Mushroom Lasagna with White Sauce
If you like mushrooms and deliciously tender lasagna noodle infused with a creamy, garlic white sauce then make this mushroom lasagna.
I’ve waited months, all in the name of snapping a semi-decent photo, to share this delectable lasagna recipe with you. The delay has seriously benefited my family since we’ve enjoyed this at least three or four times and absolutely sighed and moaned over it’s deliciousness each time.
I tried it out on Christmas Eve, when we do our usual lasagna-inspired meal (I served it with my favorite Classic Italian Lasagna) and it is the perfect way to compliment a traditional, rich red-sauce lasagna. However, since then, I’ve made it twice or so just on it’s own and served it with breadsticks, green salad and a steamed veggie and it has made for a perfect family dinner.
Now, here’s the deal, friends, if you don’t like mushrooms, this probably isn’t the lasagna for you. It’s chock full of the tender little beauties and packed with delicious mushroom flavor.
So in the name of helping me avoid 3 1/2 minutes of screaming in my pillow, please refrain from asking if there is something you could sub for the mushrooms. I’d recommend just going with a different lasagna: like this veggie one or why not a Mexican version?
But if you do like mushrooms and you do crave a deliciously tender lasagna noodle infused with a creamy, garlic white sauce and a smattering of Parmesan cheese, then do yourself a favor and make this.
You’ll love it.
What to Serve With This
One Year Ago: Red Velvet Cake Roll
Two Years Ago: Strawberry Rhubarb Pie
Three Years Ago: Baked Chicken Taquitos
Mushroom Lasagna with White Sauce
Ingredients
- 12 no-boil lasagna noodles, I prefer the Barilla brand
- 1 large clove garlic, minced
- 4 cups whole milk
- ¾ cup butter, divided
- ½ cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1 ½ pounds cremini or baby bella mushrooms, or a combination of both
- 1 ½ cups freshly grated Parmesan or Parmigiano-Reggiano cheese
Instructions
- Preheat the oven to 375°F.
- For the white sauce, bring the milk and garlic to a simmer in a medium saucepan, or heat it in your microwave in a glass liquid measure, and set it aside.
- In a large saucepan, melt 1/2 cup (8 tablespoons or 1 stick) butter. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon.
- Pour in the hot milk, a little at a time at first and whisking until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook the white sauce over medium-low heat, stirring or whisking frequently, anywhere from 3 to 10 minutes, or until thick. Set aside.
- To prepare the mushrooms, slice the mushrooms 1/4-inch thick, trimming stems if desired (I left them on). In a large 12-inch skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the mushrooms with a couple pinches of salt and cook for about 5 minutes, until they are tender and release some of their juices. Stir occasionally to make sure they cook evenly.
- To assemble the lasagna, lightly coat with cooking spray the bottom and sides of a 9X13-inch baking dish. Spread 1/4 cup or so of the white sauce in the bottom of the dish. Arrange a layer of noodles on top (I used 3 no-boil noodles for each layer without overlapping them – just laying them next to each other), then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/3 or so cup of the grated cheese.
- Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of cheese.
- Bake the lasagna for 45 minutes, or until top is browned and the sauce is bubbly. Remove from oven and let sit, lightly covered for 10-15 minutes before serving.
Notes
Recommended Products
Recipe Source: adapted slightly from Smitten Kitchen, originally from Ina Garten
Made this last night, our grandson and a friend raved about it, said it was the best thing they have ever eaten, thanks Mel, you made me a star
Can this be frozen before baking?
I haven’t tried that, but usually lasagna freezes quite well, so I think it is worth a try!
This was AMAZING!!! 2 of my kids who thought they didn’t like mushrooms–and whined when they heard what I was making for dinner–gobbled up their plate. SO So so delicious. All the kids gave it 10/10 stars. THANK YOU!
When you say clove garlic do you mean one clove of a head of garlic or a whole garlic head? Sorry if it’s a stupid question.
Elaine – Not a stupid question – it just means one clove in a head of garlic not an entire head of garlic.
I made this again last night but used broiled eggplant in place of the noodles. It turned out great! Who knew?
