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Incredible Mushroom Lasagna Recipe

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★★★★★

4.5 from 109 reviews

This Incredible Mushroom Lasagna is a rich, flavorful vegetarian lasagna layered with a savory mushroom duxelles, creamy béchamel sauce, and a luscious ricotta mixture. Featuring a blend of dried and fresh mushrooms rehydrated and sautéed with shallots, garlic, and herbs, combined with smooth béchamel and cheesy ricotta, it’s a perfect comfort dish for mushroom lovers seeking a hearty, satisfying meal without meat.

Ingredients

Scale

Dried Mushrooms

  • 3 ounces mixed dried mushrooms
  • 2–4 cups boiling water

Mushroom Layer

  • 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

Béchamel Layer

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Pinch grated nutmeg

Ricotta Layer

  • 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

Assembling Lasagna

  • Mushroom duxelles (prepared mushroom layer)
  • Béchamel sauce
  • Ricotta mixture
  • 6–8 no bake lasagna noodles
  • 2 cups grated mozzarella cheese

Topping

  • ½ cup grated mozzarella
  • ¼ cup grated pecorino or parmesan cheese

Instructions

  1. Rehydrate the dried mushrooms: Place the dried mixed mushrooms in a bowl and cover with 2 to 4 cups of boiling water. Let them soak until fully rehydrated and softened, about 20-30 minutes. Reserve the soaking liquid by straining it through a fine sieve to remove grit, then set aside.
  2. Prepare the mushroom layer: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced shallot and garlic; sauté until fragrant and translucent, about 2 minutes. Add the sliced fresh mushrooms and cook until softened and lightly browned, about 7-10 minutes. Stir in the finely chopped rehydrated mushrooms, pour in ½ cup red wine and ½ cup reserved mushroom liquid, add fresh thyme, and season with salt and pepper. Simmer gently until liquid is mostly evaporated and mixture is thickened, about 10-12 minutes. Remove from heat and set aside.
  3. Make the béchamel sauce: In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1-2 minutes until golden and fragrant, creating a roux. Gradually whisk in 2 cups milk, stirring constantly to prevent lumps. Continue cooking, stirring until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of grated nutmeg. Remove from heat.
  4. Prepare the ricotta mixture: In a bowl, combine 15 ounces ricotta cheese, 1 large egg, ¾ cup grated pecorino romano or parmesan cheese, ⅓ cup chopped Italian parsley, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix until well incorporated.
  5. Assemble the lasagna: Preheat your oven to 375°F (190°C). In a baking dish, start by spreading a thin layer of béchamel sauce on the bottom. Place a layer of 2-3 no bake lasagna noodles over it. Spread one-third of the mushroom duxelles evenly over the noodles, followed by dollops of ricotta mixture and then béchamel sauce. Sprinkle a portion of the shredded mozzarella over the top. Repeat layering two more times: noodles, mushroom mixture, ricotta, béchamel, mozzarella, ending with noodles topped with béchamel and the topping cheese—½ cup mozzarella and ¼ cup grated pecorino or parmesan.
  6. Bake the lasagna: Cover the dish with foil and bake in the preheated oven for 35 minutes. Remove the foil and bake an additional 10-15 minutes until the top is golden and bubbling. Let the lasagna rest for about 10-15 minutes before slicing to allow it to set.

Notes

  • Using no boil lasagna noodles simplifies the recipe and cuts preparation time.
  • Reserving the mushroom soaking liquid is important for deepening the mushroom flavor in the sauce.
  • Red wine adds acidity and complexity but can be substituted with vegetable broth for a non-alcoholic version.
  • Allowing the lasagna to rest after baking helps it hold together when sliced.
  • Fresh thyme can be substituted with dried thyme if fresh is unavailable, but reduce quantity to ½ teaspoon.

Keywords: mushroom lasagna, vegetarian lasagna, Italian lasagna, no boil noodles, mushroom duxelles, béchamel sauce, ricotta cheese, comfort food

Find it online: https://mjrecipe.com/incredible-mushroom-lasagna-recipe/