Jump to Recipe Print RecipeWhile flipping through a magazine the other day, I stumbled upon the most tantalizing image of a bubbling lasagna, and instantly, my mind drifted to my own kitchen experiments. The shining star of that memory? My Rich and Creamy White Mushroom Lasagna. This recipe marries the earthy goodness of fresh mushrooms with a velvety, cheesy sauce—what’s not to love? Not only is it a comforting dish that’s perfect for gathering friends and family around the table, but it also embraces the best of fall flavors with every bite. With a prep time that won’t keep you in the kitchen for hours, you’ll have more time to savor the rich aroma wafting through your home. So, are you ready to create a comforting masterpiece that will surely become a new favorite for everyone at your table? Why is White Mushroom Lasagna Irresistible? Comforting, Cozy Dish: This Rich and Creamy White Mushroom Lasagna is perfect for chilly evenings, offering warmth and satisfaction in every layer. Layered with Flavor: Each bite showcases the earthiness of mushrooms, complemented by a luscious cheesy sauce that promises to make your taste buds sing. Time-Saving Delight: Quick to prepare, you’ll have a crowd-pleasing meal ready without spending all day in the kitchen. Versatile for Everyone: Vegetarian and rich in nutrients, it’s a fantastic option for meatless nights—try adding some kale for an extra boost! Perfect Pairing: Serve it alongside a simple green salad or crusty bread for a cozy feast that’s sure to impress family and friends. Embrace the charm of this fall-inspired dish, and enjoy creating a new family favorite that will have everyone coming back for seconds! White Mushroom Lasagna Ingredients • Here’s what you need to create this comforting dish! For the Filling Fresh Mushrooms (2 lbs) – A mix of cremini and white mushrooms adds depth and flavor to the lasagna. Dried Mixed Wild Mushrooms (1 package) – Enhances the flavor profile; remember to reconstitute them before use. Fresh Thyme (1 bunch) – Adds aromatic herbal notes; fresh thyme is essential for the best flavor. Shallots (3 large, finely chopped) – Provide a sweet depth that balances the earthy flavors. For the Sauce Olive Oil (1 Tbsp) – Used for sautéing; can be substituted with butter for added richness. Butter (1 Tbsp) – Enhances the sauce’s richness and flavor. Marsala Wine (1/2 cup) – Infuses a unique depth; can be swapped with dry sherry if necessary. Flour (3 Tbsp) – Essential for thickening the sauce for that creamy texture. Whole Milk (1 cup) – Forms the creamy base of your lasagna sauce. Half and Half (1 cup) – Contributes to the luxurious richness of the sauce. For the Ricotta Layer Ricotta Cheese (2 cups) – Provides a creamy texture and binds the filling together. Eggs (2) – Help to bind the ricotta mixture; be sure to use large eggs. For Assembly Salt and Black Pepper – Season to taste for an extra flavor kick. Grated Parmesan Cheese (1/2 cup) – Adds a salty, rich layer of flavor to the lasagna. Sharp White Cheddar Cheese (8 oz, grated) – Offers tanginess that enhances the overall taste. Fresh Pasta (about 1 lb) – Needed for layering; ensure you have enough for four layers. Gruyere Cheese (8 oz, grated) – The final topping for a beautiful, bubbly finish. With these carefully chosen White Mushroom Lasagna ingredients, you’re one step closer to creating a comforting meal that will warm your heart and delight your taste buds! Step‑by‑Step Instructions for White Mushroom Lasagna Step 1: Prepare the Mushrooms Clean and slice the fresh mushrooms, setting them aside. In a bowl, reconstitute the dried mixed wild mushrooms in warm water for about 20 minutes, then chop them finely. This blend of mushrooms will be the star of your White Mushroom Lasagna, adding depth and flavor to the filling. Step 2: Sauté the Mushrooms In a large skillet, heat a splash of olive oil over medium heat. Sauté the fresh mushrooms along with the chopped thyme in batches until they are beautifully browned and just tender, which should take about 6-8 minutes per batch. Once done, transfer the sautéed mushrooms to a bowl, allowing their flavors to mingle while you make the sauce. Step 3: Make the Creamy Sauce In the same skillet, melt the butter with a tablespoon of olive oil over medium heat. Sauté the finely chopped shallots until translucent and aromatic, about 4 minutes. Deglaze the pan with the Marsala wine, scraping up any brown bits, and cook until it reduces slightly. Gradually whisk in flour and cook for 1-2 minutes before slowly pouring in the milk and half and half, stirring continuously until thickened. Step 4: Incorporate Cheeses into the Sauce Once the sauce has thickened, stir in the grated sharp white cheddar and Parmesan cheese until melted and creamy. Season with salt and freshly cracked black pepper to taste. This luscious cheese sauce will be a radiant layer in your White Mushroom Lasagna, elevating all the other flavors. Step 5: Prepare the Ricotta Mixture In a separate bowl, combine the ricotta cheese with the eggs, mixing until smooth and well-blended. Season with a pinch of salt and pepper. This mixture will add a rich creaminess and help bring the layers of your White Mushroom Lasagna together perfectly. Step 6: Layer the Lasagna Preheat your oven to 350°F (175°C). Begin by