Homemade Mushroom Lasagna
Homemade mushroom lasagna is layered with tender noodles and a savory tomato based mushroom sauce! Plenty of cheese and a creamy white sauce add a luscious texture that makes it a family favorite. Best of all, make it ahead and freeze some for later!
Hearty lasagna recipes are our favorite Sunday dinner. While I love this traditional lasagna, sometimes it is nice to try something new and this creamy mushroom lasagna recipe with two sauces, plenty of cheesy and earthy mushrooms is a hearty and satisfying vegetarian dish!
It starts with an easy tomato sauce that is loaded with fresh sauteed mushrooms which adds umami depth to the meatless lasagna sauce. It’s then layered with a homemade bechamel sauce like I use in my favorite creamy white sauce lasagna.
Baked until bubbly, each layer is creamy, cheesy and filled with delicious taste! Lasagna never fails to impress even though it is quite simple to put together. Other favorites we make for friends and family include this grilled zucchini lasagna and stovetop skillet lasagna!
Why You Will Love Mushroom Lasagna
- Year round favorite: Mushrooms are readily available year round making this recipe for mushroom lasagna easy to make no matter the season!
- Creamy comfort food: If you have never made a white lasagna it will exceed all your expectations!
- Best of both sauces: If you are a fan of classic lasagna with a red sauce but also love a lighter, creamier white sauce, this mushroom lasagna has both with no need to choose between the two.
- Crowd-pleasing: Lasagna never fails to please the whole family with its layers of cheesy, creamy goodness!
Recipe Ingredients
- Fresh mushrooms: White button mushrooms or baby bella mushrooms are both great to use. You can chop them small or leave them larger to give the lasagna a meatier taste. I have not tested this with dried mushrooms.
- Garlic: A few fresh garlic cloves adds a vibrant taste.
- Tomato sauce: Tomato puree, water, fresh parsley, basil, salt and black pepper.
- Cheese: Freshly grated Parmesan cheese from a block and cubed fresh mozzarella cheese.
- Lasagna noodles: I love the oven ready, no boil lasagna noodles but classic lasagna noodles can also be used.
- White sauce: For the creamy roux, you will need butter, whole milk, flour and salt. You can also use store-bought white sauce.
Substitutions And Variations
- Meat lasagna: You can add cooked chicken, Italian sausage or even use this meat sauce.
- White sauce: Try this Parmesan cream sauce instead!
- Ricotta cheese mixture: To add ricotta, mix the Parmesan cheese and mozzarella cheese with whole milk ricotta and an egg.
- Spinach: For a spinach mushroom lasagna, you will need two packages of frozen chopped spinach that has been thawed and drained well or fresh spinach. Layer on top of white sauce before adding cheese.
- Fresh herbs: I love fresh parsley but fresh basil would also be great.
Expert Tips
- Pan size: I used a medium sized pan, similar to an 8×10 casserole dish. If you are using a large 9×13 dish that works well but you may have less layers.
- Freshly grated cheese: For the best lasagna, freshly grated Parmesan cheese will melt better and provide quality taste.
- Lasagna noodles: I love to use ready-to-cook-noodles to avoid yet another pan to wash! You can use regular lasagna noodles as well, boil first to al dente then brush with olive oil to prevent sticking and proceed with layering.
- Proper white sauce: A thickened white sauce should coat the back of a spoon. If it’s too thin, cook it a little longer. If it’s too thick, whisk in a bit of milk.
- Tons of veggies: Artichokes, broccoli or peppers would all be delicious additions to vegetable lasagna!
Recipe FAQs
This vegetarian mushroom lasagna is a hearty dish on its own but earthy vegetables pair well with it like Italian roasted vegetables or Italian roasted zucchini and potatoes. You could even start with an appetizer like mushroom puff pastry appetizers for a full mushroom lover meal.
To soak up all the delicious sauce, serve garlic bread, homemade Italian bread or Italian focaccia bread.
Yes, this lasagna is great for making in advance! Assemble the lasagna up to the step of baking it. Cover and refrigerate for up to two days. The day of baking it, remove from the fridge and bring to room temperature. Bake as directed and enjoy!
How To Store Leftovers?
Cool completely then store in an airtight container in the refrigerator for 3-5 days. To reheat the whole lasagna, place in an oven safe dish, cover with foil and reheat until desired temperature. For individual slices, pop into the microwave and warm until heated through.
Can I Freeze This Recipe?
Yes! To freeze, cover lasagna with plastic wrap then aluminum foil. Freeze for up to 3 months. When ready to bake, remove plastic wrap and foil. Bake covered for around 90 minutes and then uncover for another 15-30 minutes or until lasagna is heated through.
To prevent a ceramic or glass pan from shattering, either bring it to room temperature first or place in a cold oven so it warms up as the oven preheats.
More Pasta Dishes To Try
- Mushroom and Ham Cannelloni
- Creamy Mushroom Ravioli
- Creamy Squash Filled Ravioli
- Baked Creamy Cheesy White Sauce Gnocchi
- Creamy Pasta Boscaiola with Mushrooms and Sausage
So if you are looking for a delicious meatless meal I hope you give this Creamy Mushroom Lasagna a try and let me know what you think. Buon Appetito!
Homemade Mushroom Lasagna
Ingredients
- 2 tablespoons olive oil
- 6-8 medium-large mushrooms chopped
- 1-2 cloves garlic finely chopped
- 2½-3 cups tomato puree/passata
- ⅔ cup water (divided)
- 1-2 teaspoons chopped fresh parsley
- 1 teaspoon basil
- ½ teaspoon salt
- 1-2 dashes black pepper
EXTRAS
- 1 cup freshly grated Parmesan cheese
- 1¼ cups cubed fresh mozzarella
- 16 strips lasagna noodles (also referred to as strips oven ready), more or less
- ½-¾ cup thick white sauce (homemade or store bought)
HOMEMADE WHITE SAUCE
- 1 tablespoon butter
- ¾ cup + 2 tablespoons milk
- 1 tablespoon flour
- 1 pinch salt
Instructions
- In a large pot add the oil, garlic, mushrooms and ⅓ cup of water, cook on low-medium heat until the mushrooms start to become tender and water has evaporated, then add the tomato puree, remaining water, parsley, basil, salt and pepper, continue to cook low-medium until thick, approximately 30 minutes. Stirring often.
- Pre-heat oven to 350F / 180C.
- In a medium baking dish spread 2-3 spoonfuls of sauce on the bottom of the pan, cover with a layer of lasagna noodles, then spread with sauce, drizzle with some white sauce, top with ⅓ of the cubed mozzarella, ¼ of the grated fresh Parmesan and continue for 4 layers. The last layer omit the mozzarella and white sauce, sprinkle with just Parmesan cheese. Bake for approximately 20-25 minutes, let sit 5-10 minutes before serving. Enjoy!
HOMEMADE WHITE SAUCE
- In a medium pot over medium heat melt the butter then add the flour and salt, whisk to combine, add the milk slowly and continue to stir until thickened. Remove from heat.
Notes
Nutrition
Updated from October 28, 2015.
I’m with you — we love lasagna! Too bad we don’t live closer to our kids our we’d make it more often. I’d love to have a HUGE slice right now!!