Decadent Mushroom Lasagna With Parmesan Bechamel — Rich, Elegant & Comforting

Mushroom Lasagna With Parmesan Bechamel — rich, earthy, and utterly comforting

If you love fungi-forward dishes, Mushroom Lasagna With Parmesan Bechamel is the lasagna of your dreams: layers of umami-packed mushroom duxelles, silky béchamel, ricotta, and melty cheese make this a standout casserole.

Brief introduction to the recipe

This mushroom-forward lasagna pairs rehydrated dried mushrooms with fresh cremini (or button) mushrooms, a cheesy ricotta mix, and a glossy Parmesan-laced béchamel. The mushroom duxelles — a finely chopped sauté of mushrooms, shallots, wine, and herb — gives the casserole its concentrated, savory backbone. Make this for guests, holidays, or any night you want a vegetarian main that feels indulgent and sophisticated.

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Why you’ll love this Mushroom Bechamel Lasagna

• Deep mushroom flavor — rehydrated dried mushrooms add concentrated umami you won’t get from fresh alone.
• Creamy, luxurious texture — the Parmesan in the béchamel elevates the sauce into something silky and savory.
• Make-ahead friendly — components can be prepped in advance and assembled later.
• Vegetarian, but not wimpy — this is hearty enough to satisfy meat lovers; you can easily pair it with meats if you want to go surf-and-turf.

Bold tip: use a mix of dried and fresh mushrooms — the dried ones bring concentrated flavor; fresh ones give texture.

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The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.

• Dried mushrooms (rehydrated): They deliver an intense, meaty umami. Once soaked and strained, their soaking liquid becomes a goldmine — save it for soups and sauces.
• Fresh cremini or button mushrooms: Provide body and texture for the duxelles; sautéed until their moisture cooks away, they gain a rich, caramelized flavor.
• Shallots & garlic: Aromatics that build the flavor base for the duxelles without overpowering the mushrooms.
• Dry red wine: Deglazes the pan and adds a fruity depth that complements the earthiness.
• Ricotta & egg: The ricotta layer gives creaminess and structure; the egg helps it set. Add grated Pecorino or Parmesan for salty tang.
• Béchamel (butter, flour, milk): The classic white sauce binds everything and keeps the lasagna silky. Adding grated Parmesan makes it Mushroom Lasagna With Parmesan Bechamel — that salty umami boost is essential.
• Lasagna noodles: Use no-boil sheets for ease or pre-cook dried noodles; both work.
• Mozzarella & Pecorino/Parmesan: Mozzarella melts gooeyly; aged cheese adds sharpness and browning.

Quick note: If you want to riff toward a meaty dish later, see the variations for Lasagna With Mushrooms And Meat ideas.

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How to Make It

This lasagna has a few parts — rehydration → duxelles → béchamel → ricotta mix → assembly — but each step is straightforward. Read through the whole method before you start.

1. Rehydrate dried mushrooms

1. Place dried mushrooms in a bowl. Pour boiling water to cover by a couple inches.
2. Weigh them down with a small plate so they stay submerged. Let soak 30–45 minutes.
3. Strain the soaking liquid through a fine mesh lined with paper towel or coffee filter to remove grit. Reserve the liquid.
4. Squeeze the mushrooms dry, then chop to your desired size.

Pro tip: Freeze leftover strained mushroom broth in ice-cube trays for later use in soups and sauces. It’s pure umami magic.

2. Make the mushroom duxelles

1. Heat olive oil (or a mix of oil and butter) in a wide skillet over medium-high heat. Add sliced fresh mushrooms; let them brown without stirring for the first minute to develop color.
2. Add shallots and garlic; sauté until translucent.
3. Stir in chopped rehydrated mushrooms. Cook until most liquid evaporates and the mixture starts to brown.
4. Deglaze with a splash of dry red wine; simmer until the wine reduces and glazes the mushrooms.
5. Add a splash of reserved mushroom soaking liquid if you need extra moisture; cook down until concentrated.
6. Finish with chopped thyme, salt, and pepper. Taste and adjust.

Bold tip: evaporate the liquid — concentrated flavor comes when the mushrooms stop steaming and begin to brown.

3. Prepare the Parmesan béchamel

1. Melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook 1–2 minutes.
2. Slowly whisk in warm milk in batches to avoid lumps. Cook until it thickens into a smooth, creamy sauce.
3. Stir in a generous amount of grated Parmesan and a pinch of nutmeg, plus salt and white pepper to taste. Keep warm.

