If you’re craving a hearty, comforting dish that feels both elegant and approachable, this Mushroom Lasagna with Creamy Parmesan Sauce Recipe is exactly what you need on your table tonight. A luscious layering of golden mushrooms, silky ricotta, melted mozzarella, and a velvety, cheesy Parmesan sauce transforms simple ingredients into a meal that’s pure joy. Every bite offers a perfect harmony of textures and flavors that warm your heart and satisfy your soul—you’ll find yourself coming back for seconds and then some!
Ingredients You’ll Need
This Mushroom Lasagna with Creamy Parmesan Sauce Recipe calls for straightforward ingredients you likely already love and trust. Each one plays a crucial role, building textures from tender noodles to luscious cheese layers and a sauce that ties everything together with rich, creamy goodness.
- Lasagna noodles (16-ounce box): The foundation of your dish, cooked al dente to hold all those flavors perfectly.
- Extra-virgin olive oil (3 tablespoons): Adds a fruity, smooth richness and helps brown the mushrooms beautifully.
- Mushrooms (1 pound, sliced): Bring earthiness and a meaty bite that makes this lasagna uniquely satisfying.
- Kosher salt (1 ½ teaspoons): Seasoning that enhances all the fresh flavors without overwhelming.
- Shallots (2 large, finely diced): Provide a subtle sweetness that balances the rustic mushrooms.
- Garlic cloves (4, grated): For a gentle aromatic punch that wakes up the sauce.
- Unsalted butter (6 tablespoons): Creates a silky base for the creamy Parmesan sauce.
- Flour (4 tablespoons): Thickens the sauce to luxurious perfection.
- Whole milk (4 cups): Adds richness and body to the creamy sauce layer.
- Nutmeg (¼ teaspoon): A pinch lends warmth and depth without overpowering.
- Freshly cracked black pepper (¼ teaspoon plus extra for serving): Brightens and balances flavors with a gentle spice kick.
- Crème fraîche (4 ounces): Adds tang and creaminess that make the sauce stand out.
- Parmesan cheese (1 cup finely grated, plus more for serving): The star of the sauce—sharp, nutty, and utterly irresistible.
- Mozzarella (3 cups grated): Melts into gooey, stretchy goodness that everyone loves.
- Whole-milk ricotta cheese (15 ounces): Brings creaminess and a delicate texture between layers.
- Fresh parsley (for serving): Adds a pop of color and fresh, herbal brightness to finish the dish.
How to Make Mushroom Lasagna with Creamy Parmesan Sauce Recipe
Step 1: Prepare the Lasagna Noodles
Begin by bringing a large pot of salted water to a boil. Cook the lasagna noodles until they are just al dente, which means they should be tender but still have a little bite. This ensures the noodles won’t overcook later in the oven. Once cooked, drain them well and set aside, ready to layer all your delicious fillings.
Step 2: Brown the Mushrooms
Heat 2 tablespoons of olive oil over medium-high heat until shimmering, then add your sliced mushrooms with half a teaspoon of kosher salt. Resist the urge to stir immediately—let them sizzle undisturbed for a few minutes to encourage a lovely golden crust. Then stir occasionally until they develop a beautiful, deep brown color and rich texture. This step adds incredible depth and savoriness to your lasagna layers.
Step 3: Make the Creamy Parmesan Sauce
In the same skillet, add the remaining olive oil and sauté finely diced shallots until soft and fragrant. Toss in the grated garlic and cook for about a minute more to release its aroma. Melt the butter directly into this mixture, then sprinkle the flour in, stirring constantly to form a smooth roux. Slowly whisk in the whole milk, making sure it blends evenly without lumps. Season with nutmeg and black pepper, cooking until the sauce thickens to your desired creamy consistency. Finally, stir in crème fraîche and Parmesan cheese until silky and swoon-worthy.
Step 4: Assemble the Lasagna
Spread a quarter cup of your creamy Parmesan sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer cooked noodles evenly on top and then add a third of the remaining sauce. Follow with a third of the ricotta, spread gently for coverage. Sprinkle a cup of mozzarella over the ricotta, then scatter a third of the sautéed mushrooms to create a perfect blend of flavors and textures. Repeat these layers two more times, finishing on a mushroom and cheese note that will melt beautifully in the oven.
Step 5: Bake to Perfection
Cover your assembled lasagna with foil and place it on a rimmed sheet pan to catch any drips. Bake at 400°F for 30 minutes, then remove the foil and bake uncovered for an additional 15 minutes. This final step encourages a golden, bubbly top full of melty cheese and savory mushrooms. Let it cool for at least five minutes before slicing—this rest time helps everything set for clean slices and perfect serving.
How to Serve Mushroom Lasagna with Creamy Parmesan Sauce Recipe
Garnishes
A final sprinkle of freshly cracked black pepper, an extra handful of Parmesan cheese, and a scattering of vibrant, chopped fresh parsley add a burst of color and enhanced flavor to your Mushroom Lasagna with Creamy Parmesan Sauce Recipe. These simple touches brighten the dish and add an inviting fresh aroma that’s hard to resist.
Side Dishes
This dish pairs wonderfully with light, crisp side salads—think peppery arugula with lemon vinaigrette or a simple mixed green salad. Roasted or steamed veggies like asparagus, green beans, or broccoli make lovely additions without overpowering the luscious lasagna flavors.
Creative Ways to Present
Try serving your lasagna in individual ramekins for a charming presentation perfect for dinner parties or cozy nights in. Alternatively, bring it to the table family-style in the baking dish, letting everyone dig in and savor the warm, cheesy goodness. Garnish plates individually with parsley and a drizzle of high-quality olive oil for an added touch of elegance.
