Homemade Mushroom Lasagna

This hearty mushroom lasagna transforms everyday ingredients into a memorable vegetarian masterpiece. Layers of savory mushroom ragù, creamy ricotta mixture, and tender pasta create the perfect balance of flavors and textures. The earthy mushrooms provide a satisfying depth that even dedicated meat-eaters will appreciate, while fresh herbs and a hint of lemon zest elevate this dish from good to extraordinary.

I discovered this recipe during a rainy weekend when I craved something comforting yet special. After testing multiple versions, this combination of ingredients created the perfect balance. My family now requests it regularly, and it disappears quickly whenever I bring it to potlucks.

Ingredients Breakdown

• Mushrooms: Form the heart of this dish with their meaty texture and umami richness. Choose cremini for everyday cooking or splurge on a mix including shiitake and oyster mushrooms for special occasions.
• Crushed tomatoes: Provide the base for our ragù. Look for cans without added seasonings so you can control the flavor profile yourself.
• Ricotta cheese: Creates the creamy layer that complements the robust mushroom sauce. Full-fat varieties produce the most luscious results, but part-skim works well too.
• Lemon zest: Adds unexpected brightness that cuts through the richness of the other ingredients. Use organic lemons when possible for the best flavor without pesticide residue.
• Lasagna sheets: Can be fresh, dried, or no-boil according to your preference. Each type creates slightly different results but all work beautifully in this recipe.

Recipe Instructions

Beginning Preparations:

Heat olive oil in a large, heavy-bottomed skillet over medium heat until shimmering. Add finely chopped onion and sauté for about 5 minutes until translucent and beginning to soften. Add minced garlic to the pan and cook for 30 seconds until fragrant, being careful not to let it brown. Introduce the chopped mushrooms along with salt, pepper, dried oregano, and dried thyme, then cook for 8 to 10 minutes, stirring occasionally. During this time, the mushrooms will release their moisture and eventually begin to brown, concentrating their flavor.

Creating The Ragù:

Add tomato paste to the mushroom mixture and cook for about a minute, caramelizing it slightly to deepen the flavor. Pour in crushed tomatoes, vegetable broth, and sugar if using. Bring this mixture to a gentle simmer, then reduce heat to medium low and allow it to cook for 20 to 25 minutes, stirring occasionally. The sauce should thicken and develop complex flavors during this time. In the final minute of cooking, stir in balsamic vinegar which adds subtle sweetness and acidity. Taste and adjust seasonings as needed, remembering that flavors will intensify as the lasagna bakes.

Assembly Process:

Preheat your oven to 375°F and lightly oil a 9×13 inch baking dish. Spread a thin layer of mushroom ragù on the bottom to prevent sticking. Arrange 3 to 4 lasagna sheets over the sauce, slightly overlapping if necessary. Spread one third of the ricotta mixture over the pasta, followed by another layer of mushroom ragù and a sprinkle of fresh basil. Continue layering in this order until all ingredients are used, finishing with ragù on top. Sprinkle the final layer generously with Parmesan cheese, which will create a beautiful golden crust during baking.

I personally love using a combination of cremini and shiitake mushrooms in this recipe. The first time I made it with this blend, my son who typically pushes mushrooms aside on his plate asked for seconds and even requested the leftovers in his lunch the next day. That moment confirmed this recipe would become a family staple.

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Perfect Pairings

This mushroom lasagna pairs beautifully with light, fresh accompaniments that balance its richness. A simple arugula salad dressed with lemon vinaigrette provides the perfect contrast with its peppery bite and acidic notes. For a complete meal, add some garlic bread to soak up every bit of the delicious sauce. During colder months, a glass of medium bodied red wine like Chianti or Sangiovese complements the earthy mushroom flavors wonderfully.

Freezer Friendly

One of the greatest advantages of this recipe is its freezer friendly nature. You can freeze the entire lasagna unbaked or store individual portions after cooking. For unbaked lasagna, assemble in a freezer safe container, cover tightly with plastic wrap and foil, then freeze for up to three months. Thaw in the refrigerator overnight before baking as directed, adding about 15 minutes to the cooking time. For leftover portions, cool completely before wrapping individually and freezing. These make perfect grab and go meals for busy weeknights.

Flavor Boost

For an even more intense mushroom flavor, rehydrate a small handful of dried porcini mushrooms in hot water, then finely chop and add to your fresh mushroom mixture. The soaking liquid can replace some of the vegetable broth in the recipe, adding remarkable depth to the ragù. This simple addition transforms an already delicious dish into something truly special with minimal extra effort. Just be sure to strain the soaking liquid through a fine mesh sieve to remove any grit.

Make It Yours

Add a layer of sautéed spinach for extra vegetables and color. Include diced roasted red peppers for sweet smoky notes. Substitute goat cheese for some of the ricotta for tangy depth. Experiment with different mushroom varieties for unique flavor profiles.

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This mushroom lasagna has become my go to recipe when hosting vegetarian friends or when I simply want to enjoy a satisfying meatless meal. The combination of umami rich mushrooms and creamy cheese layers creates such a comforting dish that nobody misses the meat. I often make a double batch just to ensure we have plenty of leftovers for lunches throughout the week.

Frequently Asked Questions

→ Can I make this Mushroom Lasagna ahead of time?

Yes, you can assemble the lasagna up to 24 hours before baking. Cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before baking and add an extra 10-15 minutes to the baking time since it will be starting cold.

→ What's in the mushroom ragù for this lasagna?

The recipe calls for 6 cups of mushroom ragù, which typically contains various mushrooms (like cremini, shiitake, and portobello) sautéed with onions, garlic, herbs, and tomatoes to create a rich, savory sauce.

→ Can I freeze this Mushroom Lasagna?

Absolutely! You can freeze it either before or after baking. If freezing unbaked, assemble in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. If freezing after baking, cool completely, portion if desired, wrap well and freeze for up to 2 months.

→ What type of ricotta works best for this lasagna?

Whole milk ricotta provides the creamiest texture and richest flavor. For best results, drain excess liquid from the ricotta by placing it in a fine-mesh strainer lined with cheesecloth for about 30 minutes before using.

→ Can I make this Mushroom Lasagna vegan?

Yes, you can create a vegan version by substituting the ricotta with tofu ricotta (blended firm tofu with nutritional yeast, lemon juice, and herbs) and using vegan cheese in place of Parmesan. For homemade pasta, use an eggless pasta recipe.