French Onion & Sauteed Mushroom Lasagna – Vegetarian


vegetarian lasagna

vegetarian lasagna

I love lasagna. I love the tart tomato flavor. I love the creamy ricotta. I love the stretchy Mozzarella and the chunks of ground beef. But every once in awhile I like to make a different version of lasagna. This one was one I dreamed up because I had onions and mushrooms to use. It’s completely vegetarian as I have it written. AND, meat lasagna is very expensive to make. If you find onions and mushrooms on sale or on the ‘must sell produce rack’ even better!!


French Onion & Sautéed Mushroom Lasagna


Ingredients and Directions:


1 T oil

1 T butter

2 large Vidalia Onions sliced


½ C Chardonnay or Sauvignon Blanc (or veggie stock, or water)

1 T chopped garlic


In a large nonstick pan place oil and butter. Once melted, add the sliced onions. S&P

Sautee until soft. Place lid over onions to help soften. Stir occasionally. Turn off heat (if you have a gas stove) and add ½ C wine/stock/water. And garlic. Place lid over onions and turn on the heat again to medium low. Cook until as soft as you like. Remove from pan into bowl.



1 T oil

5-6 cups sliced button mushrooms (can use any mushroom you like, button is cheapest, portobello has the most flavor and can be found on sale often.)


½ C Chardonnay or Sauvignon Blanc (or veggie stock, or water)


Add oil to same nonstick pan. Place mushrooms, S&P and sautée until browned. Turn off heat, add wine/stock/water, place back over heat and put lid on. Steam/sauté mushrooms until soft as you like. Add onions to the mushrooms and stir to combine over low heat.


At this point preheat oven to 350º F



15 oz ricotta

2 C shredded Mozzarella

1 tsp salt

1 tsp oregano

1 tsp basil

½ tsp crushed red pepper flakes (use more if you like spicy bits throughout)

2 eggs


In a mixing bowl place all these ingredients and stir to combine.



1 ½ C milk (skim is fine)

1/8 tsp fresh grated nutmeg (not required but adds a little something.)

3 T butter

3 T flour


Remove onions and mushrooms to bowl. In same pan place butter, melt it. Add flour. Stir to combine and cook for 2-3 minutes. (be careful to scrape bits of onions and mushrooms from the sides/bottom of the pan — = flavor!!!) Once it’s sizzling and tan in color, slowly whisk in milk. You can add grated nutmeg to milk, as I have, or wait and add it to the sauce in the pan. Cook until slightly thickened. It will continue to thicken so be sure to turn off your heat when it is slightly thick. If your pan is too large you may need to pour this mixture into a small saucepan in order to whisk smoothly. I did.



one box no cook lasagna noodles


½ cup Mozzarella

9×13 casserole dish

Cooking spray



Prepare baking dish with nonstick spray. Place some of the white sauce in the bottom. Top with lasagna noodles. Spread ricotta cheese filling over noodles. Place onions/mushrooms over cheese. Top with a heavy drizzle of white sauce. (If your white sauce has thickened during assembly, use some of the juice in your bowl of mushroom and onions to loosen it up.) Top with noodles, cheese, mushrooms/onions, white sauce and continue until you use all your ingredients. (I had 2 noodles left in the box that didn’t get used in my casserole pan. Your dish may be big enough to use all of them.) At the final layer, make sure you have some sauce on top of the noodles and place parmesan and mozzarella on top and cover with foil. If you don’t cover the last layer of noodles with sauce they will dry out and be unappetizing.


Bake for one hour, remove foil, bake until golden and bubbly (approx. 15 mins). Wait 10-15 minutes before cutting and serving.


if you have enough to make two trays you can freeze one. It freezes well. Or take leftover portions and freeze those for quick lunches.

If you have enough to double the recipe and make two trays you can freeze one. It freezes well. Or take leftover portions and freeze those for quick lunches.



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