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Mushroom lasagna is hearty, earthy, and layered with rich flavor. Golden-browned mushrooms form the base, stacked with creamy cheese sauce that’s smooth and savory. Fresh herbs and plenty of umami stand in for meat, giving you a lasagna that’s every bit as satisfying as classic meat lasagna.
Here’s Why This Mushroom Lasagna Recipe Works
Caramelized mushrooms: Browning the mushrooms until golden and tender brings out their full earthy, umami flavor.
Parmesan cream sauce: A silky béchamel enriched with sour cream, Parmesan, and a touch of nutmeg gives the lasagna a savory backbone.
Gruyère for richness: Nutty and smooth, Gruyère melts into the layers for a luxe, cheesy finish more interesting than mozzarella.
Structured layering: Ricotta, herbs, and oven-baked pasta layers hold everything together for a creamy, meatless lasagna that still tates like true comfort food. If you prefer a heartier red-sauce style, my Meat Lasagna with Cottage Cheese is a great option.
If you are looking for more easy mushroom recipes, try our sautéed portobellos or our wild mushroom risotto.
Recipe Tips
Brown the mushrooms: Spread them out in the pan and avoid constant stirring so they caramelize and build flavor.
Cook pasta al dente: Slightly underdone noodles will finish baking in the oven without getting mushy.
Grate cheese fresh: Grate your cheese from blocks of Gruyère and Parmesan as they melt smoother than pre-grated cheese which has added starches.
Rest before slicing: Let the lasagna sit 10 minutes after baking so the creamy layers set and cut cleanly.
Try roasting mushrooms: For an easier option, roast them on sheet pans until golden and add them straight to the layers.
For another hearty variation, my Eggplant Lasagna layers roasted eggplant with a meaty bolognese sauce and plenty of cheese.
White Lasagna with Mushrooms
This mushroom lasagna proves you don’t need meat for comfort food that feels indulgent. With golden mushrooms, a creamy Parmesan sauce, and bubbling cheese on top, it’s hearty, flavorful, and completely satisfying. If you like baked pasta with creamy filling, try my Manicotti recipe for another Italian classic.
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Mushroom Lasagna
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Ingredients
- 3 pounds cremini mushrooms, sliced ¼-inch thick
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- 2 large shallots, finely chopped
- 4 garlic cloves, grated or minced
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 tablespoon Italian seasoning, crush in a mortar
- 1 teaspoon garlic powder
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground black pepper
- ½ cup sour cream
- 1 ½ cups grated Parmesan cheese
- 1 box dry lasagna noodles
- 3 cups grated Gruyere cheese
- 16 ounces ricotta cheese
- 3 tablespoons chopped fresh basil
- 3 tablespoons fresh chopped parsley
Instructions
- Preheat the oven to 425°F and adjust the oven rack to the center position. Coat a 9×13-inch baking dish with non-stick oil spray.
- Set a large skillet over medium-high heat and swirl 2 tablespoons of the olive oil over the bottom. Add the sliced mushrooms, sprinkle them with the salt and cook without stirring until they begin to brown, about 5 minutes then, while stirring occasionally, cook until they turn golden and begin to caramelize, about 5 minutes more. Transfer to a plate and set aside.
- Reduce the heat to medium, add the remaining oil to the skillet and sauté the shallots, stirring frequently until they begin to soften. Add the garlic and cook until fragrant. Add the butter and when it has melted, sprinkle the flour over the mixture and cook, stirring often, about 2-3 minutes.
- Slowly, pour in the milk, whisking until blended. Whisk in the Italian herbs, garlic powder and black pepper. Cook until the sauce has thickened.
- Stir in the sour cream, the Parmesan cheese and grate the nutmeg in, stir to combine. Cover the sauce and set aside.
- Bring a large pot of salted water to a boil over high heat, add the lasagna noodles and cook until tested to al-dente. Do not over cook. Drain the noodles in a colander and place on a plate.
Assemble the Mushroom Lasagna:
- Spread 4-5 tablespoons of the sauce over the bottom of the dish.
- Add a layer of noodles (about 4 noodles), then spread ⅓ of the sauce over the pasta.
- Add ⅓ of the ricotta, 1 tablespoon of the chopped basil, and ⅓ of the shredded Gruyere.
- Top with ⅓ of the mushrooms then repeat the process with the remaining noodles, sauce, ricotta, basil, Gruyere and mushrooms for a total of 3 layers.
- Spray one side of a sheet of foil with oil spray and lightly cover the dish. Place the dish on a rimmed sheet pan and transfer to the oven. Bake for 30 minutes then remove the foil and bake another 15 minutes until bubbly and lightly browned around the edges.
- Transfer the baked lasagna from the oven and let it rest for 10 minutes, sprinkle with chopped parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Wanted to say your pictures are SO good for this recipe – and it tastes just as good as it looks
Well, thank you for that comment. I’m so glad you enjoyed it.
This is a great vegetarian option. I just made it for my daughter, who is vegetarian, and she loved it!
Thanks for the comment, I’m so glad your daughter enjoyed it.
This Mushroom Lasagna was a winner!
That’s so great to hear, thanks for the comment.
This was so yummy and super easy!
Thank you, Gwen! I am so pleased you enjoyed it!
So happy I tried this recipe!
Thanks for the comment Jane. I’m glad you tried it as well. 😉