Mushroom Lasagna Recipe (2024)

The best. Need it simple healthy, and delicious? Make it precisely as written. Need to make it bigger? Add a layer of baby spinach with ricotta. Need to feed your mushroom obsession? Make it with four different mushroom. I'm obsessed, it's the bomb -

I never use no-boil noodles. Instead I place the regular noodles in a flat baking dish then pour boiling water over to cover. Let them sit for 10 minutes, remove from water onto waxed paper in one layer. Then use as you wish. We think these noodles are a bit more tasty than the no-boil.

Incredible ! A bit on dry side first time so I adjusted it slightly - family loved it with these changes:
1 and half pound mushroom
Almost cup red wine
3 cups porcini water
1 cup and half porcini mushrooms
Generous with parmesan
Bechamel doubled recipe

I made this for guest and it was a huge hit. So delicious and easy. I didn't pre-boil the no-boil lasagna (I'm lazy) and it was still perfect. It was an all Martha Rose Shulman dinner with her Orange-Scented Winter Squash and Carrot Soup to start, followed by Beets and Goat Cheese on a Bed of Spinach, then this lasagna. I'll serve the same menu again!

Eager to try this and several other recipes in this series.
As for noodles, I am not a fan of no-boil variety. Another noted cookbook author suggests the following: Fill a large, very wide bowl with hot water, adding boiling water, if necessary, to bring water to 140 degrees. Slip REGULAR lasagna noodles into water one at a time. Let sit 12-13 minutes. Drain, dry on towels and proceed with recipe. Works beautifully and the bowl is easier to clean than a large pot.

The mushroom/bechamel filling was utterly delicious but definitely not enough for three layers. I will heed the advice below and make more next time. I didn't pre-boil the pasta either, so I baked the lasagna covered for 40 minutes to be sure it had time to get soft. It turned out okay, but will certainly be just fine with a little more sauce to absorb next time I make the dish.

This was as advertised- rich but somehow light and healthy. Only variation I did was to use dry sherry mixed with water instead of red wine. Was delicious. Made a bit more filling and bechamel after reading comments and it came out just right. Wow! Just wow...

Double mushroon stuff

I use one bag of dehydrated morel mushrooms plus baby portobellos. The morels are the ingredient that cause me to make this recipe a few times a year. As others have said, make extra white sauce. I like a lot thyme in this recipe. It is a hit

Made as written with Di Cecco pasta and Parmigiano-Reggiano that I grated with a coarse Microplane. Used half a one pound box of pasta, so 12 sheets. Put 4 at a time into simmering water for no more than a minute. They were easy to handle. I made 3 layers of 4 noodles side by side in a 9x13 pan. There was the perfect amount of everything. It needed a little green so I sprinkled fresh parsley on each serving. Delicious!

It was very easy to make. But then I skipped the lasagne aspect and just layered fusilli with the filling and the Parmesan. I’d add some well-drained green beans next time and make more sauce. It was supposed to last a couple of days but it seems to have disappeared. Deary me!

Not the densest or thickest of lasagnas, but fantastic. Homemade pasta at the second to lowest setting was terrific instead of store-bought No-Boil pasta. It does taste rich, but is very light.

Made this for guests...one picky...the rest fellow foodies. It was delicious and fairly easy to make. Raves all around. Used low fat milk.

This looks perfect and I will double for a crowd. But I do need to make it Gluten free. Can someone comment on the best noodles or tricks to keep a nice texture without getting gummy? Thank you!

has anyone tried this with a vegan bechamel sauce? of the cashew variety

Yummy! Just made it as a pasta with chickpea pasta. Doubled mushroom part with 2lbs baby Bella with some shiitake and dried porcini. Cook pasta shorter time next time. Added a bit of smashed sardine, nutmeg, crushed red pepper to bechemel sauce. Tossed handful of baby spinach at end. Use Spanish fish sauce next time. No leftovers

Par-cooked some mini lasagna noodles because I’m lazy/didn’t want to bother layering, made extra, thinner sauce, added it to the mushroom brew (used sherry instead of red wine) and let that simmer for a while before stirring just enough noodles into it so it would be saucier than the original. AMAZING. Not layering it made it easy to control saltiness/sauciness, and the parm incorporated in beautiful. Totally not lasagna, totally don’t care.

This lasagne is very nice, and quite different to a bolognese lasagne.I made the béchamel in the more traditional way with some nutmeg and butter rather than olive oil for the roux.The mushrooms are slightly missing a sharpness to balance the creamy béchamel - a small amount of chilli or balsamic vinegar might balance the flavours slightly

This was a project to make ( did it over two days,), but well worth it. Absolutely delicious! Used grated Parmesan Romano because that’s what I had on hand and it came out great. Not too dry which I feared. Definitely parboil the pasta. depending on the size of your dish, you might want to double the sauce and add more mushrooms, I only had a scant amount left by the time I reached the top layer, which in my pan was two layers of noodles

Made this for a quick Valentine’s supper, easy and delicious straight forward, I used dried morels, fresh oyster and shiitake mushrooms and added some grated smoked Gouda to the cheese, but otherwise adhered to the recipe. Everyone loved it!

Fabulous! I am a proponent of weeknight cooking that's easy and with what's on hand; in this case 1.5# of white mushrooms. No dried mushrooms, so omitted those and used beef stock in place of mushroom liquid. Didn't strain the bechamel (wasn't at all lumpy); didn't boil the no-bake noodles. Made 3 layers in a 9x9 dish. Was delicious and easy.

Forgot, I also cooked half a small package of pancetta with the mushrooms. Good addition

Melded Sam Sifton’s recipe with this one with good results - mushrooms and bechamel base from this, added cheese from Sifton (Gruyère, havarti - no fontina - & smoked Mozz). Full recipe into 8x8 pan, I would have doubled the mushrooms. Added cayenne and a bit of lemon juice to bechamel, that was good. Made 3 layers with not enough bechamel to go on top, so I just used more smoked Mozz & Parmesan. Uncharacteristically not super healthy dinner for us, good once in a while!

Where do you incorporate the optional sage leaves?

I followed the recipe exactly and it turned out pretty good. I'd like some zing in the mushroom/bechamel filling so next time I'll try adding some smoked paprika, or dry mustard, or Worcestershire sauce. The no-boil lasagna noodles were more like damp crackers than noodles (not necessarily in a bad way) so I'll try with regular lasagna noodles next time. This recipe is a good compromise in my house where half like light tangy dishes and the other half, creamy rich ones.

I halved the mushroom filling and made the full serving of bechamel for a loaf pan lasagna. So delicious and pretty easy! Used fresh lions mane and trumpet mushrooms and dried morel and shiitake mushrooms because that’s what I had. Got rave reviews from my husband who usually doesn’t go for the veggie option.

It was very liquid when I made it -- delicious but did not look anything like the picture. I suppose I need to cook both the bechamel and the mushrooms longer, although I did cook them for the time specified. It would help if they were more specific about what "thick" means with respect to the bechamel.

I had high hopes for this but didn’t like it much. Visually it didn’t look appealing. I appreciate that it was a lasagna that wasn’t loaded with cheese. It was a lot of work and I think we missed the cheese. However mushrooms are good for you. I may reheat tomorrow and sprinkle some mozzarella on top. To each their own.