Mushroom Lasagna

5 from 5 votes

This mushroom lasagna layers earthy cremini mushrooms, creamy ricotta, and nutty Gruyère cheese between sheets of pasta, all baked in a rich Parmesan cream sauce. A touch of nutmeg adds warmth and aroma, especially if grated fresh. You can use fresh or dried noodles.

Prep Time20

Cook Time38

Course: Main Course

Cuisine: American

Keyword: mushroom lasagna

Servings: servings

Author: Pat Nyswonger

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 9x13-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

Roast mushrooms as an option: Instead of sautéing, spread mushrooms on a baking sheet, drizzle with oil, and roast at 425°F for about 15 minutes until golden.

Cheese swaps: Gruyère adds nutty richness, but mozzarella or Monterey Jack work well too. For a little heat, try Pepper Jack.

Cook pasta al dente: Slightly undercooked noodles will finish in the oven as the lasagna bakes, preventing them from becoming mushy.

Let it rest before slicing: Give the lasagna 10–15 minutes out of the oven so the layers set and slice cleanly.

Make ahead: Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. Add 5–10 minutes to the bake time if starting from cold.

Freezer-friendly: You can also freeze unbaked lasagna, wrapped well, for up to 2 months. Bake from frozen, covered with foil, adding 20–25 minutes to the bake time.

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