Mushroom  Lasagna Recipe

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Mushroom Lasagna

Lorraine Passero


every time I serve this I get WOWS Great flavor The soup makes the mushroom flavor pop

☆☆☆☆☆ 0 votes
1 Hr
1 Hr


16 oz
dry lasagna noodles
2 lb
asst sliced mushrooms ...button, portabella, shitake etc.
1 can(s)
cream of mushroom soup, undiluted
1 jar(s)
alfredo sauce or home made
4 c
ricotta cheese
2 c
mozzarella cheese shredded
1/2 c
grated parmesan or romano cheese
1 can(s)
cream or half and half
1/2 c
white wne
1/4 c
olive oil
1 clove
garlic chopped
salt and pepper


1soak dry noodles in warm water for 15 min.,
heat oven to 375 degrees
2mix half and half Alfredo sauce and mushroom soup in bowl
3saute mushrooms , garlic and oil till tender 4 min add wine saute 2 min
4spread two scoops of sauce in rectangular lasagna pan
5place 4 noodles lengthwise on sauce overlapping edges
6spread ricotta and half of mozzarella and parmesan cheese over noodles with a scoop of sauce
7place another 4 noodles on top of this layer
8spread mushrooms on top of noodles with a scoop of sauce
9place another layer of noodles
10spread remaining cheeses and sauce on this layer
11cover with tin foil and bake for 45 min till hot and bubby
uncover and bake an additional 10 min let stand 5 min . before serving

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian