Portabella Mushroom Lasagna | Vegetarian Lasagna Recipe

A hearty vegetarian lasagna. You won’t miss the meat!

Where are all the lasagna fans? We worked with our brand partner Monterey Mushrooms to bring you one of the tastiest lasagnas we’ve ever tried. The folks at Monterey know mushrooms. They have been growing mushroom since 1971 and are known for popularizing the portabella. So when we wanted to learn how to craft the perfect mushroom lasagna, we knew they were the people to ask.

Portabella mushrooms are famous for their meaty texture, making them a great substitute for meat. Believe us, you won’t miss the meat in this hearty mushroom lasagna! In addition to portabella mushrooms, this lasagna contains wilted spinach, parmesan cheese, and a homemade white sauce that is pure heaven.

FUN FACT: Portabella and portabello are the same mushrooms. West coasters typically call them portabellas and east coasters typically call them portabellos.

Print Recipe
Portabella Mushroom Lasagna
A hearty vegetarian lasagna with portabella mushrooms, spinach, and a homemade white sauce.
Portabella Mushroom Lasagna
Votes: 4
Rating: 5
You:
Rate this recipe!
Cuisine Vegetarian
Prep Time 35 minutes
Cook Time 45 minutes
Servings
lasagna
Ingredients
  • 24 oz Monterey® Portabella® Mushrooms (about 6 caps)
  • 5 oz spinach leaves
  • 3/4 lb lasagna noodles cooked according to package instructions
  • Parmesan cheese
  • 12 tbsp butter
  • 4 cups whole milk
  • 1/2 cup flour
  • 1 tsp black pepper
  • 1 tsp ground nutmeg
  • kosher salt
  • olive oil
Cuisine Vegetarian
Prep Time 35 minutes
Cook Time 45 minutes
Servings
lasagna
Ingredients
  • 24 oz Monterey® Portabella® Mushrooms (about 6 caps)
  • 5 oz spinach leaves
  • 3/4 lb lasagna noodles cooked according to package instructions
  • Parmesan cheese
  • 12 tbsp butter
  • 4 cups whole milk
  • 1/2 cup flour
  • 1 tsp black pepper
  • 1 tsp ground nutmeg
  • kosher salt
  • olive oil
Portabella Mushroom Lasagna
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, melt butter. Add flour, milk, salt, pepper, and nutmeg. Whisk until white sauce thickens and remove from heat.
  2. Add 2 tbsp butter and 2 tbsp olive oil in a large skillet. Slice Monterey® Portabella® Mushrooms and place into hot skillet. Brown both sides. Once both sides are browned, remove mushrooms from heat and place in medium-sized bowl. *NOTE: If the mushrooms begin drying out, add a little more olive oil to the pan.
  3. Return skillet to heat, add a tbsp of olive oil and spinach. Stir occasionally with tongs until spinach is wilted. Remove from heat.
  4. In a glass 9x13" casserole dish, spread a layer of the white sauce. Add a layer of lasagna noodles. Add another layer of white sauce. Add a layer of mushrooms, spinach, and parmesan cheese. Repeat layers, ending with a layer of cream sauce and cheese.
  5. Bake lasgna at 375 degrees for 40-45 minutes, or until lightly browned on top. Serve hot.

Give this Portabella Mushroom Lasagna a try and then let us know what you think. Did you miss the meat? Were you surprised at how easy it is to make your own white sauce? Tell us in the comments below.

Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms, a lifestyle media brand and community of passionate fresh produce advocates with a mission to inspire everyone, especially children, to eat more fruits and vegetables. For ten years Lori sold fresh produce to over 300 grocery stores throughout the United States. Today, Lori and her team are fully focused on educating consumers about fresh produce, introducing them to produce brands, engaging the produce industry with consumers in inspiring conversations, and promoting public policy to protect and increase the availability of fresh produce at American schools. Her work has been featured on Oprah.com, MarthaStewart.com, Huff Post, Real Simple Magazine, US Kids Magazines, GQ Magazine, Hallmark Channel as well as ABC, CBS, FOX, and NBC affiliates throughout the US. Lori is the host of The Produce Moms Podcast, a seasoned Keynote Speaker, a recipient of many produce industry accolades (including Produce Business 40 Under 40, Vance Agribusiness 40 Under 40, and The Packer 25), and is currently writing her first book. Lori resides in Indianapolis, Indiana with her husband Chip, their two sons Joe & Mac, and their Great Dane.

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