Creamy Mushroom Lasagna: The Ultimate Vegetarian Comfort Food

If you’re looking for a cozy, satisfying dish that doesn’t rely on meat, this Creamy Mushroom Lasagna is the answer. It’s rich, cheesy, and packed with layers of tender mushrooms, silky béchamel sauce, and melty cheese. Every bite is earthy, creamy, and bursting with flavor.

This isn’t your typical tomato-based lasagna. Instead, it swaps marinara for a luscious white sauce, making the mushrooms the star of the show. The result is a comforting, decadent meal that feels both elegant and hearty.

Whether you’re a mushroom lover, a vegetarian, or just looking for a delicious twist on lasagna night, this recipe is sure to become a new favorite.

this Recipe

What Is Mushroom Lasagna?

Mushroom lasagna is a white lasagna made without meat or red sauce. It layers sautéed mushrooms with béchamel sauce (a creamy white sauce), mozzarella, Parmesan, and tender lasagna noodles. The mushrooms give it a deep, savory flavor, while the cheeses add creaminess and richness.

It’s comfort food at its best—warm, cheesy, and packed with umami flavor from the mushrooms.

Why You’ll Love This Recipe

• Rich and creamy, but not too heavy
• Packed with mushrooms for deep, savory flavor
• Vegetarian-friendly and crowd-pleasing
• Freezer-friendly for make-ahead meals
• Perfect for family dinners or cozy gatherings

What Does Mushroom Lasagna Taste Like?

This lasagna is all about layers of flavor and texture. The mushrooms are sautéed until golden and bring an earthy, meaty bite. The béchamel sauce is creamy and smooth, while mozzarella and Parmesan add melty, cheesy goodness. The pasta ties everything together into one perfect slice.

It’s comforting, creamy, and deeply flavorful without feeling overly rich.

Ingredients You’ll Need

For the Mushroom Layer:

• 1 ½ pounds mushrooms (cremini, white button, or mixed), sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme

For the Béchamel Sauce:

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ teaspoon nutmeg
• Salt and pepper to taste

For Assembly:

• 9-12 lasagna noodles (no-boil or cooked)
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• Fresh parsley for garnish

Tools You’ll Need

• 9×13-inch baking dish
• Large skillet
• Saucepan for béchamel
• Whisk
• Spoon or spatula

Ingredient Swaps and Additions

• Use gluten-free noodles and flour for a GF version
• Add spinach or kale for extra greens
• Use Gruyère or Fontina for a gourmet cheese upgrade
• Stir a little truffle oil into the mushrooms for extra luxury

How to Make Creamy Mushroom Lasagna

Step 1: Sauté the Mushrooms

In a large skillet, heat olive oil over medium-high heat. Add mushrooms, salt, pepper, and thyme. Cook until mushrooms are browned and tender, about 8-10 minutes. Add garlic and cook for 1 more minute. Set aside.

Step 2: Make the Béchamel Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Slowly whisk in milk, stirring constantly until the sauce thickens, about 5 minutes. Season with salt, pepper, and nutmeg.

Step 3: Assemble the Lasagna

Spread a thin layer of béchamel sauce in the bottom of a 9×13 baking dish. Add a layer of noodles, then top with mushrooms, béchamel sauce, mozzarella, and Parmesan. Repeat layers, ending with béchamel and cheese on top.

Step 4: Bake

Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10-15 minutes until golden and bubbly.

Step 5: Rest and Serve

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley.

What to Serve with Mushroom Lasagna

• Garlic bread or focaccia
• A fresh green salad with lemon vinaigrette
• Roasted vegetables
• A glass of white wine like Chardonnay or Pinot Grigio

Tips for Success

• Sauté mushrooms until golden brown for the best flavor
• Whisk the béchamel constantly to prevent lumps
• Let the lasagna rest before cutting for clean slices
• Use a mix of mushroom varieties for deeper flavor

Storage and Reheating

Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through. This lasagna freezes well—wrap tightly and freeze for up to 2 months.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.

Can I use store-bought Alfredo sauce?
You can, but homemade béchamel gives the best flavor.

Is this lasagna vegetarian?
Yes! Just make sure your cheese is made with vegetarian rennet if needed.

Conclusion

This Creamy Mushroom Lasagna is the ultimate cozy dinner for mushroom lovers and comfort food fans alike. It’s rich, cheesy, and packed with savory flavors—perfect for weeknights, holidays, or anytime you want to serve something special.

One bite, and you’ll see why this lasagna is always a hit!

Nutritional Information (Approximate per serving)

Calories: 410
Protein: 18g
Fat: 23g
Carbohydrates: 32g
Fiber: 3g
Sugar: 5g
Sodium: 480mg

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July 19, 2025 by Melissa