If you’re on the hunt for a delicious mushroom lasagna, this vegetarian lasagna recipe is just what you need! It’s packed with layers of cheesy goodness and savory mushrooms that make every bite satisfying.
This mushroom lasagna recipe tackles issues of blandness and dryness found in many vegetarian dishes, providing flavorful, rich layers for comforting meals.
I know how tricky it can be to create a satisfying meatless dish that everyone will love. I’ve struggled with too-dry noodles and flavors that fall flat, but after trying various methods, I finally nailed a simple mushroom lasagna recipe that doesn’t disappoint.
This recipe is a go-to for busy nights, taking just about 1 hour and 45 minutes from start to finish, with 45 minutes in the oven. It’s creamy and comforting, and the aroma that fills your kitchen while it bakes is the best part.
If you want to jazz up your dinner table, consider pairing this with my broccolini frittata for a well-rounded meal!
Table of contents
Why You Will Love This Recipe
- Rich, Layered Textures , This dish showcases several distinct textures, from the creamy béchamel to the tender mushrooms nestled between the layers of noodles, creating a satisfying bite every time.
- Umami-Packed Mushrooms , With two pounds of cremini mushrooms, you get a hearty base that offers robust flavor and richness, making every slice a fulfilling experience.
- Easy Preparation , No-boil noodles save time and hassle, ensuring that assembly is quick, allowing you to enjoy the process and your meal without fussing over cooking pasta.
- Freezer-Friendly Goodness , This mushroom lasagna can easily be prepared ahead of time and stored in the freezer, so you’ve got a comforting meal ready to go whenever you need it.
Vegetarian Mushroom Lasagna with Cheese Layers
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: Approximately 9 hours (including freezing)
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Diet: Vegetarian
Description
Crispy vegetarian lion’s mane ‘crab’ cakes fried to golden perfection and served with a dill-garlic aioli. Great as an appetizer or main for meatless meals.
Ingredients
Scale
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Storage Tips – Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Storage Tips – Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Storage Tips – Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- Expert Tips – If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- Expert Tips – When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Expert Tips – Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- Expert Tips – If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Expert Tips – Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Serving Suggestions – Pair with a fresh arugula salad or a quinoa side dish.
- Serving Suggestions – Serve alongside tangy coleslaw for added crunch.
- Serving Suggestions – Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Serving Suggestions – Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- Recipe Variations – For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Recipe Variations – Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Ingredient Notes – Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Ingredient Notes – Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Ingredient Notes – Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Ingredient Notes – Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
- Nutrition Facts (per serving) – Calories: 350; Sugar: 1g; Sodium: 600mg; Fat: 20g; Saturated Fat: 7g; Unsaturated Fat: 10g; Trans Fat: 0g; Carbohydrates: 15g; Fiber: 1g; Protein: 30g; Cholesterol: 90mg.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Choose a mix of cremini and shiitake for depth of flavor. Fresh mushrooms should feel firm and be free of dark spots for the best texture.
- Lasagna noodles: Use no-boil noodles for convenience. They’ll soften beautifully in the sauce and absorb flavors, making the layers meld perfectly.
- Ricotta cheese: Opt for whole milk ricotta for creaminess and richness. Drain excess liquid before using to avoid a soggy lasagna.
- Spinach: Fresh spinach works well; it wilts down nicely. Look for vibrant green leaves, avoiding any yellow or wilted ones to ensure freshness.
- Marinara sauce: Pick a quality store-bought sauce or homemade for robust flavor. A chunky sauce adds texture to the layers, making each bite satisfying.
- Mozzarella cheese: Use fresh mozzarella for a gooey texture that stretches wonderfully. Make sure it’s drained to avoid excess moisture in your lasagna.
- Parmesan cheese: Grate your own from a block for the best flavor. It adds a salty depth that balances the creaminess of the ricotta and mozzarella.
- Olive oil: High-quality extra virgin olive oil enhances flavor. It’s great for drizzling on vegetables before roasting, contributing to a richer taste.
