The Best Mushroom Lasagna Recipe
It starts with perfectly al-dente noodles layered with creamy, nutty bechamel, simply seasoned, golden brown mushrooms, and lots of cheese. Every single time we make this white lasagna recipe, we’re asked for the recipe. So, here it is! While it is a luxurious recipe, it isn’t too heavy: it’s comforting and cozy, yet the nutmeg and the mushrooms in the lasagna cut through the cheese for a fresh bite. We love this crowd-pleaser because in just about an hour and a half, you’ll have an easy, delicious meal fit for a family-style Sunday Dinner. If you are more of a red sauce kind of person, check out our Classic Lasagna Recipe or Vegetable Lasagna.
What Goes in Mushroom Lasagna
While you could call this a vegetarian lasagna (it is!), we use a good amount of hearty mushrooms to give it that bite of earthiness, and they do all the talking! If you’re like us, always wondering about swaps, so you don’t need to run to the grocery store, and think to yourself, is lasagna better with ricotta or cottage cheese? For a special meal, do not skimp on the ricotta! Cottage cheese will work if it’s all you have on hand, but make sure you swap it 1:1 and blend it first to achieve a similar consistency.
Our decedent mushroom lasagna recipe calls for primarily simple ingredients such as:
Lasagna noodles
Olive oil
Mushrooms
Kosher salt
Shallots
Garlic cloves
Unsalted butter
Flour
Milk
Nutmeg
Cracked black pepper
Creme fraiche
Parmesan
Mozzarella
Whole-milk ricotta
Fresh parsley
What to Serve with Homemade Mushroom Lasagna
We could eat this entire pan of rich white mushroom lasagna ourselves, but it is more fun to share! When we do, we serve it with humble, earthy vegetables that pair nicely with mushrooms. Our favorites included an Easy Fennel Salad or, for more caramelized flavor, Roasted Fennel. Make it an all mushroom meal by starting with Stuffed Mushrooms or Garlic Butter Oyster Mushrooms. When it’s cold out, we focus on all the root veggies to keep us warm: Roasted Carrots and Roasted Beets! For a light leafy green side, we keep it simple with The Kale Salad, with pops of parmesan and toasty breadcrumbs, or, as the name implies, Simple Green Salad with Shallot Vinaigrette. One suggestion, do not forget the Herby Rhodes Rolls for cleaning up that mushroomy, nutty béchamel sauce!
Vegetarian mushroom lasagna is also a great side dish when hosting a crowd. For mains, we complement the mushroom flavor with Spatchcocked Roast Chicken with Shredded Brussels Sprouts and Bacon or a Classic Pot Roast. To keep it pescatarian, Baked Cod with Parsley Olive Tapenade or Blackened Salmon is just as elegant.
How to Make Mushroom Lasagna
Wondering what goes first when layering lasagna? While it might seem a little intimidating, we’ve broken it down with step-by-step instructions to make it easy when pulling together the best mushroom lasagna:
Prepare the noodles! Bring a pot of water to a boil and salt it! Follow your lasagna noodle package according to the directions for al-dente noodles! This helps keep their shape and adds texture to your final dish! Pro Tip: Do not add oil to the noodles or the sauce won’t stick – when ready to assemble, simply run the noodles under warm water to separate them.
Sauté the mushrooms! Over high heat, add oil. When it is glistening, add your mushrooms and do not touch (we know this part can be challenging, but it’s crucial in achieving that golden brown color and caramelized flavor!)
Make the bechamel! a creamy, rich white sauce filled with hints of shallots and garlic. First, cook shallots, followed by garlic. Next, add in the butter and sprinkle with flour to create a roux! Slowly whisk in the milk (Pro Tip: it helps if there are two people, one to pour and one to stir!). Keep mixing until smooth, thick and creamy and no lumps are present, about 4 minutes! Add in the nutmeg and fresh cracked pepper, followed by the parmesan cheese and crème fraîche!
Assemble! This part is a great way to get the kids involved. We start by laying down a base of bechamel sauce to hold the noodles in place. Then add the lasagna noodles, followed by more bechamel sauce, ricotta, mozzarella cheese, and mushrooms. Repeat 3 more times for a total of 4 even layers!
Bake! Tent the aluminum foil (create space between the top of the foil and the cheese, so it doesn’t stick!) and bake for 30 minutes at 400°F (with a rack in the center position.) Uncover and bake for about 15 minutes until the top is golden brown and bubbly!
Enjoy! Let the white lasagna sit for 5-10 minutes before serving. Top with freshly cracked black pepper, chopped parsley, and a sprinkle of parmesan cheese!
Tools You’ll Need for Homemade Mushroom Lasagna
Dishes That Impress a Crowd
Stand-alone or with a side, we love a meal that can do both. These easy, fulfilling dishes can do both, and they’re hearty enough to serve a crowd.
Easy, Cheesy, and Elegant Lasagna
This mushroom lasagna is a lasagna everyone can enjoy! It’s hearty and rich but not overpowering. Tag us in your photos on Instagram using @themodernproper and #themodernproper for a chance to be featured! Happy eating!
