Mushroom Lasagna Recipe

If you’re craving a comforting, soul-soothing dish that will wow your family and friends, this Mushroom Lasagna Recipe is the perfect choice. Imagine layers of tender fresh lasagna sheets, a rich and flavorful mushroom ragu bursting with savory goodness, all embraced by a luscious cheese blend and creamy bechamel sauce. This dish manages to be hearty yet packed with vegetables, turning mushrooms into the star of the show while delivering all the cheesy, indulgent satisfaction you want in a classic lasagna. Whether you’re a longtime vegetarian or just looking to spice up your dinner routine, this recipe will quickly become a beloved staple in your kitchen.

Ingredients You’ll Need

Every ingredient here plays a vital role in making this Mushroom Lasagna Recipe shine. From the fragrant herbs to the cheeses, each element is simple yet essential, contributing layers of flavor, texture, and color that come together harmoniously.

All-purpose flour (60 g and 100 g): Used for thickening the mushroom ragu and creating the smooth bechamel sauce.
Mushroom or vegetable stock (750 g): Provides a deep, earthy base that enhances the mushrooms’ natural umami.
Gruyere cheddar or tasty cheese, shredded (240 g + 120 g): Adds a nutty, melty richness essential for both layering and the bechamel.
Mozzarella cheese, shredded (240 g): Offers a stretchy texture that melts beautifully between lasagna layers.
Olive oil (20 g): For gently sautéing the onions and garlic, building flavor right at the start.
Small onion, finely chopped (1): Adds sweetness and depth when cooked down.
Garlic cloves, minced (2): Infuses the ragu with that irresistible aromatic punch.
Italian herb mix (15 g): A fragrant blend that brings the essence of Italy straight to your kitchen.
Salt (1 tsp and 1 tsp): Enhances all the natural flavors without overpowering them.
Mushrooms, cleaned (800 g): The star ingredient, delivering earthiness and meaty texture.
Tomato paste (60 g): Concentrates the tomato flavor, giving your ragu richness and tang.
Tomato passata/puree (700 g): Creates a smooth and vibrant red sauce base.
Crushed tomatoes (300 g): Adds texture and fresh tomato brightness.
Worcestershire sauce (20 g): Adds a subtle umami depth and complexity to your ragu.
Unsalted butter (100 g): The base for your bechamel, giving it that silky mouthfeel.
Hot milk (1 kg): Slowly incorporated to create the perfect creamy sauce consistency.
Ground nutmeg (1/4 tsp): A tiny pinch that elevates the bechamel with warm, delicate spice.
Fresh lasagna sheets (250 g): Fresh pasta is key for that tender yet sturdy structure in your lasagna layers.
Freshly chopped parsley: For garnish, adding a burst of freshness and color to finish.

How to Make Mushroom Lasagna Recipe

Step 1: Prepare the Mushroom Ragu

Start by mixing some of the mushroom stock with flour to form a pourable slurry, setting the stage for a perfectly thickened ragu. While this blends, combine the shredded gruyere and mozzarella cheeses—two-thirds of this mix will be for layering, with the rest reserved to finish your lasagna with that irresistible golden crust. Next, blitz a third of the mushrooms in a food processor for a fine chop, adding great texture variety before combining them with the rest. Sauté your onions and garlic in olive oil just until soft and fragrant, then add your Italian herbs and salt, cooking until the tomato paste starts bubbling—this signals the moment to stir in the mushrooms. Give the mushrooms a good 5 minutes to cook down and release their moisture before adding the rest of your flavorful ingredients: stock, slurry, passata, crushed tomatoes, and Worcestershire sauce. Bring it all to a boil before simmering gently with the lid on for 30 minutes. Once cooked, let the ragu cool for an hour to intensify the flavors.

Step 2: Make the Bechamel Sauce

In a saucepan, melt the butter over medium heat and whisk in the flour, cooking it for a minute without letting it brown. Slowly add hot milk one cup at a time, stirring constantly to avoid lumps and create a luxuriously smooth sauce. Continue adding milk and stirring until thickened enough to coat the back of a spoon—about 8 minutes. Off the heat, fold in the shredded cheese, nutmeg, and salt, stirring until everything melts together perfectly. Cover the sauce with a lid to keep it from forming a skin.

