Portabella Mushroom Lasagna

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This post is sponsored by Monterey Mushrooms. 

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.

5 from 1 vote

Portabella Mushroom Lasagna

A hearty vegetarian lasagna with portabella mushrooms, spinach, and a homemade white sauce.
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Servings1 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

Instructions 

  • In a medium saucepan, melt butter. Add flour, milk, salt, pepper, and nutmeg. Whisk until white sauce thickens and remove from heat.
  • 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.
  • Return skillet to heat, add a tbsp of olive oil and spinach. Stir occasionally with tongs until spinach is wilted. Remove from heat.
  • 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.
  • Bake lasgna at 375 degrees for 40-45 minutes, or until lightly browned on top. Serve hot.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Cuisine: Vegetarian
Like this? Leave a comment below!

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.

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *