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Mushroom Lasagna

Mushroom Lasagna

Yields 4-6 servings
Author Victor


  • 6 lasagna noodles
  • 2 medium onions 350 g, sliced
  • 1 lb oyster mushrooms 454 g, sliced
  • 3 cups ricotta cheese 750 g
  • 4 Tbsp freshly grated Parmesan or Romano cheese
  • 2 cups shredded Mozzarella cheese
  • 1 1/2 eggs
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh parsley
  • 4 Tbsp butter or vegetable or olive oil (butter recommended for better flavor)
  • 1 3/4 tsp salt 1 tsp for ricotta filling, 3/4 tsp for sauteed onions and mushrooms
  • 1/2 tsp freshly ground pepper


  • Preheat oven to 375 F (190 C)
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes or as per instructions on the package. Drain the noodles and rinse with cold water
  • In a medium size mixing bowl, combine ricotta cheese with egg, dill, parsley and 1 teaspoon salt. Set aside
  • Preheat a large skillet with 2 tablespoons butter or oil. Add onions and saute over medium heat for 9-10 minutes, until translucent and golden brown. Add 1/4 tsp salt and 1/4 tsp black pepper when almost done. Transfer into a bowl
  • Using the same skillet, saute oyster mushrooms with 2 tablespoons butter or oil over medium-high heat for 5-6 minutes
  • Turn heat to medium, add 1/2 teaspoon salt and 1/4 teaspoon ground pepper, and saute for another 3 minutes
  • Add onions to mushrooms and continue sauteing over medium heat for another 2-3 minutes. Remove from heat and transfer to a bowl
  • To assemble lasagna, spread about 1 tablespoon of ricotta cheese filling on the bottom of a 8 x 8 inch baking dish. Arrange 3 noodles on the bottom of the pan (you will need to cut them to needed length).
  • Spread half of the ricotta cheese filing over noodles. Top with half of oyster mushroom and onion mix, followed by 1 cup mozzarella cheese and 2 tablespoons grated Parmesan cheese.
  • Repeat another layer
  • Cover with foil, ensuring that foil does not touch the top of the lasagna
  • Bake in preheated oven for 25 minutes. Remove foil and bake additional 20 minutes
  • Cool for 10-15 minutes and serve