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Mixed Mushroom Lasagna With Parmesan Sauce

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“After making a Bechamel sauce based lasagna, I would never go back to the ricotta version again. Cook's Illustrated and Battali have similar recipes for a meat version, but I really love the flavor of the mushrooms in this one.”
1 9 x 13 pan

Ingredients Nutrition


  1. Preheat oven to 425º. Spray a 13x9x2 inch glass baking dish with cooking spray. Heat 1/2 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add garlic and oregano and stir 30 seconds. Add crushed tomatoes and 1/3 cup wine, basil, red pepper and bring to a boil. Reduce heat and simmer until slightly thickened, about 6 minutes. Season with salt and pepper to taste. Set aside.
  2. Heat 1/2 teaspoons olive oil in another large skillet over med-high heat. Add mushrooms, saute until mushrooms begin to release juices, about 9 minutes. Season the mushrooms with salt and pepper. Set aside.
  3. Spread 1/3 cup tomato sauce over bottom of prepared dish. Arrange 3 lasagna noodles crosswise in dish. Spread 3/4 cup Parmesan Sauce over. Arrange 1/3 of the mushrooms over the sauce. Spoon 1/2 cup tomato sauce over mushrooms. Repeat layering 2 more times. Top with 3 lasagna noodles, Spread remaining Parmesan Sauce over. Drizzle with remaining tomato sauce, and Sprinkle with 1/4 cup Parmesan Cheese.
  4. Cover lasagna with foil. Bake 20 minutes. Uncover and bake until noodles are tender and top is golden, about 25 minutes longer. Let stand 10 minutes.
  5. For Parmesan Sauce:
  6. Whisk flour in a heavy medium sauce pan to remove any lumps, Gradually add 1 cup milk, whisking until smooth. Add remaining milk, wine or sherry, and nutmeg. Whisk over medium heat until mixture thickens and boils, about 4 minutes. Remove from heat. Stir in Parmesan and butter. Season liberally to taste with salt and pepper.

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