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Cheesy Mushroom Lasagna

A creamy three cheese mushroom lasagna. A little heavy on the calories but great for the taste buds.
Cheesy Mushroom Lasagna

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Servings: 6
Total Time: 3 hours 30 minutes
Recipe by: Frankie


1 TBSP olive oil
1 shallot, finely chopped
1 pound cremini (baby bella) mushrooms, sliced
1/2 pound white button mushrooms, sliced
3 medium garlic cloves minced
1/2 tsp thyme
salt & pepper
4 TBSP unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
4 ounces cream cheese
15 ounces ricotta cheese
2 large eggs
4 ounces freshly grated Parmesan cheese
12 uncooked lasagna noodles (about 12 ounces)


1. Heat the oil in a dutch oven or large saucepan over medium-high heat.

2. Add the shallot, mushrooms, garlic, thyme and 1/2 tsp salt to the pan and cook, stirring occasionally, until mushrooms are browned and the moisture from the mushrooms has evaporated, about 7 minutes.

3. Stir the butter in with the mushrooms until melted. Stir in the flour and continue to stir until well incorporated. Slowly stir in the milk a little at a time while continously stirring. When all the milk has been added bring to a boil. Reduce heat to medium-low and cook for 1 minute. Take off the heat and stir in the cream cheese until fully melted and blended in. Set aside.

4. In a large mixing bowl combine the ricotta, eggs, 1/4 tsp salt, 1/2 tsp pepper, and HALF of the grated Parmesan cheese. Set aside.

5. Assemble the lasagna:

- Spread a little bit of the mushroom sauce evenly on the bottom of a 9x13 baking dish, just enough to cover the bottom.

- Lay on 4 uncooked noodles.

- Spread HALF the mushroom sauce evenly on top of the noodles.

- Lay on 4 more noodles.

- Spread on the ricotta mixture.

- Lay on 4 more noodles.

- Spread on the remaining mushroom sauce.

- Sprinkle the remaining grated Parmesan on top.

6. Cover the lasagna with foil and refrigerate for 2 hours to allow flavors to meld.

7. Preheat the oven to 375°F.

8. Bake the lasagna, covered, for 1 hour or until bubbly.

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Cheesy Mushroom Lasagna

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