Ina Garten’s Mushroom Lasagna is a rich, comforting dish that elevates traditional lasagna by focusing on earthy mushrooms and creamy béchamel sauce instead of heavy tomato layers. This recipe works beautifully because the mushrooms add deep umami flavor, while the béchamel and cheese layers create a luscious, velvety texture that melts in your mouth. It’s perfect for a cozy dinner or impressing guests with a vegetarian twist on a classic Italian favorite.
Ingredients
- 1 pound cremini mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes (optional)
- 3 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 12 no-boil lasagna noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the mushroom filling: In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
- Add the sliced mushrooms, season with salt, pepper, and red pepper flakes if using. Cook, stirring occasionally, until the mushrooms release their moisture and are browned, about 8-10 minutes. Remove from heat and set aside.
- Make the béchamel sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly, to form a roux.
- Gradually whisk in the warmed milk, making sure there are no lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
- Remove from heat and stir in the nutmeg and 1/2 cup Parmesan cheese. Season with salt and pepper to taste.
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Place 3 no-boil lasagna noodles on top, slightly overlapping.
- Spread one-third of the mushroom mixture over the noodles, then dollop half of the ricotta cheese evenly on top. Pour about one-third of the béchamel sauce over this, sprinkle with a third of the mozzarella cheese.
- Repeat the layering two more times: noodles, mushrooms, ricotta, béchamel, mozzarella. Finish with a final layer of noodles, béchamel, and a generous sprinkle of Parmesan cheese on top.
- Bake: Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for at least 15 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
Tips
- Substitution for mushrooms: If you prefer, use a mix of wild mushrooms like shiitake, oyster, and portobello for deeper flavor.
- Ricotta alternative: For a lighter version, substitute half of the ricotta with cottage cheese or use part-skim ricotta.
- Make ahead: You can assemble the lasagna a day in advance, cover tightly, and refrigerate until ready to bake. Add 10-15 minutes to the baking time if baking straight from the fridge.
- Common mistake: Don’t skip sautéing the mushrooms thoroughly — this step develops flavor and prevents watery lasagna.
Serving Suggestions
This mushroom lasagna pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Roasted or steamed seasonal vegetables like asparagus, green beans, or Brussels sprouts also complement the dish well. For a cozy meal, serve with warm, crusty bread and a glass of medium-bodied red wine such as Pinot Noir or Chianti.
Variations
Add greens: Stir in chopped spinach or kale into the mushroom mixture for extra nutrition and color. Cook the greens with the mushrooms until wilted.
Make it vegan: Use plant-based milk and vegan butter for the béchamel, replace ricotta with tofu blended with lemon juice and nutritional yeast, and use vegan mozzarella alternatives.
Spicy kick: Add a pinch of smoked paprika or cayenne pepper to the béchamel or mushroom mixture for subtle heat.
Cheese variations: Swap mozzarella for fontina or provolone for a different melting quality and flavor profile.
Storage and Reheating
Store leftover mushroom lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for 20-25 minutes until heated through. Alternatively, microwave individual portions on medium power for 2-3 minutes, stirring halfway through if possible.
For longer storage, freeze the unbaked assembled lasagna (wrapped tightly in plastic wrap and foil) for up to 2 months. When ready to use, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.
Frequently Asked Questions
Can I use dried lasagna noodles instead of no-boil?
Yes, but you’ll need to cook the noodles according to package instructions before assembling the lasagna. Make sure to drain and cool them to prevent sticking.
Is this recipe vegetarian or vegan?
This version is vegetarian but not vegan as it contains dairy products like butter, milk, ricotta, and cheese. To make it vegan, substitute all dairy with plant-based alternatives.
How do I prevent the lasagna from being watery?
Properly sautéing the mushrooms to release and evaporate excess moisture is key. Also, avoid adding extra liquid and don’t skip thickening the béchamel sauce thoroughly.
Can I prepare the mushroom filling ahead of time?
Yes, the mushroom mixture can be made 1-2 days ahead and stored in the refrigerator. Reheat gently before layering to ensure it’s not cold when assembling.
What’s the best way to reheat leftover lasagna?
Oven reheating covered with foil at 350°F (175°C) preserves texture best. Microwaving is quicker but may cause uneven heating and sogginess.
Can I add meat to this recipe?
Absolutely. Browned ground beef, Italian sausage, or shredded chicken can be added to the mushroom mixture for a heartier version, though it will no longer be vegetarian.
Ina Garten’s Mushroom Lasagna strikes a perfect balance between hearty and elegant, making it a versatile dish suitable for weeknight dinners or special occasions. Its creamy layers and savory mushrooms create a comforting meal that’s sure to become a favorite in your recipe rotation.
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