Mushroom Lasagna Recipe
Mushroom Lasagna Recipe photo by Taste of Home
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Mushroom Lasagna Recipe

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Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary Bachara, Wilson, North Carolina
TOTAL TIME: Prep: 45 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min. + standing
MAKES: 12 servings


  • 9 uncooked lasagna noodles
  • 1 pound sliced fresh mushrooms
  • 2 cups chopped baby portobello mushrooms
  • 1 large sweet onion, chopped
  • 3 tablespoons olive oil
  • 1/2 cup minced fresh parsley
  • 2 thin slices prosciutto or deli ham, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons Italian seasoning
  • 2/3 cup white wine or chicken broth
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 cup shredded Parmesan cheese, divided
  • 1/2 cup heavy whipping cream
  • 1/4 cup milk

Nutritional Facts

1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.


  1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
  2. Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Mushroom Lasagna in Taste of Home April/May 2010, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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21BabyGirl User ID: 4895425 145812
Reviewed Dec. 26, 2012

"Excellent!! This was delicious."

tiptop User ID: 24586 145811
Reviewed Dec. 4, 2011

"I used all button mushrooms and it was delicious. Served at a shower along with a regular meat lasagna and the mushroom one was completly gone and people looking for more."

sswimmomm User ID: 867571 128099
Reviewed Mar. 22, 2011

"Our vote was 4 stars everyone thought it was missing something we will try it again but were thinking fresh basil leaves or basil pasta dough. I made it using a regular fresh home made pasta and it came out fine."

chsteachermom User ID: 2198507 174553
Reviewed Mar. 8, 2011

"Excellent recipe!! I will use more mushrooms next time but other than that, I followed the recipe exactly. My whole family loved it!"

Delores14 User ID: 1286731 105024
Reviewed Feb. 22, 2011

"This recipe was fairly easy as far as lasagna goes and very, very tasty! I made three minor changes: used half & half instead of heavy cream because I had it, used the "no bake" noodles, and I added Progresso parmesan breadcrumbs over the last layer of cheese. When the baking time was over, I broiled the lasagna for a few minutes to brown the parm breadcrumbs. My family enjoyed the recipe except for my five year old who doesn't like mushrooms (at least not at this age). The leftovers were just as tasty the next day for lunch. I also liked that this recipe was fairly low in calories. I will definitely make this one again! Yum!!!!"

Kitchen Gnome User ID: 5707712 186047
Reviewed Feb. 6, 2011

"My family loved this recipe. I did add a little more cheese then the recipe called for."

MNoble User ID: 4363349 189272
Reviewed Feb. 3, 2011

"Love this recipe! My husband doesnt care for regular lasagna, but ate most of the dish! Will definitely make again."

marisatoddbarton User ID: 4315925 189271
Reviewed Jan. 29, 2011

"A slice of Heaven!"

datencio User ID: 4039991 189270
Reviewed Nov. 5, 2010

"I had to make a lasagna for a work potluck I was at a loss because I didnt want the same old thing, I tried this recipe and everyone loved it, My friends and coworkers are on a gluten free kick so i used gluten free lasagna noodles it was excellent"

kbay1045 User ID: 4554101 189269
Reviewed Apr. 21, 2010

"Loved this! I used chicken broth instead of wine and it seemed like it took forever for the liquid to evaporate, but it still turned out really good. Next time I would use more parsley and garlic. I also used more cheese and ham than the recipe called for."

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