Homemade Mushroom Lasagna (Print Version)

# Ingredients:

→ Pasta & Base

01 - 2 pounds homemade pasta dough OR 1 pound dried lasagna sheets
02 - Extra-virgin olive oil or butter, for greasing and drizzling
03 - Zest of one lemon or orange

→ Filling & Topping

04 - 6 cups mushroom ragù
05 - 3 cups ricotta cheese
06 - 8 fresh basil leaves
07 - Freshly grated Parmesan cheese, to taste

# Instructions:

01 - Heat your oven to 400°F with the rack positioned right in the middle. While it's warming up, grab your 13x9-inch baking dish and coat it generously with olive oil or butter – don't be shy here! Sprinkle half the lemon zest over the bottom. The citrus will add a subtle brightness that balances the earthy mushrooms beautifully.
02 - Set up your pasta station with a pot of boiling water, a bowl of ice water with a good splash of olive oil, and an oiled baking sheet nearby. If you're using homemade pasta, drop about 20 sheets into the boiling water for just 15-20 seconds – they cook super fast! Scoop them out and give them a quick dip in the cold olive oil water before laying them on your oiled sheet. For store-bought, follow the package directions (usually about 6 minutes). The cold bath stops the cooking and prevents sticking, so don't skip it!
03 - Start building your lasagna with a generous layer of that beautiful mushroom ragù spread across the bottom of your pan. Top it with a layer of your prepped pasta sheets. Add another layer of ragù, then dot the surface with spoonfuls of creamy ricotta. Keep repeating these layers (usually you'll get 3-4 layers depending on your pan depth) until you've used everything up. Make sure to finish with a really good amount of ragù and ricotta on top!
04 - Scatter your basil leaves over the top layer – either whole or roughly chopped, whatever you prefer. Sprinkle generously with freshly grated Parmesan cheese (the pre-grated stuff just isn't the same here). Finish with the remaining lemon zest and a nice drizzle of your best olive oil. These finishing touches really elevate the whole dish.
05 - Slide your masterpiece into the oven, uncovered, and bake for 35-40 minutes. You're looking for those incredible crispy edges, a golden top, and some bubbly action around the sides. When it's done, resist the urge to dig in immediately! Let it rest for about 5-10 minutes – this helps the layers settle and makes for cleaner slices. Serve with even more Parmesan and another drizzle of good olive oil.

# Notes:

01 - This vegetarian lasagna shines with rich mushroom flavors that even meat-lovers will crave.
02 - The hint of lemon zest adds a surprising brightness that cuts through the richness of the dish.
03 - While this recipe takes some time, most of it is hands-off baking time, and the results are absolutely worth it.
04 - Leftovers taste even better the next day after the flavors have had time to meld.

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