Name: Incredible Mushroom Lasagna Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 3 ounces mixed dried mushrooms; 2-4 cups boiling water; 10 ounces cremini or button mushrooms, sliced into quarters; 1 large shallot, minced; 2 cloves garlic, minced; 1 tablespoon olive oil; Drained rehydrated mushrooms (from above), finely chopped; ½ cup red wine (Beaujolais, Cabernet, or Côtes du Rhône); ½ cup reserved mushroom liquid; 1 teaspoon fresh chopped thyme; Salt and pepper to taste; 2 tablespoons butter; 2 tablespoons flour; 2 cups milk; ½ teaspoon kosher salt; ¼ teaspoon black pepper; Pinch grated nutmeg; 15 ounces ricotta cheese; 1 large egg; ¾ cup grated Pecorino Romano or Parmesan cheese; ⅓ cup chopped Italian parsley; ½ teaspoon kosher salt; ¼ teaspoon black pepper; Mushroom duxelles (prepared mushroom mixture); Béchamel sauce; Ricotta mixture; 6-8 no-bake lasagna noodles; 2 cups grated mozzarella cheese; ½ cup grated mozzarella cheese; ¼ cup grated Pecorino or Parmesan cheese

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I have to tell you, this Incredible Mushroom Lasagna Recipe quickly became one of my favorite go-to comfort foods. It’s rich, earthy, and packed with layers of flavor that really showcase mushrooms in a way that’ll surprise even the most die-hard meat lovers. If you’re looking for a unique spin on classic lasagna that’s perfect for cozy nights in or veggie-centered dinners, this recipe is just the ticket.

What makes it truly special is the combination of dried and fresh mushrooms, which brings an incredible depth that you just can’t get with plain cremini alone. Plus, the creamy béchamel and ricotta layers add such a luxurious texture without feeling heavy. You’ll find that once you’ve made this Incredible Mushroom Lasagna Recipe, it’ll be in your recipe rotation forever – trust me, your kitchen’s about to smell amazing!

Ingredients You’ll Need

These ingredients come together to create a balance of earthy mushroom flavors with creamy cheeses and a velvety béchamel sauce. A couple of tips: seek out good-quality dried mushrooms for that umami punch, and don’t skip the red wine—it really lifts the whole dish.

Mixed dried mushrooms: These add deep, concentrated flavor; soak them well to rehydrate and use their soaking liquid for extra taste.
Cremini or button mushrooms: Fresh mushrooms provide texture and a mild earthiness that contrasts the dried ones.
Shallot: Adds subtle sweetness and complexity without overpowering.
Garlic: Essentials for that aromatic base—don’t skip it!
Olive oil: Use a good quality one for sautéing the mushrooms.
Red wine: Beaujolais, cabernet, or Côtes du Rhône works beautifully to deglaze and enrich flavors.
Fresh thyme: Brightens and enhances the mushroom mix with herbal notes.
Butter: Crucial for the buttery béchamel base.
Flour: Thickens the béchamel sauce to creamy perfection.
Milk: Use whole milk for a rich béchamel, but 2% works too if you want a lighter dish.
Kosher salt & black pepper: Season well throughout—flavor layers are everything.
Nutmeg: A pinch in the béchamel brings warmth and depth.
Ricotta cheese: Creamy and slightly tangy to balance mushrooms.
Large egg: Helps bind the ricotta layer so it doesn’t fall apart.
Pecorino Romano or Parmesan cheese: Sharp and salty, these cheeses add a savory kick.
Italian parsley: Fresh herbs brighten the ricotta mixture.
No boil lasagna noodles: Save yourself time and mess with this easy option.
Mozzarella cheese: Melted and gooey for that classic lasagna texture both inside and on top.

Variations

I love how flexible this Incredible Mushroom Lasagna Recipe is, so feel free to tweak it to suit your taste or dietary needs. Over the years, I’ve played around with a few variations that made it even better in my book.

Adding spinach: I sometimes stir in fresh baby spinach for some green goodness—it adds a nice pop of color and nutrients without overpowering the mushrooms.
Using gluten-free noodles: If you’re gluten-sensitive, swap in your favorite gluten-free lasagna noodles; just watch the cooking time since they can vary.
Substituting vegan cheese: I’ve done a fully vegan spin using plant-based ricotta and mozzarella alternatives along with almond milk béchamel—delicious and dairy-free!
Seasonal mushrooms: In the fall, I like to experiment with shiitake or oyster mushrooms for even more complex flavors.

How to Make Incredible Mushroom Lasagna Recipe

Step 1: Rehydrate and Prep Your Mushrooms

Begin by soaking your dried mushrooms in 2 to 4 cups of boiling water for about 20 minutes until they’re soft and plump. This soaking liquid is pure gold for flavor, so strain it through a fine sieve or coffee filter to remove grit and set aside. Finely chop the rehydrated mushrooms before moving on to the fresh mushroom mixture. Pro tip: don’t throw out that soaking liquid—use it later to boost your mushroom layer!

Step 2: Cook the Mushroom Layer

Heat olive oil in a large skillet over medium heat, then add the shallots and garlic, cooking until fragrant and translucent. Toss in the fresh quartered mushrooms and cook until they’ve released their liquid and start to brown, about 8-10 minutes. Stir in the finely chopped rehydrated mushrooms, thyme, and pour in the red wine to deglaze the pan. Let it simmer until the wine has mostly evaporated, then add about half a cup of that reserved mushroom soaking liquid for a juicy, concentrated flavor. Season with salt and pepper to taste, and set aside to cool slightly.

