment: 1. 9×13 inch baking dish, buttered or oiled
2. Large pot for boiling noodles
3. Large skillet for sautéing mushrooms and onions
4. Medium saucepan for béchamel sauce
5. Colander and a baking sheet or flat sheet to lay drained noodles
6. Mixing bowls for ricotta mixture and assembling layers
7. Whisk for béchamel and measuring dry ingredients
8. Wooden spoon or heatproof spatula for stirring and spreading
9. Chef knife and cutting board for chopping onion, garlic, and parsley
10. Measuring cups and spoons

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, finely chopped
4 garlic cloves, minced
1 1/2 pounds cremini or button mushrooms, sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes, optional
4 tablespoons unsalted butter (for sauce)
1/4 cup all purpose flour
3 cups whole milk, warmed
1/8 teaspoon ground nutmeg
15 ounces ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
3 cups shredded mozzarella cheese, divided
2 tablespoons chopped fresh parsley
12 lasagna noodles (regular or no boil)

Directions

Preheat oven to 375 F and butter or oil a 9×13 inch baking dish. If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles until just al dente, drain and lay flat on a sheet to prevent sticking.
Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, sliced mushrooms, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme and 1/4 teaspoon crushed red pepper flakes if using. Cook, stirring occasionally, until mushrooms are browned and most liquid has evaporated, about 8 to 10 minutes. Set aside.
In a saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until lightly golden. Gradually whisk in the 3 cups warmed whole milk until smooth. Simmer, whisking, until thickened, about 5 to 7 minutes. Stir in 1/8 teaspoon ground nutmeg and taste for salt and pepper.
In a bowl, combine 15 ounces ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Season with a pinch of salt and pepper and stir until smooth.
Spread a thin layer of the béchamel sauce in the bottom of the prepared baking dish. Place a single layer of lasagna noodles (3 to 4 noodles depending on fit) over the sauce.
Dollop and gently spread about one third of the ricotta mixture over the noodles, sprinkle about one third of the sautéed mushrooms, and scatter about one cup of shredded mozzarella. Spoon another layer of béchamel sauce over the top. Repeat layers two more times, using all components and finishing with the remaining mozzarella on top.
Cover the baking dish tightly with foil and bake in the preheated oven for 25 to 30 minutes. Remove the foil and bake an additional 10 to 15 minutes until the top is bubbly and golden.
Let the lasagna rest 10 to 15 minutes before slicing to set. Garnish with extra chopped parsley and serve with a salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.