Mushroom Lasagna Recipe

Updated: December 17, 2012

This lasagna is not a typical one that is sold at stores. Often, store bough lasagnas have large amounts of sauce and small amounts of good cheese and/or meat. This dish is fairly easy to make and will make your guests be in awe from your Italian cooking. While making this dish, I like to make an extra one for a friend or freeze one for a busy day.

You can adjust this recipe by adding things your family loves. Recently, I have been adding feta cheese. It adds a nice, bitter flavor to the dish.

Serving size:
35 min
50 min
Ready in
1 hr 25 min


Boil lasagna noodles for 5 minutes in a salty water, just to get them a bit soft.
Cook ground meat in a stir-frying pan for 10 minutes. Mix well the entire time to prevent it from sticking together. Saute mushrooms in a separate frying pan until golden brown.
Add mushrooms and cook until golden brown. Add salt & pepper. Add sauce. Simmer for about 10 minutes.
Place the layer of meat on the bottom of a glass baking sheet. Sprinkle with ½ mozzarella cheese.
Cover meat layer with lasagna noodles. Cover again with meat/mushroom layer, sprinkle with the rest of mozzarella cheese & ½ Parmesan.
Place another layer of lasagna noodles, cover with cottage cheese and the remaining Parmesan. Place another layer of lasagna noodles and cover with mozzarella.
Cover with foil. Bake in oven at 350F for 40 minutes. Remove foil and bake until top cheese is golden brown.
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