Mushroom Lasagna
This isn’t your typical white mushroom lasagna—these mushrooms are browned until deeply golden, then glazed with brandy and beef stock for a savory, steakhouse-style flavor that’s layered into a creamy béchamel lasagna with Parmigiano-Reggiano and mozzarella. This recipe is RICCHHHHHHHHH!
About This Brandy Mushroom Lasagna
If you love creamy comfort food but want something a little more elevated, this Brandy Mushroom Béchamel Lasagna is the one. Instead of a red sauce or traditional meat filling, this recipe uses a mixture of deeply browned mushrooms finished with a bold brandy reduction and a splash of beef stock. The mushrooms stay flavorful and glossy (not watery), and the béchamel keeps the lasagna rich, saucy, and sliceable.
This recipe feels like a steakhouse pasta bake—but in lasagna form. It’s perfect for a winter dinner, a holiday meal, or anytime you want something impressive that still tastes cozy and familiar.
Why You’ll Love This Recipe
Saucy and creamy without being soupy or runny
Brandy-glazed mushrooms bring deep savory flavor
A fun twist on classic white lasagna
Béchamel sauce keeps it rich, stable, and sliceable
Uses simple ingredients but tastes BEYOND Gourmet
Great make-ahead dinner for holidays and hosting
Ingredients You’ll Need
Mushrooms + flavor base
Baby Bella mushrooms
Butter + a little olive oil
Shallots + garlic
Brandy or Cognac
Beef stock (or mushroom/vegetable stock)
Dijon mustard
Salt and pepper
Béchamel sauce
Butter + flour
Whole milk + heavy cream
Salt, white pepper, nutmeg
Assembly
Lasagna noodles
Parmigiano-Reggiano
Low-moisture mozzarella
How to Make
Start by browning the mushrooms in batches until deeply golden and all moisture has cooked off. Sauté shallots and garlic, then reduce brandy until syrupy and aromatic, add beef stock, and toss the mushrooms back in until glossy and intensely flavorful. Make a silky béchamel sauce, then assemble the lasagna with layers of noodles, béchamel, brandy mushrooms, Parmigiano-Reggiano, and a light sprinkle of mozzarella throughout, finishing with béchamel and cheese on top. Bake until bubbling and golden, then rest before slicing.
Tips for Success
Brown mushrooms in batches so they caramelize instead of steaming
Reduce the brandy until it smells warm and nutty—not boozy
Keep béchamel loose and pourable so the lasagna stays saucy
Use low-moisture mozzarella for the best melt (fresh can be watery)
Rest 20–30 minutes before slicing so it holds together but stays creamy
Reheat leftovers with a splash of cream or milk to bring back the sauciness
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Bake as directed (add 10–15 minutes if baking straight from cold).
Does this lasagna taste like alcohol?
No. Once the brandy is reduced properly, it tastes warm, savory, and rich, not boozy.
Can I use all baby bella/cremini mushrooms?
Yes—100%. A mixed mushroom blend adds extra depth, but all cremini works great.
Can I use mushroom stock instead of beef stock?
Yes. Mushroom stock keeps it more earthy and vegetarian-friendly.
Can I freeze this lasagna?
Yes. Freeze baked or unbaked. Thaw overnight in the fridge and bake covered until hot and bubbly.
Why does the lasagna firm up as it cools?
That’s normal with béchamel-based lasagna. Reheat covered with a splash of milk or cream to bring back the saucy texture.
What to Serve With
Simple arugula salad with lemon vinaigrette
Caesar salad (classic with creamy pasta)
Roasted broccolini or asparagus
Garlic bread or a warm crusty baguette
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Creamy Mushroom Lasagna Recipe
A rich, saucy lasagna layered with a brandy-forward mushroom sauce and silky béchamel, finished with Parmigiano-Reggiano and mozzarella.
Ingredients
- 4 tablespoons salted butter
- Olive oil, as needed
- 2 pounds baby Bella mushrooms, sliced
- 2 large shallots, very finely minced
- 6 cloves garlic, minced
- 1 cup brandy or Cognac
- ½ cup beef stock or mushroom/vegetable stock
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3½ cups whole milk, warmed
- 1 cup heavy cream
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon white pepper
- Pinch of nutmeg
- 12–14 lasagna noodles, cooked
- 1½ cups finely grated Parmigiano-Reggiano
- 2½ cups low-moisture whole-milk mozzarella, shredded
- Butter, for greasing the dish
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon butter and a small splash of olive oil.
- Add one batch of mushrooms in a single layer. Cook undisturbed until they release moisture and begin to brown.
- Stir and continue cooking until the mushrooms are deeply golden and the pan is dry (no liquid left). Season lightly with salt and pepper.
- Transfer browned mushrooms to a bowl. Repeat with remaining mushrooms, adding more butter as needed, using about 4 tablespoons total across all batches.
- Reduce heat to medium. Add the shallots to the same skillet and cook 2–3 minutes until soft (don’t brown).
- Add garlic and cook 30 seconds.
- Carefully pour in the brandy. Simmer strongly until reduced by at least two-thirds, 5–7 minutes, until glossy and no longer smells like alcohol.
- Add the beef stock and simmer 3–5 minutes more, until reduced and slightly syrupy.
- Stir in the Dijon, then return the mushrooms to the pan. Toss until coated and glossy. Season to taste. Remove from heat and set aside.
- In a saucepan over medium heat, melt 6 tablespoons butter. Whisk in the flour and cook 1–2 minutes until smooth and lightly blond.
- Slowly whisk in warmed milk, then cream. Bring to a gentle simmer, whisking often, until thickened but still pourable.
- Season with salt, pepper, and nutmeg. Remove from heat.
- Preheat oven to 375°F. Butter a 9×13-inch baking dish.
- Spread a generous ladle of béchamel on the bottom.
- Add noodles, then layer:
- Béchamel
- Brandy mushrooms
- Parmigiano-Reggiano (light layer)
- Mozzarella (light sprinkle)
- Repeat layers 2–3 more times (aim for 3 total noodle layers), keeping everything well sauced.
- Finish with noodles, a thick layer of béchamel, remaining mozzarella, and remaining Parmigiano.
- Cover loosely with foil (don’t let it touch the cheese) and bake 30 minutes.
- Uncover and bake 20–25 minutes more, until bubbling and lightly golden.
- Rest 20–30 minutes before slicing so it stays saucy but holds its shape.
