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