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+ servings

Mushroom Lasagna

A delicious and easy pasta dish that's perfect for a weeknight meal

Course Main Course
Cuisine American
Prep 40 minutes
Cook 50 minutes
Total 1 hour 30 minutes
Servings 8 to 10 servings
Calories 556 kcal
Author Michelle


  • 2 pounds portobello mushroom caps gills removed, caps halved and sliced crosswise ¼-inch thick
  • ¼ cup olive oil divided
  • Salt and pepper
  • 1 cup water
  • ½ ounce dried porcini mushrooms rinsed
  • 2 pounds red onions chopped fine
  • 8 ounces white mushrooms finely minced
  • 4 garlic cloves minced, divided
  • ½ cup dry vermouth
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • cups whole milk
  • ¼ teaspoon ground nutmeg
  • ¼ cup plus 2 tablespoons minced fresh basil divided
  • ¼ cup minced fresh parsley divided
  • 12 no-boil lasagna noodles
  • 8 ounces fontina cheese shredded (2 cups)
  • ounces Parmesan cheese grated (¾ cup)


  1. Heat oven to 425 degrees F. Toss the portobello mushrooms with 2 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper, and spread out on a rimmed baking sheet. Roast the mushrooms until shriveled and all liquid released from the mushrooms has evaporated, about 30 minutes, stirring halfway through roasting. Transfer mushrooms to a large bowl and set aside.
  2. Meanwhile, microwave the water and porcini mushrooms in a covered bowl until steaming, about 1 minute. Let sit until the mushrooms are softened, about 5 minutes. Drain the mushrooms through a fine-mesh sieve lined with a coffee filter and set over a bowl. Reserve the liquid and coarsely chop the mushrooms.
  3. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onions, ¼ teaspoon salt, ¼ teaspoon pepper, and cook, stirring occasionally until softened and lightly browned, 8 to 10 minutes. Transfer the onions to the bowl with the roasted mushrooms.
  4. Heat the remaining 1 tablespoon olive oil in the empty skillet over medium-high heat until shimmering. Add the minced white mushrooms and cook, stirring occasionally, until browned and all moisture has evaporated, 6 to 8 minutes. Stir in the chopped porcini mushrooms, 3 of the minced garlic cloves, 1 teaspoon salt and 1 teaspoon pepper; reduce heat to medium; and cook, stirring often, until the garlic is fragrant, about 30 seconds. Stir in the vermouth and cook, stirring occasionally, until the liquid has evaporated, 2 to 3 minutes.
  5. Stir in the butter and allow to melt. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in reserved porcini mushroom liquid, scraping up any browned bits. Gradually add the milk, stirring constantly, then stir in the nutmeg and bring the sauce to a simmer. Cook until the sauce has thickened and measures about 4 cups, 10 to 15 minutes. Off the heat, stir in ¼ cup of the basil and 2 tablespoons of the parsley.
  6. Pour 2 inches of boiling water into a 9x13-inch baking dish. Slip the lasagna noodles into the water, one at a time, and soak until pliable, about 5 minutes, separating noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean dish towels; discard the water. Dry the dish and spray with non-stick cooking spray.
  7. Toss together the shredded Fontina and grated Parmesan cheeses in a small bowl. Spread 1 cup of the mushroom sauce evenly over the bottom of the prepared dish. Arrange 3 noodles in a single layer on top of the sauce. Spread ¾ cup of the sauce evenly over the noodles, then sprinkle with 2 cups of the mushroom-onion mixture and ¾ cup of the cheese mixture. Repeat the layering of noodles, sauce, mushroom-onion mixture, and cheese 2 more times. For the final layer, arrange the remaining 3 noodles on top and cover completely with the remaining sauce. Sprinkle with the remaining cheese.
  8. Cover the dish tightly with aluminum foil that has been sprayed with non-stick cooking spray and bake until the edges are just bubbling, about 20 minutes, rotating the dish halfway through baking. While the lasagna is baking, combine the remaining 1 clove minced garlic, remaining 2 tablespoons basil, and remaining 2 tablespoons parsley in a small bowl.
  9. Remove the foil, increase the oven temperature to 500 degrees F, and continue to bake until the cheese on top becomes spotty brown, 6 to 8 minutes longer. Sprinkle the lasagna with the garlic-herb mixture and let cool for 15 minutes before serving.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Mushroom Lasagna
Amount Per Serving
Calories 556 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 58mg19%
Sodium 384mg17%
Potassium 969mg28%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 15g17%
Protein 23g46%
Vitamin A 800IU16%
Vitamin C 12mg15%
Calcium 386mg39%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.