FYI: The béchamel becomes the glue that gives this casserole its luxurious mouthfeel. Don’t skimp on the slow whisking.

4. Mix the ricotta layer

Combine ricotta with an egg, chopped parsley, grated Pecorino or Parmesan, salt, and pepper. The egg helps the filling set while baking; herbs brighten it.

5. Assemble the lasagna

1. Spread a thin film of béchamel on the bottom of your baking dish (this prevents sticking).
2. Layer noodles (no-boil or pre-cooked).
3. Spoon some béchamel over the noodles, spread, then add a layer of mushroom duxelles.
4. Dollop and spread half the ricotta mixture.
5. Sprinkle shredded mozzarella and a small shaving of Pecorino.
6. Repeat layers (noodles → béchamel → duxelles → ricotta → cheese) until you reach the top. Finish with noodles, a final pour of béchamel, and a generous dusting of grated Parmesan.
7. Cover tightly with foil and bake until bubbling, about 40 minutes. Remove foil and bake another 10–15 minutes to brown the top.

Bold tip: let the lasagna rest 10–15 minutes after baking. It sets up and slices cleanly.

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Pro tips for perfect results

• Don’t overload liquids. Mushrooms release water; cook until it’s gone. Excess moisture makes a soggy lasagna.
• Use a thermometer. Finished internal temp should be hot and bubbly, ~165°F in the center.
• No-boil noodles save time, but ensure enough béchamel so they cook through.
• Layer thinly and evenly. Too-thick mushroom layers can weigh down the bake.
• Cast-iron or ceramic baking dishes brown differently; adjust bake time and check at the edge.
• Bold tip: make the duxelles and béchamel a day ahead — flavors deepen overnight.

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Variations to try

• Cheese Lasagna With Mushroom Topping: Skip ricotta and layer thicker mozzarella and Pecorino for gooey, cheesy texture.
• Lasagna With Mushrooms And Meat: Brown ground beef, pork, or Italian sausage and fold into half the mushroom duxelles for a mixed layer. This converts the dish toward Lasagna With Mushrooms And Meat territory.
• Meatball-mushroom Lasagna: Add cooked meatballs between layers for a sausage-and-mushroom mashup.
• Spinach & Mushroom: Sauté spinach with garlic, squeeze dry, and layer with mushrooms for a green boost.
• White-truffle finish: Stir a small amount of truffle oil into the duxelles for a decadent aroma. Use sparingly.

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Best ways to serve this Mushroom Lasagna With Parmesan Bechamel

• Serve slices with a simple green salad dressed in lemon vinaigrette to cut richness.
• Family-style: place the casserole in the center of the table and let everyone dig in with a crusty bread side.
• For a meat-forward menu, pair with roast beef or grilled steak — the mushrooms echo the meaty mains beautifully.
• Wine pairing: medium-bodied red like Pinot Noir or a rounded Merlot; for whites, try a buttery Chardonnay.

Serving idea: Garnish with fresh thyme and a light dusting of Pecorino for visual contrast and bright taste.

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Quick tips for storage and leftovers

• Refrigerate: Store covered for up to 5 days.
• Reheat: Warm covered at 325°F until heated through, 15–20 minutes. Add a splash of milk or stock if it seems dry.
• Freeze: Cool completely, portion, wrap tightly in foil and freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Make-ahead: Assemble the lasagna unbaked, wrap tightly, and refrigerate up to 24 hours; add about 10 minutes to the bake time.

Bold tip: chill before slicing for clean portions when prepping for freezing or serving later.

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FAQs

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Final thoughts — why this recipe works

This Mushroom Bechamel Lasagna balances luxurious cream, nutty Parmesan, and concentrated mushroom intensity. It respects traditional lasagna technique while putting mushrooms center stage. Whether you call it Lazagna With Mushrooms Recipe, Mushroom Lasagna With Bechamel Sauce, or simply comfort food with a flourish, it delivers on texture, depth, and crowd-pleasing satisfaction.

So: will you serve it as a show-stopping vegetarian main, or pair it with a steak for an epic dinner? Either way, you’ll get layers of flavor that reward the slight effort. Make a double batch of the duxelles — you’ll thank me later.

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