Mushroom Machego Lasagna for Two

by simplylife on March 19, 2014

I’m Italian.  I’m pretty sure it’s a requirement of my heritage to be able to make a good pan of lasagna.


Yet, somehow, it’s the one dish that I haven’t even attempted, let alone mastered.


A large pan of lasagna always seemed way too complicated to make for just my husband and I (while I do love leftovers, I also get bored with the same meal way too quickly), and I’ve been too intimidated to try making it for the first time to serve to guests.  I mean, what would my grandmother say if I served bad lasagna to guests?!


So, I’ve completely avoided it.  Up until now.


I recently had a craving for lasagna, but wondered if there’d be a more simplified way of preparing this comforting meal.  Then, I had a “lightbulb moment.”  Use a loaf pan!  It’s the absolute perfect size to make lasagna for two people!  While the ingredient list may be the same for an entire large pan full of hearty lasagna, it felt much more do-able when I only had to think about getting one package of mushrooms and a few ounces of mozzarella cheese. And the addition of Manchego Cheese and shallots takes this from a standard lasagna recipe to an elegant meal that is definitely worthy of guests.  In fact, this is so simple to prepare that I’ve already made it twice in two weeks.

Mushroom Manchego Lasagna

by Simply Life

Keywords: bake entree vegetarian cheese mushrooms pasta Italian

Ingredients (2 generous servings)

  • 2 tbs. olive oil
  • 2 shallots, diced
  • 10 oz. cremini mushrooms, sliced
  • Salt and pepper, to taste
  • Oregano, to taste
  • 8 oz. no boil lasagna noodles
  • 13 oz. marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded manchego cheese


1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray and set aside. Mix together mozzarella and machego cheese and set aside.

2. In large skillet, heat olive oil over medium heat. Add shallots, mushrooms, salt and pepper and cook, stirring occasionally, about 10-12 minutes until mushrooms are softened. Stir in oregano and set aside.

3. Spread a thin layer of pasta sauce on bottom of loaf pan. Arrange two lasagna sheets to cover bottom layer (it’s okay to break sheets into pieces to help fit into pan). Top with a thin layer of pasta sauce, 1/2 of mushroom mixture, 1/3 of cheese mixture. Add another layer of pasta, topped with sauce, remaining 1/2 of mushroom mixture and 1/3 of cheese mixture.

4. Top with final layer of pasta, sauce and cheese. Sprinkle additional oregano, if desired. Cover loosely with foil. Bake for 15 minutes. Remove foil and make for about 15 additional minutes, until top of golden brown. Cool slightly, serve and enjoy!

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And while I’ll always prefer a meal prepared from scratch, I also try to be realistic and know that there will be times when that’s just not possible.  In those instances, I’m okay with still being able to nourish my body with food that’s good for me, but that someone else has prepared and I’m able to simply heat it up and enjoy.

That’s why I was happy to try the new burritos from PJ’s Organics.  PJ’s Organics offers hand-rolled organic Mexican burritos, using local ingredients when possible, and always hand crafted.

I was sent their Denver Breakfast Burrito and Surf’s Up Breakfast Burrito to try.


To be honest, I can’t remember the last time I microwaved a packaged frozen meal.  I didn’t have the highest expectations as I heard the microwave beep.  I can honestly say I was very pleasantly surprised by the Denver Burrito!  It had the perfect amount of spice to each bite, definitely filled me up, and was perfect with a touch of salsa!


~What is the quintessential meal of your cultural upbringing?

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  • Colleen

    Such a great idea to make lasagna in a loaf pan! Brilliant 🙂
    And I am a huge fan of mushrooms and manchego – so I have no doubt I’d love this recipe!

  • Marialuisa

    Ah I didn´t know you were Italian…but I´m glad you´re using here a wonderful Spanish Cheese from La Mancha…Queso Manchego….which is delicious.
    The meal of my cultural upbringing is Tortilla de patatas…..(Spanish omelette)..I´d never get bored of it…

    • Simply Life

      Oh it is one of my FAVORITE cheeses!

  • Megan

    I love making lasagna in a loaf pan. Sometimes I make a full size one and a loaf pan one to freeze and enjoy another time. The mushrooms and Manchego sound like nice upgrades to the typical lasagna.

    • Simply Life

      Oh such a good idea to make an extra one to freeze!

  • Hannah

    Genius! I need to try this.

  • yummychunklet

    What a great looking lasagna!

  • Bianca Garcia

    Using a loaf pan for a smaller serving of lasagna is genius! The quintessential dish from the Philippines is adobo. I actually just made some yesterday and will blog about it in a week or two!

    • Simply Life

      Ooh I can’t wait to read about it!

  • Jolene (

    Spaghetti bolognese is probably my favourite dish ever, followed very closely by lasagna. I am part Italian, but more Ukrainian and Polish, and therefore a quintessential dish from my childhood would be perogies!

    • Simply Life

      Yum! I love perogies!

  • Daniela

    That’s a brilliant idea how to prepare a gorgeous, vegetarian lasagne.
    The burritos look very tasty too.

  • Alice Lau

    Manchego cheese & mushrooms= magic in my book. There’s always a one dish wonder that we whip up for easy & quick meals and something tells me I’ll have to rotate this one into the recipe archive too, (the one in my head 😉

  • Joanne (eats well with others)

    GENIUS!! Whenever I make lasagna we end up eating it for a whole week, and it does get kind of boring. I am so making it in a loaf pan next time!

  • Del Mar Dentist

    This is great. Easy to do yet still looks so yummy. Will it taste different without the oregano?

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