Description
This hearty Mushroom Lasagna is a delicious vegetarian twist on the classic Italian dish. Layers of tender lasagna noodles are filled with a savory mix of sautéed cremini and white button mushrooms, aromatic herbs, and rich cheeses including ricotta, Parmesan, and mozzarella. Baked to perfection with marinara sauce and topped with melted golden cheese, this comforting casserole serves 8 and is perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna and Sauce
- 12 lasagna noodles
- 3 cups marinara sauce
Mushroom Filling
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced
- 8 ounces white button mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Cheese Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese, divided
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven and Cook Noodles: Preheat your oven to 375°F. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Cook Mushrooms: Add sliced cremini and white button mushrooms to the skillet along with salt, black pepper, dried thyme, dried oregano, and optional red pepper flakes. Cook for 8 to 10 minutes until mushrooms release their moisture and become tender. Remove from heat and set aside.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, grated Parmesan cheese, and 1 cup of shredded mozzarella. Mix thoroughly until smooth and well blended.
- Layer the Lasagna: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Place a layer of cooked lasagna noodles over the sauce, then spread a portion of the ricotta cheese mixture over the noodles. Add a layer of the mushroom mixture, then a layer of marinara sauce. Repeat these layers until all ingredients are used, finishing with a top layer of sauce and the remaining mozzarella cheese sprinkled evenly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to meld flavors and heat through.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the cheese on top is melted and lightly golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set. Garnish with chopped fresh parsley before slicing and serving.
Notes
- You can substitute part of the mushrooms with portobello mushrooms for a deeper, earthier flavor.
- Using whole milk ricotta cheese will give the lasagna a richer and creamier texture.
- The lasagna can be assembled a day ahead and refrigerated before baking for added convenience.
