I still remember the first time I layered mushrooms into a lasagna instead of meat — the result was unexpectedly cozy: earthy, cheesy, and deeply satisfying without being heavy. This mushroom lasagna is a simple, weeknight-friendly casserole that highlights sautéed mushrooms, creamy ricotta, and melty mozzarella. It’s great when you want a vegetarian main that feels indulgent, when friends drop by, or when you want to swap meat for something seasonal and savory. If you want a green-packed variation, I often pair it with a spinach-mushroom lasagna for lighter meals — here’s one I like: spinach mushroom lasagna for another twist.

What makes this recipe special

Mushroom lasagna manages to feel both familiar and a little grown-up. The mushrooms bring an umami richness that stands in for meat, while ricotta and mozzarella make each bite creamy and comforting. It’s straightforward to execute, uses pantry-friendly marinara, and scales easily for guests. Make it for a cozy family dinner, a potluck, or any night you want a vegetarian crowd-pleaser.

“We made this on a rainy Sunday — the mushrooms gave it a deep, savory warmth and the top browned perfectly. Even my picky eaters asked for seconds.” — a quick review from my dinner table

Step-by-step overview

Before you dive in, here’s what you’ll do at a glance:

Boil lasagna noodles until pliable, drain and set aside.
Sauté garlic and mushrooms until tender and lightly browned.
Layer sauce, noodles, ricotta, mushrooms, and cheeses twice in a baking dish.
Cover and bake, then uncover to brown the top.
Let it rest a few minutes, garnish with basil, and serve.

This short roadmap helps you pace the cooking — while the lasagna is baking you can make a simple side salad or bread.

What you’ll need

9 lasagna noodles (regular or oven-ready; see notes)
2 cups mushrooms, sliced (cremini, button, or a mix; roughly 8–10 oz)
2 cups ricotta cheese (whole-milk ricotta gives the best creaminess)
2 cups mozzarella cheese, shredded (low-moisture for less weeping)
1 cup Parmesan cheese, grated (plus extra for serving)
2 cups marinara sauce (use a good-quality jar or homemade)
1 clove garlic, minced (or 1 tsp garlic paste)
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil for garnish

Notes and swaps:

Not all mushrooms are equal: cremini or baby bella add deeper flavor than plain white buttons. For a more robust dish, try shiitake or porcini mixed in.
For a lighter ricotta layer, blend ricotta with a beaten egg and pinch of nutmeg—this adds structure if you want cleaner slices.
Gluten-free: use GF lasagna noodles or thinly sliced zucchini or eggplant in place of noodles.
Dairy-free: substitute ricotta with a firm tofu ricotta and use vegan mozzarella/Parmesan alternatives.

Directions to follow

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly or use a spray.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a sheet pan or towel to prevent sticking. (If using oven-ready noodles, skip boiling and follow package timing.)
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and become tender and slightly browned, about 6–8 minutes. Season with salt and pepper; taste and adjust.
Spoon a thin layer of marinara sauce across the bottom of the prepared baking dish to prevent sticking.
Lay three lasagna noodles over the sauce in a single layer.
Spread half of the ricotta evenly over the noodles. Top with half of the sautéed mushrooms, then sprinkle with about one-third of the shredded mozzarella.
Repeat the noodle layer, then ricotta, mushrooms, and mozzarella. Finish with the final three noodles, spread the remaining marinara sauce over the top, then sprinkle the remaining mozzarella and the grated Parmesan evenly.
Cover the dish tightly with foil (spritz the foil with a little cooking spray or tent so it doesn’t touch the cheese) and bake for 25 minutes.
Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden brown. If you like a deeper brown top, broil for 1–2 minutes while watching closely.
Remove from the oven and let the lasagna rest for 8–10 minutes before slicing. Garnish with torn fresh basil leaves and a little extra Parmesan, then serve.

Best ways to enjoy it

Serve slices of mushroom lasagna with a crisp green salad (peppery arugula or a fennel and orange salad stand up well) and some crusty bread to sop up sauce. For wine pairings, a medium-bodied red like Chianti or a lighter Pinot Noir complements the mushrooms without overpowering the ricotta. If you want to add heat or a contrasting flavor, a tangy slaw or pickled peppers on the side works nicely — and for an entirely different lasagna mood, try a spicy option like a buffalo chicken lasagna as a bold partner on another night: a buffalo chicken lasagna for a zesty alternative.

Storage and reheating tips

Refrigerating: Cover leftovers tightly and refrigerate within two hours of baking. Stored in an airtight container, lasagna will keep 3–4 days.
Reheating: Reheat individual slices in a 350°F (175°C) oven for 12–15 minutes or until warmed through. Cover with foil to prevent over-browning. You can also microwave single servings on medium for 1–2 minutes, checking and rotating halfway.
Freezing: To freeze, wrap the cooled lasagna tightly in plastic wrap and foil or place portions in freezer-safe containers. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating; add 10–15 minutes to oven time if reheating from partially frozen.
Food safety: Reheat to an internal temperature of 165°F (74°C) for safe eating. Discard leftovers kept longer than four days.