spreading a thin layer of the creamy sauce at the bottom of a greased casserole dish. Layer fresh pasta sheets, followed by a portion of the sautéed mushrooms, the ricotta mixture, and then more sauce. Repeat this layering process until all ingredients are used, finishing with a generous topping of sauce and the grated Gruyere cheese. Step 7: Bake the Lasagna Cover the casserole with aluminum foil and bake in the preheated oven for about 40 minutes, ensuring it is hot and bubbly. Remove the foil and switch the oven to broil for an additional 5 minutes, allowing the top to become golden and crisp. This final step creates a deliciously bubbly crust on your White Mushroom Lasagna. Step 8: Garnish and Serve Once baked, remove the lasagna from the oven and let it rest for about 10-15 minutes to set. Before serving, sprinkle the remaining fresh thyme on top for a pop of color and flavor. Slice generously and enjoy the comforting goodness of this delightful dish with your loved ones! White Mushroom Lasagna Variations Feel free to get creative with your White Mushroom Lasagna and tailor it to your taste buds! Cottage Cheese: Swap out ricotta for cottage cheese for a lighter yet creamy filling. This adds a subtle tang that complements the mushrooms beautifully. Spinach Addition: Add a layer of fresh spinach or sautéed kale for a nutrient boost. The vibrant greens not only enhance the flavor but also add a pop of color to your lasagna. Vegan Twist: Use vegan cheeses and a plant-based milk alternative to create a delightful dairy-free version. Replace eggs with a flaxseed mixture to bind your ricotta-style filling fabulous results. Nutty Flavor: Incorporate a handful of toasted pine nuts into the mushroom filling for a delightful crunch and a nutty profile that enhances the earthy mushroom flavors. Extra Herbs: Fresh basil or parsley can be sprinkled between the layers for a fresh herbaceous note, adding layers of flavor that can elevate this comfort dish. Spicy Kick: Add a pinch of red pepper flakes to the sauce for a mild heat. It beautifully counterbalances the creamy richness, creating a delightful taste contrast. Savory Layer: For an umami boost, try layering in roasted butternut squash or caramelized onions. These sweet yet savory elements complement the mushrooms wonderfully. If you’re intrigued by layered deliciousness, check out my recipes for Million Dollar Lasagna or Calabrian Shrimp White for more comforting ideas! Expert Tips for White Mushroom Lasagna Mushroom Browning: Ensure mushrooms are not overcrowded in the pan while sautéing. This prevents steam and keeps them beautifully browned, enhancing the flavor. Room Temperature Assembly: If you’ve assembled the lasagna ahead of time, let it sit at room temperature for about 30 minutes before baking. This helps it cook evenly. Creamy Sauce Consistency: Don’t rush the thickening process of the sauce; patience is key to achieving that rich and creamy base for your White Mushroom Lasagna. Preventing Sogginess: Avoid sogginess by ensuring all layers are well-balanced. Too much sauce can make the lasagna mushy, so go light on each layer. Make Ahead Option: This recipe can be made in advance and frozen either baked or unbaked. Perfect for busy weeknights—just pop it in the oven when you’re ready! Cheese Variations: Feel free to swap out cheeses based on what you have on hand. Try a mix of mozzarella for stretch and creaminess alongside the sharp flavors for a unique twist! Make Ahead Options These Rich and Creamy White Mushroom Lasagna components are perfect for meal prep enthusiasts! You can prep the mushroom filling and sauce up to 3 days in advance, storing them separately in airtight containers to maintain freshness. Simply refrigerate the mushroom mixture and the creamy sauce until you’re ready to assemble your lasagna. Not only does this save time, but it allows the flavors to meld beautifully. When it’s time to serve, layer the prepped ingredients, adding in fresh pasta, and continue with the baking instructions as outlined. With just a bit of advanced preparation, you can create this indulgent meal with minimal effort on a busy weeknight! How to Store and Freeze White Mushroom Lasagna Fridge: Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to preserve flavor and texture. Freezer: For longer storage, freeze the lasagna—either baked or unbaked—for up to 3 months. Cover tightly with foil or plastic wrap to prevent freezer burn. Reheating: To reheat, thaw overnight in the fridge if frozen. Bake covered at 350°F for 30-40 minutes or until heated through. Enjoy the creamy goodness of your White Mushroom Lasagna again! Assembly Tip: If making ahead, assemble the lasagna but do not bake it. Freeze it raw to preserve freshness and bake directly from the freezer, adding a few extra minutes to the cooking time. What to Serve with White Mushroom Lasagna Completing your meal with the perfect accompaniments elevates the comforting richness of this creamy dish, bringing balance and flavor to the table. Simple Green Salad: Crisp greens tossed in tangy vinaigrette refresh your palate, making each bite of lasagna even more enjoyable. Garlic Bread: Crunchy and buttery, it’s an irresistible side that’s perfect for soaking up the creamy sauce from your lasagna. Roasted Vegetables: A medley of