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Mushroom Lasagna

January 19, 2024

While this white mushroom lasagna recipe is rich and elevated, it’s made from a few simple ingredients. Make this lighter version of your favorite meal for a cozy end to your week!


a slice of homemade mushroom lasagna being scooped out of a casserole dish with a spatula with cheese dripping off the sides
Photography by Gayle McLeod

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.

lasagna noodles, olive oil, mushrooms, ricotta, mozzarella, parmesan, butter, shallots, spices, and flour in prep bowls
mushrooms in olive oil and salt being cooked in a skillet with a wooden spoon
shallots, garlic, butter and flour being cooked together in a skillet
shallots, garlic, butter and flour being cooked together in a skillet being stirred with a wooden spoon

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

shallots, garlic, butter, flour, milk, nutmeg, crème fraîche and Parmesan being cooked together in a skillet
homemade sauce for mushroom lasagna being stirred in a pot with a wooden spoon made with Parmesan and crème fraîche

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.

homemade white sauce spread in the bottom of a casserole dish being topped with cooked lasagna noodles
homemade béchamel sauce, cooked lasagna noodles, ricotta, mozzarella and cooked mushrooms being layered in a casserole dish
homemade white sauce, cooked lasagna noodles, ricotta, mozzarella and cooked mushrooms being layered in a casserole dish
homemade béchamel sauce, cooked lasagna noodles, ricotta, mozzarella and cooked mushrooms being layered in a casserole dish

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:

  1. 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.

  2. 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!)

  3. 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!

  4. 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!

  5. 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!

  6. 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!

mushroom lasagna with layers of homemade white sauce, lasagna noodles, ricotta, mozzarella & mushrooms ready for the oven
homemade mushroom lasagna fresh from the oven topped with pepper, Parmesan and parsley

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.

homemade mushroom lasagna fresh from the oven topped with pepper, Parmesan and parsley with a slice taken out

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!

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Mushroom Lasagna

  • Serves: 12
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min
  • Calories: 385


  • 1 (16-ounce) box lasagna noodles
  • 3 tablespoons extra-virgin olive oil
  • 1 pound mushrooms, sliced
  • 1½ teaspoon kosher salt
  • 2 large shallots, finely diced
  • 4 garlic cloves, grated
  • 6 tablespoons unsalted butter
  • 4 tablespoons flour
  • 4 cups whole milk
  • ¼ teaspoon nutmeg
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 4 ounces crème fraîche
  • 1 cup finely grated Parmesan, plus more for serving
  • 3 cups grated mozzarella
  • 15 ounces whole-milk ricotta cheese
  • Fresh parsley, for serving


  1. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with foil.

  2. Place a large pot of salted water over high heat and bring to a boil. Add the lasagna and cook until al dente according to the package instructions. Drain.

  3. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is glistening, add the mushrooms and ½ teaspoon of the salt. Cook, undisturbed, until beginning to brown, 3-4 minutes. Continue cooking, stirring often, until mushrooms are golden brown, 4-5 more minutes. Transfer to a plate.

  4. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the shallots and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the butter. Once melted, sprinkle in the flour and cook, stirring often, until the flour is absorbed, about 2 minutes. Slowly whisk in the milk until fully incorporated. Stir in the nutmeg and pepper and cook until the sauce has thickened, about 4 more minutes. Stir in the crème fraîche and Parmesan until fully combined.

  5. Spread ¼ cup of the sauce out in a 9x13-inch baking dish. Add an even layer of lasagna (see Note), then top with ⅓ of the remaining sauce. Add ⅓ of the ricotta and spread out in an even layer. Sprinkle with 1 cup of the grated mozzarella. Top with ⅓ of the mushrooms. Repeat with the remaining lasagna, sauce, ricotta, mozzarella, and mushrooms.

  6. Cover the baking dish loosely with aluminum foil and place on the prepared sheet. Bake for 30 minutes, then remove the foil and bake, uncovered, for another 15 minutes, or until bubbling and lightly browned.

  7. Remove the lasagna from the oven and let cool for at least 5 minutes before serving. Top with pepper, Parmesan cheese and parsley.

Note: Before using the cooked noodles, run them under warm water to separate.

Nutrition Info

  • Per Serving
  • Amount
  • Calories385
  • Protein18 g
  • Carbohydrates24 g
  • Total Fat25 g
  • Dietary Fiber1 g
  • Cholesterol61 mg
  • sodium575 mg
  • Total Sugars6 g

Mushroom Lasagna

Questions & Reviews

Join the discussion below.

  • Rhonda

    Can you use no- cook lasagna noodles


  • Dufford

    Is that really a 9x13 pan that is shown? My experience is that only 3 lasagna noodles will fit across in a 9x13 pan. This makes a huge difference. I just don’t think all this would fit in a pan that small. I want to make this but now I’m not sure which pan to use.

    Yes we used a 9x13.

  • Ellen

    can you make ahead and freeze?

    Absolutely! Hope you enjoy Ellen!

  • Lindsay

    What is a substitute for creme fraiche that I can use?

    Feel free to use cream cheese.

  • Lisa

    Can I make mushroom lasagna the day before?


  • Alexandra

    Amazing! The bechamel is to die for. Definitely a labor of love, like any good lasagne, but worth the wait and the effort.

    Thanks Alexandra, we are so happy you loved it!

  • Lauren

    I made this for our holiday party and it was a huge success. The bechamel sauce was out of this world. I would highly suggest doubling the mushrooms. It also benefited from adding a third layer. I multiplied the recipe by 1.5 to make sure I had enough, and so glad I did because otherwise it would have been too thin. (Personal preference, I like a tall lasagna.) I will definitely be making it again and again!

    Thanks Lauren, we are so glad you loved it!

  • Jenna

    This lasagna was soo delicious!! I love ricotta so I’m really glad that was in this :)

    Thanks Jenna, we are so glad you loved it!

  • Richard

    This is a great recipe! I added some chanterelles and wild shitakes that my son foraged.

    Thanks Richard, we are so happy you loved it!

  • Jennifer

    So delicious! I used mascarpone cheese in place of the crème fraiche since it’s what I had on hand. This was the best lasagna I’ve made and it’s the first time I felt that it was worth all the work of making a lasagna and the leftovers heated up wonderfully.

    Thanks Jennifer, this is great to hear. We are so glad you loved it!