P.S – I have made this lasagna and frozen it BEFORE baking, and it did not turn out. It is much better to bake it, and either freeze individual portions and reheat, or freeze the whole pan after baking. If you don’t bake it before freezing, I find that it gets really watery and has a weird texture
whoaaa this is awesome. Everytime I visit my family I am begged to make this again.. delicious!
WOW WOW!!! This was SO amazing!!! Loved it! Even my non mushroom liking kids ate it!!
Hi Lorrie – the most I’ve made this in advance is the morning of but I think the day before might work ok. I worry a little that it might get kind of dry so make sure the components are all room temperature before assembling (so the noodles don’t continue to absorb liquid).
Heidi – I’ve never frozen but the original source (Smitten Kitchen) has freezable directions, I believe, so you might want to check out the original link below the recipe for details.
Can I follow the instructions for making ahead and then freeze it? Do you think it will freeze and reheat well?
Do you think I can prepare this a day in advance then cook it?
thanks and just read your guest spot on the Time out for Women and the cobbler looks so yummy and I am so glad you survived the move!
thanks
Lorrie
I made this last week and loved it! SO good. I made half a batch because of my picky eaters, but they all liked it. Hooray! I only had a half cup of half and half, so I used that and skim milk for the rest of the milk and it worked out just fine. Served it with spinach and my boys asked if I could put the spinach in it next time. I think it’d be great too. I have three boys and a newborn girl and it IS all about the high voices! Ha ha!
Caitlyn – I’ve never tried a lower fat milk but I definitely think it’s worth a try!
We just made the mushroom lasagna this weekend, and it was delicious! Even my picky toddler gobbled it up! Next time, I might try substituting half of the whole milk for reduced fat/lowfat milk. Have you ever tried that before?
Thanks so much for the recipe! I am new to your site, but will definitely try more recipes in the future.
I just made something similar for my freezeer stash of food for after my son was born ( I had an April baby too!), but instead of layering the cheese with the white sauce I just put mozzerella and parmesan into the sauce once it thickened to make a cheese sauce. I also sauteed a bunch of fresh spinach with the mushrooms so it had tons of veggies (I’m a vegetarian and hate doing more than one thing at a meal so everything we eat tends to have lots of veggies in it). I also topped it with mozzarella. It turned out great and my non vegetarian husband and non vegetarian and mushroom hating sister both loved it and it did not last long! It also freezes great!
Your baby girl is too too cute! I wouldn’t be getting anything accomplished with such a sweet little thing around. Congrats.
We love all of your delicious recipes at our house. Thanks for all of the hard work. Enjoy that sweet little girl and your handsome boys. Thanks for the update!
This sounds really good. And thanks for the personal update as well, your girl is adorable!
Hi Mel! So many of your recipes look sooo delicious, including this Mushroom Lasagne. It sounds so comforting. Congrats on your sweet baby girl! She’s a doll. Wishing you lot’s of sleep and cuddles.
Camryn is adorable!
So no suggestions for substitutions, eh? Bummer. I kid, I kid. I LOVE mushrooms with all my heart so this is going at the top of my “Recipes To Try ASAP” list. I just stumbled upon your site via pinterest and can already tell I will need to renew my gym membership pronto.
I am a mushroom and baby lover so thanks for including both! Might I add that in the little sneak peak of you, you are looking great as well. I’m glad that everything is going well and your hard work before baby Camryn is still paying off. You’re better than me, I think I use a new baby way too long as an excuse to stay home from church. 🙂
Your personal update was so funny to me! I have three boys and then a little girl and it made me laugh when you talked about your boys voices getting so high when talking to their baby sister. =) Our boys do the same thing when talking to baby sister! I love watching the boys dote on their little sister and love to get attention from her. Thanks again for the great recipes! Your mom was at my house just as she left you to come help Erin. She is such a sweet lady! =) Good luck with your new little one =)!
Oh yes we do care!! Baby pictures are just as necessary as food pictures. Glad she is sleeping so well and hope you start to feel more rested. Blessings!
I care about your personal updates and of course all things mushrooms. Your new baby girl is stunning! On a side note, great dress, my twins wore the very same one!