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 (such as beaujolais, cabernet, or cotes de rhone); 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 layer); Béchamel sauce; Ricotta mixture; 6-8 no bake lasagna noodles; 2 cups grated mozzarella cheese; ½ cup grated mozzarella; ¼ cup grated pecorino or parmesan cheese

Oh, I can’t wait to share this Incredible Mushroom Lasagna Recipe with you! It’s become one of my favorite comfort dishes because it’s richly flavorful without being heavy or intimidating. The mix of earthy mushrooms layered with creamy béchamel and ricotta makes every bite feel like a cozy hug on a plate. Whenever I’m craving something special for dinner but still want a veggie-forward meal, this lasagna hits the spot perfectly.

What makes this Incredible Mushroom Lasagna Recipe really stand out is the combination of dried and fresh mushrooms that bring such depth to the filling. Plus, the wine in the mushroom sauce adds a subtle complexity you won’t find in your typical lasagna. Whether you’re cooking for family or planning a relaxed weekend meal, this recipe is well worth trying – it’s approachable but yields impressive results every time.

Ingredients You’ll Need

These ingredients work beautifully together to create layers of savory, creamy goodness with that delicious mushroom umami front and center. When shopping, look for fresh cremini mushrooms for their texture and flavor and don’t skip the dried mushroom mix – it really deepens the taste.

Mixed dried mushrooms: These add a concentrated flavor; be sure to soak them in hot water until soft and save the soaking liquid for later.
Cremini or button mushrooms: Fresh mushrooms provide texture and freshness; quartered for better bite-sized layers.
Shallot: Offers a mild sweetness that balances the mushrooms.
Garlic: Essential for depth of flavor; fresh is best.
Olive oil: For sautéing and adding richness.
Red wine: I love using Beaujolais or Cabernet to add a subtle fruity note.
Fresh thyme: Aromatic and pairs perfectly with mushrooms.
Butter: The base for the béchamel sauce; don’t skimp on quality.
Flour: Helps thicken the béchamel to creamy perfection.
Milk: Whole milk gives the smoothest texture, but 2% works too.
Kosher salt and black pepper: Season carefully for balance.
Nutmeg: Just a pinch in the béchamel adds warmth.
Ricotta cheese: Adds creamy, mild richness to the layers.
Large egg: Helps bind the ricotta mixture.
Pecorino Romano or Parmesan: Sharp, salty cheese that brightens flavors.
Italian parsley: Adds fresh herbaceous notes.
No bake lasagna noodles: Saves time — no need to boil before assembling.
Mozzarella cheese: Provides gooey, melty goodness.

Variations

I love to tweak this Incredible Mushroom Lasagna Recipe depending on what I have on hand or who I’m cooking for. Don’t be afraid to make it your own – that’s part of the fun! Let me share a few variations I’ve enjoyed and you might want to try too.

Adding spinach or kale: I sometimes stir in chopped sautéed greens into the mushroom layer for some extra nutrients and color.
Using gluten-free noodles: For a gluten-free version, swap in your favorite GF no bake lasagna sheets — it works great and tastes just as satisfying.
Vegan version: Replace ricotta with cashew cream and use a béchamel made with plant-based milk plus vegan butter.
More mushrooms: If you adore mushrooms like I do, double the fresh mushrooms and add shiitake or oyster mushrooms for extra variety.

How to Make Incredible Mushroom Lasagna Recipe

Step 1: Rehydrate and Prep Your Dried Mushrooms

Start by soaking your dried mushrooms in 2 to 4 cups of boiling water until they’re nice and tender, usually about 20 to 30 minutes. I like to keep this soaking liquid handy to add flavor back into the mushroom mixture — just strain it carefully so no grit sneaks through. Then chop the rehydrated mushrooms finely to create a wonderful, intense base for your filling.

Step 2: Make the Mushroom Duxelles

Heat olive oil in a large skillet over medium heat. Toss in the shallots and garlic and cook until fragrant and translucent—about 2 minutes. Add your fresh quartered mushrooms and chopped dried mushrooms, cooking until they release their moisture and begin to brown, roughly 8 to 10 minutes. Pour in the red wine and ½ cup of the reserved mushroom liquid, then add fresh thyme, salt, and pepper. Simmer the mixture until liquid mostly evaporates so you’re left with a rich, deeply flavored mushroom duxelles. This step is key for that layered flavor punch in your lasagna.

