Italian Ricotta Mushroom Lasagne al Forno.

Italian Ricotta Mushroom Lasagne al Forno (baked lasagna)

Lasagne al forno or baked lasagna has to be my favourite way to serve pasta. It really is the ultimate comfort food! For Italians, baked lasagna is a staple on Sundays and holidays.  However, there are so many delicious ways to make it! This Italian ricotta mushroom lasagne al forno is my new favourite.  Made with fabulous Southern Italian dried lasagna riccia and porcini mushrooms this dish tastes as beautiful as it looks!

Italian ricotta mushroom lasagne al forno (baked lasagna)

Disclaimer: This Italian ricotta mushroom lasagne al forno recipe has been sponsored by Supermarket Italy, a leading Italian and European gourmet online grocery store in USA.  Although I have been compensated for this post, all opinions about the products mentioned are my own.

Italian ricotta mushroom lasagne al forno (baked lasagna)

Lasagne al forno con ricotta e funghi.

Lasagne or lasagna?

In the Italian language, lasagne refers to flat rectangular sheets of pasta which most non-Italians call lasagna. But in reality, lasagna is the singular of lasagne, so one lasagna, two lasagne! Italians usually refer to most pasta in the plural! Outside of Italy this dish would be more likely to be called a ricotta mushroom lasagna!

Ingredients for Italian ricotta mushroom lasagne al forno on white plate.

Lasagne is one of the oldest forms of pasta. In fact, the ancient Romans ate a dish known as ‘lasana’ or ‘lasanum’.  Food historians believe this was similar to the  lasagne al forno  or baked lasagna of today.  You can read more about the history of lasagne in this post.

lasagne riccia (wavy lasagna) by la fabbrica della pasta di Gragnano

The pasta I used for this Italian ricotta mushroom lasagne al forno is a beautiful wide lasagne with wavy edges. This type of lasagne is more typical of Southern Italy, particularly Campania. In Northern Italy, lasagne is usually fresh pasta made with eggs. In the South,  it is made with durum wheat semolina flour and water and sold dried.

cremini and porcini mushrooms cooking in skillet with parsley and garlic

Lasagne ricce from Gragnano.

Italians call this large lasagne with wavy edges lasagna riccia or lasagne ricce. For this ricotta mushroom lasagna, I decided to use a lasagne ricce from a company called La Fabbrica della Pasta di Gragnano. Followers of my blog will know that I’m a big fan of Pasta di Gragnano IGP.  

chopped mushrooms in food processor

I was lucky enough to be invited to Gragnano in June and that’s when I got the pasta for this Italian ricotta mushroom lasagne al forno.  You can read more about Pasta di Gargnano IGP in the post about my visit.

ricotta and grated parmigiano in white bowl

But, in short, Gragnano is a town near Naples which is famous for dried pasta. In fact, they have been making pasta there for about 500 years!  Pasta carrying the Pasta di Gragnano IGP certification is made under strict production and ingredient quality regulations. It’s like saying DOC for wine!

béchamel (white sauce) in saucepan with whisk

Where to buy Pasta di Gragnano?

There are a number of pasta makers producing Pasta di Gragnano IGP. Most of these companies export overseas and their pasta can be bought in Italian food shops and online.  Readers in the states can buy the same lasagna riccia I have used for this ricotta mushroom lasagna online from Supermarket Italy, the sponsors of this recipe!

2 partly cooked lasagne in white rectangular oven dish.

Supermarket Italy.

Supermarket Italy is a family owned business founded in September 2009. Since then, it has become a trusted leader in imported Italian and European goods to US. They source products from the highest quality vendors in Europe. Their mission has always been to bring as many high-quality, authentic Italian and European goods to Americans as possible, from world-class DOP Italian meats all the way to top-tier Italian beauty products.  

2 lasagne covered with chopped mushrooms and ricotta in white rectangular oven dish.

Apart from the pasta for this Italian ricotta mushroom lasagne al forno, you can buy both a number of makes and types of Pasta di Gragnano IGP  as well as some other excellent Italian pasta brands. Among my favourites that Supermarket Italy stock are Mancini, De Cecco, Gentile and Garofalo.

Making this Italian ricotta mushroom lasagne al forno.

Since this is a baked pasta recipe, it does take a little time to make because there are a number of steps. However, none of these are difficult or too time consuming.  The pasta needs to be partly cooked in advance. 

second layer of lasagne pasta sheets, ricotta, mushrooms, béchamel and grated parmigiano.

