This delicious mushroom lasagna is a creamy, comforting dish that’s perfect for a cozy meal. It’s quick and easy to prepare, yet packed with rich flavors from the mushroom ragù and ricotta cheese. You can easily swap in your favorite ingredients, making it a flexible recipe for any occasion. The golden, crispy edges are the perfect finish!
Recipe Ingredients :
- 30 ml (2 tbsp) extra-virgin olive oil or butter, for pan and drizzling
- Zest of 1 lemon (or orange)
- 900 g (2 pounds) homemade pasta dough or 450 g (1 pound) dried lasagna sheets
- 1.4 litres (6 cups) mushroom ragù
- 675 g (3 cups) ricotta cheese
- 8 basil leaves
- Freshly grated Parmesan cheese
How To Make Mushroom Lasagna ?
- Preheat the oven to 200°C (400°F) with the rack in the center.
- Prepare the baking pan: Oil or butter a 33 x 23 cm (13 x 9-inch) baking pan generously, then sprinkle with half of the lemon zest and set aside.
- Pre-cook the lasagna sheets: Bring a large pot of water to a boil. Fill a large bowl with ice-cold water and a few splashes of olive oil. Add olive oil to a large, rimmed baking sheet. Add a handful of pasta sheets to the boiling water for 15-20 seconds, then transfer to the cold water bath. Lay on the oiled baking sheet, ensuring they don’t stick. Repeat until all pasta is cooked.
- Build the lasagna: Spread a layer of mushroom ragù at the bottom of the prepared pan. Add a layer of pasta, followed by ragù and ricotta. Repeat the layers until all ingredients are used, finishing with ragù, ricotta, basil, and grated Parmesan. Sprinkle with the remaining lemon zest and drizzle with olive oil.
- Bake: Bake uncovered for 35-40 minutes until the edges are crispy and golden. Let rest before slicing. Serve with more Parmesan and a drizzle of olive oil.
Recipe Tips:
- Use Fresh Mushrooms for the Best Flavor :Fresh mushrooms give the ragù a deeper, richer taste. Try using a mix like cremini, shiitake, or oyster mushrooms for a more complex flavor.
- Don’t Skip Pre-Cooking the Pasta Sheets :Even with dried lasagna sheets, a quick pre-cook prevents them from drying out in the oven. This step also helps the layers absorb the sauce better, making for a tender lasagna.
- Layer Ingredients Evenly and Generously :Make sure each layer has enough mushroom ragù and ricotta so every bite is balanced and creamy. Spread each layer evenly, especially at the edges, to avoid dry corners.
- Let the Lasagna Rest Before Slicing :Resting for at least 10 minutes after baking allows the layers to set, making it easier to slice and serve without falling apart.
- Add a Touch of Fresh Zest at the End :Sprinkle a little extra lemon zest on top just before serving. This adds a fresh, bright taste that complements the earthy mushroom flavor beautifully.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover mushroom lasagna cool to room temperature before refrigerating. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you’d like to freeze the lasagna, wrap it tightly in plastic wrap and then in foil. It will be kept in the freezer for up to 3 months. When ready to reheat, thaw it in the fridge overnight before reheating.
- Reheat: Heat in a skillet over medium heat, covered, stirring occasionally until warmed through.
Nutrition Facts
- Calories: 350 kcal
- Total Fat: 20 g
- Saturated Fat: 8 g
- Cholesterol: 35 mg
- Sodium: 450 mg
- Potassium: 300 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Protein: 14 g
Try More Nigella Lawson Recipes:
Nigella Mushroom Lasagna Recipe
Description
This delicious mushroom lasagna is a creamy, comforting dish that’s perfect for a cozy meal. It’s quick and easy to prepare, yet packed with rich flavors from the mushroom ragù and ricotta cheese. You can easily swap in your favorite ingredients, making it a flexible recipe for any occasion. The golden, crispy edges are the perfect finish!
Ingredients
Instructions
- Preheat the oven to 200°C (400°F) with the rack in the center.
- Prepare the baking pan: Oil or butter a 33 x 23 cm (13 x 9-inch) baking pan generously, then sprinkle with half of the lemon zest and set aside.
- Pre-cook the lasagna sheets: Bring a large pot of water to a boil. Fill a large bowl with ice-cold water and a few splashes of olive oil. Add olive oil to a large, rimmed baking sheet. Add a handful of pasta sheets to the boiling water for 15-20 seconds, then transfer to the cold water bath. Lay on the oiled baking sheet, ensuring they don’t stick. Repeat until all pasta is cooked.
- Build the lasagna: Spread a layer of mushroom ragù at the bottom of the prepared pan. Add a layer of pasta, followed by ragù and ricotta. Repeat the layers until all ingredients are used, finishing with ragù, ricotta, basil, and grated Parmesan. Sprinkle with the remaining lemon zest and drizzle with olive oil.
- Bake: Bake uncovered for 35-40 minutes until the edges are crispy and golden. Let rest before slicing. Serve with more Parmesan and a drizzle of olive oil.
Notes
- Use Fresh Mushrooms for the Best Flavor :Fresh mushrooms give the ragù a deeper, richer taste. Try using a mix like cremini, shiitake, or oyster mushrooms for a more complex flavor.
- Don’t Skip Pre-Cooking the Pasta Sheets :Even with dried lasagna sheets, a quick pre-cook prevents them from drying out in the oven. This step also helps the layers absorb the sauce better, making for a tender lasagna.
- Layer Ingredients Evenly and Generously :Make sure each layer has enough mushroom ragù and ricotta so every bite is balanced and creamy. Spread each layer evenly, especially at the edges, to avoid dry corners.
- Let the Lasagna Rest Before Slicing :Resting for at least 10 minutes after baking allows the layers to set, making it easier to slice and serve without falling apart.
- Add a Touch of Fresh Zest at the End :Sprinkle a little extra lemon zest on top just before serving. This adds a fresh, bright taste that complements the earthy mushroom flavor beautifully.
Nigella Mushroom Lasagna Recipe