Mushroom Lasagna

An authentic Italian mushroom lasagna recipe with the earthy aroma of wild mushrooms and the smooth, rich presence of béchamel. Be inventive: choose any variety of fresh mushrooms from your local market.

  • Prep Time


  • Cook Time

    1hr 30min

  • Resting Time


  • Total Time

    2hrs 10min

  • Serving Size 8-10

  • Recipe Category Lasagna

  • Recipe Cuisine American

Recipe By: DeLallo


  • Mushrooms:
  • 1 1/2 pounds fresh mushrooms (any variety)
  • 1 ounce dried porcini mushrooms
  • 5 cloves garlic
  • 1/2 cup DeLallo Extra Virgin Olive Oil
  • 2 teaspoons salt
  • 1/2 cup Italian flat-leaf parsley, chopped
  • Bechamel Sauce:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 4 cups milk
  • Lasagna:
  • 2 (9-ounce) boxes DeLallo No-Boil Lasagna
  • 1/2 pound fresh mozzarella, diced
  • 1 1/2 cup grated Parmigiano-Reggiano
  • Bechamel sauce


  • Clean mushrooms with a damp cloth. Soak dried porcinis in hot water until soft. Discard longer stems, then chop into small cubes. Smash garlic cloves and simmer with olive oil in a large saucepan for 5 minutes to flavor oil.
  • Add salt and mushrooms to the olive oil and sauté over medium heat. Cook down the mushrooms, approximately 25 minutes, stirring occasionally to prevent sticking and to combine flavors.
  • Add parsley to cooked mushrooms and sauté for an additional 5 minutes.
  • Make the Bechamel sauce. Melt butter over medium heat. Once melted, whisk in flour and cook for 3-5 minutes until a roux forms.
  • Reduce the heat to low and slowly whisk in the milk. Whisk occassionally as the sauce thickens, about 20 minutes.
  • Once mushrooms are thoroughly sautéed, remove larger pieces of garlic and puree about 1/4 of mushroom mixture for sauce. The other 3/4 will be to use in lasagna layers. Whisk in pureed mushrooms with béchamel until blended.
  • Preheat oven to 350˚F.
  • In a 13- by 9-inch casserole dish, begin by spreading 1/2 cup of the mushroom béchamel sauce to coat bottom of pan. Layer with lasagna noodles, careful not to overlap, then 1/2 cup béchamel sauce. Sprinkle with sautéed mushrooms, diced fresh mozzarella and Parmigiano. Repeat for layering until ingredients are used, topping with a last layer of noodles, béchamel and cheeses.
  • Bake for 40 minutes, covered with a lid or foil. Remove covering and bake for another 20 until hot and bubbly.
  • Let stand for 15 minutes before serving.
  • *Lasagna noodles may be parboiled for softness; however, if you do not parboil noodles, be sure to make béchamel thin enough to keep the moisture of your dish. For thinner béchamel, whisk with extra milk.

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Wild Mushroom Lasagna

An authentic Italian recipe for hearty lasagna with the earthy aroma of mushrooms and the smooth, rich presence of béchamel. Be inventive: choose any variety of fresh mushrooms from your local market.