This creamy, flavorful meatless white mushroom lasagna is made with layers of pasta, velvety parmesan béchamel, rich and savory mushroom ragù, and melted parmesan cheese.
This is 100% comfort food and eating a plateful is like giving yourself a gigantic hug.
"Oh my gosh, I tried this recipe and was a little skeptical as I don't usually go meat-free... But I am so so impressed and surprised! It was INSANELY good! Definitely a new favourite. So happy to have found such a good meat-free alternative to a classic dish I cook all the time. Thank you!" - Ella
Go grab your 9x13 baking pan, pour yourself a glass of wine, turn on your favorite tunes, and cozy up to the truth that tonight is all about creamy, cheesy comfort food.
The recipe is one of my many favorite ways to use mushroom ragu - a hearty, saucy, roasted mushroom sauce that can be spooned over pasta, potatoes, polenta, or eggs.
In addition to using it to make mushroom lasagna, use mushroom ragu to make this decadent 3-cheese mushroom pizza and this mouthwatering creamy mushroom pasta.
You can also add it to soups or stews, spread over bread or toast, tuck it into homemade ravioli or flatbread, and spread over sandwiches. It is truly one of the most versatile recipes I know.
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Ingredients
This lasagna recipe is prepared by layering these 4 ingredients:
- Mushroom ragù: Mushroom ragu is truly one of the most delicious and versatile recipes I know how to make. I make it often, almost always preparing a double or triple batch so I can store some in the freezer for another day.
- Béchamel sauce (besciamella) is a creamy sauce made from a white roux (flour and butter) and milk. The parmesan version used in this recipe is rich, creamy, and positively luxurious. It's also surprisingly simple to make.
- Pasta: 12 oven ready no-boil lasagna noodles OR 1 pound fresh pasta dough, rolled into sheets
- More cheese! In addition to the parmesan that's melted into the creamy white béchamel sauce, even more parmesan is layered into this lasagna because in my book, the best lasagna is the cheesiest lasagna.
Step-by-step photos and instructions
Make the mushroom ragù. Ragù is an Italian pasta sauce that typically uses minced meat and vegetables cooked with wine, broth, tomato paste and usually a little bit of heavy cream or milk. This meatless version of ragù uses both dried and fresh mushrooms instead of meat, but is every bit (if not more) hearty and flavorful.
The ragù takes about an hour to make, but can also be made up to 5 days in advance.
To make the parmesan béchamel sauce, start by melting some butter in a medium size saucepan.
When the butter is melted, add some flour. Cook the butter and flour, whisking constantly, for a couple of minutes. This is the roux, which will thicken the Béchamel sauce.
Very slowly start to add the milk or half & half. It's important to add the liquid to the roux slowly. Adding it quickly will cause the sauce to be lumpy.
It's also very important to whisk constantly while adding the liquid to help incorporate the liquid into the roux and keep the sauce from burning.
Once all the milk or half & half has been added continue to cook, stirring frequently, until the béchamel is thickened and does not taste like raw flour, about 10-12 minutes
The sauce should be thick enough to coat a spoon.
Add grated parmesan and cook, stirring constantly, until the cheese is melted.
Remove the pan from the heat and stir in chopped fresh parsley.
Stir the mushroom ragù into the parmesan béchamel.
Pro tip for using oven ready lasagna noodles: Before laying the lasagna in your baking dish, soak the noodles in hot water for a few minutes. Yes, I know we are using "oven ready" lasagna noodles, but giving them a quick soak prevents them from absorbing too much moisture from the béchamel and mushrooms. The result is a super duper saucy, creamy lasagna. Worth it. After soaking, simply lay the noodles out on a clean kitchen towel, blotting them with a paper towel to dry.
Ok. Time to layer.
Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 4 noodles in an even layer over the sauce. Spread ⅓ of the béchamel and mushroom mixture over the noodles and top with ⅓ of the cheese.
Layer #2: Lay 4 more noodles in an even layer over the last layer. Spread ⅓ of the béchamel and mushroom mixture over the noodles and top with ⅓ of the cheese.
Layer #3: Lay the remaining 4 noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
Cover the pan and bake until the cheese is melted and the sauce is bubbling up along the edges of the pan. Let the lasagna sit for a few minutes (I know, I know, impossible) before slicing and digging in.
What's the best kind of pasta for lasagna?
I have made lasagna with fresh sheets of pasta, regular dried lasagna noodles that have been boiled, and oven ready no-boil lasagna noodles. My two favorite options are:
- Oven ready no-boil noodles
- Fresh sheets of homemade pasta
If using no-boil oven ready lasagna noodles, I recommend soaking the dried sheets of pasta for about 10 minutes in hot water. Pre-soaking the noodles prevents them from absorbing too much moisture from the béchamel sauce and will produce a creamier lasagna.
