Mushroom Lasagna recipe🍄Quick & Easy Italian Style (No Tomato) 2025

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a good substitute that is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for sautéing.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Chop the onion and garlic.

Heat olive oil in a large skillet over high heat.

Add the chopped onion and garlic to the skillet and cover to cook until the onions are blonde.

Cut the baby bella mushrooms and add them to the skillet, along with the wood mushrooms, without cutting them.

Add salt to the mushroom mixture and let it simmer.

Add frozen peas to the skillet, using about 1 to 2 cups.

Raise the flame and add white wine to the skillet, sautéing everything together.

Start layering the lasagna by adding a layer of the mushroom mixture in a baking dish.

Add a layer of mozzarella cheese on top of the mushroom mixture.

Add a layer of pecorino cheese on top of the mozzarella.

Continue layering until all ingredients are used, finishing with mozzarella and pecorino cheese on top.

Drizzle a little olive oil on the top layer and add black pepper.

Cover the lasagna with aluminum foil and place it in the oven to cook for 45 minutes.

Check the lasagna after 20 minutes and remove the foil for the last 10 minutes to allow the top to become crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens