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 delicious lasagna, plain and simple. The combination of caramelized onions with the 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 that effort is that the lasagna keeps really well, either in the fridge for a few days or in the freezer. So you might as well make a second batch - it takes about the same amount of time.


Mushroom Lasagna

Servings: 6 | Serving size: 1/6th 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!

4 tsp olive oil (divided)
32 ounces (2 lbs) crimini mushrooms (sliced)
2 large white onion (sliced)
1 ounce porcini dust (dried porcini mushrooms ground into powder)
2 Tbsp all-purpose flour or garbanzo flour
2 cups 2% milk
1/4 ts. salt
2 tsp dried basil leaves
9 ounces whole wheat or gluten-free lasagna noodles
12 ounces provolone (grated or sliced)

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

Line a 12" 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, stirring about every 5 minutes, until the mushrooms are caramelized. Remove the mushrooms to a bowl and set aside.

Using the same skillet, place 2 teaspoons of olive in the skillet and add the onions. Cook the onions on medium-high to high heat for about 10 minutes, stirring frequently, until they are lightly browned.

Reduce the heat to low, then add the flour and porcini 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.

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

To assemble:

Place a layer of lasagna noodles in the bottom of the Pyrex dish.

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

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

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

Spread 6 ounces of the provolone over the mushroom mixture, then another layer of lasagna noodles.

Add the rest of the sauce and spread evenly.

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

Bake for 35 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 10-15 minutes or until the cheese is melted.

Nutrition Facts

Serving size: 1/6 lasagna

Servings: 6

Amount Per Serving

Calories 507 Calories from Fat 180
% Daily Value
Total Fat 20g 31%
    Saturated Fat 10.5g 55%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 45mg 15%
Sodium 548mg 23%
Total Carbohydrates 51g 17%
    Dietary Fiber 4g 16%
    Sugars 10g
Protein 29g
Vitamin A 0% Vitamin C 6%
Calcium 6% Iron 15%
Vitamin K 6mcg Potassium 984mg