Mushroom Lasagna

5 from 5 votes

This Mushroom Lasagna is a rich and flavorful twist on the classic, layering earthy crimini mushrooms, creamy ricotta, and nutty Gruyere cheese between sheets of pasta. A dash of nutmeg adds warmth and complexity to the white sauce. If you have whole nutmeg to grate fresh, it truly makes a difference and gives it a more aromatic touch.

Whether you use fresh or dried lasagna noodles, you'll end up with a decadently cheesy dish that's perfect for any gathering or a cozy night in. Just be sure to let it rest before serving — those layers need a moment to set themselves up for your fork!

Prep Time20

Cook Time38

Course: Main Course

Cuisine: American

Keyword: baked pasta, cheesy, comfort food, mushroom lasagna

Servings: servings

Author: Pat Nyswonger

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 9x13-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