Why Make This Recipe
Mushroom lasagna is a delightful twist on a classic Italian dish. It’s hearty, comforting, and packed with flavor. Using mushrooms adds a rich, earthy taste while keeping it vegetarian. This dish is great for family dinners, potlucks, or any occasion where you want to impress your guests without too much effort. Plus, it’s an excellent way to sneak in some vegetables!
How to Make Mushroom Lasagna
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender. Season with salt and pepper.
- In a bowl, mix ricotta cheese, half of the mozzarella, and half of the Parmesan cheese.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles, then add half of the mushroom mixture.
- Repeat the layers: marinara sauce, noodles, ricotta mixture, and mushrooms. Finish with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing. Garnish with fresh basil and serve.
How to Serve Mushroom Lasagna
Mushroom lasagna is best served warm. You can cut it into squares and plate it with a side salad or some garlic bread. This meal is filling enough on its own, but a light side adds a nice touch. Don’t forget to sprinkle some fresh basil on top for extra flavor and a burst of color!
How to Store Mushroom Lasagna
If you have leftovers, allow them to cool completely before storing. Place the lasagna in an airtight container and refrigerate it for up to 3 days. You can also freeze it for longer storage; it will stay good for about 2 to 3 months. Just be sure to wrap it tightly to prevent freezer burn.
Tips to Make Mushroom Lasagna
- For extra flavor, try adding different types of mushrooms, like portobello or shiitake.
- You can spice it up with red pepper flakes if you like a bit of heat.
- Letting the lasagna rest for a few minutes after baking helps it hold its shape when you slice it.
Variation
Feel free to add spinach or other vegetables to the layer of mushrooms for more nutrition. If you’re not a vegetarian, you could also throw in some ground beef or sausage for a meat lover’s lasagna.
FAQs
1. Can I make mushroom lasagna ahead of time?
Yes, you can prepare it a day before and refrigerate it unbaked. Just bake it right before serving.
2. Can I use no-cook lasagna noodles?
Absolutely! Just follow the package instructions for layering, and you may need to adjust the liquid slightly.
3. How do I know when the lasagna is done?
It’s done when the cheese is bubbly and golden brown, and you can easily slice through the layers with a knife.
Mushroom Lasagna
Ingredients
Pasta and Sauce
- 9 pieces lasagna noodles Regular or no-cook noodles can be used.
- 2 cups marinara sauce Use store-bought or homemade.
Vegetables
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, chopped Cook until translucent.
- 3 cloves garlic, minced Adds flavor.
- 16 ounces mushrooms, sliced Can use various mushroom types.
Cheese Mixture
- 2 cups ricotta cheese Main cheese in the layers.
- 2 cups shredded mozzarella cheese For topping and layering.
- 1 cup grated Parmesan cheese Adds flavor and depth.
Garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender. Season with salt and pepper.
- In a bowl, mix ricotta cheese, half of the mozzarella, and half of the Parmesan cheese.
Assembly
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles, then add half of the mushroom mixture.
- Repeat the layers: marinara sauce, noodles, ricotta mixture, and mushrooms.
- Finish with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese.
Baking
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing.