Mushroom lasagne

Here’s a hearty, flavorful Mushroom Lasagne—rich, cheesy, and perfect as a vegetarian comfort meal 🍄🧀

Ingredients

For the filling:

1 lb (450 g) mushrooms, sliced (button, cremini, or mix)
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil or butter
Salt & pepper, to taste
1 tsp dried thyme or Italian seasoning

For the sauce:

2 cups marinara or tomato sauce
1 cup heavy cream (optional for creamy sauce)
½ tsp nutmeg (if using cream)

For the layers:

9–12 lasagne noodles, cooked or no-boil
2 cups ricotta cheese
2 cups shredded mozzarella
½ cup grated Parmesan

Instructions

1. Prepare the mushroom filling

Heat olive oil or butter in a skillet over medium heat.
Sauté onions until soft.
Add garlic and cook 30 seconds.
Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release moisture and it evaporates (~8–10 min).

2. Make the sauce

Combine tomato sauce and cream (if using) in a saucepan.
Season with salt, pepper, and nutmeg. Simmer 5 minutes.

3. Assemble the lasagne

Preheat oven to 375°F (190°C).
Spread a thin layer of sauce in a greased 9×13 baking dish.
Layer noodles, ricotta, mushroom mixture, mozzarella, and sauce.
Repeat layers, finishing with noodles, sauce, mozzarella, and Parmesan.

4. Bake

Cover with foil and bake 25–30 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and golden.

5. Rest & serve

Let stand 10 minutes before slicing.

Tips & Variations

Extra creamy: Mix ricotta with 1 egg and a splash of milk
Veggie boost: Add spinach, zucchini, or roasted red peppers
Gluten-free: Use GF noodles or thinly sliced zucchini as layers
Make ahead: Assemble and refrigerate overnight; bake the next day

I can also give you a one-pan mushroom lasagne, a quick 30-minute version, or a white sauce (béchamel) mushroom lasagne recipe that’s ultra creamy. Do you want me to make that version?

Mushroom Lasagne