What is the best mushroom lasagna recipe?

The best mushroom lasagna recipe balances rich, sautéed mushrooms, creamy white sauce, and tender lasagna sheets. You can try versions inspired by Jamie Oliver’s mushroom lasagne, Nigella’s indulgent style, or Ina Garten’s creamy mushroom lasagna with white sauce. This simple mushroom lasagna recipe is easy to customize with your favorite mushrooms and cheese, making it a perfect vegetarian-friendly comfort dish.

Can I make mushroom lasagna vegetarian?

Yes, mushroom lasagna is naturally vegetarian. Use fresh mushrooms, spinach, and a creamy white sauce with mozzarella and Parmesan for a satisfying, meat-free meal. You can also try a simple mushroom lasagna recipe or a mushroom lasagne Ottolenghi-inspired version for extra flavor.

How do I make mushroom lasagna easy and quick?

To make mushroom lasagna easy, sauté mushrooms with garlic and onions, prepare a quick béchamel sauce, layer with pre-cooked or no-boil lasagna sheets, and top with mozzarella. Baking 35–45 minutes produces a golden, bubbling mushroom lasagna perfect for weeknight dinners.

What variations of mushroom lasagna can I try?

There are many ways to customize mushroom lasagna. Try mushroom lasagna with white sauce, NYT-inspired mushroom lasagna, or mix in roasted vegetables. You can also experiment with different cheeses, herbs, or a combination of mushroom types for a flavorful, vegetarian mushroom lasagne.

Mushroom Lasagna Recipe – Easy, Creamy, Vegetarian-Friendly 2026

Name: Mushroom Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 3-4 garlic cloves, minced; 500 g mixed mushrooms, sliced (button, cremini, or portobello); 100 g fresh spinach; Salt and black pepper, to taste; 1 tsp dried thyme or oregano; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 4 cups milk, warm; ½ tsp nutmeg (optional); 1 cup grated Parmesan cheese; 9-12 lasagna sheets (no-boil or pre-cooked); 2 cups shredded mozzarella cheese; Extra Parmesan for topping

Description

A rich, creamy, and comforting vegetarian lasagna layered with sautéed mushrooms, spinach, and a cheesy white sauce. Perfect for weeknight dinners or special occasions, this dish is hearty, flavorful, and packed with umami.

Ingredients

Scale

🛒 Ingredients (for 6–8 servings):

For the Mushroom Filling:

2 tbsp olive oil
1 medium onion, finely chopped
3–4 garlic cloves, minced
500 g (1 lb) mixed mushrooms, sliced (button, cremini, or portobello)
100 g (3.5 oz) fresh spinach
Salt and black pepper, to taste
1 tsp dried thyme or oregano

For the White Sauce (Béchamel):

4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups milk, warm
½ tsp nutmeg (optional)
Salt and pepper, to taste
1 cup grated Parmesan cheese

For Assembly:

9–12 lasagna sheets (no-boil or pre-cooked)
2 cups shredded mozzarella cheese
Extra Parmesan for topping

Instructions

📝 Instructions:

Step 1: Prepare the Mushroom Filling

Heat olive oil in a large pan over medium heat.
Sauté onions until translucent, then add garlic and cook 1–2 minutes.
Add mushrooms and thyme, cook until mushrooms are soft and lightly browned.
Stir in spinach until wilted. Season with salt and pepper. Set aside.

Step 2: Make the White Sauce

Melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes.
Gradually whisk in warm milk until smooth and thickened.
Add nutmeg, salt, and pepper. Remove from heat and stir in Parmesan.

Step 3: Assemble the Lasagna

Preheat oven to 180°C (350°F).
Spread a thin layer of white sauce in a baking dish.
Layer lasagna sheets over the sauce.
Add a layer of mushroom filling, then white sauce, and sprinkle with mozzarella.
Repeat layers until all ingredients are used, finishing with white sauce and extra Parmesan on top.

Step 4: Bake

Cover with foil and bake for 25–30 minutes.
Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
Let rest 10 minutes before serving.

Notes

Make Ahead: Assemble up to a day in advance; bake just before serving.
Variations: Add roasted vegetables, zucchini, or bell peppers for extra flavor.
Cheese Swap: Use Gruyère or Fontina instead of mozzarella for a richer taste.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Category: Main / Comfort Food
Method: Baked / Layered / Vegetarian
Cuisine: Italian