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This creamy vegetarian lasagna with mushrooms might just be the best lasagna EVER. It's so rich, creamy and earthy from all the different of mushrooms - it's literally the perfect meal. Plus, it's ultra easy to make with no-boil noodles!
Perhaps it is the use of a creamy béchamel sauce (white sauce) in place of red sauce to bake the lasagna, like we used for this Turkey Lasagna. Or all the delicious earthy layer of mushrooms.
Or the ricotta cheese, Parmesan cheese and fresh mozzarella. Or probably all of the above.
Just a note - if are a ricotta and mushroom lover, this Mushroom Tart is an absolute MUST TRY. This is the boyfriend's go to when he wants to make dinner.
I know, some of you may be thinking it's blasphemous to use both a béchamel and ricotta, but that's how we roll around here. Creamy and cheesy all the way - this is the best lasagna I've made.
I think we might even like this lasagna better than this red sauce based Vegetable Lasagna. Maybe, jury is still out because I LOVE me some vegetable lasagna too.
Jump to:
- Why this homemade mushroom lasagna recipe works
- Ingredients for this vegetarian lasagna recipe
- Ingredient substitutions and variations
- Step by step instructions to make the best lasagna
- How to make bechamel sauce
- How to brown mushrooms
- How to make vegetarian lasagna with mushrooms
- Lasagna serving options
- Expert Tips
- Frequently asked questions
- More pasta recipes
- Recipe
- 💬 Comments
Why this homemade mushroom lasagna recipe works
- It uses no-boil noodles, so no need to boil a pot of water to cook your noodles!
- It's ultra easy to assemble the lasagna - just layer it up, cover it, and bake it - ultra simple.
- You can easily adjust the ingredients to add whatever veggies you want (like spinach, peppers, etc.) or even add ground beef to make it a more classic lasagna.
- It comes out ultra creamy and delicious with the ricotta and bechamel.
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Ingredients for this vegetarian lasagna recipe
The full list of ingredients and quantities can be found in the recipe card at the bottom of the post.
Any mushrooms can be used in this recipe, as long as it equals 32 ounces total. The recipe calls for a mixture of fresh shiitakes, white mushrooms and baby bellas.
Porcini mushrooms are also a great find. If you've got some dried porcini mushrooms, by all means, throw them in after you've re-hydrated them. Also consider cremini mushrooms, chanterelles or oyster mushrooms.
The recipe calls for no-boil lasagna noodles for convenience, but any pasta can be used. You can use regular lasagna noodles, or to make it ultra delicious, fresh lasagna sheets if you can find it in your area. The dried lasagna noodles will need to be cooked al dente in boiling water before they are used.
Ingredient substitutions and variations
- Ricotta cheese: Substitute whole milk cottage cheese for the ricotta. Cottage cheese has a saltier flavor, so you may need to adjust the salt in the recipe.
- Add meat: Add some cooked and crumbled sausage or bacon.
- Cheese: Substitute Parmesan or any other hard cheese for the Romano if you'd like.
- Add vegetables: Add pieces of steamed broccoli, cooked zucchini or cooked and drained spinach (fresh spinach or frozen spinach) to make spinach and mushroom lasagna or a veggie lasagna (or use this vegetarian lasagna recipe with marinara sauce). Try these fire roasted tomatoes.
- Substitute red sauce: Use this Instant Pot bolognese sauce to make this a lasagna Bolognese with meat sauce.
- Lasagna noodles: Substitute regular dried lasagna noodles for the no-boil noodles, or use fresh pasta. Make sure the noodles are cooked in salted water.
Step by step instructions to make the best lasagna
There are a few different steps to take to make this recipe. First we make a bechamel, then we brown the mushrooms, then we put the lasagna together and bake it in a casserole dish.
How to make bechamel sauce
Heat the butter in a saucepan until melted and add the flour, whisking constantly for 2-3 minutes.
Add the milk, a little at a time, whisking constantly, and cook until the sauce is uniform, white and creamy (1-2 minutes or until sauce has thickened).
Remove from heat and stir in the nutmeg, salt and pepper. Set the béchamel sauce aside while you prepare the remaining ingredients.
How to brown mushrooms
Pro-tip: You can speed up the process by using 2 skillets or a very large skillet so you can cook the mushrooms batches at the same time.
How to make vegetarian lasagna with mushrooms
Step 3: Preheat the oven to 375°F.
Step 4: Sauté the shallots and garlic in the same pan the mushrooms were cooked in until softened. Toss them with the mushrooms and set aside.
Step 5: Place a layer of bechamel sauce in the bottom of a 8x13" baking dish. Add a layer of lasagna noodles.
Lasagna serving options
- This spinach salad with blue cheese, or any other green salad is a great accompaniment.
- Lasagna is great served with air fryer garlic bread, focaccia or Parmesan challah bread.
- Get your meal started with marinated olives, air fryer ravioli, air fryer mozzarella sticks or a soup like this creamy tortellini soup.
- A side of instant pot broccoli, easy grilled squash or sous vide green beans are great vegetable side dishes.
