Ina Garten’s Mushroom Lasagna is a rich, creamy, and comforting dish that elevates classic lasagna with earthy mushrooms, creamy béchamel sauce, and layers of cheese. This meatless lasagna is a perfect option for vegetarians or anyone looking for a hearty, satisfying meal. Packed with layers of tender pasta, sautéed mushrooms, and melted cheese, this dish is perfect for a cozy family dinner or an impressive meal for entertaining.

What is Ina Garten Mushroom Lasagna?

Ina Garten’s Mushroom Lasagna is a decadent and creamy vegetarian lasagna made with layers of tender pasta sheets, a creamy white sauce, a generous amount of sautéed mushrooms, and plenty of melted cheese. Instead of a traditional tomato-based sauce, this version relies on a rich béchamel sauce that enhances the earthy flavors of the mushrooms.

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Reasons to Try Ina Garten Mushroom Lasagna

A hearty, meatless lasagna – Perfect for vegetarians and mushroom lovers.
Rich, creamy, and comforting – The béchamel sauce and cheese make it indulgent.
Great for make-ahead meals – Can be assembled ahead and baked when needed.
Perfect for entertaining – An elegant dish for dinner parties or family gatherings.
Versatile and customizable – Use different types of mushrooms or cheeses for variation.

Ingredients Needed to Make Ina Garten Mushroom Lasagna

For the Mushroom Filling:

1 ½ pounds mixed mushrooms (cremini, shiitake, or button), sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh thyme leaves

For the Béchamel Sauce:

4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups whole milk, warmed
1 teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon black pepper

For the Lasagna Assembly:

12 no-boil lasagna noodles
1 ½ cups ricotta cheese
2 cups grated Gruyère cheese
1 cup grated Parmesan cheese
1 cup mozzarella cheese, shredded
¼ cup chopped fresh parsley (for garnish)

Instructions to Prepare Ina Garten Mushroom Lasagna

Prepare the Mushroom Filling

Sauté the mushrooms – In a large skillet, melt butter with olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture.
Add garlic and seasoning – Stir in minced garlic, salt, pepper, and thyme. Cook for another 2-3 minutes until fragrant. Remove from heat and set aside.

Make the Béchamel Sauce

Melt the butter – In a medium saucepan, melt butter over medium heat.
Whisk in the flour – Stir continuously for 1-2 minutes to cook out the raw flour taste.
Add warm milk gradually – Slowly whisk in warm milk, ensuring no lumps form.
Season the sauce – Stir in salt, black pepper, and nutmeg. Simmer for 3-5 minutes until thickened, then remove from heat.

Assemble the Lasagna

Preheat the oven – Set it to 375°F (190°C).
Spread a layer of béchamel – In a greased 9×13-inch baking dish, spread a thin layer of béchamel sauce.
Layer the noodles – Arrange 3-4 lasagna noodles over the sauce.
Add the mushroom mixture – Evenly spread sautéed mushrooms over the noodles.
Add cheese layers – Sprinkle with ricotta, Gruyère, and Parmesan.
Repeat the layers – Continue layering with béchamel sauce, noodles, mushrooms, and cheese until all ingredients are used.
Top with mozzarella and Parmesan – Finish with a generous layer of shredded mozzarella and Parmesan on top.

Bake the Lasagna

Cover and bake – Cover with foil and bake for 30 minutes.
Uncover and bake – Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
Rest before serving – Let the lasagna sit for 10 minutes before slicing.
Garnish and serve – Sprinkle with fresh parsley and serve warm.

What Goes Well With Ina Garten Mushroom Lasagna

Serve with a crisp green salad – A simple arugula or Caesar salad complements the richness.
Pair with garlic bread – A crunchy side for extra texture.
Enjoy with a glass of white wine – Chardonnay or Sauvignon Blanc pairs beautifully.
Add a side of roasted vegetables – Roasted asparagus or Brussels sprouts make a great pairing.
Serve with a tomato-based side dish – A fresh bruschetta or Caprese salad balances the creamy lasagna.

Key Tips for Making Ina Garten Mushroom Lasagna

Use a mix of mushrooms for depth of flavor – Shiitake, cremini, and portobello work well together.
Cook the béchamel sauce until thickened – This prevents a runny lasagna.
Layer the ingredients evenly – Ensures every bite has the perfect balance of flavors.
Let the lasagna rest before cutting – This helps it hold its shape when sliced.
Use freshly grated cheese for better melting – Pre-shredded cheese contains anti-caking agents that affect texture.
Make it ahead for convenience – Assemble the lasagna and refrigerate it for up to 24 hours before baking.

Creative Variations of Ina Garten Mushroom Lasagna

Make it gluten-free – Use gluten-free lasagna noodles and substitute gluten-free flour in the béchamel.
Add spinach for extra greens – Sauté spinach and layer it with the mushrooms.
Try a truffle version – Drizzle truffle oil over the layers for a gourmet twist.
Use a different cheese blend – Try Fontina, Swiss, or even a touch of blue cheese for a unique flavor.
Make it spicy – Add red pepper flakes or chili oil to the mushrooms for a kick.

Storage Guidelines for Ina Garten Mushroom Lasagna

Refrigerate leftovers in an airtight container – Keeps fresh for up to 3 days.
Freeze for longer storage – Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Thaw before reheating – Defrost in the refrigerator overnight before baking.

Reheating Tips for Ina Garten Mushroom Lasagna

Reheat in the oven at 350°F – Cover with foil and bake for 20 minutes until warm.
Microwave for quick reheating – Heat individual portions in 30-second intervals until warm.
Reheat in an air fryer for a crispy top – Cook at 350°F for 5-7 minutes.

FAQs

Can I freeze Ina Garten Mushroom Lasagna?

Yes, you can freeze it for up to 3 months. Wrap tightly and thaw before reheating.

What is the best cheese to use for mushroom lasagna?

Ina Garten’s recipe uses Gruyère, Parmesan, and ricotta, but you can also try mozzarella or Fontina for variation.

Can I make mushroom lasagna ahead of time?

Yes! Assemble the lasagna up to 24 hours in advance, cover, and refrigerate until ready to bake.

Wrapping Up

Ina Garten’s Mushroom Lasagna is a creamy, cheesy, and satisfying vegetarian dish that’s perfect for any occasion.

Try this recipe today and enjoy the comforting flavors of this delicious homemade lasagna!