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.
Ingredients
Pasta and Sauce
- 9 pieces lasagna noodles Use traditional or no-boil noodles.
- 3 cups marinara sauce Use a flavorful jar or homemade.
Cheeses
- 2 cups ricotta cheese For a lighter mix, fold in a beaten egg.
- 1 cup mozzarella cheese, shredded Use part-skim for a lower-dairy version.
- 1/2 cup Parmesan cheese, grated
Vegetables and Aromatics
- 2 cups mushrooms, sliced Cremini or button mushrooms work well.
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon Italian seasoning
Other
- 1 tablespoon olive oil For sautéing.
- to taste salt Adjust based on other ingredients.
- to taste pepper
Instructions
Preparation
- 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 of 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.
Assembly
- 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.
Baking
- 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.
Notes
Serve 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.