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+ servings

Mushroom Lasagna

Marvelously creamy-mushroomy, this lasagna gets "meatiness" from dried
 porcini mushrooms. Its ragù may be made a day in advance, covered, and refrigerated.

Servings 12 people



  • 2 pounds cremini mushrooms trimmed and cut into 1⁄2-inch slices
  • 6 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • 1 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 onion finely diced
  • 1 celery stalk finely diced
  • 1⁄2 small fennel bulb finely diced
  • 3 cloves garlic finely minced
  • 1 (1 by 3-inch) rind Parmigiano-Reggiano cheese
  • 1⁄2 cup dry white wine
  • 2 teaspoons chopped fresh thyme leaves plus more for sprinkling
  • 3 tablespoons minced Italian parsley


  • Kosher salt
  • 20 gluten-free brown-rice lasagna noodles
  • 1 recipe Béchamel Sauce see below
  • 1 3⁄4 cups (5 1⁄2 ounces) grated Parmigiano-Reggiano cheese
  • 1 tablespoon unsalted butter cut into small cubes


  1. Preheat the oven to 450F. Make the ragù: Set aside a handful of sliced mushrooms. On a large rimmed baking sheet, toss the remaining sliced mushrooms with 3 tablespoons of the olive oil and 1⁄4 teaspoon salt. Roast, stirring occasionally, until cooked through and browned in some places, about 30 minutes. Set aside.

  2. In a small bowl, combine the porcini mushrooms and boiling water and
 let sit for 20 minutes. Using a slotted spoon, remove the mushrooms and squeeze the excess liquid back into the bowl. Rinse, finely mince, and place into another small bowl. Pour the mushroom soaking liquid through a sieve lined with a dampened paper towel into the bowl with the porcini. Set aside.

  3. In a heavy saucepan, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the onion, celery, fennel, and garlic, stirring briefly. Let sizzle for a moment, then lower the heat to medium-low and cook, stirring occasionally, until softened and only slightly browned, 15 to 20 minutes.
  4. While the vegetables cook, roughly chop the roasted cremini mushrooms, reserving any juices. Then add to the saucepan of vegetables the cremini and porcini mushrooms and their juices, the cheese rind, wine, 2 teaspoons thyme, 2-1⁄2 teaspoons salt, and 1 cup water. Bring to a boil over high heat, then lower to a simmer and cook, stirring occasionally, until the ragù is glossy and thick, 30 to 40 minutes. Remove and discard the cheese rind, stir in the parsley and 1⁄4 teaspoon pepper, and season to taste with salt. Set aside.

  5. Make the lasagna: Bring a large pot
of well-salted water to a boil, add
 half of the noodles, and cook, stirring occasionally, for 4 minutes. Transfer to a colander to drain. Repeat with the remaining noodles. Drain, arrange in one layer on a baking sheet, and cover with a damp towel until needed.

  6. Preheat the oven to 375F. Spread 
1⁄2 cup mushroom ragù in a 9 by 13-inch baking dish. Top with a layer of noodles. Spread 2⁄3 cup béchamel over the noodles, then top with 1 cup ragù and 1⁄2 cup Parmigiano-Reggiano.
Top with a layer of noodles. Repeat layering with 2⁄3 cup béchamel, 1 cup ragù, 1⁄2 cup Parmigiano-Reggiano, noodles, 2⁄3 cup béchamel, 1 cup ragù, and 1⁄2 cup Parmigiano-Reggiano.
Top with a layer of noodles. Spread the remaining béchamel over the
last noodle layer, sprinkle with
the remaining 1⁄4 cup Parmigiano- Reggiano, dot with the butter, top with the reserved mushroom slices, and sprinkle with the thyme.

  7. Place the baking dish on a rimmed baking sheet, cover loosely with foil, and bake until bubbling and hot, 45 to 50 minutes. Remove the foil and broil for 3 minutes to brown the top. Let rest for 10 minutes before serving.