Cheesy Mushroom Lasagna

Cheesy Mushroom Lasagna -

While mushrooms are generally slotted on lists of “Spring Vegetables,” these days they are available year-round. And that’s a good thing. Because this ooey-gooey, cheesy lasagna recipe with the earthy flavors of mushrooms is now in my repertoire of regularly-rotated recipes.

In terms of nutrition, I find mushrooms to be pretty interesting: Until I did a story on them for Relish magazine a couple months ago, I didn’t realize the unassuming little nubs of spongy cellulose were actually packed with nutrients. By exposing mushrooms to sunlight or UV light can make them rich in vitamin D! (Only a handful of foods contain vitamin D: Fish, eggs, enriched milk and a few others.) Mushrooms are also the source of another nutrient found in very few foods: Selenium, which is helpful in immune function and preventing cell damage.

Cheesy Mushroom Lasagna -

After reading all five of the delicious-sounding lasagna recipes in the March issue of Cooking Light, I was craving (spring-time!) mushroom lasagna…and found this earlier Cooking Light recipe. I didn’t have the recipe-called-for exotic mushrooms so I just substituted more button ‘shrooms and I added some truffle oil hiding in the back of my cupboard for the ‘exotic’ touch.

The result smelled and tasted amazing! And NEWS FLASH: It was the first time my kids have ever enjoyed mushrooms! What the kids call “little brown things” (mushrooms) meld beautifully into the rest of the ingredients to produce a rich delicious sauce…I covered them with more cheese and no-boil noodles. Talk about comfort food for these chilly spring days!


Cheesy Mushroom Lasagna


  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • 1 1/4 cups chopped onions
  • 2 (8-ounce) packages button mushrooms, sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons chopped fresh thyme
  • 6 garlic cloves, minced and divided
  • 1 cup reduced-sodium, fat-free chicken broth, divided
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 1 (15 ounce) can 2% evaporated milk
  • 1 cups 1% reduced-fat milk, divided
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon truffle oil
  • 9 no-boil lasagna noodles
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/4 cup grated mozzarella cheese


  1. Preheat oven to 350°.
  2. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onions to pan; sauté 5 minutes. Add 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in 1/2 cup chicken broth; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese.
  3. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add 1/2 cup chicken broth, evaporated milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat and stir in truffle oil.
  4. 5. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden.

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We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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