Helpful cooking tips

Avoid watery mushrooms: salt them lightly near the end of sautéing — salting too early draws out water and prevents browning. Use a hot pan and give the mushrooms space to brown.
Prevent a soggy lasagna: don’t over-sauce each layer. A thin even spread of sauce is enough to keep noodles moist and avoid a soupy center.
Cheese distribution: shredding your own mozzarella and grating fresh Parmesan improves melt and flavor compared to pre-shredded cheeses with anti-clumping agents.
Make-ahead shortcut: assemble the lasagna the night before and keep it covered in the refrigerator. Add 10–15 minutes to baking time if baking cold. For fast weeknights, you might prefer a quick skillet dinner — try this chicken-and-mushroom stir-fry as a speedy swap: a chicken and mushroom stir-fry for a fast alternative.

Creative twists

Add greens: mix 2 cups of cooked spinach (well-drained) into the ricotta for a spinach-mushroom lasagna hybrid.
Mushroom medley: use a combination of cremini, shiitake, and oyster mushrooms for deeper complexity.
Herb-forward: fold chopped thyme or rosemary into the ricotta for an aromatic lift.
White sauce: swap marinara for a light béchamel and a splash of white wine for a creamy white mushroom lasagna.
Meat option: add crumbled Italian sausage or ground turkey for a heartier version; brown before adding to the layers.

Helpful answers

Q: Can I use no-boil (oven-ready) lasagna noodles?
A: Yes. If you use oven-ready noodles, skip boiling and follow package directions. You may want to thin the sauce slightly so the noodles fully hydrate while baking.

Q: Can I make this ahead and freeze before baking?
A: Absolutely. Assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the fridge before baking, then bake for the full time plus 10–15 minutes if still cold.

Q: How do I stop the cheese from getting greasy?
A: Use low-moisture mozzarella and avoid overcooking. Letting the lasagna rest after baking helps the cheese set and reduces oil separation. Freshly shredded cheese also performs better than pre-shredded blends.

Q: Is there a good way to make this gluten-free?
A: Yes — use gluten-free lasagna noodles or thin slices of zucchini/eggplant as a noodle replacement. If using veg slices, salt and pat them dry to remove excess moisture before layering.

Conclusion

This mushroom lasagna is a dependable, comforting vegetarian main that’s easy enough for weeknights and tasty enough for guests. For inspiration and technique variations from other trusted cooks, I often compare approaches — for a rustic, mushroom-forward take, see Smitten Kitchen’s mushroom lasagna, and for another reliable recipe with a different layering method, check the New York Times Mushroom Lasagna Recipe.

Mushroom Lasagna

A cozy, vegetarian lasagna layered with sautéed mushrooms, creamy ricotta, and melty mozzarella, perfect for weeknight dinners or gathering with friends.

Prep Time 20

Cook Time 40

Total Time 1

Serving Size servings

Ingredients

Lasagna Ingredients

9 pieces lasagna noodles Regular or oven-ready; see notes
2 cups mushrooms, sliced Cremini, button, or a mix; roughly 8–10 oz
2 cups ricotta cheese Whole-milk ricotta gives the best creaminess
2 cups mozzarella cheese, shredded Low-moisture for less weeping
1 cup Parmesan cheese, grated Plus extra for serving
2 cups marinara sauce Use a good-quality jar or homemade
1 clove garlic, minced Or 1 tsp garlic paste
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil for garnish

Instructions

Preparation

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly or use a spray.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a sheet pan or towel to prevent sticking.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and become tender and slightly browned, about 6–8 minutes. Season with salt and pepper; taste and adjust.

Layering and Baking

Spoon a thin layer of marinara sauce across the bottom of the prepared baking dish.
Lay three lasagna noodles over the sauce in a single layer.
Spread half of the ricotta evenly over the noodles. Top with half of the sautéed mushrooms, then sprinkle with about one-third of the shredded mozzarella.
Repeat the noodle layer, then ricotta, mushrooms, and mozzarella.
Finish with the final three noodles, spread the remaining marinara sauce over the top, then sprinkle the remaining mozzarella and the grated Parmesan evenly.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden brown. If you like a deeper brown top, broil for 1–2 minutes while watching closely.
Remove from the oven and let the lasagna rest for 8–10 minutes before slicing. Garnish with torn fresh basil leaves and a little extra Parmesan.

Notes

Avoid watery mushrooms: salt them lightly near the end of sautéing. Don’t over-sauce each layer to prevent a soggy lasagna. For gluten-free, use GF lasagna noodles or thinly sliced zucchini/eggplant. For dairy-free, substitute ricotta with firm tofu ricotta and use vegan cheese.