This is one of the few occasions I add olive oil to the pasta cooking water. Italians never do this in other recipes because the oil will coat the pasta and prevent it from absorbing the sauce. However, when precooking lasagne sheets, the oil helps to stop them from sticking together. Consequently,  it’s necessary!

top layer with lasagne sheets, béchamel and mushrooms.

Other ingredients.

The mushrooms: I used frozen porcini and fresh cremini mushrooms. However, you can use other mushrooms and dried or fresh porcini. Dried porcini will need to be soaked in warm water for 20 minutes or so before draining them and cooking them with the other mushrooms.

Italian ricotta and mushroom lasagne al forno ready for the oven

The cheese: Ricotta is a popular ingredient in Southern Italian baked pasta recipes. It gives the filling a nice creamy consistency. I used fresh cow’s ricotta. But, sheep ricotta would be delicious too. Apart from the ricotta this Italian ricotta mushroom lasagne al forno has some grated parmigiano.

ricotta mushroom lasagna

The béchamel: I always prefer to make homemade béchamel (white sauce). It only takes 10 minutes to make. But, you can also use ready-made.

Italian ricotta mushroom lasagne al forno

Make enough for seconds!

My family were so impressed with this Italian ricotta mushroom lasagne al forno that I’m actually making it again this weekend!! I’m sure your family and friends will love it too. My only word of warning is make sure you make enough. They’ll want seconds!

Italian ricotta mushroom lasagne al forno (baked lasagna)

If you do try this lasagne al forno recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Other baked pasta recipes on The Pasta Project

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Italian ricotta mushroom lasagna
5 from 31 votes
Italian ricotta mushroom lasagne al forno
Italian Ricotta Mushroom Lasagne al Forno (baked lasagna)
Prep Time
35 mins
Cook Time
45 mins
Resting time
10 mins
Total Time
1 hr 30 mins

Made with Southern Italian wavy lasagna riccia, creamy fresh ricotta and porcini mushrooms, this beautiful vegetarian baked lasagna tastes as divine as it looks!

Course: Main Course
Cuisine: Italian, Mediterranean, Southern Italian
Keyword: baked pasta recipe, lasagna, lasagne, mushrooms, pasta al forno, porcini, ricotta
Servings: 4
Author: Jacqueline De Bono
  • 6-8 sheets large lasagne (ricce/wavy) I used lasagne from La Fabbrica della Pasta di Gragnano
  • 400 g fresh ricotta (14oz) I used cow's milk ricotta
  • 200 g Parmigiano Reggiano (7oz) grated (or vegetarian hard cheese without animal rennet)
  • 2 garlic cloves peeled
  • 500 g criminis or button mushrooms (17oz) washed and sliced
  • 200 g fresh or frozen porcini mushrooms (7oz) I used frozen. You can also used dried porcini.
  • fresh parsley (as required) washed and chopped
  • 2 tbsp extra virgin olive oil.
  • 1 knob butter
  • salt for pasta and to taste
  • ground black pepper to taste
  • 1/2 glass white wine
For béchamel

  • 1 Lt fresh milk (33 floz)
  • 100 g '00' or all purpose flour (3.5oz)
  • 100 g butter (3.5 oz)
  • nutmeg grated
Prepare the pasta

  1. Put a large pot of water on to boil for the pasta. Once it starts to boil add salt and a tbsp. of olive oil. Half cook the lasagne sheets. I did 2-3 at a time. I removed them from the water with a slotted spoon and laid them out separately on a clean tea towel.

Prepare the mushrooms

  1. Wash and chop the parsley. Peel the garlic. Clean and slice the mushrooms. (If using dried porcini you will need to soak them in warm water for 20-30 minutes beforehand. Then drain and add to the other mushrooms)

  2. Heat a knob of butter and a tbsp of olive oil in a frying pan or skillet. Add the garlic cloves and sliced cremini mushrooms. Cook until the mushrooms are starting to brown. Add the porcini and cook for a couple of minutes more. Add some chopped parsley, black pepper, a pinch of salt and the white wine. Turn up the heat and let the alcohol evaporate. Turn off the heat and set aside to cool slightly.

  3. When the mushrooms have cooled a bit, blend into smaller pieces in a food processor. You don’t want to puree the mushrooms, so don’t blend for too long. If you don’t have a processor, chop them into small pieces with a knife.

