Roasted Mushroom and Ricotta Lasagna with Sage Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 20 min Cook: 45 min Serves 6 Italian cuisine 420 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

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.

Frequently asked questions

How long does Roasted Mushroom and Ricotta Lasagna with Sage Butter take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Mushroom and Ricotta Lasagna with Sage Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cremini mushrooms, sliced from drying out.

Can I substitute ingredients in Roasted Mushroom and Ricotta Lasagna with Sage Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Mushroom and Ricotta Lasagna with Sage Butter for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Mushroom and Ricotta Lasagna with Sage Butter vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →