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Tonight’s Dinner: Mushroom lasagna recipe

When people think of lasagna they tend to picture layers of cheese, tomato sauce and sausage or meatballs. But lasagna doesn’t have to be all meat and cheese. A healthy, veggie version can be just as delicious and a nice change of pace.

When it comes to lasagna, the more meat and cheese the better as far as I’m concerned. But every so often there comes a recipe that doesn’t use any of those classic lasagna ingredients, and it’s still amazing. This mushroom lasagna from Food & Wine magazine is one of those recipes. Since it uses a variety of different mushrooms, the array of flavors is unlike any other lasagna I’ve ever had. And when something is that unusual, it’s worth trying because you’ll most likely be happily surprised. If you love mushrooms, this is going to be a lasagna you’ll not only adore, but you’ll make again and again.

Mushroom lasagna

Serves 8


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 1/2 pound shiitake mushrooms, sliced
  • 1/2 pound cremini mushrooms, sliced
  • Salt and pepper to taste
  • 1/2 cup dry white wine
  • 1-1/2 cups heavy cream
  • 1 bunch flat-leaf parsley, chopped
  • 12 ounces lasagna sheets
  • 1 (32 ounce) container ricotta cheese
  • 1/2 pound Gouda cheese, cut into 1/2-inch cubes
  • 1/2 cup Parmesan cheese, shredded


  1. Preheat the oven to 350 degrees F, butter a 9 x 13-inch baking dish and set aside.
  2. Boil the lasagna according to the package directions, shock with cold water, drain and set aside.
  3. Heat the oil in a large saute pan over medium-high heat. Add the butter and let it melt. Add the shallots and cook for one minute. Add the mushrooms, salt and pepper and cook over high heat until they start to brown and release their juices, about 10 minutes.
  4. Pour in the wine and boil until evaporated. Stir in the cream and simmer over medium heat until reduced, about five minutes. Stir in the parsley, remove from the heat and set aside.
  5. Arrange one-third of the lasagna sheets in the baking dish. Top with one-half the ricotta, one-half the mushroom mixture and one-half the Gouda cubes. Repeat the layering once more ending with one last layer of pasta and sprinkle with Parmesan.
  6. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for 20 minutes or until cheese is melted and top is golden brown. Let cool for 10 to 15 minutes and serve.

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Other lasagna recipes

Broken-up lasagna with garlic and baby spinach

Easy lasagna pie

Pumpkin lasagna

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