- Garlic: Fresh garlic cloves add a fragrant hit! Mince them finely for even distribution of flavor throughout your layers.
- Herbs: Fresh basil and oregano add vibrancy. Choose bright green leaves; bruised or brown leaves won’t impart the best flavor to your dish.
- Mushrooms: Choose a mix of cremini and shiitake for depth of flavor. Fresh mushrooms should feel firm and be free of dark spots for the best texture.
- Lasagna noodles: Use no-boil noodles for convenience. They’ll soften beautifully in the sauce and absorb flavors, making the layers meld perfectly.
- Ricotta cheese: Opt for whole milk ricotta for creaminess and richness. Drain excess liquid before using to avoid a soggy lasagna.
- Spinach: Fresh spinach works well; it wilts down nicely. Look for vibrant green leaves, avoiding any yellow or wilted ones to ensure freshness.
- Marinara sauce: Pick a quality store-bought sauce or homemade for robust flavor. A chunky sauce adds texture to the layers, making each bite satisfying.
- Mozzarella cheese: Use fresh mozzarella for a gooey texture that stretches wonderfully. Make sure it’s drained to avoid excess moisture in your lasagna.
- Parmesan cheese: Grate your own from a block for the best flavor. It adds a salty depth that balances the creaminess of the ricotta and mozzarella.
- Olive oil: High-quality extra virgin olive oil enhances flavor. It’s great for drizzling on vegetables before roasting, contributing to a richer taste.
- Garlic: Fresh garlic cloves add a fragrant hit! Mince them finely for even distribution of flavor throughout your layers.
- Herbs: Fresh basil and oregano add vibrancy. Choose bright green leaves; bruised or brown leaves won’t impart the best flavor to your dish.
Recipe Tips
- If mushrooms release too much moisture while cooking, sauté in batches, avoiding overcrowding the pan. This promotes even browning, enhancing flavor and texture.
- If the béchamel sauce thickens unexpectedly, whisk in additional whole milk, about 1/4 cup at a time, over low heat. This returns it to the desired creamy consistency.
- When using no-boil lasagna noodles, ensure they are fully covered with sauce when layering. This prevents drying and allows even cooking throughout the lasagna.
- If your cheese layers aren’t bubbling and golden, increase the oven temperature to 400ºF for the last 5-10 minutes of baking. This creates a delicious crust on top.
- For a firmer lasagna, let it sit for at least 15 minutes after baking. This resting time allows the layers to set, making serving easier.
Serving Suggestions
Serve mushroom lasagna with garlic bread or a fresh arugula salad. Pair with roasted vegetables or a light tomato salad for extra flavor.
Add to your menu by preparing vegetable-stuffed bell peppers or a mushroom frittata. Use leftovers to create a layered pasta bake or mushroom quesadillas.
Top with marinara sauce or pesto for an additional layer of taste. A sprinkle of fresh basil or chopped parsley also complements the dish nicely.
Recipe variations
- You can use baby bella mushrooms instead of cremini for this mushroom lasagna to slightly vary the earthiness and texture while keeping the recipe vegetarian.
- Add 1 teaspoon of dried thyme or 2 tablespoons of chopped fresh basil to the mushroom sauté for an herbal flavor boost that complements the béchamel sauce.
- Either no-boil lasagna noodles or boiled traditional lasagna sheets work well here; soak no-boil noodles as directed to avoid dryness in the final dish.
- If making more servings, double all ingredients and bake in a 13x9x2-inch dish; increase baking time by about 15 minutes to ensure thorough cooking.
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How to Store?
To keep your vegetarian mushroom lasagna with cheese layers fresh and delicious, follow these storage tips:
Room Temperature: Cover with aluminum foil and store on the counter up to 2 hours before serving or refrigerating to maintain food safety.
Refrigeration: Place in an airtight container in the refrigerator for up to 4 days, ensuring leftovers remain flavorful and safe to eat.
Freezing: Wrap tightly with plastic wrap and foil, use a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
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