seasonal vegetables adds depth, a touch of sweetness, and earthy flavors that harmonize beautifully with the mushrooms. Warm Focaccia: Soft and flavorful, this bread is excellent for mopping up delicious leftovers and adds a delightful texture contrast to the meal. Creamy Polenta: Silky, cheesy polenta serves as a cozy base that enhances the lasagna’s creamy layers while offering a dreamy experience. Wine Pairing: A glass of Pinot Grigio complements the rich flavors, while a light-bodied red like Chianti enhances the earthy notes without overwhelming the dish. Chocolate Mousse: For dessert, a light chocolate mousse provides a sweet finish that balances the savory heft of the lasagna, leaving guests satisfied and happy. White Mushroom Lasagna Recipe FAQs What type of mushrooms are best to use for White Mushroom Lasagna? Absolutely! A combination of fresh cremini and white mushrooms adds depth and flavor to this hearty dish. For an extra kick, don’t forget to include dried mixed wild mushrooms, which you should reconstitute before using. This blend truly elevates the earthy taste of the lasagna. How should I store leftover White Mushroom Lasagna? Leftovers can be refrigerated in an airtight container for up to 4 days. Make sure to allow the lasagna to cool completely before sealing it to maintain its delicious flavors and textures. Can I freeze White Mushroom Lasagna? Absolutely! You can freeze it either baked or unbaked for up to 3 months. If freezing unbaked, wrap it tightly with foil or plastic wrap to prevent freezer burn. When ready to bake, you can pop it straight into the oven from the freezer—just be sure to add an extra 10-15 minutes of baking time. What should I do if my lasagna turns out too soggy? Oh no! If your lasagna becomes soggy, it’s often due to too much sauce or not allowing your mushrooms to brown properly. To avoid this, make sure to sauté your mushrooms in batches so they brown nicely and don’t steam. Also, balance the amount of sauce you use between the layers; a light touch goes a long way! Is this recipe suitable for someone with dairy allergies? Very! To cater to dairy allergies, you can substitute the cheeses with dairy-free options such as vegan cheese made from nuts or soy. Additionally, ensure that the pasta used is gluten-free if needed. This way, everyone can enjoy your rich mushroom lasagna! Can I make White Mushroom Lasagna ahead of time? Absolutely, you can assemble it a day in advance! Just cover it tightly and refrigerate. It’s best to let it sit at room temperature for about 30 minutes before baking to ensure evenly cooked layers. Enjoy the convenience of a ready-to-go meal while saving time for cozy conversation with loved ones! Rich and Creamy White Mushroom Lasagna for Cozy Nights This Rich and Creamy White Mushroom Lasagna is a comforting dish perfect for chilly nights, blending the earthiness of mushrooms with a creamy, cheesy sauce. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 45 minutes minsResting Time 15 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 6 slicesCourse: DinnerCuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Filling2 lbs Fresh Mushrooms A mix of cremini and white mushrooms adds depth and flavor.1 package Dried Mixed Wild Mushrooms Reconstitute before use.1 bunch Fresh Thyme Essential for the best flavor.3 large Shallots Finely chopped.For the Sauce1 Tbsp Olive Oil For sautéing; can be substituted with butter.1 Tbsp Butter Enhances the sauce's richness.1/2 cup Marsala Wine Can be swapped with dry sherry.3 Tbsp Flour Essential for thickening the sauce.1 cup Whole Milk Forms the creamy base.1 cup Half and Half Contributes to the richness.For the Ricotta Layer2 cups Ricotta Cheese Provides a creamy texture.2 Eggs Large eggs are recommended.For AssemblySalt To taste.Black Pepper To taste.1/2 cup Grated Parmesan Cheese8 oz Sharp White Cheddar Cheese Grated.1 lb Fresh Pasta Needed for layering.8 oz Gruyere Cheese Grated. Equipment Large skilletCasserole Dishmixing bowlMeasuring Cups and Spoons Method Cooking StepsClean and slice the fresh mushrooms, and reconstitute the dried mixed wild mushrooms in warm water for about 20 minutes, then chop them finely.In a large skillet, heat olive oil over medium heat and sauté the fresh mushrooms with chopped thyme until browned, about 6-8 minutes per batch.Melt butter and olive oil in the same skillet. Sauté shallots until translucent, deglaze with Marsala wine, then whisk in flour and cook until thickened.Stir in cheddar and Parmesan cheese until melted, seasoning with salt and pepper to taste.In a separate bowl, mix ricotta cheese with eggs until smooth, adding a pinch of salt and pepper.Preheat oven to 350°F (175°C). Spread a layer of creamy sauce in a greased casserole dish, then layer pasta, sautéed mushrooms, ricotta mixture, and more sauce continuously.Cover the casserole and bake for about 40 minutes. Remove the foil and broil for an additional 5 minutes.Let the lasagna rest for 10-15 minutes before serving; garnish with fresh thyme. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 4mgCalcium: 25mgIron: 10mg NotesEnsure mushrooms are sautéed in batches to prevent steaming. Assembling ahead of time is recommended, allowing it to sit at room temperature before baking. Tried this recipe?Let us know how it was!
