Mushroom Lasagna with Bechamel

This rustic mushroom lasagna transforms ordinary ingredients into an extraordinary Italian feast. The earthy mushrooms pair perfectly with bright tomatoes and creamy béchamel for a vegetarian dish that satisfies even the most devoted meat lovers in my family.

I developed this recipe during a rainy weekend in Italy while studying abroad. The local mushroom vendor at the market insisted I try his porcini blend, and this lasagna was born from that magical afternoon in my tiny apartment kitchen.

• Mixed mushrooms provide earthy depth. Choose firm cremini for structure, shiitake for meaty texture, and portobello for rich flavor
• Grape tomatoes add bright acidity and natural sweetness. Look for deeply colored fruits that yield slightly to pressure
• Dry white wine deglazes the pan and enhances mushroom flavor. Sauvignon Blanc works beautifully, but chicken broth makes a fine alcohol-free substitute
• Whole milk creates the silkiest béchamel. The fat content matters for proper sauce texture
• Fresh spinach adds color and nutrition. Choose bright, crisp leaves with no yellowing
• Nutmeg brings warmth to the béchamel. Freshly grated makes a noticeable difference

How To Make Mushroom Lasagna

Prepare the mushroom filling

Start by heating olive oil in a large skillet over medium heat. Add finely chopped onions and cook until translucent, about 5 minutes. The onions should become soft without browning. Add minced garlic and cook for 30 seconds until fragrant. Introduce sliced mushrooms in batches if necessary, allowing them to release their moisture and brown slightly, about 8-10 minutes. The mushrooms will first release liquid, then begin to caramelize as that liquid evaporates. This caramelization creates deep flavor compounds.

Season and enhance

Once mushrooms have reduced in volume and developed color, add dried thyme and oregano, stirring to incorporate the herbs throughout. Season with salt and pepper. Pour in white wine if using, and let it bubble vigorously while scraping up any browned bits from the bottom of the pan. This deglazing step incorporates all the caramelized flavors back into the filling. When wine has mostly evaporated, add halved grape tomatoes and cook just until they begin to soften but still maintain some shape, about 2-3 minutes.

Create the béchamel

In a separate medium saucepan, melt butter over medium heat until foaming subsides. Add flour all at once and whisk continuously to create a smooth paste known as a roux. Cook this mixture for 2-3 minutes until it turns light golden and smells slightly nutty. This cooking removes the raw flour taste. Very gradually stream in warmed milk while whisking constantly to prevent lumps from forming. Continue whisking until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with nutmeg, salt and pepper.

Layer the components

Spread a thin layer of béchamel on the bottom of your baking dish to prevent sticking. Arrange cooked lasagna noodles in a single layer, slightly overlapping if necessary. Distribute half the mushroom mixture evenly across the noodles, ensuring complete coverage. Scatter half the fresh spinach over the mushrooms. The heat will wilt the spinach during baking. Pour one-third of the remaining béchamel over the spinach layer. Sprinkle one-third of both cheeses over the sauce. Repeat these layers once more.

Complete and bake

For the final layer, arrange remaining noodles on top, cover with remaining béchamel, and finish with remaining cheeses. Cover dish with aluminum foil, making sure it doesn't touch the cheese. Bake covered for 25 minutes to heat through, then remove foil and bake an additional 20 minutes until the top develops a golden brown color with bubbling edges. Let stand 10-15 minutes before serving to allow layers to set.

The secret to this lasagna's exceptional flavor is that brief browning of the mushrooms. My Italian grandmother taught me that properly caramelized mushrooms develop a meaty umami that forms the backbone of any great vegetarian dish. Her wooden spoon, passed down through generations, still stirs my mushroom mixture today.

Make-Ahead and Storage

This lasagna actually benefits from being made ahead. Assemble completely, cover tightly with foil, and refrigerate for up to 48 hours before baking. You may need to add 10-15 minutes to the covered baking time if cooking directly from the refrigerator. Once baked, leftovers will keep refrigerated for up to 4 days. For longer storage, cut cooled lasagna into individual portions, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Perfect Pairings

Serve this mushroom lasagna with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A crusty Italian bread makes an excellent accompaniment for soaking up extra sauce. For wine, choose a medium-bodied red like Chianti or Barbera that complements the earthiness of the mushrooms without overwhelming the dish. If you prefer white, a lightly oaked Chardonnay works beautifully with the creamy béchamel sauce.

Helpful Variations

Transform this classic recipe by experimenting with different mushroom varieties. Wild mushrooms like chanterelles or morels create an elevated version perfect for special occasions. For additional protein, incorporate a layer of ricotta mixed with an egg and herbs. Replace the spinach with sautéed kale or Swiss chard for a more robust green element. Add a sprinkle of red pepper flakes to the mushroom mixture if you enjoy a hint of heat. During summer months, replace grape tomatoes with diced fresh heirloom tomatoes for vibrant color and flavor.

Recipe FAQs

→ Can I make this mushroom lasagna ahead of time?

Yes! You can assemble the lasagna completely, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if cooking directly from the refrigerator. Alternatively, you can bake it completely, let it cool, and refrigerate for up to 3 days, reheating portions as needed.

→ What types of mushrooms work best in this dish?

The recipe calls for mixed mushrooms like cremini, shiitake, and portobello, which provide excellent flavor variety and texture. Cremini offer earthiness, shiitake contribute meaty texture and umami flavor, while portobello add richness. However, you can use any combination based on availability—even regular white button mushrooms will work, though the flavor profile will be milder.

→ How can I make this lasagna vegetarian?

This lasagna is already vegetarian! It features mushrooms as the main protein component instead of meat. Just ensure the cheeses you use contain vegetarian rennet if you're strictly vegetarian. To make it vegan, you would need to use plant-based milk for the bechamel, vegan butter, and dairy-free cheese alternatives.

→ Can I freeze this mushroom lasagna?

Absolutely! You can freeze it either before or after baking. To freeze unbaked lasagna, assemble it in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. For baked lasagna, cool completely, portion if desired, wrap well and freeze. Reheat thawed portions in the oven at 350°F until heated through.

→ Do I need to pre-cook the lasagna noodles?

The recipe calls for cooking the noodles until al dente before assembly. However, you can use no-boil lasagna noodles as a time-saving alternative. If using no-boil noodles, you may want to make the bechamel sauce slightly thinner as these noodles absorb more liquid during baking. Also ensure all noodles are covered with sauce to prevent drying out.

→ What can I serve with mushroom lasagna?

This rich lasagna pairs beautifully with a simple green salad dressed with vinaigrette to cut through the creaminess. Garlic bread or focaccia makes a great side for soaking up extra sauce. For wine pairing, try a medium-bodied red like Sangiovese or Chianti that complements the mushrooms without overpowering the dish.