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Baked lasagna being sliced in a white ceramic tray, with whole mushrooms beside it

Mushroom Lasagna (Creamy, Cheesy & Meatless)

Garlicky browned mushrooms, creamy parmesan bechamel and three cheeses layered between pasta sheets and baked until golden and bubbling.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 lbs mixed mushrooms cremini, button and shiitake, sliced
  • 3 tablespoons olive oil divided
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1/2 teaspoon ground nutmeg
  • 1 cup grated parmesan cheese divided
  • 12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 2 cups fresh spinach leaves optional
  • Salt and black pepper to taste

Method
 

  1. Brown the mushrooms in batches in olive oil over medium-high heat, 4 to 5 minutes per batch, until golden. Set aside.
  2. Soften the onion in the same skillet, add garlic and thyme, then return the mushrooms and add the wine. Cook until the liquid evaporates; season with salt and pepper.
  3. Make the bechamel: melt the butter, whisk in the flour, cook 1 minute, then slowly whisk in the warm milk. Simmer 5 minutes until thick, then stir in the nutmeg and half the parmesan.
  4. Heat the oven to 375°F. Spread a thin layer of bechamel in a 9x13-inch baking dish.
  5. Layer noodles, one-third of the mushrooms, bechamel, mozzarella and ricotta (plus spinach if using). Repeat twice, finishing with noodles, bechamel, mozzarella and the remaining parmesan.
  6. Cover with foil and bake 25 minutes; uncover and bake 15 to 20 minutes more until golden and bubbling.
  7. Rest 15 minutes before slicing and serving.

Notes

  • Brown the mushrooms in batches without crowding them; steamed mushrooms taste flat.
  • A mix of mushroom types gives the best flavor; dried porcini add extra depth.
  • Resting for 15 minutes after baking is what keeps the slices neat.
  • Leftovers keep 4 days in the fridge and freeze well for up to 3 months.