Lasagna is a labor of love. From cooking the ragu (a meat and tomato-based pasta sauce) and the creamy white bechamel to precooking the pasta and assembling each layer, it's a dish that takes time, effort, and care. But while the process is laborious, it’s also rewarding. After all that work, there’s nothing quite as satisfying as biting into perfectly toothsome pasta layered with a delicious, meaty ragu, creamy bechamel, and a golden brown cheese topping.
If you want something a little lighter, or if you just want to avoid meat altogether, you can go for a vegetarian lasagna. Our recipe pairs the traditional red sauce with hearty, earthy mushrooms to give you something just as satisfying as a traditional meat lasagna.
What’s so good about mushrooms?
Mushrooms can be divisive. Some people can’t stand the taste, texture, or the deep, earthy aroma—and for some people, that’s exactly what they love about these funky fungi. If you’re on the fence about mushrooms, this recipe is a great gateway to understanding why they appeal to so many people.
While they aren’t a perfect meat substitute, since they don’t have the same nutrients, they have a comparable amount of protein to meat. Mushrooms also have a lot less cholesterol and saturated fats, and are dense with vitamins and minerals. They’re high in fiber and low in calories, and some studies have even found that mushrooms can help you feel more full throughout your day compared to meat.
And besides, when cooked right, mushrooms are just tasty! They’re packed with umami flavor that packs a punch in stews and pasta dishes, and have a meaty texture that’s perfect when fried or roasted.
Choosing your mushrooms
Looking at the mushroom selection at your favorite grocery store can be intimidating, but you don’t need to worry too much about picking the right kind. Most mushrooms will work for this recipe! Shiitake, oyster, king trumpet, or button mushrooms will give you that perfect meaty bite. Just avoid the more delicate types like enoki, which won’t be as hearty, and you’re good to go.
Ingredients
For the Mushroom Ragu
- 500g fresh mushrooms (like shiitake, oyster, king trumpet, button), finely chopped
- 1 white onion, diced
- 6 garlic cloves, minced
- 2 tbsp olive oil, divided
- 2 tbsp tomato paste
- 1 28oz. can crushed tomatoes
- 5 basil leaves
- ¼ teaspoon oregano
- ½ tsp salt
- ¼ tsp pepper
For the Bechamel
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup grated parmesan cheese
For Assembly
- 1 pack lasagna sheets, cooked al dente
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Brown mushrooms: In a large pot, heat 1 tbsp olive oil on medium-high heat. Sauté mushrooms until golden brown, working in batches to ensure proper browning. Once cooked, season with salt and pepper. Set aside.
Sauté aromatics: In the same pot, add remaining 1 tbsp olive oil. Add onions and garlic. Sauté aromatics, stirring frequently, until translucent. Add back the mushrooms, then add tomato paste. Mix well and reduce heat to medium. Continue to cook for 5 minutes.
Cook mushroom ragu: Add the can of crushed tomatoes into the pot along with ½ cup of water. Add basil leaves and oregano, then season with salt and pepper. Mix until well incorporated. Turn the heat down to medium-low and let simmer for 20 minutes. Stir the sauce every 5 minutes to prevent burning the bottom. Set aside.
Make bechamel: Melt butter in a small pot over medium heat. Add flour and stir vigorously with a rubber spatula or a whisk. Cook flour and butter, stirring continuously to avoid lumps, for 2–3 minutes or until the aroma of raw flour is cooked out. Make sure not to brown the mixture. Add milk in a slow stream while whisking constantly. Bring the mixture to a boil, then lower heat to maintain a simmer. Let cook until the sauce is thick enough to cover the back of a spoon. Season with salt and pepper, then whisk in the parmesan cheese.
Assemble lasagna: Preheat oven to 160°C or 320°F. Add a layer of mushroom ragu at the bottom of a deep baking dish. Then, add a layer of lasagna sheets over the ragu. Spread about ⅓ cup of mushroom ragu in an even layer over the lasagna sheets, followed by ⅓ cup of bechamel. Top the bechamel layer with mozzarella. Add another layer of lasagna sheets and repeat. After about 4-5 layers, finish your lasagna with one last layer of lasagna sheets. Top with bechamel and a generous layer of parmesan cheese.
Bake lasagna: Bake in preheated oven for 30 minutes, until the cheese on top turns golden brown and bubbly. Serve hot.
