Our Mushroom Lasagna recipe is a delicious twist on a classic, perfect for those who love hearty, layered dishes. Using our Earthy Blue Oyster mushrooms combined with rich, savory pork create a comforting, satisfying meal. The lasagna features a delightful blend of both creamy Alfredo and tangy marinara sauce, offering the best of both worlds. Whether you’re a meat lover or prefer a vegetarian option, this recipe can easily adapt—simply omit the pork and add extra mushrooms. Indulge in this perfect balance of creamy and zesty flavors that’s sure to be a crowd-pleaser!
This is before putting it in the Oven, silly me forgot the after photo!
INGREDIENTS
12 lasagna noodles (cooked to al-dente) do not fully cook!
1 lb ground pork (optional)
16 oz fresh mushrooms (blue oyster or any variety!) Add more if you are omitting pork.
Garlic, minced or fresh
1 jar marinara sauce
1 jar Alfredo sauce
Ricotta cheese (add to taste)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tbsp olive oil
Dried Italian herbs (basil, oregano, thyme)
Salt and pepper to taste
Fresh basil or parsley (optional)
1. Cook the mushrooms: In a hot skillet, add your sliced mushrooms. Let them get hot and let some moisture cook out. This is a important step to get those mushroom nice and tender. After a few minutes, you can now add some fresh garlic and season with Italian herbs, add oil or butter to your liking.
2. Prepare the pork (optional): In the same skillet, add ground pork, season with salt and pepper, and cook just until there is little pink left it will keep cooking in the oven! Make sure to break it up into pieces.
3. Add the sauces: In the same pan, add your alfredo and marinara sauces. Season and add all of your cheese. I added Mozarella and Parmesan. More Cheese = More Flavor! Essentially, you are making a large pan of "pasta" sauce, making it easy to sauce your lasagna. Its a great trick for less mess.
4. Assemble the lasagna: Preheat your oven to 425°F
I just added a little butter on the bottom and cheese to "grease" the pan.
Lay your lasagna noodles across the bottom.
Spread the ricotta cheese and mozzarella over the noodles, followed by the sauce you made in the pan.
Add the next layer, and continue the same steps, add more cheese to your liking.
Bake for 45 minutes.
5. Let it rest: Remove from the oven and let the lasagna sit for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.
6. Serve and enjoy! Serve hot with a side salad or garlic bread for a complete meal. Enjoy your delicious mushroom lasagna with or without pork!
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