Please enter the email you’re using for this account.
Dairy
Easy
1 Hour
Diets 
I didn’t grow up with lasagna as a regular part of the supper rotation, so it’s not my usual go-to, but there’s something so homey and comforting about it nonetheless. Easy to feed a crowd, easy to make ahead, and mushroomified to make it my own. It looks like a laundry list of ingredients, but it really comes together easily.
8–9 ounces (225–250 grams) Haddar Oven Ready Lasagna Noodles
2 and 1/4 cups Tuscanini Crushed Tomatoes, divided
1 and 1/2 teaspoons salt, divided
1 and 1/2 teaspoons Gefen Dried Basil, divided
16 ounces (450 grams) ricotta cheese, divided
12 ounces (340 grams) shredded mozzarella cheese, divided
2 ounces (55 grams) Parmesan cheese (optional)
2 tablespoons butter, divided
24 ounces (680 grams) cremini mushrooms, diced semi-finely
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
4 sprigs fresh thyme, or 1 hefty pinch dried
To make the mushroom layer: Heat one tablespoon of butter in a large saucepan and sauté the mushrooms in batches (see note) until browned and no liquid remains in the pan. Season with salt and pepper. Add the garlic and thyme and cook another two minutes, or until the garlic is softened and fragrant. Add the remaining butter and allow it to glaze the mushrooms. Set aside.
To assemble the lasagna: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Spread 1/4 cup crushed tomatoes in the bottom of a sprayed nine- by 13-inch (20- by 30-centimeter) baking pan and cover with three lasagna noodles. Layer one cup crushed tomatoes and season with 1/2 teaspoon salt and 1/2 teaspoon dried basil. Layer 1/3 cup ricotta cheese (I find it easiest to dot this on) and then four ounces shredded mozzarella cheese. Add another lasagna layer. Cover with the sautéed mushrooms. Dot on another 2/3 cup ricotta and cover with another four ounces shredded mozzarella cheese. Add another lasagna layer and an additional one cup crushed tomatoes. Season with 1/2 teaspoon salt and 1/2 teaspoon dried basil. Cover with the rest of the ricotta and the last of the mozzarella. Sprinkle the Parmesan over the top, if using.
Spray a piece of foil and cover the pan tightly. Bake for 25 minutes covered and 15 minutes uncovered or until browning and bubbly.
Alternatively, refrigerate raw for up to 24 hours, then bake 60 minutes covered (to compensate for the cold) and 15 minutes uncovered.
Photography by Moshe Wulliger
Food Styling by Renee Muller
How Would You
Rate this recipe?
Please log in to rate
I made this a couple of times and everyone raved over it. I am not the biggest pasta lover but this is
Really exceptional. Now I want to know if it can be made ahead and frozen?
Yes!