Ina Garten’s Mushroom Lasagna Recipe for Cozy Evenings In

Ina Garten’s mushroom lasagna transforms ordinary ingredients into an extraordinary culinary experience that promises pure comfort.

Layered with rich, earthy flavors, this sophisticated dish elevates vegetarian cooking to new heights.

Creamy béchamel sauce embraces tender pasta sheets, creating a luxurious texture that melts in your mouth.

Robust mushrooms provide a meaty depth that satisfies even the most discerning palates.

Each carefully constructed layer tells a story of intentional cooking and passionate craftsmanship.

Elegant yet approachable, this recipe represents the pinnacle of home cooking sophistication.

The result is a show-stopping meal that will leave your guests impressed and craving more:

Best Way to Store That Mushroom Lasagna

• Vacuum Sealing: Protect your lasagna's flavor and texture by vacuum sealing individual portions. Remove excess air completely to prevent freezer burn and maintain the dish's delicate mushroom layers. This method extends shelf life up to 4 months and keeps every bite as delicious as the day you made it.
• Portion Separation: Slice the lasagna into single servings before storing. Wrap each piece separately in parchment paper, then place in a freezer-safe container. This technique allows easy reheating of just the amount you want without thawing the entire dish.
• Labeling Strategy: Mark each storage container with the date and contents using waterproof labels or permanent marker. Track how long the lasagna has been stored and ensure you consume it at peak quality. Quick identification prevents food waste and keeps your freezer organized.

Fun Variations of a Mushroom Classic

• Herbaceous Harvest: Replace some mushrooms with fresh herbs like thyme, rosemary, and sage to create an aromatic and earthy flavor profile that complements the creamy white sauce.
• Spinach Fusion: Layer fresh spinach leaves between the noodles and mushrooms to add extra nutrition, vibrant green color, and a delicate texture to the classic lasagna.
• Goat Cheese Classic: Swap Parmesan with crumbled goat cheese for a tangy, creamy element that adds depth and richness to the mushroom layers, creating a more sophisticated taste experience.
• Mediterranean Mix: Incorporate roasted red peppers and artichoke hearts alongside the mushrooms to introduce Mediterranean-inspired flavors and increase the vegetable variety in the dish.

Mushroom Lasagna Wrap-Up

Mushroom lasagna whispers culinary elegance from Ina Garten’s kitchen, blending earthy mushrooms with silky béchamel sauce.

Rich layers of pasta, parmesan, and sautéed mushrooms create Mediterranean comfort on each plate.

Sophisticated yet approachable, this recipe transforms simple ingredients into gourmet masterpiece.

Gentle aromas promise warmth and satisfaction with each forkful.

Passionate home chefs discover restaurant-quality magic through careful technique and quality ingredients.

Savor this delectable experience – share your culinary adventure, comment below, and spread deliciousness with fellow epicurean friends!

Why You’ll Fall for Mushroom Lasagna

• Savor Rich Umami Layers: The combination of perfectly sautéed mushrooms and creamy white sauce creates an explosion of deep, earthy flavors that dance across your palate with every single bite.
• Master Gourmet Comfort Cooking: Ina Garten's recipe transforms a classic dish into an elegant masterpiece, proving that home cooking can be sophisticated and deliciously approachable with simple, high-quality ingredients.
• Enjoy Foolproof Technique: The step-by-step method ensures even amateur cooks can achieve professional-level results, with clear instructions that guide you through creating a restaurant-worthy lasagna right in your own kitchen.
• Celebrate Versatile Meal Magic: This lasagna works brilliantly as a stunning vegetarian main course for dinner parties, cozy family gatherings, or a luxurious weekend meal that impresses without complicated preparation.

What Goes Into Mushroom Lasagna

• Lasagna Noodles: Classic pasta sheets for layering, choose high-quality pasta for best texture.

• Milk: Creamy base for white sauce, whole milk preferred for rich flavor.
• Butter: Adds richness and helps create smooth sauce, unsalted recommended.
• Parmesan Cheese: Sharp, salty cheese for layering and topping, freshly grated preferred.

• Mushrooms: Meaty, earthy vegetable for main flavor profile, select fresh, firm mushrooms without spots.

• Salt: Enhances overall flavor, use kosher or sea salt.
• Black Pepper: Adds subtle heat and depth, freshly ground preferred.
• Nutmeg: Warm, aromatic spice that complements white sauce, use freshly grated if possible.

• Olive Oil: Helps sauté mushrooms and prevent sticking, extra virgin recommended.
• All-Purpose Flour: Thickens white sauce, ensure fresh and lump-free.

Mushroom Lasagna: The Cooking Game Plan

Step 1: Warm Up the Oven

Adjust the oven rack to the middle position and heat to 375 degrees Fahrenheit.

Step 2: Prepare Lasagna Noodles

• Salt
• Olive oil

Bring to a boil. Add lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

Step 3: Create Creamy White Sauce

• Melt butter
• Add flour
• Cook on low heat for 1 minute, stirring constantly

• Salt
• Pepper
• Nutmeg

Whisk over medium-low heat for 3-5 minutes until thickened. Remove from heat.