Prepare the ricotta

  1. Put the ricotta in a bowl with half the grated parmigiana. Add some black pepper
    and a pinch of salt and mix together well.

Make the béchamel (white sauce)
  1. Melt the butter in a saucepan over a low heat, incorporate the sifted flour and continue to mix with a wooden spoon until you have a roux (paste made of flour and butter)

  2. Cook the roux until it is golden, and at this point add the milk a little at a time, plus a pinch of salt and a ½ teaspoon of grated nutmeg. Continue stirring until the sauce reaches the consistency you want. If your béchamel seems lumpy, you can use a hand held blender to make it smooth.

Assemble your Italian ricotta mushroom lasagne al forno.
  1. Spread a little béchamel  over the bottom of a rectangular oven dish. Put 2 lasagne in the dish. spread half the ricotta along the middle of the lasagne. Add some of the mushroom mixture, a little béchamel and some grated parmigiano. Repeat with another 2 lasagne, the rest of the ricotta, mushrooms, béchamel and grated cheese. Add another layer of lasagne. Spread the last of the mushrooms on this top layer. Cover with the remaining béchamel and
    then sprinkle the remaining parmigiano over the top.

  2. Bake in a preheated oven at 180° for about 30 minutes until the top is crispy and the pasta cooked. If the pasta needs more time, cover with aluminium foil and cook for another 5-10 minutes. Let your ricotta mushroom lasagna stand for 5-10 minutes before serving. It will net to set a little.

Recipe Notes

This baked lasagna can be made with other brands of wavy or normal lasagne. If using fresh lasagne cooking times will be shorter. If you live in US and want to buy the same lasagne I used check out the SupermarketItaly online store. They sell it. 

Italian ricotta mushroom lasagne al forno

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  • Avatar
    October 17, 2019 9:26 am

    Wow, that’s what we need for the upcoming weekend!!!!!!! Excited to try it!!!

  • Avatar
    Jenni LeBaron
    August 17, 2019 7:56 pm

    This Italian Ricotta Mushroom Lasagne al Forno looks divine! I love a good white sauce lasagna and am happy to see that your bechamel has a bit of nutmeg because I think that is essential to a good white sauce. Can’t wait to try this!

  • Avatar
    August 14, 2019 11:22 pm

    The lasagne looks absolutely delicious and I loved the addition of mushroom. It makes a perfect dinner.

  • Avatar
    August 14, 2019 6:02 pm

    This pasta dish looks SO delicious! I love ricotta and mushrooms, so this is perfect for me!

  • Avatar
    August 12, 2019 5:52 am

    This mushroom lasagna looks so so good. Love the way you have added step by step process.

  • Avatar
    August 12, 2019 4:48 am

    What a beautiful lasagna! I agree — lasagna is the perfect comfort food. There are so many varieties, I feel like I could eat it every week and never get bored! The mushrooms in this one sound so good.

  • Avatar
    August 12, 2019 2:51 am

    If you say it is your favorite way to serve pasta, I’ve got to try it! I love trying recipes that are someone’s go-tos, so really looking forward to getting all the ingredients that I need for it!

  • Avatar
    Rebecca Blackwell
    August 11, 2019 7:29 pm

    This recipe looks incredible (mushrooms are one of my favorite things on the planet!) and those lasagna noodles are SO pretty! I’ve got to find some and make lasagna! Thank you so much for sharing!

  • Avatar
    Anne Lawton
    August 11, 2019 5:19 pm

    I love this version of lasagna, I bet it tastes incredible.I will be making this soon!

  • Avatar
    Cathleen @ A Taste of Madness
    August 11, 2019 6:50 am

    You know, I don’t know why I haven’t bookmarked your site yet for when I need pasta recipes! This one, like all your others, looks SO good.
    Seriously. Do you deliver?? 😉

  • Avatar
    August 11, 2019 6:25 am

    You can never have enough lasagna recipes, so I’m super glad I came across this recipe! I love the idea of a mushroom-based lasagna. It’s so cheesy and delicious.

  • Avatar
    August 11, 2019 6:15 am

    I’m definitely making this the next dinner at my parents! I love mushrooms and this sounds just divine, my husband is allergic to them so I never get to eat them! Definitely go to try this next time he is away!

