Mushroom Lasagna
A comforting and easy vegetarian lasagna filled with layers of tender mushrooms, creamy ricotta, and a flavorful marinara sauce, perfect for weeknight dinners and potlucks.
I make this mushroom lasagna on chilly weeknights when I want something comforting but not fussy. Layers of tender mushrooms, creamy ricotta, and a good marinara come together quickly, and it feeds a family with leftovers that taste even better the next day. If you like hearty, simple lasagna variations, you might also enjoy this one-pot lasagna soup recipe that captures the same flavors in a bowl.
Why you’ll love this dish
This mushroom lasagna is an easy, vegetarian-friendly twist on a classic. It’s perfect when you want a meatless main that still feels substantial. The mushrooms add savory depth without a long braise, ricotta keeps each bite creamy, and the combination of mozzarella and Parmesan gives a satisfying, golden top. It’s a great choice for weeknight dinners, potlucks, or a casual Sunday supper—and it reheats beautifully.
Step-by-step overview
You’ll sauté aromatics and mushrooms, assemble three thin layers of noodles and filling, then bake until the cheese bubbles. The skillet work takes about 10 minutes; assembly is straightforward; bake time is about 35–40 minutes. Plan on a short rest before slicing so the lasagna holds together.
What you’ll need
- 9 lasagna noodles
- 2 cups mushrooms, sliced (cremini or button work well)
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 cups marinara sauce (use a flavorful jar or homemade)
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Notes and substitutions:
- If you prefer a lighter ricotta mix, fold in a beaten egg for extra structure.
- For a lower-dairy version, use part-skim ricotta and reduce mozzarella.
- No-boil noodles can be used but add a little more sauce to ensure they soften.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a sheet or towel to prevent sticking.
- Heat 1–2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until translucent, about 4–5 minutes.
- Add the sliced mushrooms and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates, about 6–8 minutes. Season with salt and pepper.
- Spread about 1/2 cup of marinara sauce in the bottom of a large baking dish. Place three cooked lasagna noodles over the sauce.
- Spoon half of the mushroom mixture over the noodles. Dollop and spread half the ricotta, then sprinkle with a third of the mozzarella and a little Parmesan.
- Repeat: three noodles, remaining mushroom mixture, remaining ricotta, another third of the mozzarella and Parmesan.
- Finish with the last three noodles, the remaining marinara sauce spread on top, and the remaining mozzarella and Parmesan. Cover the dish tightly with foil.
- Bake covered for 25 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and starting to brown.
- Let the lasagna rest for 5–10 minutes before slicing and serving to allow the layers to set.
01Ingredients
Pasta and Sauce
Cheeses
Vegetables and Aromatics
Other
02Method
- Preparation
- Assembly
- Baking
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0 OF 10 DONE03Recipe notes
- 01Serve slices with a green salad and a bright vinaigrette to cut the richness. Pairs well with garlic bread or focaccia. For drinks, a chilled hibiscus iced tea or a tart cherry spritzer complements the dish.
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Best ways to enjoy it
Serve slices with a crisp green salad and a bright vinaigrette to cut the richness. Garlic bread or a warm focaccia are classic partners. For a lighter, vegetable-forward meal similar in spirit, check this best vegetable lasagna, which pairs roasted veggies with a cheese layer. For drinks, a sparkling blood-orange soda or a fruity black cherry soda complements the tomato and mushroom flavors.
Storage and reheating tips
Refrigerate: Store leftover lasagna in an airtight container for up to 4 days.
Reheat: Warm individual portions in the microwave until steaming, or reheat an entire piece in a 350°F (175°C) oven covered with foil for 15–20 minutes until heated through. Ensure internal temperature reaches 165°F (74°C) for safety.
Freeze: Wrap the cooled lasagna (whole or in portions) tightly with plastic wrap and foil, or freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. If baking from frozen, add 15–20 minutes to the covered bake time.
Creative twists
- Spinach and mushroom: stir 4 cups of wilted spinach into the mushroom mix for extra greens.
- Béchamel swap: use a light béchamel instead of ricotta for a silky, restaurant-style finish.
- Truffle uplift: finish with a drizzle of truffle oil for earthy luxury.
- Add protein: fold in cooked Italian sausage or shredded chicken for a non-vegetarian option.
- Gluten-free: use gluten-free lasagna noodles and ensure your marinara is certified gluten-free.
Your questions answered
Can I assemble this ahead of time?
A: Yes. Assemble and cover the dish, then refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the covered bake time if it’s chilled.
What if my mushrooms make a lot of liquid?
A: Keep cooking them until the liquid mostly evaporates. You can also drain excess liquid from the skillet before assembling. Using a hot skillet and not overcrowding the pan helps them brown instead of steam.
Can I make this dairy-free?
A: Swap ricotta for a tofu-ricotta (blended silken tofu with lemon and salt) and use dairy-free shredded cheese. Texture will differ but the dish will still be satisfying.
How long will leftovers last in the freezer?
A: Properly wrapped, lasagna keeps well for up to 3 months. For best texture, eat within that window.
Conclusion
If you want to see another mushroom-forward take with slightly different technique and presentation, this version from 101 Cookbooks’ mushroom lasagna is a lovely read for inspiration. If you want something similar, my Keto Lasagna is worth a try.
Pasta
Pasta
Crockpot & Slow Cooker
