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Who knew that mushroom lasagna could be a game-changer for your dinner routine? You might think you’ve mastered lasagna, but I’m here to blow your mind with a veggie version that outshines the classic. This lasagna is all about rich, caramelized mushrooms, creamy ricotta, and enough cheese to make you swoon. Plus, it’s freezer-friendly, making it perfect for meal prep. Trust me, you won’t miss the meat one bit.
Mushroom Lasagna with White Sauce
This mushroom lasagne is a creamy, dreamy twist on classic lasagna recipes. With layers of rich, caramelized mushrooms, a velvety white sauce, and plenty of gooey cheese, it’s comfort food at its finest.
Whether you’re a vegetarian or just looking to switch things up, this lasagna promises to deliver flavor in every bite. Love lasagna? Be sure to check out my other recipes like Seafood Lasagna, eggplant lasagna and Beef Lasagna with Cottage Cheese for more delicious variations!
Here is Why This Recipe Works
Caramelized Mushrooms: These mushrooms have a rich, meaty flavor that’ll satisfy even the most dedicated carnivore.
Cheese Overload: Gruyere, ricotta, and Parmesan all in one lasagna? Yes, please. This recipe is a cheese lover’s dream come true.
Killer Sauce: Forget bland white sauces. This one’s rich, creamy, and packs a punch with Italian herbs and a hint of nutmeg.
Freezer-Friendly: Make a double batch and stash one away for a rainy day. Future you will thank you for having this delicious lasagna on hand.
What You Need for Lasagna with Mushrooms and Parmesan Sauce
- Produce: Crimini mushrooms, shallots, garlic, fresh basil, fresh parsley
- Pantry: Olive oil, flour, lasagna noodles
- Pantry Seasonings: Salt, Italian seasoning, garlic powder, nutmeg, black pepper
- Dairy: Butter, milk, sour cream, Parmesan cheese, Gruyere cheese, ricotta cheese
Ingredient Substitutions
- Mushrooms: You can substitute any type of mushroom. Some suggestions are portobello, wild mushrooms, or button shrooms.
- Gruyere Cheese: Swap with mozzarella, Monterey Jack, or for a spicy kick Pepper Jack.
- Parmesan Cheese: Use Pecorino Romano or Asiago.
Variations: Recipes to Shake Things Up
Spinach and Mushroom Lasagna: Sauté 10 ounces of fresh spinach with a shallot and garlic until wilted. Layer the spinach with the shrooms.
Mushroom and Zucchini Lasagna: Layer the zucchini slices with the noodles. Or for a lower carb version, use thezucchini in place of the noodles.
Mushroom and Roasted Red Pepper Lasagna: Add 2 roasted red bell peppers, sliced into strips and layer them with the pasta.
Helpful Tips
- Don’t rush the mushrooms! Let them caramelize for a deeper, richer flavor.
- freshly ground nutmeg adds a subtle warmth to the sauce and has a much better flavor than pre-ground nutmeg.
- Cook the lasagna noodles to al dente so they don’t become mushy during baking.
- After baking, let the lasagna rest for about 10 minutes. This helps it set and makes it easier to slice and serve.
Storage Tips
In the Fridge:
- Leftovers: Once cooled, cover the lasagna tightly with foil or plastic wrap, or store individual portions in airtight containers. It will stay fresh in the refrigerator for up to 4 days.
- Reheating: Preheat oven to 350°F. Cover with foil and heat for 20-25 minutes. For quicker reheating, microwave individual portions on medium power for 2-3 minutes.
In the Freezer:
- Cover in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Our white mushroom lasagna redefines comfort food. With rich, meaty mushrooms, creamy ricotta, and layers of gooey cheese, this recipe will impress even the most skeptical meat eaters.
If you are looking for more easy mushroom recipes, try our sautéed portobellos or our wild mushroom risotto.
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Mushroom Lasagna
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Ingredients
- 3 pounds Crimini 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 dry Italian seasoning, crush in a mortar
- 1 teaspoon garlic powder
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon black pepper
- ½ cup sour cream
- 1-½ cups grated Parmesan cheese, (6 ounces)
- 1 box dry lasagna noodles, (16 ounces) or use fresh noodles
- 3 cups grated Gruyere cheese, (12 ounces)
- 16 ounces whole-milk ricotta cheese
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped parsley
Instructions
- Preheat the oven to 425°F and adjust the oven rack to the center position.
- 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:
- Coat a 9×13-inch baking dish with non-stick oil spray.
- Set up your assembly line with the sauce, noodles, ricotta, chopped basil, grated Gruyere and mushrooms.
- 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, ⅓ of the ricotta, 1 tablespoon of the chopped basil, ⅓ of the Gruyere and ⅓ of the mushrooms.
- 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
- For an alternative to cooking the mushrooms, you can spread them on one or two baking sheets, drizzle with oil and roast at 425°F for 15 minutes until lightly brown.
- We used Gruyere cheese but other choices would be Mozzarella or Monterey Jack. For a little kick try Pepper Jack.
- Cooking the noodles to al-dente will allow them to continue cooking during baking without becoming over done.
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. 😉