Take out Tuesday, Mushroom Lasagna

Do you need a fresh idea for a Thanksgiving side dish? This Mushroom Lasagna is an elegant choice for any occasion.  It is rich, BUT, it can easily be served in small portions and is a lovely compliment to any meat.  We have had it with Grilled Salmon, as a main dish with salad, as a  side dish for brunch.  It would make a great addition to your holiday meals coming up!  AND, it’s QUICK and easy to make!

This is one of those YOU HAVE TO MAKE THIS recipes, really, it’s swoon worthy

Seriously, make this for someone you are thankful for, and I promise they will be thankful for you!

Here’s all you need

mushrooms, lasagna noodles, milk, butter, nutmeg, and Parmesan and Gruyere cheese.

Get the mushrooms browning and start the white sauce

Set out the cheeses and you are ready to assemble the lasagna as soon as the sauce and mushrooms are done

Cover the bottom of your dish [sprayed with cooking oil spray] with a thin layer of sauce

Top with a layer of noodles.  I used no boil noodles, but you can use fresh pasta sheets or you can cook regular lasagna noodles. I have found that the no boil noodles work especially well when the dish is going to hang out for a while before baking.

Top the noodles with some more sauce

Top that with 1/2 of the mushrooms and 1/2 the cheese and repeat layers

All ready for baking or covering and baking later.  I am tucking ours in the fridge for the day so I can stick in in the oven later and dinner will be ready in no time.  If you are sharing this dish, you can always bake it at home first.  You don’t want to tie up precious oven time at your host’s home on Thanksgiving!

This recipe is on my “The Paint Bucket,” my bucket list for November


Course Main Course, Side Dish
Cuisine American, Italian


  • Kosher salt
  • Good olive oil
  • 8 no boil lasagna noodles
  • 2 cups whole milk [or 1 cup 2% and 1 cup 1/2 n 1/2]
  • 7 tablespoons unsalted butter divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 1/2 pounds portobello mushrooms [3 8 oz packages of sliced portobellos]
  • 1/2 cup grated Gruyere cheese [about 2 oz] or 1/2 cup freshly ground Parmesan or mix of both
  • 1/4 cup grated Parmesan
  • Preheat the oven to 375 degrees F.


  • For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 6 tablespoons of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Heat the milk in microwave for one minute.
  • Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 5-7 minutes, until thick. Set aside off the heat.
  • Melt 1 Tablespoon of butter in a large skillet with 1 Tablespoon of Olive Oil over medium high heat. Add mushrooms and saute until mushrooms release their juice and turn golden.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/2 of the mushrooms, and 1/4 cup grated cheese.
  • Repeat layering noodles, sauce, mushrooms, and cheese. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake lasagna at 375 degrees for 45 minutes until golden and bubbling
  • serves 4 as main dish or 6 for side dish
Keyword mushroom lasagna, vegetable lasagna, white sauce

You can freeze leftovers! Enjoy!

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