Italian Mushroom Lasagna: Decadent 1-Hour Dish

Name: Italian Mushroom Lasagna: Decadent 1-Hour Dish
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 450g mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 60ml dry white wine (optional); 300g grape tomatoes, halved; 60g unsalted butter; 60g all-purpose flour; 950ml whole milk, warmed; Pinch of nutmeg; 12 lasagna noodles; 200g shredded mozzarella cheese; 100g grated Parmesan cheese; 200g fresh spinach, roughly chopped; Fresh basil leaves for garnish (optional)

by Fatima Garcia

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22 de January de 2026

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Italian Mushroom Lasagna has become my absolute go-to for a comforting, yet elegant, weeknight meal. I first tried making a homemade Italian mushroom lasagna years ago, and the aroma of sautéed mushrooms, garlic, and herbs filling my kitchen instantly transported me back to my Nonna’s house. This mushroom lasagna recipe is packed with earthy cremini, shiitake, and portobello mushrooms, sweet grape tomatoes, and tender spinach, all layered with a silky béchamel sauce. It’s truly a dish that nourishes the soul and tastes incredible. Let’s get cooking!

Why You’ll Love This Italian Mushroom Lasagna

The taste is absolutely divine, with layers of earthy mushrooms, sweet tomatoes, and creamy béchamel that create a truly savory experience.
It’s surprisingly quick to put together, making it a fantastic easy mushroom lasagna recipe for busy weeknights.
This dish is packed with vegetables, offering a hearty and satisfying vegetarian mushroom lasagna option everyone will enjoy.
It’s a budget-friendly meal that uses common ingredients, proving you don’t need to spend a fortune for a gourmet taste.
The comforting textures and rich flavors make it a guaranteed hit with the whole family, from kids to adults.
You can easily adapt it with your favorite vegetables or cheeses.
It’s the perfect make-ahead meal for gatherings or meal prep.

Ingredients for Italian Mushroom Lasagna

Gathering these ingredients is the first step toward a truly delicious mushroom and spinach lasagna. The mix of mushrooms provides a wonderful depth of flavor, while the fresh spinach adds a vibrant touch. Here’s what you’ll need:

450g mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced – these give our lasagna its earthy base
2 tablespoons olive oil – for sautéing the vegetables
1 large onion, finely chopped – about 1.5 cups
3 garlic cloves, minced – essential for flavor
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
60ml dry white wine (optional) – adds a subtle brightness
300g grape tomatoes, halved – for a touch of sweetness
60g unsalted butter – the base for our béchamel
60g all-purpose flour – to thicken the sauce
950ml whole milk, warmed – creates a creamy sauce
Pinch of nutmeg – a classic pairing with béchamel
12 lasagna noodles – cook according to package directions
200g shredded mozzarella cheese – for that classic cheesy pull
100g grated Parmesan cheese – adds a salty, nutty depth
200g fresh spinach, roughly chopped – wilts down beautifully
Fresh basil leaves for garnish (optional)

How to Make Italian Mushroom Lasagna

Follow these steps to create this delightful mushroom lasagna with béchamel. It’s a straightforward process, and the results are absolutely worth it!

Step 1: Preheat your oven to 190°C (375°F). Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the 1 large onion, finely chopped, and sauté until translucent, about 5-7 minutes. Add the 450g mixed mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown. Season with 1 teaspoon dried thyme, 1 teaspoon dried oregano, salt, and pepper. If using, pour in the 60ml dry white wine and simmer until it evaporates, about 2-3 minutes. Stir in the 300g grape tomatoes, halved, and cook for an additional 2-3 minutes until slightly softened. This mixture forms the heart of our lasagna.
Step 2: In a medium saucepan, melt the 60g unsalted butter over medium heat. Whisk in the 60g all-purpose flour and cook for 2-3 minutes, stirring constantly, until the mixture, called a roux, turns a light golden color. Gradually add the 950ml whole milk, warmed, while whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Season the béchamel with a pinch of nutmeg, salt, and pepper. This creamy sauce is key to understanding how to make mushroom lasagna truly special.
Step 3: Cook the 12 lasagna noodles according to package instructions until al dente. Drain them carefully and lay them flat on clean kitchen towels to prevent sticking.
Step 4: Spread a thin layer of béchamel sauce on the bottom of a 23×33cm baking dish. Arrange a layer of lasagna noodles over the sauce. Distribute half of the mushroom-tomato mixture evenly over the noodles. Sprinkle half of the 200g fresh spinach, roughly chopped over the mushroom layer. Pour approximately one-third of the remaining béchamel sauce over the spinach. Sprinkle with one-third of the 200g shredded mozzarella cheese and 100g grated Parmesan cheese. Repeat these layers once more: noodles, mushroom mixture, spinach, béchamel, and cheeses. Top with a final layer of noodles, the remaining béchamel, and the rest of the cheese.
Step 5: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Carefully remove the foil and continue baking for an additional 20 minutes, or until the top is beautifully golden brown and the edges are bubbling. Let it rest for 10-15 minutes before slicing and serving. This resting period is crucial for the layers to set properly.

Pro Tips for the Best Italian Mushroom Lasagna

Here are a few secrets to ensure your Italian Mushroom Lasagna is truly the best mushroom lasagna you’ve ever made:

For maximum flavor, use a mix of mushrooms like cremini, shiitake, and portobello. Don’t overcrowd the pan when cooking them; this ensures they brown beautifully instead of steaming.
Pat your mushrooms dry before slicing and cooking. This helps them release their water and achieve a better sear, leading to a richer flavor.
Letting the lasagna rest for 10-15 minutes after baking is crucial. It allows the layers to settle, making it much easier to slice and serve without it falling apart.

