Recipes › Pasta › Mushroom Lasagna Recipe

Mushroom Lasagna Recipe

Recipe by Pedro M. A. Neves

This earthy and rich Mushroom Lasagna is a vegetarian take on the Italian classic, featuring layers of tender pasta, umami-forward sautéed mushrooms, creamy béchamel sauce, and melted cheese. The combination of button, cremini, and porcini mushrooms creates depth and complexity, while the slow-cooked ragù develops into a deeply satisfying sauce. Perfect for feeding a crowd or enjoying comforting homemade pasta.

Ingredients

• 800 g (1 lb 12 oz) fresh mushrooms (button, cremini, and oyster), finely chopped
• 100 g (3.5 oz) dried porcini mushrooms, rehydrated and chopped
• 3 tablespoons (45 ml) extra virgin olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 200 ml (3/4 cup) dry white wine
• 400 ml (14 oz) canned crushed tomatoes
• 2 bay leaves
• 1 teaspoon (5 g) dried oregano
• Salt and freshly ground black pepper to taste
• 60 g (1/2 cup) all-purpose flour
• 500 ml (2 cups) whole milk, warmed
• 60 g (4 tablespoons) unsalted butter
• Pinch of nutmeg
• 400 g (14 oz) fresh lasagna sheets or no-boil dried pasta sheets
• 250 g (8.8 oz) whole milk mozzarella cheese, shredded
• 100 g (3.5 oz) Parmigiano-Reggiano cheese, grated
• 2 tablespoons (8 g) fresh parsley, finely chopped

Instructions

1. Soak the dried porcini mushrooms in 250 ml (1 cup) of hot water for 15 minutes. Drain, reserving the soaking liquid, then chop the rehydrated mushrooms finely. Strain the soaking liquid through a fine mesh sieve and set aside.

2. Heat 3 tablespoons (45 ml) of olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. Add all the fresh chopped mushrooms and the rehydrated porcini to the pan. Increase heat to medium-high and cook, stirring frequently, for 8-10 minutes until the mushrooms release their liquid and begin to caramelize at the edges. Season with salt and pepper.

4. Pour in the dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce by half, approximately 3-4 minutes. Add the reserved porcini soaking liquid, crushed tomatoes, bay leaves, and oregano. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning.

5. Prepare the béchamel sauce: melt the butter in a medium saucepan over medium heat. Whisk in the flour to create a paste (roux) and cook for 2 minutes, stirring constantly, until light golden and nutty-smelling. Gradually add the warmed milk while whisking to avoid lumps. Continue cooking for 8-10 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

6. Preheat the oven to 180°C (350°F). Combine the shredded mozzarella and grated Parmigiano-Reggiano cheese in a bowl.

7. Spread a thin layer of mushroom ragù (approximately 125 ml / 1/2 cup) on the bottom of a 9 x 13 inch (23 x 33 cm) baking dish. Layer 3-4 lasagna sheets (breaking to fit), then spread one-third of the remaining ragù, followed by one-third of the béchamel sauce. Sprinkle one-third of the cheese mixture evenly over the top.

8. Repeat the layering process two more times: pasta sheets, ragù, béchamel, and cheese. Finish with a final layer of pasta sheets, the remaining béchamel sauce spread smoothly over the top, and the remaining cheese sprinkled evenly across the entire surface.

9. Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese on top is golden brown and bubbling at the edges. Allow the lasagna to rest for 5 minutes before serving.

Substitutions

• Use vegetable broth instead of white wine for an alcohol-free version
• Substitute cashew cream (200 ml cashews blended with 300 ml water) for dairy béchamel and use nutritional yeast instead of Parmigiano-Reggiano for a vegan version
• Replace fresh lasagna sheets with spinach or whole wheat sheets for added nutrition
• Use a combination of ricotta cheese (250 g) mixed with the béchamel for a richer, creamier texture

Tips

• Finely chop the mushrooms rather than slicing them; this creates a more cohesive sauce and better integration with the pasta layers
• Do not skip the resting time after baking; it allows the lasagna to set and makes serving cleaner
• For deeper umami flavor, add 1 tablespoon (15 g) of tomato paste during step 4 and reduce the crushed tomatoes slightly
• If using dried no-boil lasagna sheets, they will soften adequately from the moisture in the sauces; do not pre-cook them

Lasagna Bolognese (or ragù-based lasagna) hails from Emilia-Romagna in northern Italy, where layered pasta dishes are considered art forms. This vegetarian mushroom version honors that tradition while accommodating modern dietary preferences; mushrooms have long been used in Italian cooking as a meat substitute due to their satisfying, meaty texture and rich umami flavor.

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