Go Back

Mushroom Sage Lasagna and Dry Riesling

Laney Schwartz
Relax with a hearty, warm pan of mushroom sage lasagna that can be prepped ahead and baked just before dinner. Pair the creamy dish with a cool, dry Riesling to refresh the palate. Now that's a perfect weeknight dinner!
Course Main


  • 1 pound oven ready lasagna noodles
  • 3 1/2 cups unsweetened almond milk or any milk
  • 8 tablespoons unsalted butter divided
  • 1/3 cup all purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 2 tablespoons olive oil
  • 16 ounces crimini mushrooms sliced
  • 8 ounces shredded mozzarella cheese
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped fresh sage


  • Preheat oven to 375 degrees. In a small saucepan add the milk and bring to a simmer.
  • In a separate large saucepan heat 6 tablespoons of butter over medium heat. Add the flour, whisking constantly until the flour is mixed in. Pour the warm milk into the butter/flour mixture and whisk until smooth. Add the salt, pepper and nutmeg. Taste and add more salt if needed. Stir in 1 tablespoon of chopped sage and set aside.
  • Add two tablespoons of butter and the oil to a large saucepan. Add the mushrooms, remaining sage and a pinch of salt. Cook for 5-7 minutes until mushrooms begin to soften.
  • Spray a 9x13 inch baking dish and begin to layer the ingredients starting with a light layer of the sauce on the bottom of the dish. Add a layer of noodles, a little more sauce, then mushrooms, a little mozzarella and parmesan. Repeat layers, finishing with the cheese on top.
  • Bake for 35-40 minutes until cheese is melted and the top is slightly browned.
  • Pair With Pacific Rim's Dry Riesling.