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    You are in: Home / Recipes / Mushroom Lasagne Recipe
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    Mushroom Lasagne

    Mushroom Lasagne. Photo by Boomette

    1/1 Photo of Mushroom Lasagne

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    breezermom's Note:

    I'm a huge mushroom fan, love them prepared all kinds of ways. This recipe uses the expected lasagna noodles and classic cheeses found in lasagna, but instead of a tomato sauce, it has a rich white sauce loaded with mushrooms. Add some garlic bread and a salad, and you are set for your meal!

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    Units: US | Metric


    1. 1
      Cook the lasagna noodles according to the package directions. Drain well and set aside.
    2. 2
      Saute the mushrooms and garlic in melted butter in a large skillet over medium heat, stirring constantly, until tender. Stir in salt and lemon juice. Reduce the heat to low.
    3. 3
      Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Add 1/3 cup of chopped parsley (not all the parsley, just 1/3 cup). Stir well.
    4. 4
      Spread 1 cup of the mushroom mixture in a lightly greased 13x9x2 inch baking dish. Layer 1/3 of the lasagna noodles over the mushroom mixture. Spread 1/3 of the ricotta cheese evenly over the lasagna noodles. Sprinkle 1/3 of the mozzarella cheese over the ricotta cheese. Spread 1 cup of the mushroom mixture over the mozzarella cheese. Sprinkle with 1/3 of the Parmesan cheese. Repeat the layers twice. Sprinkle with the remaining parsley.
    5. 5
      Cover and bake at 350 degrees for 30 minutes or until the lasagna is hot and bubbly. Let stand for 10 minutes before serving.

    Ratings & Reviews:

    • on July 26, 2012


      This was a great lasagna, even my 3 year old enjoyed it. I used a little more flour since I thought the sauce needed to be thicker and I added some fresh nutmeg which gave it a nice flavor. Next time I might use fresh thyme instead. I served with a salad and some soft, fresh breadsticks for a great meal. Nobody even missed the meat.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2011


      Made this wonderful lasagne tonight! I'm not sure I will ever make the traditional meat and tomato sauce lasagne again after this one. We love mushrooms so I used two 8 oz. packages and increased the butter just a bit to saute them. This is a rich dish; however, this is not an everyday dish -- so when you do make it -- it will be a real treat. Love the fact that I have plenty of leftovers to eat this week. Can't wait to make this dish for Company. Made for the 1-2-3 Tag, December, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2010


      Loved this turned out great I used sliced baby portabello. I also did over a lb. Instead of just mozzarella I also added provolone and doubled the cheese. I love garlic so I did 4 cloves instead of two, and added 1lb of hamburger. This meal turned out GREAT!!! First meal I made for my girlfriend and she loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Mushroom Lasagne

    Serving Size: 1 (283 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 451.7
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 15.2 g
    Cholesterol 83.9 mg
    Sodium 565.3 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 1.7 g
    Sugars 2.4 g
    Protein 23.9 g

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