Step 4: Saute Magnificent Mushrooms

• Remove stems
• Slice caps 1/4-inch thick

• Olive oil
• Butter

• Add half the mushrooms
• Sprinkle with salt
• Cook 5 minutes until tender
• Add more oil if needed
• Toss to ensure even cooking

Repeat with remaining mushrooms.

Step 5: Layer Lasagna Magic

• Spread thin layer of sauce
• Add noodle layer
• Pour sauce
• Sprinkle mushrooms
• Add Parmesan cheese

Repeat layering three times. Top with final noodle layer, sauce, and remaining Parmesan.

Step 6: Bake to Perfection

• Top is golden brown
• Sauce is bubbling

Let rest for 15 minutes before serving.

Serving tip: Pair with a crisp green salad and crusty bread for a complete meal.

Tips to Perfect Your Mushroom Lasagna

• Master Pasta Texture: Slightly undercook lasagna noodles before baking to ensure perfect al dente consistency when the dish comes out of the oven.
• Whisk White Sauce Continuously: Keep stirring the béchamel to prevent burning and achieve a silky, lump-free texture that coats the noodles beautifully.
• Enhance Mushroom Depth: Salt mushrooms during sautéing to draw out moisture, concentrate flavors, and create a rich, caramelized base for the lasagna.
• Balance Layer Distribution: Create uniform layers of pasta, sauce, and mushrooms to guarantee a harmonious blend of textures and flavors in every single bite.
• Choose Premium Ingredients: Select fresh, high-quality mushrooms and imported Italian cheeses to elevate the overall taste and authenticity of the dish.

Ina Garten Mushroom Lasagna Recipe

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4.6 from 15 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Rich, creamy Ina Garten mushroom lasagna brings Italian comfort straight to your kitchen table. Layers of silky mushrooms, delicate bechamel sauce, and perfectly melted cheese create a luxurious meal that promises pure culinary satisfaction for hungry diners.

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Ingredients

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Main Ingredients:

• 1.5 pounds portobello mushrooms
• ¾ pound dried lasagna noodles
• 4 cups whole milk
• 12 tablespoons (1.5 sticks/170 grams) unsalted butter
• 1 cup freshly grated Parmesan cheese

Flour and Seasoning:

• ½ cup all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg

Finishing Ingredients:

• Kosher salt (to taste)
• Good olive oil (to taste)

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Instructions

1. Warm the oven to 375 degrees Fahrenheit (190 degrees Celsius), ensuring the rack is positioned in the center.
2. Fill a large pot with water, add salt and a drizzle of olive oil. Bring to a rolling boil. Submerge lasagna noodles and cook for 10 minutes, stirring intermittently to prevent sticking. Carefully drain noodles and set aside on a clean kitchen towel.
3. Create the creamy white sauce by gently heating milk in a separate saucepan until it simmers. In another pan, melt of butter. Whisk in flour and cook for 1 minute over low heat, stirring continuously. Gradually pour hot milk into the butter-flour mixture. Season with salt, freshly ground black pepper, and a pinch of nutmeg. Simmer and whisk for 3-5 minutes until the sauce thickens to a smooth consistency.
4. Prepare mushrooms by separating and discarding stems. Slice mushroom caps into 1/4-inch (0.6 centimeters) thick pieces. Heat olive oil and butter in a large skillet. Add mushrooms in batches, sprinkling with salt. Sauté for approximately 5 minutes until tender and releasing natural juices. Add additional oil if needed. Ensure even cooking by occasional tossing.
5. Assemble the lasagna by spreading of white sauce across the bottom of an 8 by 12 by 2-inch (20 by 30 by 5 centimeters) baking dish. Layer noodles, sauce, mushrooms, and grated Parmesan cheese. Repeat the layering process two more times. Top with a final layer of noodles, remaining sauce, and sprinkle with remaining Parmesan.
6. Transfer the lasagna to the preheated oven and bake for 45 minutes. Look for a golden-brown top and bubbling sauce as indicators of doneness. Remove from oven and let rest at room temperature for 15 minutes before serving to allow the layers to set and flavors to meld.

Notes

• Prevent Watery Result: Drain mushrooms thoroughly after cooking to stop excess moisture from making your lasagna soggy.
• Cheese Selection Matters: Choose a mix of mozzarella and parmesan for rich, melty layers with deep flavor complexity.
• Temperature Control: Let lasagna rest 15-20 minutes after baking so layers set and become easier to slice cleanly.
• Enhance Mushroom Depth: Sauté mushrooms with garlic and herbs before adding to layers for more intense, concentrated taste.
• Noodle Hack: Use no-boil lasagna noodles to save time and reduce potential overcooking risks during preparation.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 590 kcal
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 36 g
• Saturated Fat: 21 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 49 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 90 mg