Nothing shouts comfort food more than a savoury, cheesy Lasagna. Presenting to you the heartiest lasagna: the Baked Mushroom Lasagna! This Lasagna is made with layers of pasta sauce, different cheeses, sauteed mushrooms and herbs.

I always have two considerations / reservations before making lasagnas. Firstly, how big would the lasagna sheets be and hence, what would be the size of my pan? Secondly, how many layers can I afford to place on my pan?

I suggest that you explore these questions before grocery shopping so as to reduce wastage! In my scenario, I did not think through the first question and ended up with a box of huge lasagna sheets. Hence, it is always important to plan ahead!

Furthermore, I would like to say fret not if you do not have the perfect casserole dish. It is also perfectly alright to bake these in cake trays!

My inspiration for this Baked Mushroom Lasagna came from my curious experiment working with Vegan cheese (I am using Swees Plant Based Cheese here). While it is possible to bake it as it is, I thought it will be a great idea to make a Baked Mushroom Lasagna. This is because it is a vegetarian-friendly recipe and can be easily enjoyed by many. Furthermore, this recipe is easily modifiable even if you do not want it to be solely vegetables. For instance, you can certainly add bacon and even chicken beats.

I also understand that the making of Lasagna can be intimidating. I can especially relate to the same sentiment when making my Baked Mushroom Lasagna. As such, couple of tips for you

  1. Consider getting lasagna sheets that do not require boiling and can finish well in the oven, this saves lots of time and effort
  2. Make sure to always have enough pasta sauce and cheese to standby for the layering

Finally, if you are unsure, feel free to pop by and look at the video I have prepared. Without further ado, the recipe!

Baked Mushroom Lasagna
by Javier Tan October-13-2023

Nothing shouts hearty than this cheesy and savoury Mushroom Baked Lasagna. Each bite comes with layers of goodness and light earthiness!


  • 1/2 Cup of Mushrooms (I used White Button and Shiitake)
  • 1 Cup of Pasta Sauce (I used ready made Mixed Herb Tomato Sauce)
  • 1 Cup of Mozzarella Cheese
  • 1/4 Cup of Cheddar Cheese
  • Lasagna Sheets, to preference, I used about 5
  • Dried Herbs (Oregano, Rosemary), to taste
  • Salt, Herbs and Pepper, to taste


  1. Saute mushrooms (I used white button and shittake) with a pinch of salt for 7 – 10 mins at medium heat to draw out moisture.
  2. Once done, mix with pasta sauce and mixed herbs and continue to saute for another 3 mins.
  3. Then, grate your cheese. I worked with two cheeses, mozzarella for creaminess and cheddar for sharpness.
  4. Start layering your lasagna starting first with a base layer of sauce followed by a lasagna sheet. Then, layer with shredded cheese and pasta sauce between the layers. [Note: Do boil your lasagna sheet first if needed, I am using oven-friendly lasagna that does not require prior boiling]
  5. Finally, top it off with more cheese to your desire. Then, bake for 35 – 40 minutes until golden brown (based on a 8.5 inch x 5 inch baking tray). You can finish off with more cheese at the last 5 minutes.
  6. Serve and enjoy. I topped mine with dried parsley! Also, this serves approx. two pax!


  • Prep time: 10 mins
  • Cook time: 40 mins
  • Total time: 50 mins
  • Yield: 1 Serving of The Heartiest Baked Mushroom Lasagna


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best served on the day itself. If you’re storing the leftovers, leave it covered in the fridge. Then, bake at 140 degrees C for 10 minutes when you would like to consume again (the baked pasta may be drier).
  3. Feel free to ask if you’ve further questions!

– Bakeomaniac, Javier Tan