Step 3: Assemble the Mushroom Lasagna Recipe

Preheat your oven to 200°C (390°F) if using conventional heat or 180°C (350°F) with fan. Grab a 33 x 22 cm baking dish and start layering: spread some mushroom ragu evenly on the bottom, then cover with fresh lasagna sheets trimmed to fit. Add a quarter of the ragu on top, followed by a layer of sliced cheese. Repeat layering, carefully distributing the sauce and cheese across 6 layers of pasta for depth and richness—be sure to evenly spread the creamy bechamel as the final sauce layer, topped with cheese. Bake on the middle rack for 20 minutes, then sprinkle the remaining cheese on top and bake another 15 minutes or until the cheese is beautifully golden and crisp. Remove from the oven and let it rest for 30 minutes before slicing and garnishing with fresh parsley.

How to Serve Mushroom Lasagna Recipe

Garnishes

A sprinkle of fresh parsley is a simple yet elegant garnish that adds vibrant green color and a fresh herbaceous note, perfectly balancing the rich, creamy layers beneath. If you’re feeling adventurous, a light drizzle of extra virgin olive oil or a few red pepper flakes can add brightness or gentle heat to complement the earthy mushrooms.

Side Dishes

This hearty Mushroom Lasagna Recipe pairs wonderfully with crisp, refreshing sides. A simple green salad with lemon vinaigrette or roasted seasonal vegetables adds crunchy contrast and lightness. Crusty garlic bread or focaccia make excellent companions, perfect for mopping up any leftover cheesy sauce on your plate.

Creative Ways to Present

For an extra special touch, try serving individual portions in small ramekins for a charming presentation. You can also layer the lasagna in a clear glass dish for a beautiful view of the colorful strata. Consider topping each portion with a sprig of fresh thyme or a small handful of toasted pine nuts for added texture and aroma.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftover Mushroom Lasagna Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors often deepen after resting, making your next meal even more delicious!

Freezing

This lasagna freezes beautifully. Slice into portions once completely cooled, wrap tightly in plastic wrap and foil, or store in freezer-safe containers. It can be kept frozen for up to 2 months without losing its wonderful texture and flavor.

Reheating

Reheat individual portions in the microwave or warm a larger piece covered with foil in a 180°C (350°F) oven until heated through and bubbly. For a crisp top, remove the foil in the last 5 minutes of reheating. Be sure to let it sit a few minutes before digging in to let the layers settle beautifully.

FAQs

Can I use dried lasagna sheets instead of fresh?

You certainly can, though fresh sheets offer a softer, more tender texture and faster cooking time. If using dried pasta, be sure to boil it until al dente before layering to prevent a chewy final lasagna.

What types of mushrooms work best for this recipe?

Button mushrooms are classic and readily available, but feel free to mix in portobello, cremini (Swiss brown), or even shiitake for extra depth and interest. Just be sure to clean them well by wiping or quick rinsing.

Is this Mushroom Lasagna Recipe suitable for vegetarians?

Yes! This recipe is fully vegetarian as it uses vegetable stock and no meat products. The rich mushrooms and cheese provide satisfying umami and texture, making it a hearty option for meat-free meals.

Can I prepare parts of this recipe ahead of time?

Absolutely. The mushroom ragu and bechamel can both be made a day or two in advance and kept in the fridge. Assemble the lasagna on the day you plan to bake it for best freshness and texture.

How can I make this recipe gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend for the ragu and bechamel. Also, use gluten-free lasagna sheets available at many grocery stores or replace with thin sliced zucchini or eggplant for a grain-free version.

Final Thoughts

There’s something truly special about a warm, cheesy mushroom lasagna fresh from the oven. This Mushroom Lasagna Recipe brings together simple ingredients in a way that feels indulgent yet wholesome, making it a perfect centerpiece for family dinners or special occasions. Give it a try—you’ll find that its rich flavors and comforting textures quickly make it a dish you want to keep coming back to again and again. Happy cooking and even happier eating!

Ingredients You’ll Need