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This homespun mushroom lasagna turns simple items into an incredible Italian meal. The woodland mushrooms blend wonderfully with sweet tomatoes and velvety béchamel, making a meat-free dish that wins over even the biggest carnivores in my household.
I came up with this dish during a wet weekend while visiting Italy as a student. A friendly mushroom seller at the local market pushed me to try his porcini mix, and that's how this lasagna came to life in the tiny kitchen of my temporary home.
- Various mushrooms bring woodsy flavors. Go for sturdy cremini as your base, shiitake for chewiness, and portobello for deep taste
- Small tomatoes offer tangy freshness and natural sugar. Pick deeply red ones that give slightly when squeezed
- White wine cleans the pan bottom and boosts mushroom notes. Try Sauvignon Blanc, or swap in chicken stock if you don't use alcohol
- Full-fat milk makes the creamiest béchamel. Don't skimp on fat or your sauce won't turn out right
- Raw spinach gives nice color and health benefits. Look for bright green bunches without yellow spots
- Ground nutmeg adds cozy flavor to the béchamel. Grate it fresh if you can—it makes a big difference
Simple Mushroom Lasagna Steps
- Cook up the mushroom mix
- First warm olive oil in a big pan over medium heat. Toss in diced onions and stir until see-through, around 5 minutes. They should get soft without turning brown. Throw in chopped garlic and stir for half a minute till you can smell it. Add your sliced mushrooms bit by bit if needed, letting them shrink and brown lightly, taking about 8-10 minutes. The mushrooms will get wet at first, then start to brown as the water cooks off. This browning is what makes them taste amazing.
- Add flavors
- When mushrooms have shrunk down and gotten some color, sprinkle in dried thyme and oregano, mixing them through everything. Add salt and pepper to taste. Splash in some wine if you're using it, and let it bubble while scraping all the tasty bits off the bottom. This step pulls all the good flavors back into your mix. Once the wine's mostly gone, toss in cut tomatoes and cook just until they start to soften but still keep their shape, about 2-3 minutes.
- Whip up the white sauce
- In another pot, melt butter over medium heat until the bubbling stops. Dump in flour all at once and whisk like crazy to make a smooth mix called a roux. Keep cooking this for 2-3 minutes till it looks light gold and smells a bit nutty. This gets rid of that raw flour taste. Very slowly pour in warm milk while whisking non-stop to avoid lumps. Keep whisking till the sauce gets thick enough to stick to a spoon, about 5-7 minutes. Finish with nutmeg, salt and pepper.
- Stack everything up
- Spread a thin coat of white sauce on the bottom of your baking dish so nothing sticks. Lay down cooked pasta sheets in one layer, letting them overlap a tiny bit if needed. Spread half your mushroom stuff evenly across the pasta, making sure it covers everything. Scatter half the fresh spinach over the mushrooms. It'll wilt while baking. Pour a third of your remaining white sauce over the spinach. Sprinkle a third of both cheeses on top. Then do all these layers one more time.
- Finish and cook
- For the top layer, put down your last pasta sheets, cover with the last of your white sauce, and top with the rest of your cheeses. Cover the dish with foil, making sure it doesn't touch the cheese. Bake covered for 25 minutes to heat through, then take off the foil and bake another 20 minutes until the top turns golden with bubbly edges. Let it sit for 10-15 minutes before cutting so it can firm up.
What makes this lasagna so good is taking time to brown the mushrooms. My nonna always told me that well-browned mushrooms get a meaty taste that's key to any good veggie dish. I still use her old wooden spoon to stir my mushroom mix today.
Plan Ahead Options
This dish works even better when made in advance. Put it all together, wrap it tight with foil, and keep in the fridge up to 2 days before baking. You might need to add 10-15 extra minutes to the covered cooking time if it's cold from the fridge. After baking, leftovers stay good in the fridge for 4 days. For longer keeping, cut the cooled lasagna into single portions, wrap them really well in plastic then foil, and freeze for up to 3 months. Let them thaw overnight in the fridge before warming up.
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Tasty Companions
Enjoy this mushroom lasagna with a simple greens salad dressed with lemon and olive oil to balance the richness. Some crusty bread works great for soaking up extra sauce. For drinks, try a medium red wine like Chianti or Barbera that works well with the earthy mushrooms without being too heavy. If you like white wine better, a slightly oaky Chardonnay matches nicely with the creamy sauce.
Easy Twists
Switch up this standard by trying different mushroom types. Fancy wild ones like chanterelles or morels make it special for big occasions. Want more protein? Add a layer of ricotta mixed with an egg and herbs. Swap spinach for cooked kale or chard if you want stronger greens. Toss some red pepper flakes into the mushrooms if you like a bit of kick. During summer, use chopped fresh heirloom tomatoes instead of grape tomatoes for brighter colors and flavors.
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Frequently Asked Questions
- → Can I put together this lasagna early?
You sure can! Make and assemble it, then keep it tightly wrapped in the fridge for up to a day. When you bake it straight from the fridge, you might need to add an extra 10-15 minutes. If you've already baked it, cool it down and store it for up to three days—just heat it up when you're ready to serve!
- → Which mushrooms are good picks for this?
Go for a blend! Some great choices include cremini (earthy), shiitake (meaty), and portobello (rich). Don’t have these? No problem—stick with what you can find, even white button mushrooms, though they’re a bit milder in flavor.
- → How do I keep this fully vegetarian?
It’s already veggie-friendly since it skips meat! Just double-check that your cheeses contain vegetarian-friendly rennet. To go vegan, switch out the butter and milk in the sauce for plant-based options and pick dairy-free cheeses instead.
- → Can I freeze this lasagna?
Of course! Assemble it, then pop it in a freezer-safe dish with a tight cover—freeze for up to three months. Let it thaw overnight in the fridge before cooking. If already baked, slice and freeze cooled portions. Reheat frozen servings at 350°F until warmed through.
- → Do the pasta sheets need to be cooked before layering?
Yes, cook them just until they’re firm (al dente). If you’re using no-boil sheets, thin out the sauce a touch since they absorb more liquid. Be sure every noodle is well-coated, so they don’t dry out as they bake.
- → What goes well with this lasagna?
Pair it with a light, fresh salad tossed in vinaigrette—it balances the creamy richness. Adding garlic bread or focaccia rounds things out nicely. For wine, medium reds like Chianti or Sangiovese work beautifully, complementing the dish without overpowering it.