Sandra Ina Garten Mushroom Lasagna Recipe is a rich French-influenced vegetarian main. This hearty dish uses earthy cremini and shiitake mushrooms layered with a nutmeg-spiced béchamel sauce and nutty Gruyère cheese for a deep flavour.
The first time I made this, I rushed the mushrooms and ended up with a soggy mess. Now I always cook them until they’re properly browned and the pan is dry. That’s the difference between a lasagna that holds its shape and one that slides all over the plate.
The béchamel sauce is doing more work than you’d think. Without it, the no-boil noodles stay crunchy because they need that specific moisture to soften. I once tried skipping the nutmeg but the sauce felt flat, so keep it in for that classic warmth.
Ina Garten Mushroom Lasagna Recipe Ingredients
Mushroom Filling
- 700g (1.5lb) mixed mushrooms (cremini, shiitake, or button), sliced
- 45g (1.5oz) unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves
Béchamel Sauce
- 60g (2oz) unsalted butter
- 30g (1oz) plain flour
- 950ml (32fl oz) full-fat milk, warmed
- 1 tsp salt
- ¼ tsp ground nutmeg
- ½ tsp black pepper
Lasagna Assembly
- 12 no-boil lasagna noodles
- 340g (12oz) ricotta cheese
- 200g (7oz) grated Gruyère cheese
- 100g (3.5oz) grated Parmesan cheese
- 115g (4oz) shredded mozzarella cheese
- 4 tbsp chopped fresh parsley
How To Make Ina Garten Mushroom Lasagna Recipe
- Sauté the mushrooms: Melt the butter and olive oil in a large skillet over medium heat before adding the mushrooms. Cook them for about 7 minutes until they release their liquid and start to turn dark brown.
- Add garlic and seasonings: Stir in the minced garlic, salt, pepper, and fresh thyme leaves. Cook for another 3 minutes so the garlic softens without turning bitter.
- Melt the butter: Place a medium saucepan over medium heat and melt the butter completely.
- Whisk in the flour: Add the plain flour and whisk constantly for 2 minutes. You want the mixture to bubble slightly to get rid of the raw flour taste.
- Add milk gradually: Pour in the warmed full-fat milk a little at a time whilst whisking. Keep going until the sauce is smooth and there are no lumps left.
- Season the sauce: Add the salt, nutmeg, and black pepper to the pan. Let it simmer for 5 minutes until it is thick enough to coat the back of a wooden spoon.
- Preheat the oven: Set the temperature to 190°C (375°F/Gas Mark 5) and lightly grease a 23x33cm (9×13 inch) baking tin.
- Layer the ingredients: Spread a thin layer of béchamel on the bottom of the tin then add a layer of noodles. Follow with a third of the mushrooms, ricotta, Gruyère, and Parmesan. Repeat this twice more, ending with a final layer of noodles topped with the remaining béchamel, mozzarella, and Parmesan.
- Bake covered: Tent a piece of aluminium foil over the dish so it doesn’t touch the cheese and seal the edges. Bake for 30 minutes to let the noodles soften in the sauce.
- Bake uncovered: Remove the foil and put the tin back in the oven for 15 minutes. Stop when the cheese is bubbly and has dark golden spots on top.
- Rest and serve: Leave the lasagna alone for 10 minutes on the side. This time allows the layers to set so you can cut clean squares.
Recipe Tips
Dry the mushrooms. Use a kitchen roll or a dry brush to clean your mushrooms instead of washing them under the tap. Water-soaked mushrooms will never brown properly and will make your lasagna watery.
Warm the milk. Always heat your milk in the microwave or a small pot before adding it to the flour and butter roux. Cold milk creates lumps that are nearly impossible to whisk out later.
Tent the foil. When covering the lasagna, arch the aluminium foil slightly so it does not stick to the mozzarella. If the cheese sticks, you’ll pull the entire top layer off when you uncover it.
Mix your mushrooms. Use at least two different types of mushrooms like cremini and shiitake for a better texture. Shiitakes have a chewy bite that contrasts well with the soft pasta.
Check the noodles. Make sure the béchamel sauce completely covers the edges of the no-boil noodles during assembly. Any dry pasta corners will stay hard and crunchy even after an hour in the oven.
Grate your own cheese. Buy blocks of Gruyère and Parmesan and grate them yourself for a smoother melt. Pre-shredded cheeses are coated in potato starch which can make the sauce feel grainy.
What To Serve With Mushroom Lasagna
This lasagna is very heavy on the cream and cheese, so you need something sharp to balance the plate. A simple rocket salad with a lemon dressing or some roasted asparagus works well.
I often serve this with a few slices of warm focaccia or garlic bread to mop up the leftover béchamel. A side of steamed green beans with toasted almonds adds a nice crunch that the soft pasta lacks.
How To Store Mushroom Lasagna
Fridge
Store any leftover squares in an airtight container for up to 4 days. Keep the layers upright so the sauce doesn’t leak out of the sides.
Reheat
The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) covered with foil for 20 minutes. You can use a microwave for 3 minutes, but the pasta might lose its firm bite and become quite soft.
Freeze
You can freeze the assembled lasagna before or after baking for up to 2 months. Wrap the tin tightly in two layers of clingfilm and one layer of foil to prevent freezer burn.
Ina Garten Mushroom Lasagna Recipe Nutrition Facts
- Calories: 520
- Protein: 24g
- Fat: 31g
- Carbohydrates: 38g
- Sugar: 6g
- Sodium: 740mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but you must boil them in salted water for 2 minutes less than the package says before building the lasagna. If you don’t pre-boil regular noodles, they will stay hard because the béchamel isn’t thin enough to cook them.
Make sure you cook the mushrooms until the pan is completely dry and the vegetables are browned. Any leftover moisture in the mushrooms will seep out during baking and thin out your creamy sauce.
No, you should use full-fat milk to ensure the sauce thickens correctly and provides enough moisture for the pasta. Low-fat milk often results in a thin, watery consistency that won’t hold the layers together.
Ina Garten Mushroom Lasagna Recipe
Description
Earthy mixed mushrooms layered with nutmeg-spiced béchamel and melted Gruyère cheese for a rich vegetarian feast.
Ingredients
Instructions
- Brown mushrooms in butter and oil until dry, then add garlic and thyme.
- Make a béchamel by whisking milk into a butter and flour roux until thick.
- Season sauce with nutmeg, salt, and pepper then remove from heat.
- Layer sauce, noodles, mushrooms, and cheeses in a greased baking tin.
- Cover with foil and bake at 190°C (375°F/Gas Mark 5) for 30 minutes.
- Remove foil and bake for 15 minutes until bubbly and golden brown.
- Let the lasagna rest for 10 minutes before slicing into squares.
