Few dishes capture the essence of Italian comfort food quite like Mushroom Lasagna – Italian Recipe. With layers of tender pasta, creamy béchamel sauce, savory mushrooms, and melted cheese, this lasagna is a true masterpiece.
Whether you’re looking for a meatless alternative or simply craving a rich and satisfying dish, this recipe will quickly become a favorite. Perfect for family gatherings, dinner parties, or even meal prepping for the week, this Mushroom Lasagna – Italian Recipe brings out the best in Italian cuisine.
Let’s explore this mouthwatering recipe, step by step, and create a lasagna that’s packed with flavor and creamy goodness.
Why You’ll Love This Recipe
✔ Rich & Creamy – A luscious béchamel sauce complements the earthy mushrooms.
✔ Meat-Free but Satisfying – Hearty mushrooms provide a deep, umami-rich flavor.
✔ Perfect for Any Occasion – A fantastic dish for dinner parties, holidays, or weeknight meals.
✔ Make-Ahead Friendly – Prepare in advance and bake when ready!
✔ Classic Italian Flavor – Inspired by traditional Italian lasagna recipes.
Ingredients You’ll Need
Here’s everything you need to make this Mushroom Lasagna – Italian Recipe at home.
For the Mushroom Filling
| Ingredient | Quantity |
|---|---|
| Mixed mushrooms (cremini, shiitake, portobello), cleaned & sliced | 1 lb (450g) |
| Olive oil | 2 tbsp |
| Onion, finely chopped | 1 large |
| Garlic cloves, minced | 3 cloves |
| Dried thyme | 1 tsp |
| Dried oregano | 1 tsp |
| Salt & pepper | To taste |
| Dry white wine (optional) | ¼ cup |
| Grape tomatoes, halved | 1 pint |
For the Béchamel Sauce
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 4 tbsp |
| All-purpose flour | 4 tbsp |
| Whole milk, warmed | 4 cups |
| Nutmeg | A pinch |
| Salt & pepper | To taste |
For the Lasagna Assembly
| Ingredient | Quantity |
|---|---|
| Lasagna noodles | 12 pieces |
| Shredded mozzarella | 2 cups |
| Grated Parmesan | 1 cup |
| Fresh spinach, chopped | 2 cups |
| Fresh basil leaves (optional) | For garnish |
Step-by-Step Instructions
Step 1: Cook the Mushrooms
- Heat olive oil in a large pan over medium heat.
- Add the chopped onions and sauté until soft (about 3 minutes).
- Stir in the garlic, dried thyme, and oregano.
- Add the sliced mushrooms and cook for 6-8 minutes until tender and slightly browned.
- Pour in the white wine (if using) and let it simmer for 2 minutes.
- Add the grape tomatoes and cook for another 2 minutes.
- Season with salt and pepper to taste. Set aside.
Step 2: Prepare the Béchamel Sauce
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute until it forms a smooth paste.
- Slowly add the warm milk, whisking continuously to prevent lumps.
- Cook until the sauce thickens (about 5 minutes).
- Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
Step 3: Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to package instructions until al dente.
- Drain and set aside.
Step 4: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread a layer of the mushroom mixture on top.
- Add a handful of chopped spinach and sprinkle with mozzarella cheese.
- Pour some béchamel sauce over the layer.
- Repeat the layers until all ingredients are used, finishing with noodles, béchamel, and cheese.
Step 5: Bake to Perfection
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes until golden brown.
- Let the lasagna rest for 10 minutes before slicing.
Step 6: Garnish & Serve
- Sprinkle fresh Parmesan cheese and basil leaves on top.
- Serve warm and enjoy your Mushroom Lasagna – Italian Recipe!
Pro Tips for the Best Mushroom Lasagna
1. How to Get a Creamier Sauce
- Use whole milk and stir continuously for a smooth texture.
- Add vegan butter and oat milk for a dairy-free option.
2. Make It Extra Flavorful
- Use a mix of shiitake, cremini, and portobello mushrooms for a richer umami flavor.
- Roast the mushrooms before adding them to deepen their taste.
3. Best Side Dishes to Serve with Lasagna
- Garlic Bread – Perfect for soaking up the sauce.
- Caesar Salad – A fresh, crisp contrast.
- Roasted Vegetables – Complements the creamy layers.
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 450 kcal |
| Protein | 18g |
| Carbohydrates | 55g |
| Fiber | 6g |
| Fat | 18g |
Note: These values are approximate and may vary based on specific ingredients used.
FAQs About Mushroom Lasagna – Italian Recipe
1. Can I make this lasagna ahead of time?
Yes! Assemble it up to 24 hours in advance and refrigerate. Bake when ready.
2. Can I freeze mushroom lasagna?
Absolutely! Let it cool completely, wrap it tightly, and freeze for up to 2 months.
3. Can I use different cheeses?
Yes! Try Gruyère, ricotta, or Fontina for extra richness.
4. What can I use instead of béchamel sauce?
For a lighter option, use blended cashew cream or a tomato-based marinara.
5. Can I make this gluten-free?
Yes! Use gluten-free lasagna noodles and substitute flour with cornstarch in the béchamel sauce.
6. How do I reheat leftovers?
Reheat in a 350°F (175°C) oven for 15 minutes, or microwave in 30-second intervals.
Final Thoughts: Enjoy Your Homemade Mushroom Lasagna!
This Mushroom Lasagna – Italian Recipe is the ultimate comfort food—rich, creamy, and packed with delicious flavors. Whether you’re making it for a family dinner or meal prep, this lasagna will never disappoint.
Now it’s your turn! Gather your ingredients, follow the steps, and enjoy a slice of homemade Italian goodness.
Want More Italian Recipes?
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