Mushroom Lasagna Recipes

Mushroom Lasagna Recipes  

Mushroom lasagna is comfort food at its finest—rich, earthy, and packed with deep umami flavor. Whether you're a meat lover, a vegetarian, or just looking to add more mushrooms to your meals, there's a mushroom lasagna recipe to satisfy your craving. Mushrooms bring a robust, meaty texture and flavor that pairs perfectly with creamy sauces, cheese, and pasta layers. Here are three delicious and easy-to-make mushroom lasagna recipes that will bring warmth to your kitchen and smiles to your dinner table.

1. Classic Creamy Mushroom Lasagna

This version focuses on the natural flavor of mushrooms and creamy béchamel sauce. It’s a crowd-pleasing vegetarian dish that’s rich and satisfying.

Ingredients:

12 lasagna noodles

1½ pounds cremini or button mushrooms, sliced

3 tablespoons olive oil

3 cloves garlic, minced

1 onion, finely chopped

4 tablespoons butter

1/4 cup all-purpose flour

3½ cups milk (warm)

1/2 teaspoon nutmeg

1 cup grated Parmesan cheese

2 cups shredded mozzarella

Salt and pepper to taste

Fresh thyme or parsley (optional, for garnish)

Instructions:

Cook the noodles: Boil the lasagna noodles in salted water until al dente. Drain and set aside.

Sauté the mushrooms: In a large skillet, heat olive oil. Add mushrooms, onion, and garlic. Cook until mushrooms release their moisture and begin to brown. Season with salt and pepper.

Make the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually whisk in warm milk. Add nutmeg, salt, and pepper. Cook until thickened, then stir in 1/2 cup Parmesan.

Assemble the lasagna: Preheat the oven to 375°F (190°C). In a baking dish, layer sauce, noodles, sautéed mushrooms, mozzarella, and more sauce. Repeat layers, finishing with béchamel, mozzarella, and remaining Parmesan on top.

Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden. Garnish with fresh herbs.

Tip: Add a few drops of truffle oil before serving to intensify the mushroom flavor.

2. Spinach and Mushroom Lasagna (Vegetarian)

This green and earthy twist on mushroom lasagna is a nutrient-rich, feel-good option. Fresh spinach adds brightness and color to every bite.

Ingredients:

12 lasagna noodles (or use no-boil noodles)

2 tablespoons olive oil

1 pound mushrooms (shiitake, oyster, or a mix), sliced

1 bag (10 oz) baby spinach

3 cloves garlic, minced

1 small onion, diced

15 oz ricotta cheese

1 egg

1/2 cup grated Parmesan

2 cups shredded mozzarella

1 teaspoon Italian seasoning

Salt and pepper to taste

Instructions:

Prepare the noodles: Cook according to package directions, or prepare no-boil noodles.

Sauté vegetables: Heat olive oil in a skillet. Add onion, garlic, and mushrooms. Sauté until mushrooms are golden. Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning. Let it cool slightly.

Mix ricotta filling: In a bowl, combine ricotta, egg, Parmesan, and a pinch of salt and pepper.

Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of ricotta mixture in a baking dish. Layer noodles, mushroom-spinach mixture, ricotta filling, and mozzarella. Repeat layers, ending with mozzarella on top.

Bake: Cover and bake for 30 minutes. Uncover and bake for 15 more minutes until golden and bubbly.

Tip: For extra protein, add lentils or white beans to the spinach layer.

3. Mushroom and Beef Lasagna

For meat lovers, this hearty version brings together the earthiness of mushrooms and the savory depth of ground beef in a rich tomato sauce. It’s perfect for a comforting family dinner.

Ingredients:

12 lasagna noodles

1 pound ground beef

1 pound mushrooms (baby bella or portobello), diced

1 small onion, chopped

3 cloves garlic, minced

2 cups marinara or crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

15 oz ricotta cheese

2 cups shredded mozzarella

1/2 cup Parmesan cheese

Olive oil

Instructions:

Cook the noodles: Prepare noodles according to package instructions.

Make the meat-mushroom sauce: In a large skillet, heat oil and sauté onions and garlic. Add beef and cook until browned. Drain excess fat. Add mushrooms and cook until tender. Stir in tomato paste, marinara, basil, oregano, and red pepper flakes. Simmer for 10–15 minutes. Adjust seasoning.

Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a layer of meat sauce in a baking dish. Layer noodles, ricotta, meat sauce, and mozzarella. Repeat and finish with mozzarella and Parmesan on top.

Bake: Cover and bake for 30 minutes. Uncover and bake an additional 15–20 minutes until bubbly and golden.

Tip: Add a splash of red wine to the sauce for an even deeper flavor.

Helpful Tips for All Three Recipes

Mushroom Selection: Don’t limit yourself to just one type—combine shiitake, cremini, oyster, and portobello for a deeper flavor profile.

Don’t Overcrowd the Pan: Mushrooms release moisture. Cook in batches to ensure browning instead of steaming.

Add Fresh Herbs: Finishing with chopped parsley, basil, or thyme adds color and brightness.

Make Ahead: These lasagnas freeze well. Assemble, wrap tightly, and freeze unbaked. Bake from frozen by adding 20–25 minutes to the cooking time.

Mushrooms shine in lasagna, whether in a creamy white sauce, paired with fresh greens, or layered in a bold tomato and beef medley. Their natural umami flavor brings complexity to any lasagna dish, making them an excellent ingredient for both vegetarians and meat lovers.  

Helpful Reading 

From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces 

https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/

Growing Strawberries With Kids

https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/

Hydroponic and Kratky Sweet Potatoes 

https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/

Pepper Microfarming for Profit

https://www.amazon.com/Pepper-Microfarms-Profit-Fresh-Harvest-ebook/dp/B0F6ZYBLRB/