Mushroom Lasagna

Mushroom Lasagna + a Whole Foods Giftcard Giveaway!!

Mushroom Lasagna | What's Gaby Cooking

Did everyone have a fabulous Thanksgiving? Ours was pretty low key and delicious. I prepped everything early yesterday AM, took a grilled cheese induced nap, and then finished it off later in the day before dinner. Hands down my most favorite dish of the night was my rustic herb stuffing complete with a boat load of mushrooms!

My mushroom obsession has gone to a whole new level. I’ve been working them into dishes for months on end, and I can’t get enough. This mushroom lasagna stuffed with a variety of mushrooms and fresh spinach is the perfect thing to make while you’ve still got all your family in town for the holiday!

Mushroom Spinach Lasagna

You can use any kind of mushrooms you want for this one – I opted for oyster, shitake, crimini, chantrelle and maitake varieties – but I promise you any kind will work! You could even throw in a few truffles if you’re feeling extra fancy. The more the merrier in my opinion!

Mixed Mushrooms

The mushrooms are sautéed and layered between pasta sheets and a decadent cheesy bechamel sauce! What could be better?

I’m giving away a $75 Whole Foods Gift Card that’s been graciously donated by Whole Foods! It will help ya stock up on all the ingredients you need to make this mouth watering Mushroom Lasagna!

*Giveaway Details*

All you have to do to enter is leave a comment below telling me your favorite thing to make with mushrooms!  For more chances to win, share this giveaway on TwitterInstagram, and Facebook and tag @whatsgabycookin, and leave a separate comment for each letting me know you’ve done so. I’ll randomly pick 1 winner! Good luck! This giveaway will be open until Friday, December 6th at 11:59pm PST!

Who Can Enter: Open to residents in the USA only.

Congratulations to #1 Marsha on winning this contest! Email me at to get your gift card!

Mushroom Lasagna

Mushroom Lasagna


    For the filling
  • 1.5 pounds mushrooms (I used a variety of oyster, shitake, crimini), roughly chopped
  • 2 shallots, finely diced
  • 6 cloves garlic, roughly chopped
  • kosher salt and freshly cracked black pepper
  • 4 cups fresh spinach
  • 2 tablespoons olive oil
  • For the bechamel
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • kosher salt and freshly cracked black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • For assembly
  • 12 ounces fresh mozzarella, torn into pieces
  • 15 ounces whole milk ricotta
  • 3/4 cup freshly grated Parmesan
  • 1 package no-boil lasagna sheets


  1. Preheat oven to 400 degrees F.
  2. Place a large skillet, over medium heat, with the olive oil. Add the diced shallots and sauté on medium heat for about 2-3 minutes. Add the garlic, lower heat to low and sauté for 2 minutes. Add the mushrooms and sauté until over medium heat until the mushrooms release their liquid and are tender, about 10 minutes. Add the spinach and stir to combine. Season with salt and pepper and set aside.
  3. In a small pot, melt the butter on medium heat. Add the flour and whisk for a few minutes until flour is golden. Add the milk and continue to whisk. Bring the mixture to a boil, add 4 ounces of the mozzarella and stir constantly for 3 minutes until the cheese has melted. Season with salt, nutmeg and pepper. Remove the pot from the heat and set aside.
  4. Grease a large 8x12 inch pan. Pour 1/2 cup of the bechamel sauce evenly on the bottom of the pan. Lay down one layer of no-boil pasta sheets. Place teaspoon sized dollops of ricotta on top of the pasta. Spread out the 1/2 of the mushroom mixture, drizzle 1/2 cup of bechemal, sprinkle 1/4 cup of Parmesan, and 4 ounces of the fresh mozzarella. Repeat, so you have 2 layers. Top the last layer of pasta with the remaining bechamel, and spread it evenly on top. Add the final 1/4 cup of Parmesan.
  5. Bake covered tightly with foil in the oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest for 10-15 minutes before serving.

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  1. I really enjoy portobello mushroom parmigiana with homemade “red sauce” (my 90 year old italian mother’s sauce recipe).

  2. Love grilled Portobello burgers slathered with olive oil & Montreal steak seasoning, garlic powder & fresh cracked black pepper.

  3. I love sauteeing mushrooms in a little olive oil, butter, garlic and white wine, then serving with grilled baguette. This mushroom lasagna looks delicous and I plan on trying it asap!

  4. I’m pretty simple. I like just sautéing mushrooms, and then caramelizing some onions, and making a quesadilla with blue cheese. So good.

  5. Um, nothing could be! (better – “The mushrooms are sautéed and layered between pasta sheets and a decadent cheesy bechamel sauce! What could be better?”). I NEED to try this!
    Great giveaway too!

  6. I make this yummy mushroom ragu with paprika that is to die for. I first made it for a dinner party when when I was serving lamb but knew I had one vegetarian coming. Unfortunately the vegetarian did not like mushrooms but the rest of us had a lovely meal!

  7. Mushrooms are a favorite, I could just snack on them all day… but with this lasagna addition – it’s reached ultimate perfection level! My favorite mushroom dish is mushroom salad – served with some olive oil and chopped up peppers!

  8. on the rare occasion that i fire up a steak at home, i love a good pile of mushrooms sauteed w/garlic, butter, and wine on top of it!

  9. I’m taking a class on fungi, so this is looking really good right now. I love to make risotto with farro and wild mushrooms.

  10. I love mushrooms and put them in many things. But one of my favorite ways to have them, is stuffed.

  11. Mmmm. Mushrooms are great in just about every hearty dish or stew. They are really versatile, and I love the fact that my toddler will happily chow down on portabellas and cremini mushrooms.

  12. I love mushrooms! I used them in my Thanksgiving stuffing! I used both sweet and hot sausages and baby Bella mushrooms that were sautéed. Yum. Can’t wait to make this lasagna!

  13. I absolutely love making (and EATING) stuffed mushrooms especially when they are stuffed with a flavored potato mixture – something rustic and delicious.

  14. I love making omelettes with mushrooms!!!! It’s so much fun to saute mushrooms and then add them to eggs. Delicious!

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