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Individual Mushroom Lasagna

Individual Mushroom Lasagna

By Traeger Kitchen

A mini lasagna is perfect for small families or even dinner for two. Using no-boil noodles saves time and makes assembly easy.

Prep Time

30 Min

Cook Time

50 Min




Number of People Serving


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Units of Measurement:
Shallots and Mushrooms
3 Tablespoon olive oil, divided
1/4 Cup finely chopped shallot
1 Tablespoon minced garlic
1 Tablespoon chopped fresh sage
1/4 Teaspoon Freshly ground black pepper
8 Ounce mushrooms of your choice, or a mix, sliced (about 2 cups)
Mornay Sauce
2 Tablespoon unsalted butter
1 Tablespoon all-purpose flour
2 Cup whole milk
1/4 Teaspoon kosher salt
1/8 Teaspoon ground nutmeg
1/8 Teaspoon freshly ground white pepper or black pepper
1/4 Cup finely grated Parmesan cheese
7 no-boil lasagna noodles
6 Tablespoon ricotta cheese
4 Tablespoon finely grated Parmesan cheese
1/4 Cup grated mozzarella cheese


  • 1

    Preheat the Traeger with the lid closed to 375°F; this will take about 15 minutes.

  • 2

    Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat on the Traeger Induction cooktop or the stove. Add the shallots, garlic, sage, and pepper. Cook, stirring, until the shallots are golden, 2 to 3 minutes.

  • 3

    Transfer the shallots, garlic, sage mixture to a small bowl. Add the remaining 1 tablespoon of olive oil and the mushrooms and cook undisturbed until golden brown on one side, 2 to 3 minutes. Flip and cook until golden brown. Remove the pan from the heat and set aside to cool slightly while you make the sauce.

  • 4

    Make the sauce: Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until light golden brown, 30 to 60 seconds. While whisking, slowly add the milk. Cook, whisking occasionally, until the mixture begins to bubble gently. Add the salt, nutmeg, and pepper. Cook until mixture thickens slightly, about 2 minutes. While whisking, add the Parmesan and cook until melted and flavors have melded, another 1 to 2 minutes. Remove the sauce from the heat.

  • 5

    Assemble the lasagna: Spread ¼ cup of the sauce in the pan.

  • 6

    For the first layer, line the pan with 1 noodle. Top it with 2 tablespoons sauce and 2 tablespoons ricotta. Sprinkle 1 teaspoon of the shallot mixture over the cheese.

  • 7

    For the next layer, add another noodle. Top it with 2 tablespoons sauce, one-third of the mushrooms, 1 tablespoon of the Parmesan, 1 teaspoon shallot mixture, and 2 more tablespoons sauce.

  • 8

    Repeat these layers two more times.

  • 9

    Finish with one more noodle, the remaining sauce, and the remaining 1 tablespoon Parmesan.

  • 10

    Cover the loaf pan tightly with foil. Place directly on the grill grates and cook for 30 minutes.

    375 ˚F / 191 ˚C


  • 11

    With the pan still on the grates, uncover carefully avoiding any hot steam, and throw away the foil. Top the lasagna with the grated mozzarella cheese and cook until the cheese is golden brown, the noodles are cooked through and tender, and the sauce is bubbling, 15 to 20 minutes.

    375 ˚F / 191 ˚C


  • 12

    Remove the pan from the grill and let rest for 5 to 10 minutes before serving. Enjoy!

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