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6 Ingredient Mushroom Lasagna
Prep Time
25 mins
Cook Time
45 mins
 
Servings: 8 servings
Ingredients
Lasagna
  • Mushroom Mixture
  • Marinara Sauce
  • 1 pound no cook lasagne noodles
  • 1 pound ricotta
  • 8 oz fresh mozzarella about 1 cup
  • 1/4 cup grated Parmesan
Mushroom Mixture
  • 1 pound shiitake mushrooms sliced
  • 1 small onion sliced
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
Pan Marinara Sauce
  • 1 small onion diced
  • 1 cup of basil torn
  • 1 16 oz can of diced San Marzano tomatoes
Instructions
Mushroom Mixture
  1. In a medium in a heavy skillet, melt butter until it beings to brown. Add mushrooms and onions. Sprinkle with salt and pepper. Sauté until soft. Remove from pan and let cool.
Pan Marinara Sauce
  1. In the same pan as mushrooms were cooked in add onions. Cook until soft.
  2. Add tomatoes and basil. Bring to a simmer then reduce heat and cover with a lid for 15 minutes.
  3. Transfer sauce to a blend and puree until smooth.
Assemble lasagne:
  1. Preheat oven to 375°F.
  2. In the bottom of a 13 x 9-inch (3-quart) baking dish add a thick layer of sauce.
  3. Cover with pasta sheets. Do not overlap.
  4. Spread ricotta cheese evenly.
  5. Cover with pasta sheets.
  6. Spread a thick layer of sauce over noodles.
  7. Spread mushrooms evenly.
  8. Cover with pasta sheets.
  9. Spread a thick layer of sauce over noodles.
  10. Add fresh mozzarella and sprinkle with grated parmesan.
  11. Bake on middle rack until bubbling and golden, about 45 minutes.
  12. Let lasagne stand 20 minutes.
  13. I recommend assembling the lasagne1 day in advance before baking.
  14. Cover and refrigerate. Bring to room temperature before baking.
Recipe Notes

This recipe can easily be saved for 4 servings.