To soak the noodles, simply lay them out in a baking dish, drizzle them with a bit of olive oil and sprinkle with salt. Then, add enough hot water to cover the noodles. Swish them around in the pan and then let them soak for 10 minutes.
After soaking, simply lay the noodles out on a clean kitchen towel, blotting them with a paper towel to dry.
FAQs and expert tips
A: I recommend using dried porcini or shiitake mushrooms and fresh cremini mushrooms. Using both dried and fresh mushrooms to make the ragù improves both the flavor and texture of the sauce.
The only difference between white button mushrooms, cremini mushrooms and portobello mushrooms is their age. White button mushrooms are cultivated to be white, soft, and harvested young. Cremini mushrooms are simply more mature versions of white button mushrooms and have a browner color, firmer texture, and better flavor. Portobello mushrooms are just the oldest version of the same mushroom.
A: Yes! All the components for this lasagna can be made ahead of time.
The Mushroom Ragù can be cooked up to 4 days before stirring it into the béchamel, assembling the lasagna and baking it.
Parmesan béchamel can be made up to a day in advance of using it for this lasagna. Store it in the refrigerator in a covered container. Warm over low heat, whisking until smooth, then stir in the Mushroom Ragù.
The assembled lasagna can be tightly covered and refrigerated for a day before baking.
Store leftover lasagna in the refrigerator in a covered container for 3 or 4 days. Reheat in an oven that's been heated to 325ºF (162ºC), or in a microwave. Here's some additional information about the best way to reheat lasagna.
A: No. If made with parmesan cheese, this recipe is meatless but not vegetarian.
Most parmesan cheese contains animal rennet and is not vegetarian. This is also true of other cheeses, such as Pecorino Romano, Grana Padano, and Gorgonzola, and some French cheeses. There are more and more plant-based vegan and vegetarian cheeses available every day. So, if eating vegetarian is important to you, look for those.
"This is an amazingly delicious recipe. My entire family loved it. We are so used to our traditional marinara meat sauce and this was a nice change. Excellent recipe!" - Amanda
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📖 Recipe
Mushroom Lasagna with Parmesan Béchamel
This creamy, flavorful meatless lasagna is layer upon layer of noodles, velvety parmesan béchamel, rich and savory mushroom ragù, and melted parmesan cheese.
This dish is 100% comfort food and eating a plateful is like giving yourself a gigantic hug.
Ingredients
For the Parmesan Bechamel
- 6 tablespoons (3 ounces/ 84 rams) salted butter, cut into 6 pieces
- ¼ cup (30 grams) all-purpose flour
- 4 cups (1 quart) half and half
- ½ teaspoon ground nutmeg
- 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 5 ounces (1 ½ cups) finely grated parmesan cheese (*See note below about vegetarian parmesan)
- ½ cup, packed chopped fresh Italian (flat leaf) parsley
For the Lasagna:
- 12 oven ready no-boil lasagna noodles or 1 pound fresh pasta dough, rolled into sheets
- 5 ounces (about 1 ½ cups) grated parmesan
- ¼ cup chopped parsley, for sprinkling over the top of the lasagna
Instructions
- Make the mushroom ragu. Mushroom ragu will take about an hour to prepare but can be made up to 5 days in advance.
Make the Parmesan Béchamel.
- Add the butter to a 3 quart or larger saucepan and set it over medium heat. When the butter is melted, add the flour, stirring constantly with a wire whisk. Cook, whisking constantly, for 2 minutes.
- Add the half and half gradually, whisking constantly as you slowly pour it into the saucepan. Add the nutmeg and red pepper flakes and bring the sauce to a simmer.
- Cook over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 12 minutes. (The sauce should be thick enough to coat a spoon; see photos above.)
- Remove the saucepan from the heat and whisk in 4.5 oz grated parmesan, stirring until the cheese is melted.
- Stir the fresh parsley and the mushroom ragù into the béchamel. Add salt and pepper to taste, then cover and set aside. (*See notes below for make-ahead instructions.)
Make the Lasagna:
- Heat the oven to 350 degrees F (176 degrees C). If using oven ready no-boil lasagna noodles, see the note below about pre-soaking them before layering them into the lasagna. If using fresh pasta, roll the pasta dough into thin sheets and then cut the sheets to fit the pan.
- Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay ⅓ of the noodles in an even layer over the sauce. Spread ⅓ of the béchamel and mushroom mixture over the noodles and top with ⅓ of the cheese.