Expert Tips
- The mushrooms must be cooked before adding them to the lasagna - otherwise there will be too much moisture in the lasagna (cook out all the mushroom liquid to avoid watery lasagna). Any other vegetables added should be cooked as well.
- Two skillets or 1 very large skillet can be used to cook the mushrooms to save time.
- Uncovering the lasagna during the last 15 of baking allows the cheese to brown on top.
- Be sure to whisk constantly when adding the milk to the bechamel sauce to keep it from getting lumpy. Add the milk SLOWLY.
- If you like your lasagna really saucy, you will want to double the sauce. If you have extra, it can be frozen for your next batch!
Frequently asked questions
Sautéing the vegetables prior to being added will help reduce any excess moisture in the lasagna. In addition, using no-boil noodles can help to soak up any additional liquid that may still be expelled from the vegetables.
If you want a "meaty" lasagna, you can use a meat substitute and/or tofu and tempeh. Otherwise, you can finely dice vegetables, cook them first, then add the to the lasagna.
You can store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Let the lasagna cool completely before placing in the fridge. Thaw frozen lasagna in the fridge overnight (or cook straight from frozen below) and reheat in a 400F oven for 15-20 minutes, until warmed in the middle, or in the microwave until warmed through.
If freezing, I recommend freezing in individual slices of lasagna so you can take out what you want. Reheat directly from frozen in a 400F oven for 30-40 minutes on a lined baking sheet or baking dish, until warm in the middle.
You can also assemble this lasagna in advance and freeze it until you're ready to bake it. You'll need to add about 45-60 minutes to the bake time if baking the whole lasagna straight from frozen.
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Recipe
Vegetarian Lasagna With Mushrooms
Ingredients
- 1 box no boil lasagna noodles
- 2 tomatoes thinly sliced
- 32 ounces fresh mushrooms sliced
- 2 cups ricotta cheese
- 4 ounces fresh mozzarella thinly sliced
- 1 cup fresh grated Romano cheese
- 4 shallots minced
- 2 cloves garlic minced
- Béchamel sauce (below)
Bechamel Sauce:
- 4 cups whole milk
- ¼ teaspoon ground nutmeg
- 6 tablespoons butter
- 5 tablespoons flour
- ¼ teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons butter
Instructions
- Heat a large skillet over medium high heat and add 1 tablespoon of the butter and add half the mushrooms. Cook for about 7-10 minutes, until mushrooms are browned and have released their liquid.
- Do the same process with the second batch of mushrooms and set the cooked mushrooms aside.
- Preheat the oven to 375°F degrees.
- Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Add the mushrooms back in and toss to combine.
- Place a layer of bechamel sauce (see below) in the bottom of a 9x9" baking dish. Add a layer of noodles.
- Add the sliced tomatoes and half of the mushrooms. Add dollops of ricotta cheese (half of it) over the mixture and sprinkle with half the Romano.
- Cover with another layer of noodles and spread a light layer of bechamel sauce over the top.
- Add the second half of the mushrooms and dollop with the remaining ricotta cheese, then sprinkle with remaining Romano cheese.
- Add the last layer of noodles. Top with the remaining bechamel sauce and sprinkle with the remaining Mozzarella cheese.
- Cover with aluminum foil and bake in the oven for 45 minutes. Remove foil and bake an additional 15 minutes uncovered.
- Remove from oven and let cool for 10-15 minutes. Slice and serve.
Bechamel Sauce
- Heat the butter in a saucepan until melted and add the flour, whisking constantly for 2-3 minutes.
- Add the milk, a little at a time, whisking constantly, until a sauce is formed.
- Remove from heat and stir in the nutmeg, salt and pepper. Set the béchamel sauce aside while you prepare the remaining ingredients.
Expert Tips:
- The mushrooms must be cooked before adding them to the lasagna - otherwise there will be too much moisture in the lasagna (cook out all the mushroom liquid to avoid watery lasagna). Any other vegetables added should be cooked as well.
- Two skillets or 1 very large skillet can be used to cook the mushrooms to save time.
- Uncovering the lasagna during the last 15 of baking allows the cheese to brown on top.
- Be sure to whisk constantly when adding the milk to the bechamel sauce to keep it from getting lumpy. Add the milk SLOWLY.
- If you like your lasagna really saucy, you will want to double the sauce. If you have extra, it can be frozen for your next batch!
Nutrition
kathy
This looks absolutely amazing!!
Michelle
My youngest son and I are big mushroom fans. Since he's the only kid left in the house, I am going to have to make this for him!
Danielle@wenthere8this
I hope you enjoy it! It's actually turned into my favorite lasagna. I've considered making lasagna roll ups with the recipe since that seems to be the new lasagna trend!
Kelsie | the itsy-bitsy kitchen
You don't deliver to Arizona, do you? The only thing I love more than lasagna is mushrooms. This looks INCREDIBLE!
Danielle@wenthere8this
LOL! You're right, mushrooms are sooo delicious! I'm always looking for ways to cook with mushrooms...well, and cheese 🙂