There’s something magical about lasagna—the layers, the melty cheese, the way it feels like a warm hug on a plate. But today, we’re stepping away from the usual red sauce and ground beef and diving into something a little more refined, yet just as comforting. This Celery Root & Mushroom White Lasagna is my love letter to earthy, sophisticated flavors that still feel like home.
Imagine tender slices of celery root—nutty, slightly sweet, with a texture that melts into the dish—paired with deeply savory mushrooms, all wrapped up in a velvety béchamel sauce. No tomatoes here, just pure, creamy indulgence. It’s the kind of dish that makes you pause after the first bite and think, Wow, I made this?
If you're looking for the perfect Celery Root & Mushroom White Lasagna, you're in the right place. Whether you love Lasagna or want to explore our Crockpot Recipes collection, we've got you covered.
Why You’ll Love This Recipe
- It’s elegant but unfussy—perfect for a dinner party or a quiet night in.
- Packed with flavor—celery root and mushrooms bring an earthy depth that’s hard to resist.
- Adaptable—swap ingredients to make it gluten-free, dairy-free, or even add meat if you’re feeling indulgent.
- Make-ahead friendly—because who wants last-minute stress?
A Little Backstory
This dish is a beautiful mash-up of Italian and French traditions. Lasagna, of course, hails from Italy, but the creamy béchamel is pure French sophistication. And celery root? It’s been a European staple since the Renaissance, often overlooked but full of potential. Mushrooms, with their deep umami richness, tie it all together, making this lasagna feel both rustic and refined.
Essential Ingredients & Tools
Ingredients for the Filling
- 2 cups (200g) cremini mushrooms, thinly sliced (or swap in wild mushrooms for extra depth)
- 1 medium celery root (about 500g), peeled and sliced paper-thin (a mandoline is your best friend here)
- 1 tbsp olive oil
- 1 small onion, diced (the unsung hero of so many great dishes)
- 2 garlic cloves, minced (because everything’s better with garlic)
- 1 tsp fresh thyme (or sage if you want a cozier, autumnal vibe)
- ½ tsp salt
- ¼ tsp black pepper
Ingredients for the Béchamel Sauce
- 4 tbsp unsalted butter (the foundation of all good things)
- ¼ cup (30g) all-purpose flour (or gluten-free blend if needed)
- 3 cups (720ml) whole milk, warmed (cold milk = lumpy sauce, and nobody wants that)
- ¼ tsp nutmeg (just a whisper—trust me)
- ½ tsp salt
Ingredients for Assembly
- 9 no-boil lasagna noodles (or parboiled gluten-free noodles if that’s your jam)
- 1 cup (100g) grated Parmesan (the salty, nutty glue that holds life together)
- ½ cup (50g) shredded mozzarella (for that irresistible stretch)
Tools
- Mandoline or sharp knife (for those perfect celery root slices)
- 9×13-inch baking dish (the stage for your masterpiece)
- Whisk (your best defense against lumpy sauce)
- Large skillet (for sautéing all that goodness)
Serves: 6 | Prep: 30 min | Cook: 45 min | Total: 1 hr 15 min
Let’s Make It Happen
- Prep the Filling
Heat the 1 tbsp olive oil in a large skillet over medium heat. Toss in the 1 small onion, diced and let it soften until it’s translucent—about 3 minutes. This is called sweating, and it’s the secret to building flavor without browning. Next, add the 2 garlic cloves, minced, 2 cups (200g) cremini mushrooms, thinly sliced, and 1 tsp fresh thyme. Here’s a pro tip: don’t stir right away. Let the mushrooms sit for a couple of minutes to develop those gorgeous browned bits (that’s the Maillard reaction at work, aka flavor magic). Once they’ve shrunk down and deepened in color, add the 1 medium celery root (about 500g), peeled and sliced paper-thin, ½ tsp salt, and ¼ tsp black pepper. Cook just until the celery root starts to soften but still has a little bite—you don’t want it mushy yet. - Make the Béchamel
In a saucepan, melt the 4 tbsp unsalted butter over medium-low heat. Whisk in the ¼ cup (30g) all-purpose flour to make a roux—this is your thickening agent. Cook it for about 2 minutes, stirring constantly, until it turns a pale blond color (this gets rid of that raw flour taste). Now, slowly pour in the 3 cups (720ml) whole milk, warmed, whisking like your life depends on it. The sauce will thicken as it heats up, and once it coats the back of a spoon, stir in the ¼ tsp nutmeg and ½ tsp salt. For extra smoothness, strain it through a fine-mesh sieve. - Assemble the Lasagna
Spread a thin layer of béchamel on the bottom of your baking dish—this keeps the noodles from sticking. Then, layer 3 no-boil lasagna noodles, followed by 1/3 of the filling, 1/3 of the remaining sauce, and a sprinkle of 1 cup (100g) grated Parmesan and ½ cup (50g) shredded mozzarella. Repeat this twice more, ending with a cheesy top layer. Gently press down as you go to eliminate air pockets—this ensures everything bakes evenly. - Bake to Golden Perfection
Cover the dish with foil (tent it so the cheese doesn’t stick) and bake at 375°F (190°C) for 30 minutes. Then, uncover and bake for another 15 minutes until the top is bubbly and golden. Let it rest for 10 minutes before slicing—this is crucial for letting the layers set and avoiding a messy plate.