Step 3: Whip Up the Béchamel Sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for a minute to form a roux, making sure it doesn’t brown. Slowly add milk, whisking constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon. Season with kosher salt, black pepper, and a pinch of freshly grated nutmeg for warmth. This creamy béchamel adds a luscious softness that balances the earthiness of mushrooms perfectly.

Step 4: Prepare the Ricotta Mixture

In a bowl, mix ricotta with the egg, grated pecorino or parmesan, chopped Italian parsley, salt, and pepper. This cheesy ricotta layer brings a delicate brightness and a little tang that’s just irresistible.

Step 5: Assemble the Lasagna

Now for the fun part! In a greased baking dish, start with a layer of mushroom duxelles, then a layer of béchamel, spread some of the ricotta mixture, and top with no bake lasagna noodles. Repeat these layers until you run out of ingredients, finishing with a generous sprinkling of mozzarella and pecorino on top. This layering ensures you get every flavor and texture in every slice.

Step 6: Bake to Perfection

Cover the lasagna tightly with foil and bake in a preheated 375°F (190°C) oven for about 35 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese on top is bubbly and golden. Let the lasagna rest for at least 15 minutes before slicing — this resting step really helps it set and makes serving easier.

How to Serve Incredible Mushroom Lasagna Recipe

A close-up of a white oval baking dish filled with a layered casserole. The top layer is golden melted cheese with a few green herb pieces sprinkled over it, showing a soft and slightly browned texture. Under the cheese is a creamy yellow layer with a smooth surface. A silver spoon scoops out a portion, revealing a bottom layer with mixed dark brown mushrooms and light creamy bits, creating a textured, chunky look. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped Italian parsley or basil over the top just before serving. It adds a fresh herbal pop that brightens each bite. Sometimes, a few shavings of extra pecorino make it feel extra special—like you’re dining out but right at home.

Side Dishes

This mushroom lasagna is rich, so I like to pair it with a simple green salad dressed with lemon vinaigrette to cut through the creaminess. Roasted vegetables or garlic bread also make great companions and keep the meal comforting but balanced.

Creative Ways to Present

For a special occasion, I’ve served this Incredible Mushroom Lasagna Recipe in individual ramekins — perfect for dinner parties or a cozy date night. It looks impressive and fun to eat without any fuss. You can also sprinkle toasted pine nuts on top for a delightful crunch contrast.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 4 days. When I next have hungry family members at home, it’s so easy to pull out and enjoy without any extra work. Just remember the flavors tend to deepen after resting overnight.

Freezing

I’ve also frozen this lasagna successfully — just assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and follow the same baking instructions for delicious, no-fuss comfort food anytime.

Reheating

To reheat, I cover the lasagna loosely with foil and warm it in a 350°F (175°C) oven for about 20 minutes, or until heated through. This helps maintain the texture and melty cheese without drying out the dish like a microwave might.

FAQs

Can I use fresh mushrooms only for this mushroom lasagna recipe?

Absolutely! While using a combination of dried and fresh mushrooms adds more depth, you can substitute with just fresh mushrooms. Just increase the quantity slightly and cook them a bit longer to concentrate the flavors.
Do I have to pre-cook the no bake lasagna noodles?

Nope — no bake noodles save time and absorb moisture from the sauces during baking, resulting in tender layers without the hassle of boiling beforehand.
Can I make the Incredible Mushroom Lasagna Recipe vegan?

Yes! Swap dairy cheese for vegan alternatives and make a plant-based béchamel using non-dairy milk and vegan butter. For the ricotta, blended cashews or tofu work nicely as a creamy substitute.
How do I prevent the lasagna from getting watery?

Be sure to cook down the mushroom mixture until most liquid evaporates and drain excess moisture from the rehydrated mushrooms. Also, don’t skip the resting time after baking to let everything set up.
Can I prepare the lasagna ahead of time?

Definitely! You can assemble it a day ahead, cover tightly, and refrigerate until ready to bake. This actually helps the flavors develop even more.

Final Thoughts

This Incredible Mushroom Lasagna Recipe is one of those dishes that feels like a celebration of mushrooms and creamy cheeses all at once. I remember making it for the first time on a chilly weekend, and it immediately became a family favorite. I hope you’ll love it just as much — it’s approachable for cooks of all skill levels and always delivers big on flavor. So grab your ingredients, roll up your sleeves, and get ready for some truly incredible comfort food magic in your kitchen!