I remember the first time I layered this mushroom lasagna: the ricotta softened the bite of the garlic-sautéed mushrooms, and the cheeses browned into a golden, bubbling finish. It’s a cozy, mostly pantry-friendly bake that works for weeknights, small dinner parties, or solo-meal leftovers. If you enjoy vegetarian comforts that don’t feel heavy-handed, this recipe hits the spot—and if you want a spinach-studded cousin, try the cheesy spinach and mushroom lasagna I often pair with lighter salads.

Why you’ll love this dish

This mushroom lasagna is approachable, cheesy, and vegetarian without relying on complicated techniques. It’s great for:

Weeknight dinners when you want something filling but fuss-free.
Meatless Mondays or a vegetarian main for guests.
Make-ahead meals: it reheats beautifully and freezes well.

“Comfort food with a green twist—mild, melty, and surprisingly elegant for a 40-minute prep.” — home cook review

The combination of sautéed mushrooms and basil-seasoned ricotta keeps the flavor balanced: earthy, aromatic, and cheesy without being cloying.

Step-by-step overview

Before you jump in, here’s the flow in plain terms:

Boil the lasagna noodles and drain.
Sauté garlic and mushrooms until tender.
Mix ricotta with basil, salt, and pepper.
Layer sauce, noodles, ricotta, mushrooms, and mozzarella twice in a 9×13 pan.
Top with remaining mozzarella and parmesan, cover, and bake.
Uncover to brown, then rest before slicing.

This overview sets expectations: you’ll mostly be boiling, sautéing, assembling, and baking.

Gather these items

Key ingredients

9 lasagna noodles
2 cups mushrooms, sliced (cremini or button)
2 cups ricotta cheese
2 cups shredded mozzarella
1 cup grated parmesan
2 cups marinara sauce (jarred or homemade)
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
Salt and pepper to taste

Notes and substitutions:

Use no-boil noodles to skip the boiling step; add a few extra minutes of baking if they’re very dry.
Swap part or all of the ricotta with cottage cheese for a lighter texture.
For deeper umami, add a splash of soy sauce or a teaspoon of tomato paste to the mushrooms while sautéing.

How to prepare it

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package directions. Drain and lay flat so they don’t stick.
Warm the olive oil in a skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the sliced mushrooms and sauté until they release their juices and turn tender, about 6–8 minutes. Season with salt and pepper.
In a bowl, stir together the ricotta, dried basil, a pinch of salt, and a few grinds of black pepper until smooth.
Spread a thin layer of marinara on the bottom of a 9×13-inch baking dish. Arrange 3 noodles across the sauce. Spread half the ricotta mixture over the noodles in an even layer. Top with half the sautéed mushrooms and sprinkle a third of the shredded mozzarella.
Repeat: sauce, 3 noodles, remaining ricotta, remaining mushrooms, and another third of the mozzarella. Finish with the last 3 noodles, the remaining marinara, then the remaining mozzarella and the grated parmesan on top.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake another 15 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. This helps the layers set so slices hold together.

Best ways to enjoy it

Serve slices hot with simple, bright sides:

A crisp green salad with lemon vinaigrette to cut the richness.
Garlic bread or a rustic baguette to mop up extra sauce.
Steamed greens or roasted winter vegetables for added texture.

For plating, use a large spatula and wipe it between servings so each portion keeps its layers. A drizzle of good olive oil or a sprinkle of fresh basil or parsley on top adds color and aroma.

How to store & freeze

Refrigeration:

Cool the lasagna to room temperature (no more than 2 hours).
Store in an airtight container or cover the dish tightly with foil. Keeps 3–4 days in the refrigerator.

Reheating:

Reheat individual slices in the microwave for 1–2 minutes until warm.
For oven reheating, cover with foil and bake at 350°F (175°C) for 15–20 minutes or until heated through.

Freezing:

Freeze baked, cooled lasagna in portions or whole. Wrap tightly in plastic wrap and foil or use a freezer-safe dish. Freeze up to 3 months.
Thaw overnight in the refrigerator before reheating; add 10–15 minutes to oven time if still cold.

Food safety tip: Always cool leftovers promptly and reheat to at least 165°F (74°C) before serving.

Pro chef tips

Don’t overcrowd the mushrooms in the pan. A crowded skillet steams them instead of browning. Cook in batches if needed for better caramelization.
Use whole-milk ricotta for creamier texture. If ricotta seems watery, drain it in a fine mesh sieve for 20–30 minutes.
For an extra flavor layer, sauté a small diced onion with the garlic or add a splash of white wine to the mushrooms and let it reduce.
Cover with foil while baking to heat through evenly; remove the foil later to let cheese brown.
Let the lasagna rest 10 minutes to firm up — impatient slicing leads to a sloppy plate.

Try a related creamy version for a silkier feel: creamy spinach mushroom lasagna.

Creative twists

Add spinach: fold 2 cups of wilted, drained spinach into the ricotta for color and nutrition.
Swap cheeses: use fontina for a nuttier melt or toss in a handful of grated asiago with the parmesan.
Make it vegan: use plant-based ricotta and mozzarella, and a good mushroom-forward sauce.
Add herbs: finish with fresh thyme or chopped basil for brightness.
Make it meaty: stir cooked Italian sausage or ground beef into the marinara for a hybrid version.

Your questions answered

Q: Can I use no-boil lasagna noodles?

A: Yes. With no-boil noodles you can skip the boiling step. Ensure you have enough sauce so the noodles hydrate while baking; you may need to extend baking time by 5–10 minutes.

Q: Can I make this ahead and bake later?

A: Absolutely. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. If frozen, thaw overnight before baking and add extra time as needed.

Q: What mushrooms work best?

A: Cremini, button, or baby bella are ideal for their meaty texture. For more depth, mix shiitake or portobello with cremini.

Q: Is it possible to reduce sodium?

A: Use low-sodium marinara and unsalted cheeses or rinse cottage cheese if substituting for ricotta. Taste before adding extra salt to the ricotta mixture.

Q: How many does this serve?

A: A 9×13 pan typically yields 6–8 servings depending on portion size.

Conclusion

If you want more inspiration or alternate approaches to mushroom lasagna, I like to read takes from other trusted cooks for technique variations; for a long-form, tested approach see Smitten Kitchen’s mushroom lasagna, and for a recipe from a well-known recipe editor check the NYT Cooking’s Mushroom Lasagna Recipe.