Mushroom Lasagna-Easy, Rich and Decadent!
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Savory bites of mushroom, creamy nutmeg scented béchamel, a hint of garlic and lots of freshly grated parmesan cheese make this lasagna heaven on a fork
  • Salt
  • Olive oil
  • 12 dried lasagna noodles
  • 4 cups organic whole milk
  • 1 clove garlic, minced
  • ¾ cup (12 tablespoons or 1 ½ sticks) unsalted butter, divided
  • ½ cup all-purpose flour (I use gluten free all purpose)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 ½ pounds cremini, bella, white or portobello mushrooms
  • 1 cup freshly grated parmesan cheese
  1. Preheat your oven to 375°F. Bring a large pot of water to boil with a tablespoon of salt and a splash of oil to help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes or according to package directions. Drain and set aside.
  2. Make béchamel: Bring the milk and garlic to simmer in a saucepan and set it aside.
  3. Melt ½ cup (8 tablespoons or 1 stick) butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon.
  4. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1½ teaspoons salt, the pepper and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
  5. Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms ¼-inch thick.
  6. Heat 2 tablespoons oil and 2 tablespoons butter in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
  7. Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. Arrange a layer of noodles on top then more sauce (about ¼ of what remains), ⅓ of the mushrooms and ¼ cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last ¼ cup of parmesan.
  8. Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
Recipe by Kate Battistelli at