Name: Mushroom Lasagna
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: butter; 5 tablespoons butter; 1/2 cup flour; 4 cups milk; 1 cup gruyere cheese; 1/2 cup parmesan cheese; 1 pinch nutmeg; 1 1/2 teaspoons salt; 2 teaspoons black pepper; 3 tablespoons olive oil; 3 tablespoons butter; 1 medium onion; 1 1/2 teaspoons salt; 2 teaspoons black pepper; 3 cloves garlic; 1/2 pound lion's mane; 1/2 pound cremini; 1/2 pound shiitakes; 1/2 pound button mushrooms; 1 1/2 tablespoons thyme; 4 ounces lasagna noodles; 1 cup gruyere cheese; 1/2 cup parmesan cheese

Mushroom Lasagna

At our recent potluck in Bemidji, the Mushroom Lasagna sparked a lot of interest—and requests for the recipe! This comforting dish layers a rich medley of mushrooms—lion’s mane, shiitake, and portabella—in a creamy Mornay sauce. While the version served that night may have dried out a bit during reheating (as potluck dishes often do), the core flavors held strong and showcased how beautifully these mushrooms can shine together.

Lion’s mane adds a tender, almost seafood-like texture, shiitakes bring depth and umami, and portabellas lend hearty substance to each bite. The result is a lasagna that’s rich, satisfying, and packed with the earthy complexity only mushrooms can provide. Here’s a version similar to the one from the potluck—feel free to make it your own!

_{Photo by Paul Broenen via iNaturalist, licensed under CC BY-NC-ND 4.0}

Courses: Dinner, Main Dishes

Lions Mane mushroom (Hericium erinaceus) with a dense, shaggy, white appearance resembling a pom-pom or lion’s mane, growing from a decaying hardwood log surrounded by sawdust and wood debris.

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Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Difficulty: Intermediate Cooking Temp: 400 F Servings: 6

Instructions

Put an oven rack in the center of the oven.
Preheat the oven to 400 degrees F.
Butter a 13 x 9 x 2-inch baking pan.

For the Sauce:

In a 2-quart saucepan, melt the butter over medium heat.
Add the flour and whisk until smooth.
Gradually add the warm milk, whisking constantly to prevent lumps.
Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil).
Remove the pan from the heat and add the cheeses and nutmeg.
Stir until the cheeses have melted and the sauce is smooth.
Add 1 tablespoon salt and 1 teaspoon pepper.

For the Filling:

In a large skillet, heat the oil and butter over medium-high heat.
Add the onion, season with salt and pepper to taste, and cook, stirring frequently until soft, about 5 to 6 minutes.
Add the garlic and cook until aromatic, about 30 seconds.
Add the mushrooms and thyme, and season with salt and pepper to taste.
Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes.
Add 1 tablespoon salt and 1 teaspoon pepper.

To Assemble:

Put a thin layer of sauce on the bottom of your baking pan.
Add a layer of noodles.
Add a layer of the filling.
Add a layer of sauce.
Repeat this sequence of layering until you have used up your ingredients and have assembled your lasagna.

Baking:

Cover the pan with aluminum foil to prevent the top from burning.
Bake in the oven until the lasagna is hot all the way through.
Remove the aluminum foil and add the Gruyere cheese.
Put it back in the oven for 5-10 minutes until it is melted.
Let the lasagna rest for about 10-15 minutes before cutting and serving.

Mushroom Lasagna