Mushroom Lasagna Recipe

Mushroom Lasagna (Deeply Savory & Meatless)

If you love a deeply flavorful, meatless lasagna, this mushroom version delivers real comfort and serious depth. It freezes beautifully and makes nine generous portions, perfect for enjoying now and later.

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Leek Béchamel

Silky, aromatic, and just sharp enough to cut through the mushrooms.

Ingredients

  • 5 tablespoons butter

  • ¼ cup all-purpose flour

  • 3 cups whole milk

  • 1 teaspoon mustard

  • 1 large leek, roughly chopped

  • 1½ cups mixed sharp cheeses (Gruyère, sharp cheddar, Parmesan, or similar)

  • Salt and black pepper, to taste

Mushroom & Spinach Sauce

Earthy, savory, and deeply satisfying.

Ingredients

  • 1 large onion, chopped

  • 6–7 garlic cloves, minced

  • 1½ pounds mixed mushrooms (a variety gives the best flavor and texture)

  • 12 ounces fresh spinach
    (or frozen, thawed and squeezed completely dry)

  • 1 tablespoon Italian seasoning

  • ½ teaspoon chili flakes

  • Splash of white wine

  • Salt and black pepper, to taste

Pasta

  • Fresh pasta sheets or dry lasagna noodles

Assembly & Baking

  1. Prepare the leek béchamel, cooking the butter and flour into a roux, then slowly whisking in the milk until smooth and thick. Add mustard, leeks, cheese, salt, and pepper.

  2. Cook the mushroom sauce until the mushrooms release their moisture and concentrate in flavor. Add spinach and finish with seasoning.

  3. Layer pasta sheets, mushroom sauce, and béchamel. Repeat until the dish is full.

  4. Finish with a final layer of béchamel and extra cheese on top.

  5. Bake at 375°F (190°C) for 35–40 minutes, until bubbling and golden.

  6. Let rest before slicing for clean layers.

Make-Ahead & Freezing Tip

Cool completely, portion, and freeze. Reheats beautifully without losing texture or flavor—one of those dishes that somehow gets even better the next time around.

This recipe works because it respects mushrooms as more than a meat substitute—they’re the star. The béchamel brings elegance, the leeks add sweetness, and the spinach keeps everything grounded. It’s comfort food with a quiet confidence, which is always the most convincing kind.