Recipe Flash: Mushroom Lasagna

TOP 5 FAVORITE BAKED PASTAS: Baked Gnocchi with Pesto, Peas, and Pancetta; Baked Orzo Ratatouille; Al Forno Conghiglie with Five Cheeses; Penne Gratin with Sausage, Fennel, and Mushrooms; Macaroni and Cheese

This mushroom lasagna was invented one Sunday evening before a week when I knew I’d be running around a lot. I wanted to make sure I had something in the fridge to reheat for a quick lunch or dinner when I made pit stops at home. And I have to say, it was a smart move; all week, I was happy to come home to this mushroom lasagna.

It is testament to the simplicity of this dish that while I made it I was also in the process of cooking Chana Bateta with white rice and Spinach Paratha for dinner that night, and Banana-Chocolate Chip Bread for dessert. Even with all that going on, this lasagna came together without a hitch. Part of its simplicity is that I use a garlicky tomato puree–the same tactic we use for these tartlettes–rather than a fully cooked sauce, which saves a step (and a pan) in the process.

From my kitchen, albeit small, to yours,



Mushroom Lasagna
Serves 4


For the mushrooms:
2 teaspoons butter
1 teaspoon olive oil
One 8-10 ounce package sliced white mushrooms
1 teaspoon fresh thyme
1 clove garlic, minced
1/4 teaspoon salt

For the tomatoes:
3 cloves garlic
½ teaspoon salt
2 cups canned tomatoes (you can use whole, diced, or crushed)
1 teaspoon olive oil

For assembling the lasagna
10-12 sheets no-boil lasagna noodles
¾ pound mozzarella (low moisture, aka not fresh), diced
½ bunch parsley, rinsed, leaves removed from the stems
1/2 cup freshly grated Parmesan cheese
salt and freshly ground pepper

First, make the mushrooms: Warm the butter and oil in a large frying pan over medium-high heat. When it starts to bubble, add the mushrooms. Cook, stirring constantly, until the mushrooms look slightly dry and being to smell fragrant, about 4 minutes. Add the salt and the thyme, raise the heat slightly, and cook until the mushrooms have given up their juices and gotten limp. Add the garlic, cook for 1 minute more, then remove from the heat until ready to use.

To make the tomato puree, put the garlic and salt in a mini food processor. Process until the garlic has become a paste. Add the tomatoes and the olive oil, and process until smooth.

To assemble the lasagna, preheat the oven to 375°F. put a large spoonful of tomato puree in the bottom of an 8-inch square baking pan. Fit two lasagna noodles on top of the sauce. Layer with another few spoonfuls of sauce and about one quarter of the mushrooms. Scatter with one fifth of the mozzarella. Sprinkle parsley leaves generously around before topping with another two lasagna noodles. Repeat until you have four complete layers. Add the fifth layer of noodles, spoon on some sauce and the remaining mozzarella. Sprinkle with salt and pepper. Cover tightly with foil. Bake for about 45 minutes, until the lasagna is bubbly and the cheese is melted. Remove the foil, sprinkle with the Parmesan, and bake for another 15 minutes. Take the pan out of the oven and let the lasagna rest for 10 minutes before cutting into squares and serving.

Posted in: Recipe Flash
  • chrissy

    Looks good, I love crimini so I think I’d substitute those for the white… Great photo!

    • BGSK

      Bet it’ll be great with cremini!

  • Jessie Blum

    This looks tasty!! I’ve recently decided I like mushrooms, again, and this lasagna looks like the perfect vehicle to eat them. Yum!

  • Sheetal

    yummmm looks delicious…great lasagna recipe for vegetarians…m surely gonna try it out!!!

  • Bethany

    mmm sounds amazing!

  • Anonymous

    Wow. This looks amazing. I love earthy mushroom dishes.

    Twitter wouldn’t let me send you a message because you don’t follow me but my email is I’d love that chocolate marquise recipe. Thanks!

  • Sheridan

    I’ve been craving lasagna since it’s gotten colder. This might be my Sunday night project.

  • Rachael Ray Magazine

    I love mushrooms, so I’ll have to try this. I like how the top looks crispy!

  • Meghan

    I absolutely LOVE your blog. I made your recipe with the eggplant parm pasta the other night and my boyfriend and I both gobbled it up as well as the leftovers for days to come. I can’t wait to try this one.

  • Cssnyder

    I made this last night, and now….my husband loves me more!

  • Lisa

    I made this tonight and it was DELICIOUS: the impetus was a few too many glasses of a particularly buttery chardonnay, so I added a little white wine to the mushrooms to go with the theme, and added ricotta to the tomato mixture (another thing too many glasses of wine will bring about). Excellent recipe, with or without additions! Thank you.

    • BGSK

      Your tweaks sound wonderful! So glad you made the recipe, my dear!

  • James

    I really like lasagne and this seems like a great idea for a lasagne.

  • The Dame

    Making this now! Cant freakin wait, the house smells amazing!

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