White Wine Herb Mushroom Lasagna

Lasagna sheets are layered with mushrooms, garlic, sage, thyme, sun-dried tomatoes and a blend of ricotta, parmesan, and mozzarella cheese.

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Lasagna Recipe Developed by Katy Weaver (@whatwearehaving)

Ingredients 4 Servings

Ingredients for White Wine Herb Mushroom Lasagna:

  • 1 box Barilla® Oven Ready Lasagne Pasta
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 ½ cup cremini mushrooms, sliced
  • ½ tablespoon thyme, chopped
  • ½ tablespoon sage, chopped
  • 1/4 cup white wine
  • 2 cups kale, stems removed, and leaves chopped into thin strips
  • 1 cup ricotta cheese
  • 1 ½ cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1/4 cup sun-dried tomatoes in oil
  • 1 stick of butter, unsalted
  • Salt & Pepper, to taste
  • Parsley, chopped for garnish (optional)
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  • Heat an oven safe skillet or pot over medium; add butter and melt. Add chopped onion to melted butter and stir till onion is translucent.

  • Increase heat to medium-high and add mushrooms, thyme, sage, and garlic. Sauté until fragrant; 1-2 minutes.

  • Add in white wine; simmer for 3-5 minutes until liquid has reduced halfway. Add in kale; stirring occasionally and cook till the leaves are wilted.

  • Transfer vegetable mixture to a separate bowl. In the empty oven safe pot, drizzle oil from sun-dried tomatoes (or olive oil) to cover bottom of the pot.

  • Layer the following: Barilla Oven Ready Lasagne, ricotta cheese, mushroom veggie mixture, sun-dried tomatoes, mozzarella, and parmesan cheese. Repeat the layers until the pot is filled.

  • Top with shredded mozzarella cheese. Cover and bake at 375° for 30 minutes. Broil at 500° for 3-5 minutes for crispy edges. Allow to cool slightly, then serve and top with chopped parsley.

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