Roasted Mushroom and Ricotta Lasagna with Sage Butter

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Layers of roasted cremini mushrooms and creamy ricotta cheese nestled between tender pasta sheets, finished with a fragrant sage-infused butter sauce. This Italian-inspired pasta recipe (vegetarian), ready in about 65 minutes, pairs cremini mushrooms, sliced, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz cremini mushrooms, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups ricotta cheese
• 3/4 cup Parmesan cheese, grated
• 12 fresh sage leaves
• 4 tbsp unsalted butter
• 9 sheets lasagna noodles, cooked
• 2 garlic cloves, minced
• 1 cup mozzarella cheese, shredded

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 12 oz sliced cremini mushrooms with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 15 minutes until browned and caramelized, stirring halfway.
2. Step 2: In a bowl, combine 1 1/2 cups ricotta cheese with 1/2 cup grated Parmesan cheese and set aside.
3. Step 3: In a small saucepan, melt 4 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and 12 fresh sage leaves, cooking gently for 3 minutes until butter is fragrant and sage is crisp. Remove from heat and set aside.
4. Step 4: In a 9x13-inch baking dish, spread a thin layer of sage butter, then layer 3 cooked lasagna noodles, half the roasted mushrooms, half the ricotta mixture, 1/2 cup shredded mozzarella, and drizzle 1 tbsp of sage butter.
5. Step 5: Repeat layers with remaining noodles, mushrooms, ricotta, mozzarella, and sage butter. Finish with remaining 1/4 cup Parmesan cheese on top.
6. Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden on top. Let rest 10 minutes before slicing.