Name: Creamy Mushroom Lasagna
Cook time: 50 minutes
Total time: 1 hour 50 minutes
Yield: 6–8 servings
Ingredients: 1 lb. dried lasagna; 3½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided, plus more; 16 Tbsp. (2 sticks) unsalted butter, divided; 2 lb. crimini mushrooms, trimmed, thinly sliced; 1½ tsp. freshly ground pepper, divided, plus more; 3 shallots, finely chopped; 8 garlic cloves, finely chopped; 2 Tbsp. finely chopped thyme; ½ cup all-purpose flour; 5 cups whole milk; 2 Tbsp. Dijon mustard; 2 tsp. finely grated lemon zest; 1 large egg; 6 oz. Parmesan, finely grated (about 3 cups); 2 cups whole-milk fresh ricotta; 8 oz. low-moisture mozzarella, coarsely grated (1⅓ cups)

A single serving of lasagna made with cremini mushrooms.

Photo by Elizabeth Coetzee, Food Styling by Rebecca Jurkevich

A good mushroom lasagna recipe can be the highlight of a simple dinner or a special-occasion feast: it’s easy enough for a cozy family meal but celebratory enough for a festive dinner party. This version keeps things relatively simple so the mushrooms can truly shine. Instead of any tomato-based sauce, a luxurious cream sauce, bolstered with thyme, garlic, and a touch of lemon zest, holds together tender lasagna sheets and savory, meaty mushrooms here. This recipe calls for crimini, but just about any type of mushroom can be used in their place with equally delicious results. Button, shiitake, and portobellos would all be welcomed; just make sure to stick to the given weight measurement (2 lb.) and slice them thinly so they shingle nicely with the noodles. Alternating layers of creamy ricotta punctuated with salty Parmesan provide a contrasting texture, and a final layer of mozzarella is broiled for a deeply burnished finish. To get ahead, you can assemble the lasagna, wrap the pan in plastic wrap, and store it in the fridge until ready to bake.