Make Ahead and Storage
Storing Leftovers
Your Mushroom Lasagna with Creamy Parmesan Sauce Recipe will keep beautifully in the fridge for up to 4 days. Store leftovers in an airtight container to preserve moisture and freshness, focusing on maintaining that creamy texture and flavorful mushroom layers.
Freezing
This lasagna freezes exceptionally well, making it a great option for batch cooking. Wrap tightly in foil or plastic wrap, place it in a freezer-safe container, and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator for even reheating.
Reheating
For best results, reheat portions gently in the oven at 350°F until warmed through, about 20-25 minutes, keeping it covered with foil to prevent drying. Stovetop reheating in a covered skillet over low heat can also gently revive that creamy sauce without sacrificing texture.
FAQs
Can I use different types of mushrooms for this recipe?
Absolutely! Feel free to experiment with cremini, shiitake, or portobello mushrooms to add different flavor notes and textures to your Mushroom Lasagna with Creamy Parmesan Sauce Recipe. Each variety brings unique earthiness that complements the creamy sauce.
Is it possible to make this recipe vegan or dairy-free?
To make a vegan version, substitute dairy ingredients with plant-based alternatives like cashew cream, vegan Parmesan, and plant-based ricotta, and use olive oil instead of butter. Just keep in mind the flavor and texture will vary but can still be delicious and comforting.
How long does it take to make this lasagna from start to finish?
The entire process, including prep and baking, takes about 1 hour and 30 minutes. This includes 15 minutes for prep, cooking the noodles and mushrooms, assembling, and about 45 minutes baking, making it a rewarding weekend or special occasion meal.
Can I assemble the lasagna the day before baking?
Yes! Assembling the lasagna a day ahead allows flavors to meld. Just cover it tightly and refrigerate overnight, then bake it just before serving, adding a little extra baking time if it’s cold from the fridge.
What’s the best way to get clean slices when serving?
Let the lasagna rest for at least 5 minutes after baking to let the layers set. Use a sharp, thin-bladed knife and wipe it clean between cuts for neat, beautiful servings every time.
Final Thoughts
This Mushroom Lasagna with Creamy Parmesan Sauce Recipe is a delightful celebration of comforting yet elegant flavors that will make any meal feel special. It’s a favorite for good reason—a dish you’ll eager to share with family and friends and come back to again and again. Trust me, once you make it, this lasagna will hold a special place in your recipe rotation!
PrintMushroom Lasagna with Creamy Parmesan Sauce Recipe
This white mushroom lasagna is a rich yet simple recipe featuring layers of tender lasagna noodles, sautéed mushrooms, and a creamy béchamel sauce made with crème fraîche and Parmesan. A lighter take on classic lasagna, this dish is perfect for a cozy and satisfying meal that serves 12.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 12
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Lasagna and Sauce
- 1 (16-ounce) box lasagna noodles
- 3 tablespoons extra-virgin olive oil
- 1 pound mushrooms, sliced
- 1 ½ teaspoon kosher salt, divided
- 2 large shallots, finely diced
- 4 garlic cloves, grated
- 6 tablespoons unsalted butter
- 4 tablespoons flour
- 4 cups whole milk
- ¼ teaspoon nutmeg
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 4 ounces crème fraîche
- 1 cup finely grated Parmesan, plus more for serving
- 3 cups grated mozzarella
- 15 ounces whole-milk ricotta cheese
For Serving
- Fresh parsley, for garnish
Instructions
- Preheat and Prepare – Preheat your oven to 400°F and position a rack in the center. Line a rimmed sheet pan with foil to catch any drips while baking.
- Cook Lasagna Noodles – Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
- Sauté Mushrooms – In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced mushrooms and ½ teaspoon kosher salt. Let cook undisturbed for 3-4 minutes until they begin to brown, then stir and continue cooking another 4-5 minutes until golden brown. Transfer mushrooms to a plate.
- Make Béchamel Sauce – In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced shallots and cook for about 3 minutes until softened. Add grated garlic and cook for 1 more minute until fragrant. Stir in butter until melted, then sprinkle in flour and cook for about 2 minutes, stirring often to absorb the flour. Gradually whisk in the milk until smooth. Add nutmeg and black pepper. Cook the sauce, stirring often, until thickened, about 4 minutes. Remove from heat and stir in crème fraîche and Parmesan until well combined.
- Assemble the Lasagna – Spread ¼ cup of the sauce evenly in a 9×13-inch baking dish. Layer with cooked lasagna noodles, then a third of the remaining sauce, followed by a third of the ricotta cheese spread evenly, 1 cup grated mozzarella, and a third of the sautéed mushrooms. Repeat these layers two more times finishing with mushrooms on top.
- Bake – Cover the baking dish loosely with aluminum foil. Place it on the prepared rimmed sheet pan and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the lasagna is bubbling and lightly browned on top.
- Rest and Serve – Remove the lasagna from the oven and let it cool for at least 5 minutes. Garnish with freshly cracked black pepper, extra Parmesan cheese, and chopped fresh parsley before serving.
Notes
- Make sure to cook the lasagna noodles until al dente to avoid mushy layers.
- Sauté mushrooms undisturbed initially to develop a nice golden color and better texture.
- Using crème fraîche in the béchamel sauce adds a subtle tang and richness that enhances the dish.
- Letting the lasagna rest before serving allows it to set and makes slicing easier.
- If preferred, fresh parsley can be substituted with basil or oregano for garnish.
