There’s something magical about pulling a steaming lasagna out of the oven, especially when it’s packed with mushrooms and a creamy béchamel. This Mushroom Lasagna – Italian Recipe is one of my go-to dishes when I want something comforting, hearty, and vegetarian. The earthy mushrooms, juicy grape tomatoes, and layers of tender pasta never fail to impress, whether I’m cooking for a cozy night in or hosting friends. If you love lasagne recipes, tasty vegetarian recipes, or just crave a satisfying pasta dinner, this mushroom lasagna is a must-try.

Why This Mushroom Lasagna Is Special

What sets this Italian mushroom lasagna apart is its balance of flavors and textures. The mushrooms bring a deep, savory note, while the grape tomatoes add a bright, juicy pop. The béchamel sauce makes each bite creamy, and the layers of lasagna noodles hold everything together in perfect harmony. Whether you’re exploring veggie dishes or simply looking for a new pasta dinner recipe, this dish fits the bill. It’s a classic Italian comfort food with a modern twist that even meat-lovers will enjoy.

Ingredients for Mushroom Lasagna – Italian Recipe

1 pound (450g) mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup dry white wine (optional)
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
Pinch of nutmeg
12 lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Fresh basil leaves for garnish (optional)

Feel free to swap in your favorite mushrooms or add other veggies like zucchini or bell peppers. For a vegan twist, use plant-based cheeses and skip the Parmesan.

How to Make Mushroom Lasagna – Italian Recipe

Start by sautéing the onions and garlic in olive oil until soft. Add the mushrooms and cook until they release their moisture and start to brown. Season with thyme, oregano, salt, and pepper, then pour in the white wine if using. Let it evaporate, then stir in the grape tomatoes and cook for a few more minutes. Set this mixture aside.

For the béchamel sauce, melt the butter in a saucepan, whisk in the flour, and cook until golden. Gradually add the warmed milk, whisking constantly until thickened. Season with nutmeg, salt, and pepper.

Cook the lasagna noodles until al dente, then layer them in a baking dish. Start with a thin layer of béchamel, then add noodles, mushroom mixture, spinach, more béchamel, and cheeses. Repeat until all ingredients are used, finishing with a layer of noodles, béchamel, and cheese.

Now let’s talk about the secret technique that elevates this dish. Letting the lasagna rest for 10 minutes after baking helps the layers set and makes it easier to slice.

Pro Tips for the Best Mushroom Lasagna

Use a mix of mushrooms for varied flavor and texture.
Don’t skip the wine—it adds depth to the mushroom filling.
Let the lasagna rest before serving for cleaner slices.
For extra richness, add a dollop of ricotta between layers.

Variations and Customizations

Add roasted butternut squash or zucchini for more veggies.
Use gluten-free noodles and flour for a gluten-free version.
Swap mozzarella for a dairy-free cheese alternative.
Experiment with different herbs like rosemary or sage.

Troubleshooting Tips

If the béchamel is too thick, whisk in a splash of milk.
If the lasagna is too watery, drain excess liquid from the mushrooms before layering.
If the top isn’t golden, broil for a few minutes at the end.

Ingredient Substitutions

Swap any mushrooms for your favorites.
Use ricotta instead of mozzarella for creaminess.
Try vegan cheese for a plant-based option.
Replace spinach with kale or arugula.

Storage and Serving Suggestions

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F until heated through, or microwave individual portions.
Serve with a simple green salad and crusty bread.
Pair with a crisp white wine for a complete Italian meal.

Frequently Asked Questions

Here are some common questions about making mushroom lasagna:

Can I use different mushrooms? Yes, any mix works well.
Can I make it ahead? Assemble and refrigerate up to 24 hours before baking.
Is it gluten-free? Use gluten-free noodles and flour.
Can I add other vegetables? Yes, just cook them first to avoid excess moisture.
How do I store leftovers? In an airtight container in the fridge for up to 4 days.
Can I freeze it? Yes, freeze before baking and thaw before cooking.
What cheese works best? Mozzarella and Parmesan are classic, but ricotta adds creaminess.

John