Portobello Mushroom Lasagna

Portobello Mushroom Lasagna

Jessie's Famous Portobello Mushroom Lasagna


• 9 lasagna noodles, cooked according to package instructions
• 2 cups Portobello mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)


  • Preheat the oven to 375°F (190°C).
  • In a skillet, sauté the diced onion and minced garlic until the onion turns translucent.
KLEAR Magic lasagna ingredients stirfry
  • Add the sliced Portobello mushrooms to the skillet and cook until they’re tender and any excess moisture evaporates. Season with salt, pepper, dried oregano, and dried basil.

Set aside

  • In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix well

Assemble the lasagna

  • Spread a thin layer of marinara sauce on the bottom of a baking dish. Place three cooked lasagna noodles on top.
  • Spread half of the ricotta cheese mixture over the noodles. Top with half of the cooked Portobello mushroom mixture.
  • Add another layer of marinara sauce, followed by three more lasagna noodles.
  • Repeat the layering process: spread the remaining ricotta cheese mixture, cooked Portobello mushrooms, and marinara sauce.
  • Place the final layer of three lasagna noodles, cover with marinara sauce, and sprinkle the remaining shredded mozzarella and grated Parmesan cheeses on top.

Cooking Time

  • Cover the baking dish with aluminum foil and bake in the
  • Preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
  • Garnish with freshly chopped parsley before serving.

Serve & Enjoy

Klear magic Portabella mushroom lasagna


Back to blog