If you like mushrooms, then this recipe is right up your alley. It's great to make for dinner or entertaining.

Gina
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Spray a 9x13-inch baking dish with cooking spray.

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.

  • Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.

  • Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.

  • Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.

  • Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.

  • Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.

  • Coat the bottom of the prepared baking dish with a small amount of the white sauce.

  • Arrange 4 lasagna noodles in a single layer over the white sauce.

  • Spread about 1/3 of the mushroom mixture over the noodles.

  • Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.

  • Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.

  • Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

Nutrition Facts

371.3 calories; protein 18.2g 36% DV; carbohydrates 40.3g 13% DV; fat 16g 25% DV; cholesterol 41.3mg 14% DV; sodium 356mg 14% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/26/2012
I lightened a bit by using 2% skim mozzarella fat free ricotta skim milk and used baby bell mushrooms which gave it a meaty texture. It was tasty but I would have liked more filling. There was an awful lot of pasta but IMO it was light on the mushroom filling. From a presentation point of view it was pretty flat unlike a traditional lasagna. And two Tbsp of flour will not thicken 4 cups of milk took more like 5. Thanks for sharing Gina. Read More
(13)

Most helpful critical review

Rating: 3 stars
01/09/2016
I made it pretty much as written but (thanks to another review) doubled everything except the noodles and milk (actually I probably used 4 cups ricotta). I used jarred roasted red peppers instead of dicing fresh to add a layer of colour. I also added white pepper to the bechamel. Jessica I think it's essential that you incorporate the milk slowly and whisk continuously. Also I cooked it for 45 minutes with just the white sauce on top then removed the foil added the cheese and cooked another 10 minutes then broiled for a few to brown the top. It was good and I will make it again but might add some spinach or shaved Brussels sprouts. Great concept just needs a little tweaking!! Read More
(2)
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/26/2012
I lightened a bit by using 2% skim mozzarella fat free ricotta skim milk and used baby bell mushrooms which gave it a meaty texture. It was tasty but I would have liked more filling. There was an awful lot of pasta but IMO it was light on the mushroom filling. From a presentation point of view it was pretty flat unlike a traditional lasagna. And two Tbsp of flour will not thicken 4 cups of milk took more like 5. Thanks for sharing Gina. Read More
(13)
Rating: 3 stars
01/09/2016
I made it pretty much as written but (thanks to another review) doubled everything except the noodles and milk (actually I probably used 4 cups ricotta). I used jarred roasted red peppers instead of dicing fresh to add a layer of colour. I also added white pepper to the bechamel. Jessica I think it's essential that you incorporate the milk slowly and whisk continuously. Also I cooked it for 45 minutes with just the white sauce on top then removed the foil added the cheese and cooked another 10 minutes then broiled for a few to brown the top. It was good and I will make it again but might add some spinach or shaved Brussels sprouts. Great concept just needs a little tweaking!! Read More
(2)
Rating: 2 stars
07/30/2014
Prepared exactly as written and it came out way too saucy. Also I think that medium heat may be too high when adding the milk as the milk separated. Read More
(1)
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Rating: 4 stars
01/08/2017
We all loved the resulting taste of this recipe thanks! I did use varieties of mushrooms Portabella and the ones we see here and Baby Bellas. I find it makes the flavors richer. I added some chopped shallots and green onions also chopped less garlic since it is in the jarred sauce we had. I also used 2% skim mozzarella and normal ricotta as described here though I have successfully substituted even the smooth low fat cottage cheese as a way to have a lower-fat ingredient before and both were very successful! I would add more of the mushrooms as they cook down quickly and perhaps as done before other vegetables including the red and green peppers perhaps squash cut thinly and well-drained spinach as the many-layers idea is great but still they did not fill up the pan as described. One way I do lasagna differently was shared by a great cook her mom used which is to pour a little cream or half and half cow milk though now I use coconut and almond milks along the edges of the pan before cooking it rather than making an often recommended cooked version of this. The flavor was incredibly good and I will use this recipe again. It makes a lot of servings! Read More
Rating: 5 stars
05/26/2019
I didn t have ricotta so I used cream cheese instead but it turned out great! I also used cheddar cheese instead of Parmesan. One thing I had trouble with was the white sauce afterwards I found out that you have to wait until the butter flour mixture thickens and then you add the milk little by little Read More
Rating: 5 stars
03/14/2020
I made this for a group of skiers, and not only did I like it very much, but the others raved about it, and ate it all up. Read More
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Rating: 5 stars
03/10/2017
I made this for my vegetarian daughter we will need a bigger dish next time as it was a big hit. I did leave out the ricotta and used lactose free cheeses as my son is lactose intolerant Read More
Rating: 5 stars
02/23/2018
Was so delicious! Read More
Rating: 4 stars
05/12/2016
Made this dish along with regular lasagna for some vegetarian friends one night. Never thought I would say this lasagna was every bit as good (or maybe better?) than my regular recipe... A really nice alternative!!! Read More