Lasagna Béchamel with Mushroom Ragù {Meatless}

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This creamy, flavorful meatless mushroom lasagna is made with layers of pasta, 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.

Someone using a spatula to serve a piece of white mushroom lasagna.

"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

How to Make Mushroom Lasagna with Béchamel Sauce

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.

Step #1: 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. Here's how to make it...

Put some dried porcini or shiitake mushrooms in a bowl, cover them with boiling water, and let them mushrooms soak while you prepare the other ingredients.
Place a rack on the top third of your oven and preheat it to 425ºF (220ºC).
Chop up about a pound of cremini mushrooms (white button mushrooms will work too), coat them with a bit of olive oil and salt and let them roast until they are dark, well-reduced, slightly crisp, and utterly delicious.
Strain the dried mushrooms from their soaking liquid and chop them up as well. Reserve about a cup of the soaking liquid and add some Better than Bouillon Mushroom Base. (The mushroom base is optional, but highly recommended. More about that in a bit.)
Sauté some chopped onions or shallots with tomato paste, garlic, sumac, cumin, crushed red pepper flakes, salt and ½ teaspoon pepper. Pour in some fruity white wine, let it reduce, then add the chopped mushrooms and the soaking liquid. Let the ragù simmer until it's all happy and flavorful.

Two photos showing how to roast chopped mushrooms then cook them with onions and spices to make mushroom ragù.

Step #2: Make the parmesan béchamel

Béchamel (besciamella) is a creamy sauce made from a white roux (flour and butter) and milk.

This parmesan version is rich, creamy, and positively luxurious. It's also surprisingly simple to make. Here's how...

Cook some butter and flour in a saucepan until it's smooth and foamy. This is the roux - a combination of flour and fat that will thicken the béchamel.
Gradually pour in a quart of half and half, whisking constantly as you do. It's very important to add the half and half slowly while whisking. If you add it all at once, you'll end up with a lumpy sauce.
Add a bit of ground nutmeg and crushed red pepper flakes and cook until the béchamel has thickened enough to coat a spoon.
Add some grated parmesan, fresh parsley, salt and pepper, then stir in the mushroom ragù.

Six photos showing the step-by-step process of making parmesan béchamel sauce.

Stirring mushroom ragù into a pot of parmesan béchamel.

Step#3: Assemble the Lasagna

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.

10 photos showing how to build the layers for white mushroom lasagna in a baking dish.

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.

A freshly baked pan of white mushroom lasagna, ready to serve.

A piece of white mushroom lasagna on a plate in front of a casserole dish with the entire lasagna.

What's the Best Kind of Pasta to Use for Lasagna?

I have made lasagna bolognese with fresh sheets of pasta, regular dried lasagna noodles that have been boiled, and ready to bake, no-boil lasagna noodles. To my surprise, I preferred the no-boil noodles over the other options.

I also made this lasagna with no-boil noodles that had been pulled straight from the package and with noodles that had been soaked for about 10 minutes in hot water. Again, to my surprise, I preferred the lasagna in which the oven-ready noodles had been soaked.

Pre-soaking the noodles prevented them from absorbing too much moisture from the béchamel and bolognese sauces, resulting in the creamiest, sauciest 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.

Three photos showing how to soak no-boil lasagna noodles in hot water, olive oil, and salt, then pat dry before using to make lasagna.

Lasagna Béchamel FAQs and Expert Tips

Q: What kind of mushrooms should I use for this lasagna?

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 cremini mushrooms and white button mushrooms is 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.

Cremini mushrooms also hold up better to long cook times and absorb less liquid.

If you can't find cremini mushrooms, white button mushrooms will do just fine. But, if you have the option, cremini mushrooms are the better choice.

Q: What is "Better than Bouillon Mushroom Base"?

A: Better than Bouillon Mushroom Base is a concentrated mushroom base that gives the ragù a more robust mushroom flavor. The base can be found in most major supermarkets or ordered on Amazon.

If you can't find it, it's perfectly acceptable to leave it out. The ragù will have a more mild mushroom flavor but will still be delicious.

Q: What is Sumac? And where can I find it?

A: Sumac is a spice that is popular in the Middle East. One of the more common uses of sumac is in the spice blend, zaatar.

