Ina Garten Mushroom Lasagna Recipe

This Ina Garten Mushroom Lasagna recipe is rich and creamy, which includes a savory mushroom filling and a silky béchamel sauce. It’s a restaurant-quality dish, ready in just 1 hour and 20 minutes

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Ina Garten Mushroom Lasagna Ingredients

For the Mushroom Filling:

• 1½ pounds mixed mushrooms (cremini, shiitake, or button), sliced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme leaves

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups whole milk, warmed
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon black pepper

For the Lasagna Assembly:

• 12 no-boil lasagna noodles
• 1½ cups ricotta cheese
• 2 cups grated Gruyère cheese
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ¼ cup chopped fresh parsley (for garnish)

How To Make Ina Garten Mushroom Lasagna

1. Sauté the mushrooms: Melt butter with olive oil in a large skillet over medium heat. Add mushrooms and cook for 5–7 minutes until tender and moisture is released.
2. Add garlic and seasonings: Stir in garlic, salt, pepper, and thyme. Cook another 2–3 minutes. Set aside.
3. Melt the butter: In a medium saucepan, melt butter over medium heat.
4. Whisk in the flour: Cook for 1–2 minutes, whisking constantly, to eliminate raw flour taste.
5. Add milk gradually: Slowly whisk in the warmed milk until smooth.
6. Season the sauce: Stir in salt, nutmeg, and pepper. Simmer for 3–5 minutes until thickened. Remove from heat.
7. Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
8. Layer the ingredients: Start with a layer of béchamel. Add noodles, mushrooms, ricotta, Gruyère, and Parmesan. Repeat layers, finishing with béchamel and topping with mozzarella and Parmesan.
9. Bake covered: Cover with foil and bake for 30 minutes.
10. Bake uncovered: Remove foil and bake 15 more minutes until bubbly and golden.
11. Rest and serve: Let sit 10 minutes before slicing. Garnish with parsley and serve warm.

Recipe Tips

• Can I make this ahead of time?
  Yes, assemble up to a day ahead and refrigerate. Bake just before serving.
• Can I freeze this mushroom lasagna?
  Yes, freeze before or after baking. Wrap tightly and thaw overnight before reheating.
• What mushrooms work best?
  A mix of cremini, shiitake, and button mushrooms adds great flavor and texture.
• Can I add spinach or kale?
  Yes, sauté and add in with the mushrooms for extra greens.
• What if I don’t have Gruyère?
  Substitute with fontina or Swiss cheese.

What To Serve With Mushroom Lasagna

Pair this creamy lasagna with:

• A simple arugula salad
• Garlic bread or focaccia
• Roasted green beans or asparagus
• A glass of red wine
• Tomato basil soup

How To Store Mushroom Lasagna

Refrigerate:
Store leftovers in an airtight container for up to 4 days.

Freeze:
Wrap portions tightly and freeze for up to 2 months. Reheat in the oven or microwave.

Mushroom Lasagna Nutrition Facts

(Estimated per serving for 6 servings)

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 24g
• Fat: 31g
• Saturated Fat: 17g
• Cholesterol: 90mg
• Sodium: 740mg
• Fiber: 3g
• Sugar: 6g
• Calcium: 480mg
• Iron: 2.5mg

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I use regular lasagna noodles?
Yes, but boil them according to package directions before layering.

How do I keep the lasagna from being watery?
Make sure mushrooms are fully sautéed to release moisture, and use no-boil noodles to absorb some liquid.

Can I use low-fat milk in the béchamel?
Yes, but the sauce will be slightly less rich.

Is this vegetarian?
Yes, as written. Just ensure your cheeses are vegetarian-friendly.

Try More Recipes:

• Ina Garten Roasted Vegetable Orzo Recipe
• Ina Garten Scalloped Potatoes And Ham Recipe
• Ina Garten Cassoulet Recipe