This Skillet Stovetop Mushroom Lasagna is a one pan, family-friendly dinner that’s creamy, loaded with mushrooms and so delicious! It cooks quickly and cleans up even faster!
Ok guys, my mind is on comfort food recipes. This happens every year as summer starts to wind down. Temps start to cool and pasta dishes, as well as soup recipes, start to make more of an appearance on our table. Does the same thing happen at your house?
This Skillet Stovetop Mushroom Lasagna is one of Tom’s favorites. He LOVES mushrooms. He’s also a big fan of my Easy Skillet Stovetop Lasagna here on the blog. That’s a lasagna with red sauce. I decided to make this easy mushroom lasagna with a white sauce and Tom has given it the double thumbs up!
Why You’ll Love this Recipe
This recipe is easy to prepare and cooks up quickly. No need to cook the lasagna noodles ahead of time. They cook in the sauce.
You can cut down your prep time by purchasing already sliced mushrooms from your local market. Depends on how much time you’ve got. Shortcuts are always welcome here.
Ingredients You’ll Need
- olive oil
- butter
- mushrooms (I used Baby Bella)
- yellow onion
- garlic
- fresh thyme
- coarse kosher salt and pepper
- low-sodium chicken broth
- heavy cream
- lasagna noodles
- freshly shredded mozzarella cheese
- grated Parmesan cheese
- dried parsley, for garnish, optional
Step-By-Step Instructions
The first step will be to cook your mushrooms and onions in the olive oil and butter over medium-high heat in a large deep skillet for 6-7 minutes.
The second step will be to add in your garlic, fresh thyme leaves, Italian seasoning and coarse kosher salt and pepper and continue to cook for one minute.
The third step will be to add in your chicken broth followed by your heavy cream. You’ll bring this mixture to a simmer over medium-high heat.
Once the mixture comes to a simmer, you’ll add in your broken lasagna noodles and then bring to a simmer again.
The fourth step will be to lower the temperature to just below medium and cover and cook for 15 minutes or until lasagna noodles are al dente. Top with your shredded mozzarella and your grated Parmesan then cover and cook until the cheese is melted.
You can add as much of the shredded mozzarella and grated Parmesan as you prefer really. No need to stick to my measurements. Use your heart. Once the cheese is melted I sprinkle mine with some dried parsley for color. This is optional.
This is a stick to your bones kind of cozy meal. It’s delish served with some homemade garlic bread and a glass of wine.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Skillet Stovetop Mushroom Lasagna
The recipe calls for 1- 1/2 cups of freshly shredded mozzarella, but feel free to use more or less. Whatever suits your fancy.
My Italian seasoning of choice is Dash Salt Free Italian Medley Seasoning.
You will use regular lasagna sheets, not the oven ready kind.
More Delicious Pasta Recipes to Enjoy
Skillet Stovetop Mushroom Lasagna
Print Recipe Pin RecipeIngredients
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 16 oz. mushrooms (I used Baby Bella mushrooms), sliced
- 1 cup yellow onion, chopped
- 4 cloves garlic, finely minced
- 1 1/2 Tbsp. fresh thyme leaves
- 1 1/2 tsp. Italian seasoning, I use no salt Dash Italian Seasoning Medley
- 1 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 2 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 lasagna noodles, uncooked and broken into roughly 2-3-inch pieces
- 1 1/2 cups freshly shredded mozzarella cheese
- 2-3 Tbsp. grated Parmesan cheese
- 2 tsp. dried parsley, optional for garnish
Instructions
- Add olive oil and butter to a large deep skillet over medium heat. Add mushrooms and onions and cook for 6-7 minutes, stirring occasionally.
- Add garlic, thyme leaves, Italian seasoning, salt and pepper and continue to cook for one minutes.
- Add in your chicken broth followed by your heavy cream. You'll bring this mixture to a simmer over medium-high heat. Once the mixture comes to a simmer, you'll add in your broken lasagna noodles and then bring to a simmer again.
- Lower the temperature to medium-low and cover and cook for 16-18 minutes or until lasagna noodles are al dente. Top with your shredded mozzarella and grated Parmesan then cover and cook until the cheese is melted, about 2-3 minutes. Sprinkle with dried parsley, if desired.
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