Sumac is both sweet and sour, much like the flavor of fresh lemon juice. I love to use it in recipes that could use an acidic punch, but in which I don't want to add extra liquid.

As the spice increases in popularity, you can sometimes find it in the spice section of major grocery stores. Otherwise, you can order sumac on Amazon.

You can substitute fresh lemon juice for sumac in this recipe. Simply add a couple tablespoons of lemon juice to the mushroom ragù when you add the mushroom soaking liquid.

Q: Can I make this lasagna ahead of time?

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.

Q: Is Parmesan Cheese "vegetarian"?

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.

A piece of white mushroom lasagna on a plate with a fork.

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📖 Recipe

Yield: 8 servings

Lasagna Béchamel with Mushroom Ragù

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.

Prep Time 1 hour 30 minutes

Cook Time 40 minutes

Total Time 40 minutes

Ingredients

For the Mushroom Ragù:

1 ounce dried porcini or shiitake mushrooms
1 pound cremini mushrooms (or white button mushrooms), sliced
¼ cup + 2 tablespoons extra virgin olive oil, divided
Salt and pepper
1 tablespoon Better than Bouillon Mushroom Base (optional; see note below)
½ cup (75 grams) diced shallot or yellow onion
1 tablespoon tomato paste
3-4 cloves garlic, minced
1 tablespoon sumac
1 teaspoon cumin
½ - 1 ½ teaspoon crushed red pepper flakes
1 cup fruity white wine (See note below for suggested varieties)

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 Ragù :

Place the dried mushrooms in a bowl and pour 2 cups boiling water over them. Let the mushrooms soak for 30 minutes, while you prepare the other ingredients.
Place a rack on the top third of your oven and preheat it to 425ºF (220ºC).
Chop the cremini mushrooms into pieces that are roughly the size of peas and spread them out on a baking sheet. Drizzle the chopped mushrooms with ¼ cup olive oil and sprinkle them with about 1 teaspoon of salt. Stir the mushrooms, olive oil, and salt around on the baking sheet, then spread them out in an even layer. Roast the mushrooms in the oven until they are dark, well-reduced, and slightly crisp, about 35 minutes.
Line a strainer with cheesecloth or paper towels and set it over a bowl. Pour the dried mushrooms and their soaking liquid into the strainer. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Measure out 1 cup of the soaking liquid and stir in the mushroom base (if using). Set aside.
If using shiitakes, cut away and discard the stems. Chop the mushrooms into pieces that are about the same size as the chopped cremini mushrooms.
Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the diced shallots or onion. Cook, stirring often, until soft and translucent, about 3 to 5 minutes.
Add the tomato paste, garlic, sumac, cumin, crushed red pepper flakes, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring constantly, for about 1 minute longer.
Pour in the wine and cook, stirring every now and then, until nearly all the liquid has evaporated.
Add all the mushrooms and the reserved mushroom soaking liquid. Turn the heat to medium high and cook, stirring frequently, until broth has reduced by a little more than half, about 10 to 15 minutes.
Remove the Ragù from the heat, taste, and add more salt and pepper if you like. Set aside while you make the béchamel.

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).
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.
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 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

Is Parmesan Cheese "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 cheese available every day. So, if eating vegetarian is important to you, look for those.

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.

About Better than Bouillon Mushroom Base

Better than Bouillon Mushroom Base is a concentrated mushroom base that gives the ragù a more robust mushroom flavor. The base can be found in most major supermarkets or ordered on Amazon. If you can't find it, it's perfectly acceptable to leave it out. The ragù will have a more mild mushroom flavor but will still be delicious.

What kind of wine should you use to make the mushroom ragù for this lasagna?

Use a fruit forward white wine that's on the dry side. Suggestions include:

Sauvignon blanc, a dry pinot grigio or pinot gris, a dry riesling, chinin blanc, Viognier, or grüner veltliner.

What can I use instead of Sumac in this recipe?

Sumac is a middle eastern spice that is both sweet and sour, much like the flavor of fresh lemon juice.

As the spice increases in popularity, you can sometimes find it in the spice section of major grocery stores. Otherwise, you can order sumac on Amazon.

You can also substitute fresh lemon juice for sumac in this recipe. Simply add a couple tablespoons of lemon juice to the mushroom ragù when you add the mushroom soaking liquid.

Lasagna Béchamel with Mushroom Ragù {Meatless}