"This is the mushroom lasagna I make when no-one is looking. The one where I cut a couple of traditional corners, add a few personal touches and, quite honestly, never look back. Sometimes I go long-form and use homemade pasta for the layers, other times it's all about keeping the process quick -- store-bought lasagna sheets and ragù from the freezer it is. Both versions are pictured here."
"Consider yourself warned, this lasagna is a big boy, and will fill all of a 13x9 pan with layers of a vibrant, hearty and creamy mushroom ragù . There are generous dollops of ricotta and ribbons of silky pasta. I've grated fragrant lemon zest into the bottom of every lasagna for as long as I can remember, and that's a feature here too."
A freezer-friendly mushroom lasagna combines a creamy, tomato-based mushroom ragù, generous dollops of ricotta, silky pasta sheets, grated Parmesan, and basil. Lemon zest is grated into the bottom of the pan to lift the flavors. The lasagna fills a 13x9 pan with layers of vibrant, hearty sauce and ribbons of pasta. The recipe skips béchamel because the ragù provides enough richness. Pasta layers can be homemade or store-bought for a quicker assembly. The dish can be assembled from frozen ragù and store-bought noodles for a 30-minute prep-to-oven option, or made slowly from scratch for deeper flavor.
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