Cheesy Mushroom Lasagna
Easy, cheesy mushroom lasagna is a meatless comfort food classic. Delicious for weeknight dinners served with a salad and great for feeding a crowd.
Lasagna is the kind of food I crave often but as it is so labor-intensive, I don’t tend to make it. With this creamy mushroom version, there’s no excuses though. Mushroom lasagna takes minutes to assemble before baking until golden and bubbling and is any mushroom-lover’s dream meal. The layers of garlic-herb scented mushrooms, al dente pasta sheets and creamy sauce make this the perfect meat free comfort food.
How to make mushroom lasagna
- Use portabellini / chestnut mushrooms. They are cost effective and have great flavor. Slice the mushrooms then saute with garlic, herbs and lemon in butter until golden brown. Season generously with salt and pepper.
- I use store-bought cheese sauce (bechamel or Mornay sauce) which I mix with grated Pecorino, sour cream, salt and pepper. However, you can absolutely make your own white sauce using my recipe.
- Layer the cooked mushrooms, cheese sauce and grated mozzarella with no-boil lasagna sheets. Cover with foil and bake for 40-45 minutes until the noodles are cooked. Check by inserting a sharp knife into the lasagna, if it goes in without any resistance, the pasta is cooked.
- Remove the foil and bake for another 10-15 minutes until golden brown on top.
- Allow the lasagna to rest for 10 minutes before slicing and serving.
How long to bake lasagna
Lasagna made with no-boil pasta needs to bake for an hour at 180ºC/350ºF, depending on how many layers there are.
Freezing and making ahead
- Freezing: Assemble the lasagna in a foil baking container. Press a piece of parchment paper onto the surface of the lasagna then wrap with plastic wrap and foil. Freeze for up to 3 months. To bake, remove the plastic, foil and parchment and bake on a sheet pan for 60-90 minutes until golden brown and bubbling.
- Making ahead: This lasagna can be made up to 2 days ahead. Keep it covered in the fridge before baking and serving.
What to serve with lasagna
- Easy side salad with lemon dressing
- Swirly garlic rolls
- Easy garlic butter dinner rolls
- Cucumber, tomato and red onion salad
Cheesy mushroom lasagna
Easy, cheesy mushroom lasagna is a meatless comfort food classic. Delicious for weeknight dinners served with a salad and great for feeding a crowd.
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Calories: 334kcal
Servings: 8
Ingredients
- 2 medium onions finely chopped
- 1 kg (2lbs) mushrooms sliced
- 4 garlic cloves minced
- 2 tbsp Italian herbs
- 4 sprigs fresh thyme
- 2 tsp lemon juice
- ½ salt and pepper to taste
For the cheese sauce
- 2 cups cheese sauce
- 1 cup sour cream
- ½ cups Pecorino grated
For the lasagna
- 250 g (½lb) no-boil lasagna sheets
- 2 cups grated mozzarella cheese
Instructions
- Preheat the oven to 180°C/350°F.
- In a large pan, saute the onions and mushrooms in a tablespoon of olive oil or butter until the mushrooms are golden brown.
- Add the garlic, herbs and lemon juice and cook for another minute or two until the garlic is fragrant. Season to taste and set aside.
- Combine the cheese sauce, sour cream and cheese.
- Assemble the lasagna by layering the mushrooms, cheese sauce, pasta sheets and grated cheese in a baking dish. Cover with foil and place in the oven.
- Allow to bake for 40-45 minutes or until the lasagna sheets are fully cooked. Remove the foil then bake for another 10-15 minutes until the top is golden brown.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition
Calories: 334kcal | Carbohydrates: 38g | Protein: 20g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 306mg | Potassium: 700mg | Fiber: 3g | Sugar: 8g | Vitamin A: 400IU | Vitamin C: 7mg | Calcium: 438mg | Iron: 2mg
How many layers is your lasagna? Is a 9 by 13 inch pan the correct size?
I think this was 3/4 layers in my 9×13 pan.
Can you clarify what you mean by “store bought cheese sauce”? I just made this recipe and its in the oven now. I used store bought cheese sauce assuming you meant something similar to velveeta (processed cheese) because thats what popped up on google. I had a sneaking suspicion I was supposed to use something different even before buying ingredients for the recipe, but since I googled “cheese sauce” and velveeta is what showed up, I went with it. After mixing everything (cheese, sour cream, and pecorino) the color of the mixture was still too orange, which is what makes me think I was supposed to use something different.
The sauce you are looking for is more the consistency of Bechamel sauce. It’s also sometimes called Mornay sauce. If you can’t find it, I have a recipe for it that is linked in the recipe card.
Would recommend to maybe specify store bought mornay sauce instead of cheese sauce because for non-cookers such as myself, it is confusing. I follow every step at face value since cooking does not come naturally to me. Using cheese sauce from the grocery store definitely made for an epic failure of a dinner, considering I made the assumption that you meant velveeta cheese sauce. We ended up calling in Chinese food for dinner instead, lol. Failure of a dinner but a funny story that will make us laugh for a while. I appreciate your reply though and next time I’ll be sure to make the bechamel sauce you attached to this page from scratch instead of trying to cut corners by using store bought cheese sauce. We started calling the recipe we used last night “redneck mushroom lasagna” lol.
I’ll definitely amend the recipe.
Do you think this would freeze well? I’ve made this before and really liked it but right now, I’m trying to get ahead on my meal planning for the fall/winter…
I don’t see why it wouldn’t. Especially if you just bake it straight from the freezer.
I’ve amended the recipe, thanks for pointing out the omission!
At what point do you add the pecorino cheese, mustard and nutmeg to the bechamel sauce?
I think all veggie recipes should use veggie stock instead of chicken stock. Not to sound like a dink, but the reason why many vegetarians can’t eat food outside of home is because people think that beef or chicken stock or fish are okay for vegetarian meals. We need to change this attitude. No offence please!
Andrew, I completely agree with you! This was one of my very first blog posts (as you can see from the terrible photography) and I was a novice at vegetarian cooking.
OMG This looks AMAZING!!
I am going to make it tomorrow!
Thanks for a GREAT meatless Favorite!!
I am so Excited i found it! 😀