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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/portobello-mushroom-lasagna-recipe/