Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta and garbanzo flour instead of wheat pasta and all-purpose flour.


"I never met a lasagna I didn't like." -Jim Davis

The refrigerator light goes on...

This is a super-rich, super-creamy, astoundingly delicious lasagna - plain and simple. Lightly browned onions with roasted mushrooms together with lasagna noodles and melted cheese is about as comforting as it gets.

There is some assembly required with this dish, but it is worth your time to make lasagnas. First off, it generally only messes up one skillet and a Pyrex dish. The best part of taking a bit of effort is that the lasagna keeps really well - either in the fridge for a few days or in the freezer. You might as well make a second batch because it takes almost the same amount of time.


Mushroom Lasagna

Servings: 4 | Serving size: 1/4th pan

Cooking time: 120 minutes

This recipe can easily be multiplied using multiple pans.

This recipe makes great leftovers and freezes well. Make a double batch!

Mushroom Lasagna


Place a large skillet in the oven and preheat the oven to 375°F.

Line a 9" square Pyrex pan with foil and set aside.

When the oven comes to temperature, place 2 teaspoons of the olive oil in the pan and add the mushrooms.

Return the pan to the oven and roast the mushrooms for about 45 minutes.

Stir about every 5 minutes, until the mushrooms are caramelized.

The mushrooms may create liquid in the bottom of the pan. Remove the liquid to a small bowl and set aside.

Remove the mushrooms to a separate bowl and set aside.

Using the same skillet, place 2 teaspoons of olive in the skillet.

Swirl to coat the pan and add the onions.

Cook the onions on medium-high to high heat for about 10 minutes until they are lightly browned. Stir frequently.

Reduce the heat to low, then add the flour and mushroom dust to the onions and stir until blended.

Add the milk and stir continuously until the sauce begins to thicken. Do not let the sauce boil.

Add the reserved mushroom broth and 1/2 cup vegetable stock.

If there is less than 1/2 cup of the mushroom stock add additional vegetable stock to total 1 cup between the stock and mushroom broth.

Remove the sauce from the heat and fold in the cooked mushrooms, basil, and salt.

To assemble:

Place a 1/3 of lasagna noodles in the bottom of the Pyrex dish.

Place 1/3 of the mushroom mixture over the noodles, spreading evenly.

Place a second layer of lasagna noodles on top of the mushroom mixture.

Place 1/3 of the mushroom mixture over the noodles, spreading evenly.

Spread 3 ounces of the provolone over the mushroom mixture, then another layer of lasagna noodles.

Add the rest of the mushroom sauce and spread evenly.

Cover the lasagna with aluminum foil and place in the oven.

Bake for 60 minutes.

Remove the lasagna from the oven, uncover, and add the remaining 3 ounces of cheese on top of the lasagna.

Return the uncovered lasagna to the oven and bake for another 10 minutes or until the cheese is melted.


Nutrition Facts

Serving size: 1/4 lasagna

Servings: 4

Amount Per Serving

Calories 539 Calories from Fat 162
% Daily Value
Total Fat 18g 24%
    Saturated Fat 9g 42%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 34mg 12%
Sodium 514mg 22%
Total Carbohydrates 69g 25%
    Dietary Fiber 9g 30%
    Sugars 11g
Protein 29g
Vitamin K 10mcg