I’m head over heels for this multi-layered mushroom lasagna—a deeply satisfying vegetarian casserole built on a creamy béchamel base, rich ricotta and parmesan, and earthy mushrooms sautéed to golden perfection. It’s comfort food elevated.

Mushroom Lasagna

Why You’ll Love This Recipe

I love how mushrooms take center stage—whether I’m using a mix of fresh cremini, portobello, or even dried wild mushrooms rehydrated for extra umami. With layers of silky béchamel, cheesy filling, and tender pasta, it feels indulgent without feeling heavy. The nutmeg and garlic in the white sauce add just the right aromatic touch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (no-boil or pre-cooked)
Mixed mushrooms (cremini, button, portobello, or wild)
Olive oil and butter
Shallots and garlic
Flour (for bechamel)
Whole milk
Salt, pepper, and a pinch of nutmeg
Ricotta cheese
Egg(s) (optional, for ricotta layer)
Parmesan and mozzarella cheese
Fresh thyme or parsley

directions

Prep mushrooms: Sauté sliced mushrooms in olive oil and butter with salt and pepper until golden brown. Add shallots and garlic near the end. For dried mushrooms, rehydrate in hot water, drain, chop, and add alongside fresh mushrooms.
Make bechamel: Melt butter, whisk in flour to form a roux, then slowly whisk in milk until smooth. Season with salt, pepper, and a pinch of nutmeg The Modern Proper.
Ricotta blend: In a bowl, mix ricotta with egg (if using), half the Parmesan, chopped herbs, salt, and pepper.
Assemble layers: Spread a bit of bechamel on the bottom of a baking dish. Add noodles, more bechamel, ricotta mixture, sautéed mushrooms, mozzarella, and repeat to build 3–4 layers. Finish with noodles, bechamel, remaining mozzarella, and Parmesan.
Bake: Cover with foil and bake at 350 °F (175 °C) for about 30 minutes. Uncover and bake another 15 minutes until bubbling and golden. Let rest 10–15 minutes before slicing to help it set.

Servings and timing

Serves: 6–8
Prep time: 30 minutes
Cook time: 45–60 minutes
Total time: 75–90 minutes

Variations

Cheese mix: Use Taleggio, Stracchino, or Scamorza in place of mozzarella.
Greens addition: Fold in spinach or kale into the sauce layers for brightness.
Wine-enhanced: Add a splash of red wine or mushroom soaking liquid to the mushroom sauté for robust flavor.
Smoked speck version: Layer in diced speck or prosciutto for a meaty twist.
Pumpkin & mushroom: Stir in pumpkin purée or cubes for a seasonal variation.

storage/reheating

Store: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Gently warm in a 350 °F oven until hot and bubbly; the resting slice makes cutting cleaner.
Freeze: Cool fully, wrap tightly, and freeze for up to 3 months. Thaw overnight in fridge and reheat in oven.

FAQs

Can I swap out ricotta for cottage cheese?

Absolutely—I’ve pulsed whole‑milk cottage cheese in a food processor to mimic ricotta’s texture, and it works beautifully.

How can I make it gluten‑free?

Use gluten‑free lasagna noodles and substitute flour in the bechamel with a GF flour blend—it still thickens perfectly.

Is it okay to use no‑boil noodles?

Yes! Just make sure the sauce layers are moist enough. Alternatively, soak the noodles briefly beforehand for a more predictable texture.

How do I prevent a soggy lasagna?

Ensure mushrooms are well-drained and golden, bechamel is not overly thin, and rest the dish before slicing so liquids redistribute.

Can I assemble it ahead?

Yes, you can build it a day ahead and bake when ready. Freshly baked lasagna always tastes better, though leftover versions are still delicious.

Conclusion

This mushroom lasagna is my go-to for a cozy, elegant vegetarian feast. With layers of creamy béchamel, cheesy ricotta, and savory mushrooms, it feels special enough for guests yet easy enough for a weeknight. I love how versatile it is—whether using fancy wild mushrooms or adding greens, it always delivers. I’ll keep making this one, and I think you’ll fall in love with it too.