Step 3: Make the Béchamel Sauce

In a saucepan, melt butter over medium heat, then whisk in the flour and cook for about 2 minutes to get rid of that raw flour taste. Slowly pour in the milk while whisking constantly, making sure you don’t get lumps. Continue to whisk until the sauce thickens, about 5-7 minutes. Season with kosher salt, black pepper, and just a pinch of nutmeg for warmth. The béchamel should be silky and thick enough to coat the back of a spoon—if it’s too thin, just cook a bit longer.

Step 4: Prepare the Ricotta Mixture

In a bowl, combine ricotta cheese with the egg, chopped parsley, grated pecorino or parmesan, salt, and pepper. The egg helps the ricotta layer hold its shape once baked, which I find makes slicing the lasagna easier. Set this mixture aside until assembly.

Step 5: Assemble Your Incredible Mushroom Lasagna

Now for the fun part—layering! Start with a thin layer of béchamel spread on the bottom of your baking dish to keep noodles from sticking. Add a layer of no-boil noodles, then spread half the mushroom mixture, followed by dollops of the ricotta mixture, another layer of béchamel, and a sprinkle of mozzarella. Repeat layers, finishing with noodles topped with remaining béchamel, mushroom topping, and a final mix of mozzarella and pecorino cheeses. I like pressing gently to compact layers but be careful not to tear the noodles.

Step 6: Bake Until Golden and Bubbling

Cover your lasagna loosely with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake an additional 15 minutes until the cheese on top is golden and bubbly. Let it rest for 15 minutes before slicing—this step is key for perfect, clean slices. I know it’s tough to wait, but this pause makes a huge difference.

How to Serve Incredible Mushroom Lasagna Recipe

The image shows a white oval baking dish with a creamy casserole inside. The casserole has a thick top layer of melted white and yellow cheese, sprinkled with fresh green herbs. Through a missing scoop in the dish, the inside reveals a layer of soft, brown mushrooms mixed with creamy, beige sauce. A silver spoon rests inside the empty scoop, partly covered by the filling. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishing this mushroom lasagna, I keep it simple and fresh. A sprinkle of chopped Italian parsley or fresh thyme right before serving adds a lovely pop of color and brightens the dish without competing with those deep mushroom flavors. Sometimes, I add a few shavings of parmesan on top to amp up that nutty cheesiness.

Side Dishes

I love pairing this incredible mushroom lasagna recipe with a crisp green salad dressed lightly with lemon vinaigrette. It balances nicely with the richness of the cheese and mushrooms. Garlic bread or a rustic Italian loaf on the side also makes it feel like a real treat without too much fuss.

Creative Ways to Present

For special occasions, I sometimes bake individual lasagna portions in small ramekins—everyone gets their own personal, fancy-looking dish. Another fun idea is to serve the lasagna scoop-style over a bed of baby arugula or spinach for a slightly lighter presentation that still feels indulgent. Both ways impress guests and make dinner feel extra special.

Make Ahead and Storage

Storing Leftovers

I’ve found that leftover mushroom lasagna stores beautifully in the fridge for up to 4 days. To keep it from drying out, I tightly cover the dish with plastic wrap or transfer slices to an airtight container. When you reheat, the flavors deepen even more, so leftovers are actually quite a treat.

Freezing

This recipe freezes wonderfully! I like to assemble the lasagna right in a foil pan, cover it tightly with foil and plastic wrap, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as usual. This has saved me on busy weeknights or when unexpected guests drop by.

Reheating

To reheat, I cover individual slices with foil and warm them in a 350°F oven for 20-25 minutes until heated through. You can also microwave a slice on medium power, covered loosely with a damp paper towel, but the oven method keeps the texture and cheese melt the best.

FAQs

Can I use fresh mushrooms only for this Incredible Mushroom Lasagna Recipe?

You absolutely can—but the dried mushrooms add a deep umami flavor and help create that rich, complex taste that makes this recipe stand out. If you only use fresh mushrooms, consider adding a splash of soy sauce or mushroom broth to mimic the intensity.
Do I have to use red wine in the mushroom sauce?

While the red wine really boosts flavor, you can skip it or substitute with a bit of balsamic vinegar or extra mushroom broth for a non-alcoholic option. Just keep in mind the wine adds acidity and depth that’s hard to replicate exactly.
Can I make this Incredible Mushroom Lasagna Recipe ahead of time?

Yes! You can assemble the entire lasagna a day ahead, cover it tightly, and keep it in the fridge. Then just bake as directed, possibly adding a few extra minutes if it’s straight from the fridge.
What kind of cheese works best in this recipe?

Pecorino Romano and Parmesan both bring salty, sharp notes that enhance the mushrooms and béchamel. Mozzarella melts beautifully and adds that classic lasagna gooey texture. Using a mix gives the best balance.
How do I get clean slices when serving this lasagna?

Letting the lasagna rest for at least 15 minutes after baking is key. It helps the layers set up so that when you cut, everything holds together. Using a sharp serrated knife and wiping it clean between cuts also helps get pretty slices.

Final Thoughts

This Incredible Mushroom Lasagna Recipe has a special place in my heart because it proves that vegetarian dishes can be just as indulgent and satisfying as classic meat-based lasagnas. Once you make it, I’m sure you’ll appreciate the layers of flavor and the comfort it brings to your table. Give it a try on a weekend afternoon when you have time to really savor the process—and I promise, everyone at your dinner table will be asking for seconds!