Portobello Mushroom Lasagna Recipe

Introduction

Portobello Mushroom Lasagna is a rich and comforting dish that combines tender mushrooms with a creamy white sauce and layers of no-boil noodles. This vegetarian take on classic lasagna offers savory depth and a delightful texture that will satisfy both mushroom lovers and pasta fans alike.

Ingredients

• Good olive oil
• 12 No Boil lasagna noodles
• 4 cups whole milk
• 12 tablespoons (1½ sticks) unsalted butter, divided
• ½ cup flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground nutmeg
• 1½ pounds Melissa’s portobello mushrooms
• 1 cup freshly grated Parmesan cheese
• Salt, to taste

Instructions

1. Step 1: Prepare the mushrooms by separating the stems from the caps and discarding the stems. Remove the gills from the caps using a spoon (a grapefruit spoon works well). Slice the caps about ¼ inch thick.
2. Step 2: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a 12-inch sauté pan over medium heat. Add the sliced mushrooms, sprinkle with salt, and cook for about 5 minutes until the mushrooms are tender and release some of their juices. Remove from heat and set aside.
3. Step 3: For the white sauce, bring the milk to a simmer in a saucepan and set aside. In a separate large saucepan, melt 8 tablespoons (1 stick) of butter over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute.
4. Step 4: Pour the hot milk all at once into the butter-flour mixture. Add ½ tablespoon salt, the freshly ground black pepper, and nutmeg. Continue whisking until the sauce thickens, about 3 to 5 minutes. Remove from heat and set aside.
5. Step 5: To assemble the lasagna, spread a layer of the white sauce in the bottom of an 8-inch by 8-inch by 2-inch baking dish. Arrange a layer of noodles on top, followed by more sauce, 1/3 of the mushrooms, and ¼ cup of grated Parmesan. Repeat this layering two more times.
6. Step 6: Finish with a final layer of noodles and sauce. Sprinkle the remaining Parmesan cheese on top.
7. Step 7: Cover the dish with plastic wrap and refrigerate for 24 to 48 hours. This allows the noodles to soften by absorbing the sauce and improves the overall texture.
8. Step 8: Preheat the oven to 375°F (190°C). Bake the lasagna uncovered for 45 to 55 minutes, or until the top is browned and the sauce is bubbly and hot.
9. Step 9: Let the lasagna rest at room temperature for 15 minutes before serving hot.

Tips & Variations

• Warming the milk before adding it to the roux speeds up the sauce-making process, but you can use cold milk straight from the fridge if you prefer fewer dishes to wash.
• For a richer flavor, sprinkle some mozzarella between the layers along with Parmesan.
• Try adding fresh herbs like thyme or rosemary to the mushroom mixture for an aromatic twist.
• If you can’t find Melissa’s portobello mushrooms, any large fresh portobellos will work well.

Storage

Store any leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. The flavors develop beautifully when made a day ahead, so don’t hesitate to prepare it in advance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of no-boil noodles?

Yes, you can use regular noodles, but make sure to boil them according to the package instructions before assembling the lasagna. This will affect the layering and baking time slightly.

Is this recipe suitable for a vegetarian diet?

Yes, this dish is vegetarian as it contains no meat. However, it is not vegan because it includes butter, milk, and Parmesan cheese.

Portobello Mushroom Lasagna Recipe

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★★★★★

4.8 from 90 reviews

This Portobello Mushroom Lasagna is a rich, creamy, and savory vegetarian dish that combines tender portobello mushrooms with layers of no-boil lasagna noodles and a luscious homemade béchamel sauce. Slow refrigerated soaking allows noodles to soften perfectly before baking to a bubbly, golden finish, making it a comforting and elegant main course.

• Author: Isla
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 day 20 hours (includes 24-48 hours refrigeration) + 80 minutes active
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms

• 1½ lbs. Melissa’s portobello mushrooms
• Good olive oil, 2 tablespoons
• Salt, to taste
• 2 tablespoons unsalted butter (from divided amount)

Lasagna

• 12 no-boil lasagna noodles

Béchamel Sauce

• 4 cups whole milk
• 12 tablespoons (1½ sticks) unsalted butter, divided
• ½ cup flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground nutmeg
• ½ tablespoon salt (for sauce)

Cheese

• 1 cup freshly ground Parmesan cheese

Instructions

1. Prepare Mushrooms: Separate the mushroom stems from the caps and discard the stems. Using a spoon, remove the gills from the caps to prevent bitterness. Slice the caps into ¼-inch thick pieces. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a 12-inch sauté pan over medium heat. Once the butter melts, add the mushroom slices and sprinkle with salt. Cook for about 5 minutes until mushrooms are tender and release their juices; then remove from heat and set aside.
2. Make Béchamel Sauce: In a separate saucepan, gently bring the 4 cups of whole milk to a simmer and then set aside to keep hot. In a large saucepan, melt 8 tablespoons (1 stick) of butter over medium heat. Stir in ½ cup flour and cook for 1 minute, whisking constantly to create a roux. Pour the hot milk into the butter-flour mixture all at once, whisking continuously until the sauce thickens, about 3 to 5 minutes. Season with ½ tablespoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly ground nutmeg. Remove from heat and keep aside.
3. Assemble Lasagna: Spread a layer of béchamel sauce evenly on the bottom of an 8” by 8” by 2-inch baking dish. Arrange a layer of no-boil noodles over the sauce. Add more sauce over the noodles, followed by one-third of the cooked mushrooms and ¼ cup grated Parmesan. Repeat these layers two more times—noodles, sauce, mushrooms, and Parmesan. Finish with a final layer of noodles topped with béchamel sauce and sprinkle with the remaining Parmesan cheese.
4. Refrigerate Overnight: Cover the assembled lasagna tightly with plastic wrap and refrigerate for 24 to 48 hours. This resting period allows the no-boil noodles to soften fully by absorbing moisture from the sauce, developing optimal texture and flavor.
5. Bake the Lasagna: Preheat your oven to 375°F (190°C). Remove the plastic wrap from the dish and bake uncovered for 45 to 55 minutes or until the top is golden brown, and the sauce is bubbly and heated through.
6. Rest and Serve: Let the lasagna cool at room temperature for 15 minutes after baking to allow it to set. Serve hot and enjoy a deliciously satisfying portobello mushroom lasagna.

Notes

• Removing the mushroom gills prevents the lasagna from becoming bitter and watery.
• Warming the milk before adding to the roux speeds up the béchamel sauce preparation but is optional.
• Refrigerating the assembled lasagna for one to two days is critical for the no-boil noodles to soften properly and develop flavor.
• If short on time, you can bake immediately, but the texture of the noodles may be firmer.
• This recipe uses no-boil noodles, so it avoids the need for pre-cooking pasta, simplifying the process.
• Use freshly grated Parmesan for best flavor and melt quality.

Keywords: Portobello Mushroom Lasagna, vegetarian lasagna, no-boil noodles, béchamel sauce, easy lasagna recipe, mushroom dinner, Italian vegetarian dish