Mushroom Lasagna Recipe

This tasty vegetarian lasagna has been my standby recipe for company and pot luck suppers for years, and I always get rave reviews (and an empty dish to take home!) It takes a bit of time and work but it is well worth it! You will never believe from the rich taste that it has no meat in it!


  • 1/4 cup chopped onion

  • 1 clove minced garlic

  • 2 Tbsp. olive oil

  • 2 15-oz. cans tomato puree

  • 1/4 cup red wine

  • 1 tsp. oregano

  • 1 tsp. salt

  • 1/2 tsp. sugar

  • 1/8 tsp. pepper


  • 1 lb. sliced mushrooms

  • 4 Tbsp. butter

  • 1/2 tsp. salt

  • 1/8 tsp. pepper

  • 1 egg, beaten

  • 15 oz. ricotta cheese

  • 6 lasagna noodles, cooked

  • 4 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese


  • Prepare sauce. In large saucepan saute onion and garlic in oil about 5 minutes or until onion is tender. Add remaining ingredients. Simmer, uncovered, 30 minutes. Cool slightly.

  • To prepare filling, saute mushrooms in butter 5 to 10 minutes or until liquid has evaporated. Sprinkle with salt and pepper and set aside.

  • Combine egg and ricotta cheese. Blend well. Set aside.

  • Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch baking pan. Layer one-half each - noodles, ricotta, mozzarella and mushrooms. Cover with half the remaining sauce.

  • Repeat, ending with sauce. Sprinkle with Parmesan cheese and bake in 350 degree oven for 50 minutes or until top is nicely browned.

  • Let stand 20 minutes before serving.

    Makes 9 servings

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