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Absolutely Fab Mushroom Lasagna


Instead of tomato sauce, we use milk to make a creamy sauce, and with layers of mushrooms and cheese. It's just so easy for you to fall in love with this succulent lasagna.













Trans-fat Free


½ ounce mushrooms, porcini, dried
rinsed well
2 pounds mushrooms, portabello
caps, cleaned and cut into 2 by 1/4-inch slices
¼ cup olive oil
salt and black pepper
to taste
2 large red onion
coarsely chopped
½ pound mushrooms, button
cleaned, stems trimmed, and coarsely chopped
6 cloves garlic
minced, or pressed, it's about 1 1/2 tablespoons
½ cup vermouth
3 tablespoons butter, unsalted
3 tablespoons all-purpose flour
3 ½ cups milk
¼ teaspoon nutmeg
4 tablespoons parsley leaves
freshly chopped
cup basil
freshly chopped
½ pound fontina cheese
Italian, or mozzarella cheese, shredded, 2 1/3 cups
½ cup Parmesan cheese
12 lasagna noodles
1 teaspoon lemon zest


Add the porcini in a measuring cup with boiling hot water, set aside and let steep for about 20 minutes.

Position the oven rack in the middle and preheat oven to 425℉ (220℃) degrees.

Arrange the portobellos in even layer on a rimmed baking sheet and drizzle evenly with 2 tablespoons oil, sprinkle with ½ teaspoon salt and pepper over the mushrooms.

Bake until almost all the liquid in the mushrooms has evaporated, 25 to 30 minutes, stirring once halfway.

Set aside to cool.

Transfer into a <a href="/how-to/ballistic-about-bowls-338" title="Ballistic about bowls - Essential kitchen bowls with reviews">bowl</a> and set aside.

Meanwhile add 1 tablespoon olive oil in a large nonstick skillet over medium heat until hot.

Stir in the onions and salt to taste, cook until the onions are browned around edges, 8 to 12 minutes.

Scrape the onions into a large bowl and set aside.

Add the remaining tablespoon oil in the same skillet over medium heat until hot.

Stir in button mushrooms and cook, stirring once a while, until browned and moisture has evaporated, about 7 minutes.

Meanwhile use a fork to take the porcini out of the hot water, drain well, and coarsely chop.

Drain the liquid with a paper towel over a fine sieve, and set the drained liquid aside.

Reduce heat to medium low and stir in porcini mushrooms, garlic, salt and black pepper to taste.

Cook, stirring constantly, until garlic is fragrant, 40 seconds to 1 minute.

Pour in vermouth and cook, and keep stirring, until liquid has evaporated, about 3 minutes.

Add butter and cook until melted.

Add butter and cook until melted...

Stir in the flour and cook, stirring like crazy, 1 minute.

Pour in the milk, scraping the pan bottom to get all the browned bits off the bottom.

Stir in the reserved porcini liquid and nutmeg.

Bring mixture to boil over medium-high heat.

Reduce heat to low and simmer until the sauce gets very thick, about 15 minutes.

Bring to a boil... Remove from heat and stir in half of the parsley and basil.

Mix together fontina or mozzarella and parmesan cheese in a medium bowl.

Here are our cheeses...

Toss the cooled portobello mushrooms with onions in another medium bowl.

Cook the lasagna noodles according to the package.

With the rubber spatula, spread 1 cup mushrooms sauce evenly on the bottom of a 13 by 9-inch baking dish .

Spread the mushroom sauce evenly at the bottom of the baking dish...

Place 3 noodles over the sauce.

Evenly distribute ⅔ cup of the sauce on top of the noodles, then 1 ¾ cups of the mushrooms-onion mixture and ⅔ cup of the cheese.

Repeat layering of the noodles, sauce, mushroom-onion mixture, and the cheese two more times.

Place 3 remaining noodles on top of the last layer of cheese.

Spread remaining sauce over the noodles and sprinkle with the remaining cheese.

Final sprinkle... Cover the lasagna with a large sheet of foil papper coated with the cooking spray.

Bake until bubbling, about 30 minutes.

Meanwhile get the topping ready...

Meanwhile mix together remaining parsley, basil, and 1 teaspoon garlic with lemon zest in a small bowl.

The topping is ready to go...

Turn up the oven temperature to 500 degrees F, take the foil out of the casserole dish, and keep baking until cheese on top browns, about 7 minutes.

Remove casserole dish from oven and sprinkle evenly with herb mixture right away.

Keep sprinkling... Let cool for 15 minutes.

Place it on the plate, and with some freshly prepared caesar salad...

Serve warm.

Absolutely Fab Lasagna Noodles


* not incl. in nutrient facts

Add review





It would be very helpful to have a condensed printable version with only ingredients and more generalized cooking version (one page preferred but two pages maximum). Sounds delicious! Will definitely try if you come up with short printable version.

about 12 years ago


Above the picture, there are two blue buttons, one is "recipe box", the other is "print", and when you click on the print, you will find the printable version with only ingredients and more generalized cooking version. Hope this is helpful, enjoy!

about 12 years ago


way too much time and ingredients......easy and tasty for me

over 11 years ago

It certainly takes some time to prepare but it well worth the effort! Absolutely chock full of mushroom flavour throughout.


Right on, absolutely fabulous!

over 11 years ago

Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 24859% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 335mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 24g
Vitamin A 10% Vitamin C 10%
Calcium 26% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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