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Ina Garten Mushroom Lasagna Recipe

Whether you’re looking for a vegetarian meal or something yummy for your meatless Monday, this Ina Garten Mushroom Lasagna Recipe will totally fit the bill!

And whilst lasagna may be the perfect comfort food for those chilly winter evenings, this dish tastes just  as wonderful on warmer days too, served with a fresh summer salad.

Mushroom lasagna photo

Mmmm for mushrooms!

Going ‘meat-free’ doesn’t mean you have to sacrifice flavor and mushrooms make a fantastic alternative to meat in lasagna.

This recipe uses juicy portobello mushrooms,  which add a fabulous ‘meatiness’ to the dish, along with loads of bold flavor. And the great thing about mushrooms is that they are healthy AND filling – just what you need for a perfect meatless meal.

White Chicken Lasagna Image

What elevates this dish even further is the creamy béchamel sauce with its wondeful hint of nutmeg – so comforting and totally delicious.

Be sure to try our other favorite béchamel sauce recipes, too!

Twice as nice

This is a easy dinner to make but it does take some time, so it’s a great idea to double up your ingredients and make a second lasagna to save for another day. Like most lasagnas, this one freezes brilliantly and it’s good to have something so delicious on hand on those days when you just don’t have time to cook.

White Chicken Lasagna Pic

Despite being easy to put together, you’ll see how this lasagna tastes seriously impressive, making it a fabulous meal to serve to your dinner guests, or to bring along to a potluck.

Just make sure you’ve noted down the recipe, because everyone will be asking for it.

Try this recipe alongside these Barefoot Contessa deviled eggs!

Mushroom lasagna photo

Ina Garten Mushroom Lasagna Recipe

The Editors at Food Fanatic
This Portobello Mushroom Lasagna comes courtesy of Ina Garten. Ideal for vegetarians and non-vegetarians alike, it’s packed with bold and satisfying flavors.
3.69 from 16 votes
Prep Time 40 minutes
Cook Time 1 hour
resting 15 minutes
Total Time 1 hour 55 minutes
Cuisine Italian
Servings 6 1 serving
Calories 421 kcal


  • 1 teaspoon Kosher Salt
  • 1 teaspoon Olive Oil
  • 3/4 pound Dried Lasagna Noodles
  • 4 cups Whole Milk
  • 12 tablespoons Unsalted Butter divided
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Kosher Salt
  • 2 tablespoons Olive Oil
  • 1 1/2 pounds Portobello Mushrooms
  • 1 cup Ground Parmesan Cheese


  • Preheat the oven to 375 degrees F.
  • Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. 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 3 to 5 minutes, until thick. Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick.
  • Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan.
  • When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
  • 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 1/3 of the mushrooms, and 1/4 cup grated Parmesan.
  • Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.


Calories: 421kcalCarbohydrates: 16gProtein: 12gFat: 32gSaturated Fat: 20gSodium: 511mgSugar: 8g
Keyword Baking, Cheese, Dinners, Easy, Easy Dinners, Italian, Lasagna, Meatless Monday, Party Food, Pasta, Potlucks, Vegetarian
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