- Layer #2: Add another layer of noodles. Spread ⅓ of the béchamel and mushroom mixture over the noodles and top with ⅓ of the cheese.
- Layer #3: Lay the remaining noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
- Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese across the top of the lasagna is melted and the sauce is bubbling around the edges of the pan.
- Remove the lasagna from the oven and let stand for 5-10 minutes before slicing and serving. Sprinkle with more fresh parsley before serving.
Notes
How to prepare oven ready no-boil noodles: Lay the noodles out in a 9x13 baking dish. Drizzle with the remaining 1 tablespoon olive oil and sprinkle in 1 tablespoon salt. Add enough very hot water (about 140 degrees F/ 60 degrees C) to cover the noodles. Swish the noodles around in the water and then let stand for 10 minutes, moving them around once or twice to ensure they don’t stick together. Remove the noodles from the water and lay them out on a clean kitchen towel. Pat dry with another towel or paper towels. Dump the water out of the baking dish and dry with a towel.
Make Ahead Instructions:
The Mushroom Ragù can be cooked up to 4 days before stirring it into the béchamel, assembling the lasagna and baking it.
Parmesan béchamel can be made up to a day in advance of using it for this lasagna. Store it in the refrigerator in a covered container. Warm over low heat, whisking until smooth, then stir in the Mushroom Ragù.
The assembled lasagna can be tightly covered and refrigerated for a day before baking.
Store leftover lasagna in the refrigerator in a covered container for 3 or 4 days. Reheat in an oven that's been heated to 325ºF (162ºC), or in a microwave.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 631Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 93mgSodium: 1037mgCarbohydrates: 49gFiber: 3gSugar: 8gProtein: 21g
Lauren Miller says
This looks delicious! You briefly mentioned that regular boiled noodles can be used. Do any of the ingredient amounts change if these are used?
RebeccaBlackwell says
Hi Laura! Everything can stay the same if you use boiled noodles. No need for any changes. Please let me know if you have any other questions! And I'd love to hear what you think of this lasagna after you make it!
Lynn says
Hi,
I had a recipe similar to this at a meal at an agriturismo in Italy and I am trying to recreate it. That lasagna was mushroom and wild boar. I don't have access to wild boar, but do you think a mild sausage would work in this recipe?
RebeccaBlackwell says
Hi Lynn! Yes- I think any kind of sausage will work well in this recipe even though I'm sure wild boar was delicious! Wile boar has a somewhat sweet and nutty flavor, so if you used a sweet Italian pork sausage I think that would be perfect in here. It sounds delicious to me! Please let me know if you have any other questions. And, I'd love to hear how your lasagna comes out and compares to what you had in Italy!
Andreea says
What does 4 cups (1 quart) half and half mean? Half and half of what?
RebeccaBlackwell says
Hi Andreea! Half and half is a mixture of cream and milk that you can find in the dairy section of any grocery store. You can also make it yourself by mixing equal parts whole milk and heavy cream. I hope that helps! Please let me know if you have any other questions! And if you make this lasagna, I'd love to hear what you think of it! xo
Hayley Dhanecha says
I love how unique this lasagna recipe is! I’m always looking for new version of ragu sauce so we don’t get bored with the same old recipe and this one was for sure a win! Loved this mushroom ragu. Thanks for sharing!
RebeccaBlackwell says
I'm so happy to hear that you liked this recipe Haley! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Tammy says
Love that mushroom ragu sauce! Goodness this is an all-out recipe for lasagna! I make mine with bechamel on special occasions...that bit of creaminess plays so well into the red sauce. This is heaven!
Jacqueline Debono says
I LOVE mushroom lasagna and this version sounds divine. On my to-make list!
Lori | The Kitchen Whisperer says
So SO scrumptious and perfect for any night of the week! The mornay sauce is crazy delish and all those mushrooms are a definite win!
RebeccaBlackwell says
I'm so happy to hear that you liked this recipe Lori! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Loreto and Nicoletta Nardelli says
Love a white lasagna with bechamel and this one with a mushroom ragu looks absolutely wonderful. Saved it to try soon!
Ann says
This lasagna sounds wonderful! I need one more meatless meal to make for one last Friday during lent, and I will definitely be making this one!
Freya says
This was the most delicious veggie lasagne I’ve made, it was so rich and full of flavour!
RebeccaBlackwell says
I'm so happy to hear that Freya! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Marta says
I've always felt like bechamel in lasagna was underrated so I'm glad to see it being used in this recipe. It was a hit with my entire family. I never knew I liked mushroom ragu so much.
RebeccaBlackwell says
I am so happy to hear that you liked this recipe Marta! Thank you so much for taking the time to leave a comment for me! I truly appreciate it. xo