Mushroom Lasagna
A cozy, cheese-forward lasagna featuring earthy mushrooms, creamy ricotta, and melty mozzarella, perfect for weeknight dinners or potlucks.
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.
Notes
For storage, refrigerate leftovers up to 3-4 days. Can be frozen up to 3 months. For reheat methods, cover with foil and bake or use microwave.