Chef’s Secrets
The Celery Root Trick
Slice it 1/8-inch thick—any thicker, and it won’t soften enough; any thinner, and it might disappear. If you’re prepping ahead, soak the slices in water with a squeeze of lemon to keep them from browning.
Béchamel Without the Stress
Warm your milk before adding it to the roux—this prevents lumps. And if your sauce does break? A tablespoon of cold butter or a splash of hot milk can bring it back together.
Mushroom Mastery
Don’t overcrowd the pan—cook them in batches if needed. Crowding makes them steam instead of brown, and we want all that deep, savory flavor. For an extra boost, deglaze the pan with a splash of white wine or mushroom stock, scraping up those delicious browned bits.
Perfect Pairings
Complementary Dishes
Arugula Salad with Lemon Vinaigrette: The peppery greens and bright acidity cut through the lasagna’s richness. Toss with shaved fennel for crunch.
Roasted Garlic Bread: Rub warm baguette with garlic and drizzle with olive oil—ideal for scooping up creamy sauce.
Drinks
Oaked Chardonnay: Buttery notes mirror the béchamel, while acidity balances the mushrooms.
Pinot Noir: A light red with earthy undertones complements the celery root without overpowering.
Something Sweet
Honey-Roasted Pears: Serve warm with a dollop of mascarpone—the caramelized sweetness contrasts the savory lasagna.
Dark Chocolate Espresso Truffles: A bite-sized finale with bitter notes to cleanse the palate.
Storing & Reheating
Fridge: Keep leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) covered with foil to prevent drying out.
Freezer: Assemble the lasagna (unbaked) in a freezer-safe dish, wrap tightly, and freeze for up to 1 month. Thaw in the fridge overnight before baking, adding an extra 10-15 minutes to the cooking time.
Reviving Leftovers: Sprinkle a little water over refrigerated slices before reheating to keep them moist. For a crispy top, broil for a minute or two after warming.
FAQs
Can I use pre-sliced celery root?
Sure, but fresh slices give the best texture.
How do I avoid soggy lasagna?
Pat the mushrooms dry and let the assembled dish rest before baking.
Can I make it gluten-free?
Absolutely—just use gluten-free noodles and flour.
Why let it rest before serving?
It ensures clean slices and lets the flavors meld.
Can I add meat?
Of course! Cooked Italian sausage or pancetta would be delicious.
Can I prep it ahead?
Yes! Assemble up to 24 hours in advance and refrigerate before baking.
Celery Root & Mushroom White Lasagna: A Cozy Twist on a Classic
Try my Celery Root & Mushroom White Lasagna for a creamy, earthy twist on classic lasagna. Perfect for dinner parties or cozy nights in. Get the recipe now!
Ingredients
For the Filling:
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2 cups cremini mushrooms (thinly sliced)
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1 medium celery root (peeled and sliced 1/8-inch thick)
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1 tbsp olive oil
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1 small onion (diced)
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2 cloves garlic (minced)
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1 tsp fresh thyme
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½ tsp salt
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¼ tsp black pepper
For the Béchamel Sauce:
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4 tbsp unsalted butter
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¼ cup all-purpose flour
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3 cups whole milk (warmed)
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¼ tsp nutmeg
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½ tsp salt
For Assembly:
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9 no-boil lasagna noodles
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1 cup grated Parmesan
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½ cup shredded mozzarella
Instructions
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Heat 1 tbsp olive oil in a skillet. Sauté 1 small onion, diced until translucent, then add 2 garlic cloves, minced, 2 cups (200g) cremini mushrooms, thinly sliced, and 1 tsp fresh thyme. Cook until mushrooms brown. Add 1 medium celery root (500g), peeled and sliced 1/8-inch thick, ½ tsp salt, and ¼ tsp black pepper.01
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Melt 4 tbsp unsalted butter in a saucepan. Whisk in ¼ cup (30g) all-purpose flour to make a roux. Gradually add 3 cups (720ml) whole milk, warmed, whisking until thickened. Stir in ¼ tsp nutmeg and ½ tsp salt.02
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Spread a thin layer of béchamel in a baking dish. Layer 3 no-boil lasagna noodles, 1/3 of the filling, 1/3 of the remaining sauce, and a sprinkle of 1 cup (100g) grated Parmesan and ½ cup (50g) shredded mozzarella. Repeat twice.03
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Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15 more minutes. Rest 10 minutes before serving.04
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