Cheesy Mushroom Lasagna
This decadent vegetarian lasagna stars a rich, wine-braised wild mushroom ragù layered with silky ricotta filling, mozzarella, Parmesan, and no-boil noodles. Baked until golden and bubbly with that signature cheesy pull, it’s meat-free but so hearty and flavorful that no one will miss the beef.
Why You’ll Love This Recipe
This lasagna is pure hug-in-a-pan: the earthy, umami-packed mushrooms taste like they simmered for days (but only take 25 minutes), the creamy ricotta layer melts in your mouth, and the golden, stretchy cheese crown is what food dreams are made of. It feeds a crowd, reheats beautifully, and somehow tastes even better the next day. Perfect for Sunday dinner, potlucks, or when you want to impress without stress.
Cheesy Mushroom Lasagna
Layers of tender lasagna noodles, creamy ricotta, three cheeses, and garlicky wild mushroom ragù – ultimate cozy comfort food!
Ingredients
Mushroom Ragù Layer
- 2 lb (900g) mixed mushrooms (cremini, shiitake, oyster, maitake), roughly chopped
- 3 tablespoons olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- ¾ cup dry red wine
- 1 (28-oz) can crushed San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme & 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Salt & black pepper
Ricotta Filling
- 32 oz (900g) whole-milk ricotta
- 2 large eggs
- 1 cup grated Parmesan
- ½ cup chopped fresh parsley
- 1 teaspoon salt & ½ teaspoon black pepper
- ½ teaspoon grated nutmeg
Cheese Layers
- 4 cups (400g) shredded low-moisture mozzarella
- 1½ cups freshly grated Parmesan
- 12–15 no-boil lasagna noodles
Instructions
- Make the mushroom ragù: Heat 3 tbsp olive oil in a huge skillet or Dutch oven over high heat. Add mushrooms in batches (don’t crowd!) and cook 6–8 minutes per batch until deeply golden. Remove to a bowl.
- Lower heat to medium, add onion with a pinch of salt, and sauté 5 minutes. Add garlic and tomato paste; cook 2 minutes until brick-red.
- Pour in red wine, scrape the bottom like you mean it, and let it reduce almost completely (3–4 min). Add crushed tomatoes, thyme, oregano, red pepper flakes, and the cooked mushrooms. Simmer 15 minutes until thick and rich. Taste — it should be intensely mushroomy.
- While sauce simmers, mix the ricotta filling: stir ricotta, eggs, 1 cup Parmesan, parsley, nutmeg, salt, and pepper until silky. Set aside.
- Preheat oven to 375°F (190°C). Grab a deep 9×13-inch baking dish (lasagna pans are perfect). Spread 1 cup mushroom ragù on the bottom.
- Layer 1: Lay 4–5 no-boil noodles (overlap slightly). Spread half the ricotta mixture, sprinkle 1½ cups mozzarella, and spoon 1½ cups ragù over.
- Layer 2: Another 4–5 noodles, remaining ricotta, 1½ cups mozzarella, and another 1½ cups ragù.
- Final Layer: Last 4–5 noodles, remaining ragù (make sure noodles are fully covered), then blanket with remaining mozzarella and 1½ cups Parmesan.
- Cover tightly with foil (spray foil with oil so cheese doesn’t stick). Bake 45 minutes. Remove foil and bake another 20–25 minutes until golden and bubbling at the edges. If you want extra color, broil 2–3 minutes (watch closely!).
- Rest at least 20 minutes (30 is better) — this is the hardest but most important step. Cut into squares, scoop with a spatula, and serve with extra Parmesan and red pepper flakes. Prepare for silence followed by marriage proposals.
Notes
Can be fully assembled 48 hours ahead. The mushroom ragù alone freezes beautifully for quick future lasagnas. Each generous slice is ~12–14g net carbs (perfect for low-carb eaters when portioned smaller).
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 852Total Fat 55gSaturated Fat 30gUnsaturated Fat 24gCholesterol 221mgSodium 2331mgCarbohydrates 31gFiber 4gSugar 5gProtein 59g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use a mix of wild or exotic mushrooms (shiitake, oyster, cremini, king trumpet) — the flavor is 10× deeper than button alone.
- Deglaze the pan with wine and let it fully reduce — this concentrates the mushroom flavor.
- No-boil noodles are life-changing here; they soak up the sauce perfectly.
- Let the lasagna rest 15–20 full minutes after baking — it sets and slices beautifully.
- Cover with foil the first 30 minutes to prevent over-browning, then uncover for the golden top.
- Make the mushroom ragù 2–3 days ahead — flavor gets even better.
Ingredients Notes
- Mixed wild mushrooms – the star; use at least 3 varieties for complexity.
- Dry red wine – adds depth (Cabernet, Pinot Noir); substitute mushroom broth if alcohol-free.
- Whole-milk ricotta – skim turns watery.
- Fresh mozzarella – low-moisture pre-shredded works, but hand-torn fresh is better.
- No-boil lasagna noodles – Barilla or DeLallo are perfect.
- San Marzano tomatoes – sweetest and least acidic canned tomatoes.
Variations and Substitutions
- Meat-lover: Add 1 lb browned Italian sausage to the ragù.
- Vegan: Cashew ricotta + vegan mozzarella + nutritional yeast.
- White lasagna: Skip tomatoes, make a mushroom-béchamel sauce instead.
- Gluten-free: Use GF no-boil noodles (Jovial brand works perfectly).
- Extra veggies: Layer roasted eggplant or zucchini slices.
- Make-ahead: Assemble fully, cover, and refrigerate up to 48 hrs or freeze up to 3 months.
Storage Options
- Fridge: Tightly covered up to 5 days (tastes better day 2–3!).
- Reheat: 350°F covered with foil 25–30 min. Individual pieces microwave well.
- Freezer: Freeze whole baked lasagna or individual slices up to 3 months. Thaw overnight, then reheat.
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