I’ve made this mushroom lasagna more times than I can count — it’s a cozy, cheese-forward bake that feels special without demanding hours in the kitchen. Earthy mushrooms, creamy ricotta, and melty mozzarella layered between tender noodles make it a perfect weeknight upgrade or a crowd-pleasing dish for potlucks and family dinners.
Why you’ll love this dish
This mushroom lasagna balances comfort and simplicity. It’s vegetarian but rich and satisfying, so it works as a main for meatless Mondays or as a hearty side at dinner parties. The mushrooms add depth (almost meaty texture), while the ricotta-Parmesan mix keeps the layers creamy without being overly heavy.
“I swapped a bottle of wine and a long grocery list for this — one pan, big flavor, and everyone asked for seconds.” — a regular at my table
Reasons to make it now:
- Quick-ish assembly: most of the time is baking, not hands-on work.
- Budget-friendly: mushrooms and basic cheeses create a restaurant-style dish without breaking the bank.
- Crowd-pleaser: kids and adults alike usually love the cheesy layers.
- Flexible: easy to adapt for gluten-free, vegan, or more decadent versions.
How this recipe comes together
This recipe is straightforward: cook noodles, sauté aromatics and mushrooms, mix the cheeses, then layer sauce, noodles, ricotta mix, mushrooms, and more sauce. You’ll bake it covered first so the center heats through and finishes uncovered to brown the cheese. Expect about 20–30 minutes active time and roughly 40 minutes in the oven.
What you’ll need
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (cremini or white work well)
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 3 cups marinara sauce
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish
Notes and substitutions:
- No-boil noodles: use them if you prefer, but add a little extra sauce to ensure they hydrate.
- Ricotta swap: cottage cheese (blended first) or part-skim ricotta for a lighter version.
- Mushrooms: a mix of cremini and shiitake adds deeper flavor.
- Dairy-free: use vegan ricotta and shredded vegan mozzarella for a dairy-free option.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions. Drain and set aside flat so they don’t stick.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
- Add the sliced mushrooms. Cook, stirring occasionally, until they release their liquid and become tender, about 6–8 minutes. Season with salt and pepper. Turn off heat and set aside.
- In a mixing bowl, combine ricotta, grated Parmesan, and half (1 cup) of the shredded mozzarella. Stir until evenly mixed. Add a pinch of salt and pepper.
- Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish.
- Arrange 3 lasagna noodles over the sauce in a single layer. Spread half of the ricotta mixture over the noodles. Spoon half of the mushroom mixture on top, then add a layer of marinara.
- Repeat: add 3 more noodles, the remaining ricotta mixture, the remaining mushrooms, and more marinara sauce. Top with the final 3 noodles. Spread remaining marinara over the top and sprinkle the remaining 1 cup of mozzarella evenly.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 5–10 minutes before slicing. Garnish with fresh basil and serve.
Best ways to enjoy it
- Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
- Serve with garlic bread or a simple pan of roasted vegetables (asparagus or Brussels sprouts).
- For wine pairings: a medium-bodied red like Chianti or a fruity Pinot Noir complements the mushrooms. For white, an oaked Chardonnay works well.
Plating tip: spoon a little warmed marinara onto plates first, then add a neat square of lasagna. A light drizzle of good olive oil and a basil leaf makes it look restaurant-ready.
Storage and reheating tips
- Refrigerate: Cool to room temperature (no more than 2 hours) and cover tightly. Keep in the fridge up to 3–4 days.
- Reheat (whole pan): Cover with foil and bake at 350°F (175°C) until heated through, about 20–30 minutes. Check center temperature reaches 165°F (74°C).
- Reheat (single slice): Microwave on medium power for 1–2 minutes, or bake at 350°F for 10–15 minutes.
- Freeze: Wrap tightly with plastic wrap and foil, or place in an airtight container. Freeze up to 3 months. Thaw overnight in the fridge before baking, then add 10–15 minutes to the covered bake time.
Food safety note: always cool and refrigerate leftovers within two hours to prevent bacterial growth.
Pro chef tips
- Sweat the mushrooms: Cook until all moisture has evaporated to avoid a watery lasagna. A little brown color boosts flavor.
- Salt in stages: Season the mushroom mixture and the ricotta separately, then taste before assembling. This prevents under- or over-salting the final dish.
- Prevent sogginess: Use a slightly thicker sauce or simmer your marinara longer to concentrate it. Also, don’t over-layer sauce — thin, even layers are best.
- Rest before slicing: Let the lasagna rest 10 minutes so the layers set. It slices much cleaner and looks better on the plate.
- Make-ahead tip: Assemble the lasagna up to a day ahead. Refrigerate covered, then bake as directed (you may need an extra 10 minutes covered).
Creative twists
- Spinach and mushroom: Add 6–8 ounces of wilted spinach to the ricotta mix for a green boost.
- Béchamel upgrade: Swap some marinara for a thin bechamel between layers for a silky texture.
- Meat option: Mix sautéed Italian sausage into the mushroom layer for a hybrid meat-and-mushroom lasagna.
- Gluten-free: Use certified gluten-free lasagna noodles or thinly sliced roasted eggplant for a low-carb twist.
- Vegan: Use cashew ricotta and plant-based mozzarella; sauté mushrooms in olive oil and a splash of soy sauce for umami.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 25–30 minutes. Total time with baking and resting is roughly 60–70 minutes.
Q: Can I use no-boil noodles?
A: Yes. With no-boil noodles, make sure layers have enough sauce. You may need a few extra minutes covered in the oven to fully hydrate the noodles.
Q: Can I assemble ahead and bake later?
A: Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours. Add 10–15 minutes to baking time if cold from the fridge.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze before or after baking. Freeze up to 3 months. Thaw overnight in the fridge before reheating for best texture.
Q: Will it be too watery if I use mushrooms?
A: Not if you cook them properly. Sauté until they’ve released their water and most of it has evaporated. This concentrates flavor and prevents a soggy bake.
Conclusion
If you want more inspiration or variations on mushroom-forward lasagnas, take a look at Smitten Kitchen’s mushroom lasagna for a different take with layered tips. For a classic, tested recipe approach from a major publication, see the Mushroom Lasagna Recipe from The New York Times.
Mushroom Lasagna
Ingredients
Lasagna Ingredients
- 9 pieces lasagna noodles No-boil noodles can be used with extra sauce.
- 2 tablespoons olive oil
- 1 cup onion, chopped About 1 onion.
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced Cremini or white mushrooms work well.
- 2 cups ricotta cheese Can substitute with cottage cheese (blended).
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 3 cups marinara sauce Slightly thicker sauce recommended.
- to taste Salt and freshly ground black pepper
- for garnish Fresh basil
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions. Drain and set aside flat to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and become tender, about 6–8 minutes. Season with salt and pepper.
- Turn off heat and set the mushroom mixture aside.
Assembly
- In a mixing bowl, combine ricotta, grated Parmesan, and half (1 cup) of the shredded mozzarella. Stir until evenly mixed, adding a pinch of salt and pepper.
- Spread a thin layer of marinara sauce over the bottom of a 9x13-inch baking dish.
- Arrange 3 lasagna noodles over the sauce in a single layer. Spread half of the ricotta mixture over the noodles. Spoon half of the mushroom mixture on top, then add a layer of marinara sauce.
- Repeat: add 3 more noodles, the remaining ricotta mixture, remaining mushrooms, and more marinara sauce. Top with the final 3 noodles.
- Spread remaining marinara over the top and sprinkle the remaining 1 cup of mozzarella evenly.
Baking
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 5–10 minutes before slicing. Garnish with fresh basil and serve.
