Layer upon layer of golden, roasted cremini and shiitake mushrooms in a rich tomato ragù build the heart of this lasagna, deepened with white wine, thyme, and oregano until it tastes impossibly savory. Silky béchamel spread between the noodles keeps every bite tender and rich, while a generous blanket of mozzarella and Parmesan bubbles into a golden, spotted crust up top. The noodles are cooked just shy of al dente so they finish perfectly in the oven, holding their structure through three full layers of ragù and sauce. A short rest before slicing lets everything set, so you get clean, stackable pieces with distinct layers of mushroom, cheese, and pasta in every forkful. It's a comforting, from-scratch centerpiece that fits beautifully into a vegetarian dinner rotation, whether it's a weeknight meal or a table you're setting for guests. Finish with a scatter of fresh parsley for a little color and brightness against all that rich, baked cheese.
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Preheat the oven to 375°F (190°C). Cook the lasagna noodles in a large pot of well-salted boiling water until just shy of al dente — tender but with a firm bite at the center, about 1–2 minutes less than the package directions. Drain, lay flat on a lightly oiled baking sheet, and set aside.
Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter is melted and the foam subsides. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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