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Mushroom Sage Lasagna

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A hearty and satisfying lasagna made with meaty mushrooms and sage. 


  • 1 pound oven ready lasagna noodles
  • 3 1/2 cups unsweetened almond milk (or any milk)
  • 8 tablespoons unsalted butter, divided
  • 1/3 cup all purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 2 tablespoons olive oil
  • 16 ounces crimini mushrooms, sliced
  • 8 ounces shredded mozzarella cheese
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped fresh sage


  1. Preheat oven to 375 degrees. In a small saucepan add the milk and bring to a simmer. 
  2. In a separate large saucepan heat 6 tablespoons of butter over medium heat. Add the flour, whisking constantly until the flour is mixed in. Pour the warm milk into the butter/flour mixture and whisk until smooth. Add the salt, pepper and nutmeg. Taste and add more salt if needed. Stir in 1 tablespoon of chopped sage and set aside. 
  3. Add two tablespoons of butter and the oil to a large saucepan. Add the mushrooms, remaining sage and a pinch of salt. Cook for 5-7 minutes until mushrooms begin to soften. 
  4. Spray a 9×13 inch baking dish and begin to layer the ingredients starting with  a light layer of the sauce on the bottom of the dish. Add a layer of noodles, a little more sauce, then mushrooms, a little mozzarella and parmesan. Repeat layers, finishing with the cheese on top. 
  5. Bake for 35-40 minutes until cheese is melted and the top is slightly browned.