  • Avatar
    August 11, 2019 12:07 am

    Yum! This lasagna looks incredible! You really won’t miss the meat with those delicious mushrooms and cheeses. Thanks for sharing!

  • Avatar
    August 10, 2019 10:45 pm

    This is such a classic comfort food dish. Your take on this lasagna looks incredible! I cannot wait to dive into that ricotta!

  • Avatar
    August 10, 2019 8:20 pm

    what a beautiful lasagna dish! I think its great you used mushrooms, I bet it give the dish the amazing beef flavor with out the beef! Look delicious.

  • Avatar
    August 10, 2019 7:37 pm

    I always enjoy learning a new dish from a different country and this one will be my new favorite. Love how it looks and the ingredients you have, and now I need to check out Supermarket Italy.

  • Avatar
    Lori | The Kitchen Whisperer
    August 10, 2019 6:20 pm

    Oh wow! I never knew that’s why my Italian in-laws pluralized pasta when they spoke about it! This looks absolutely amazing!

  • Avatar
    Karyl Henry
    August 10, 2019 4:37 am

    I love to find new pastas, and I’m obsessed with the curly q’s on this lasagna! I’ve never tried mushroom lasagna but it looks amazing. And I’ll definitely be sharing this recipe with my parents who are vegetarian and will love it as well.

  • Avatar
    August 9, 2019 10:10 pm

    Wow this lasagna or lasagne as Italians refer to pasta (learned something new , thank you) looks so pretty I love the fancy sheets with those curled edges, it looks beautiful and I’m sure it tastes a real treat. I love all the ingredients. Can’t wait to try it. Yummm.

  • Avatar
    August 9, 2019 6:21 pm

    Wow, this lasagna looks amazing! I don’t normally love mushrooms, but I’d still try them in this recipe because it looks so good!

  • Avatar
    Vidya Narayan
    August 9, 2019 3:13 pm

    Looks amazing Jacqui. I loved the Lasagna sheets especially – So pretty! Baked to perfection. Would taste amazing with garlic bread on the side and a glass of wine. Cheers!

  • Avatar
    August 9, 2019 7:19 am

    Those crispy edges!! They would be my favorite part to eat. Although the creamy layer of ricotta, besciamella and mushroom must be so tasty! We need to make more lasagna riccia! P.s. pasta di Gragnano is the only one we buy!

  • Avatar
    Jere Cassidy
    August 9, 2019 2:45 am

    I love how wavy these noodles are. I also love mushroom lasagne with the white sauce.

  • Avatar
    August 8, 2019 7:12 pm

    I need this lasagna in my life ASAP. I love mushrooms and especially love that you used them with ricotta in a lasagna. Genius!!!

  • Avatar
    August 8, 2019 2:49 pm

    Looks delicious! Do you think it would freeze well? I never know with lasagna – do you bake it before freezing, or freeze it uncooked, or just never freeze?

  • Avatar
    August 8, 2019 2:20 pm

    The mushrooms are a wonderful addition to this meal! Looks like pure comfort food to me!

  • Avatar
    Kelly Anthony
    August 8, 2019 1:58 pm

    So excited to learn about Supermarket Italy. Now I can make ALL the pasta dishes with authentic ingredients.

  • Avatar
    August 8, 2019 1:37 pm

    The mushrooms in this lasagna make it really unique and earthy. Love the flavors!

  • Avatar
    Jacqueline Meldrum
    August 8, 2019 1:02 pm

    You had me at mushrooms! This is my type of dish and I really enjoyed reading your post and all the pasta facts. Sharing this now.

  • Avatar
    Heidy L. McCallum
    August 8, 2019 12:52 pm

    This sounds wonderful! It’s funny I have a friend who would love this and her birthday is this week. I think I may surprise her and make this for her. Bookmarking!

  • Avatar
    Stine Mari
    August 8, 2019 12:10 pm

    I didn’t know about the singular plural pasta situation. In Norwegian we call lasagna lasagne. No matter the name, this looks incredible! I love ricotta and mushroom with pasta. Saving for later!

  • Avatar
    Kacie Morgan
    August 8, 2019 11:44 am

    I’m literally drooling at the sight of this. I bet it smells and tastes out of this world. I am coming to Venice in March 2020, is that anywhere near you?

    • Jacqui
      August 8, 2019 11:53 am

      Thanks Kacie! Yes this is a super delicious baked pasta! Venice is one hour from me! We have to meet! I’ll message you.

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