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Mushroom Lasagna

This cozy, vegetarian mushroom lasagna features layers of ricotta, sautéed mushrooms, and a golden mozzarella topping, perfect for weeknight dinners or small gatherings.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Components
  • 9 pieces lasagna noodles Use no-boil noodles for easier preparation.
  • 2 cups mushrooms, sliced (cremini or button) Use cremini for meaty texture.
  • 2 cups ricotta cheese Substitute with cottage cheese for a lighter version.
  • 2 cups shredded mozzarella For soaking into the layers.
  • 1 cup grated parmesan Adds savory flavor on top.
  • 2 cups marinara sauce Use jarred or homemade.
Flavoring Ingredients
  • 1 tablespoon olive oil For sautéing the garlic and mushrooms.
  • 1 teaspoon minced garlic Enhances the dish's aroma.
  • 1 teaspoon dried basil For seasoning the ricotta.
  • to taste salt and pepper Season to preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package directions, then drain and lay flat.
  3. Warm olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add sliced mushrooms and sauté until tender, about 6–8 minutes. Season with salt and pepper.
  5. In a bowl, stir together ricotta, dried basil, a pinch of salt, and black pepper until smooth.
Assembling and Baking
  1. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  2. Arrange 3 noodles over the sauce, then spread half the ricotta mixture over the noodles.
  3. Top with half the sautéed mushrooms and sprinkle with a third of the shredded mozzarella.
  4. Repeat the layers with remaining ingredients, finishing with the last 3 noodles and remaining sauce and cheeses.
  5. Cover with foil and bake for 25 minutes, then uncover and bake for another 15 minutes until bubbly and golden.
Resting
  1. Let the lasagna rest for 10 minutes before slicing to help the layers set.

Notes

Serve with a crisp green salad or garlic bread. Lasagna can be refrigerated for up to 4 days or frozen for up to 3 months.