What’s the secret to perfect Italian mushroom lasagna?

The real secret to an authentic Italian mushroom lasagna lies in building layers of flavor. Sautéing the mushrooms until deeply browned and using a well-seasoned béchamel sauce are key. Don’t skip the nutmeg in the béchamel; it really elevates the creamy sauce. For more tips on creating delicious sauces, check out this guide on making classic sauces.

Can I make Italian mushroom lasagna ahead of time?

Absolutely! You can assemble the entire lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and then foil, and refrigerate. When ready to bake, remove the plastic wrap and allow it to bake a bit longer, about 10-15 extra minutes, to ensure it’s heated through. This is a great way to prepare for holiday gatherings.

How do I avoid common mistakes with Italian mushroom lasagna?

A common pitfall is overcooking the noodles, making them mushy. Cook them just until al dente. Also, avoid watery mushrooms by patting them dry and not overcrowding the pan. Finally, don’t skip the resting period after baking – it’s essential for a clean slice. Learning about proper cooking techniques can help prevent these issues.

Best Ways to Serve Italian Mushroom Lasagna

This hearty Italian mushroom lasagna is a meal in itself, but a few simple additions can elevate your dining experience. For a perfectly balanced meal, consider serving it alongside a crisp green salad with a light vinaigrette. This cuts through the richness of the lasagna beautifully. A side of crusty garlic bread is always a welcome addition, perfect for soaking up any extra béchamel sauce. If you’re looking for another comforting Italian dish, this lasagna pairs wonderfully with a simple side of sautéed greens or even a light minestrone soup. Think of it as a delicious Italian mushroom pasta bake that’s perfect for any gathering.

Italian Mushroom Lasagna: Decadent 1-Hour Dish - Italian Mushroom Lasagna - additional detail

Nutrition Facts for Italian Mushroom Lasagna

Here’s a breakdown of the nutritional information for one serving of this delicious Italian mushroom lasagna. It’s a satisfying dish that balances hearty flavors with wholesome ingredients.

Calories: 385
Fat: 18.2 g
Saturated Fat: 9.5 g
Protein: 21.4 g
Carbohydrates: 32.5 g
Fiber: 4.1 g
Sugar: 6.2 g
Sodium: 650 mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on healthy eating, you can consult resources like the MyPlate initiative.

How to Store and Reheat Italian Mushroom Lasagna

Proper storage ensures this delicious Italian mushroom lasagna remains a fantastic option for future meals. Once baked, let the lasagna cool for at least 15-20 minutes. This helps the layers set, making it easier to portion. For refrigeration, store leftover portions in airtight containers in the fridge for up to 3-4 days. It’s a perfect make-ahead meal, so you can enjoy this hearty dish again easily. If you want to keep it longer, you can freeze it for up to 3 months. Wrap individual slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. This makes it super convenient for a quick mushroom lasagna for dinner on another night.

Reheating is simple! For refrigerated lasagna, you can reheat individual portions in the microwave until heated through, or place a slice in a baking dish, cover with foil, and warm in a 175°C (350°F) oven for about 15-20 minutes. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. If you’re short on time, you can reheat directly from frozen in a covered oven-safe dish at 175°C (350°F) for about 30-40 minutes, or until heated through. You might need to add a splash of water or broth to prevent it from drying out. This is similar to how you might reheat other comfort food dishes.

Frequently Asked Questions About Italian Mushroom Lasagna

What makes this Italian mushroom lasagna so hearty?

The combination of earthy mushrooms, protein-rich spinach, and creamy béchamel sauce creates a truly satisfying and hearty mushroom lasagna. It’s packed with flavor and texture, making it a filling meal that even meat-eaters will love.

Can I add meat to this Italian mushroom lasagna?

While this recipe is designed to be vegetarian, you absolutely can add cooked ground Italian sausage or beef. Brown the meat separately and add it in with the mushroom mixture in Step 1 for an extra layer of flavor and heartiness.

What kind of mushrooms are best for Italian mushroom lasagna?

A mix of mushrooms provides the best flavor and texture. I love using cremini for their earthy taste, shiitake for their meaty chew, and portobello for their robust flavor. Don’t be afraid to experiment with other varieties like oyster or button mushrooms too!

How do I make sure the spinach doesn’t make the lasagna watery?

To prevent excess moisture from the spinach, make sure to roughly chop it and then squeeze out as much liquid as possible before adding it to the layers. This little step ensures your lasagna stays perfectly saucy, not soggy.

Variations of Italian Mushroom Lasagna You Can Try

This versatile Italian mushroom lasagna is a fantastic base for creativity! If you’re looking to switch things up, consider these delicious variations. For a richer, more decadent version, try making a truly creamy mushroom lasagna by adding a touch of heavy cream to your béchamel sauce. You could also swap out the béchamel for a ricotta cheese mixture, seasoned with herbs and garlic, for a different kind of creamy texture. For a vegan twist, use a cashew-based béchamel and vegan mozzarella and Parmesan alternatives. Another fun option is to experiment with different vegetables like zucchini or roasted red peppers, or even add a layer of pesto for an extra burst of flavor. For more ideas on creative cooking, explore our recipe variations.

About the Author

Fatima Garcia