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Mushroom Lasagna with Lemon Zest and Ricotta Recipe

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This Mushroom Lasagna recipe features tender layers of homemade or dried lasagna sheets, rich mushroom ragù, creamy ricotta, fresh basil, and a zesty hint of lemon. Perfectly baked until golden and bubbly, it offers a comforting vegetarian meal that’s both flavorful and satisfying.

Ingredients

Lasagna Sheets

  • 2 pounds homemade pasta dough, rolled and cut into 7-inch rectangles or 1 pound dried lasagna sheets

Mushroom Ragù Layer

  • 6 cups mushroom ragù

Cheese and Herbs

  • 3 cups ricotta cheese
  • 8 basil leaves (chopped or whole)
  • Freshly grated Parmesan cheese, for topping

For Preparation

  • Extra-virgin olive oil or butter, for greasing the pan and drizzling
  • Zest of one lemon (or orange)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and position the rack in the center for even baking.
  2. Prepare the Baking Pan: Generously oil or butter a 13×9-inch baking pan and sprinkle half of the lemon zest evenly over the surface. Set aside to infuse flavor.
  3. Pre-cook the Lasagna Sheets: Bring a large pot of salted water to a boil. Prepare a large bowl with ice-cold water and a few tablespoons of olive oil to cool the pasta. Also, lightly oil a large rimmed baking sheet. Boil the pasta rectangles in batches—about 15-20 seconds for homemade sheets or 6 minutes for dried sheets per package instructions. Immediately transfer the cooked pasta into the cold oily water to stop cooking, then place on the oiled baking sheet, ensuring sheets are lightly coated with oil to prevent sticking. Repeat until all sheets are cooked.
  4. Assemble the Lasagna: Start by spreading a layer of mushroom ragù evenly over the baking pan. Place a layer of lasagna sheets on top, then add another layer of ragù and dollops of ricotta cheese. Continue layering—ragù, pasta, ricotta—until all ingredients are used, typically 3 to 4 layers. Finish with a final layer of mushroom ragù, ricotta, chopped or whole basil leaves, grated Parmesan, the remaining lemon zest, and a drizzle of olive oil.
  5. Bake: Place the assembled lasagna in the preheated oven. Bake uncovered for 35-40 minutes, or until the edges are golden, slightly crisp, and bubbly.
  6. Rest and Serve: Remove from oven and let the lasagna rest for a few minutes to set. Serve warm, topped with additional Parmesan cheese and a drizzle of quality olive oil for an extra burst of flavor.

Notes

  • Serves 8-10 people.
  • Using homemade pasta sheets requires about 1 hour for rolling and cutting the dough, plus brief boiling time.
  • The lemon zest adds a light, fresh aroma that complements the earthiness of the mushrooms.
  • You can substitute orange zest if preferred for a slightly sweeter citrus note.
  • Ensure not to overcook homemade pasta sheets—they only need 15-20 seconds boiling to maintain tender texture.

Find it online: http://bitezly.com/mushroom-lasagna-with-lemon-zest-and-ricotta-recipe/