Today I am sharing a favorite new vegetarian meal: lasagna, made with caramelized onion and portabella mushrooms. It is so satisfying, even meat lovers will love this comfort-food classic.

Vegetarian Caramelized Onion and Portabella Mushroom Lasagna #lasagna #italianfood #lasagnarecipe #vegetarian

DISCLOSURE: This post is sponsored by Hannaford. I was compensated for my time. All opinions expressed here are my own. Thank you for supporting the brands that make Healthy Seasonal Recipes possible.


When I was in culinary school, there was always a bit of buzz surrounding the mythological challenge of being presented with the ever-feared blind basket. To those of you who haven’t heard this term, you are surely aware of it, if not by that name. On shows like Chopped or Iron Chef- these are the ingredients that are presented to a chef as they are about to start cooking, and they need to make a split second decision of how to prepare them. They then cook with those ingredients under a time constraint.

Caramelized Onion and Portabella Mushroom Lasagna #lasagna #italianfood #lasagnarecipe #vegetarianIn school, it was always discussed by the students with reverence and fear- certain chef instructors were known to spring a blind basket on the students. Most notorious of all was the second year fine dining class. I had heard stories!


I spent my entire first year dreading having a blind basket thrown at me. The mere idea made my hands sweat.

Vegetarian Caramelized Onion and Portabella Mushroom Lasagna #lasagna #italianfood #lasagnarecipe #vegetarian

And the time never came.


The closest we ever got to a blind basket, was when one of our chef instructors agreed to let us give him a blind basket. I remember scurrying around the kitchen with my teammates collecting what we thought were challenging ingredients, but then watching with awe as Chef Bill made a spicy Thai inspired noodle dish piled with herbs and shrimp in coconut broth.

Vegetarian Caramelized Onion and Portabella Mushroom Lasagna #lasagna #italianfood #lasagnarecipe #vegetarian

I was reminded of the idea of the blind basket the other day when I was leafing through the Hannaford Weekly Flyer. What could I make with what I found in the pages?The Hannaford Flyer and a box of lasagna noodles

I saw that all the makings for a veggie lasagna were on deal that week- lasagna noodles, pasta sauce and cheese. If only all blind baskets were that easy- then I would’ve had nothing to worry about all those years ago.

Ingredients from Hannaford to make Vegetarian Caramelized Onion and Portabella Mushroom Lasagna #vegetarian

I have been meaning to make you all another lasagna- since the time I shared my beef and spinach lasagna. I decided to keep this one vegetarian, and to bulk it up with tons of veggies.

Vegetarian Caramelized Onions and Portabella Mushrooms for Lasagna

I sautéed sweet onions and portabella mushrooms until the onions were incredibly soft and caramelized. Then I added in chopped fresh herbs. I used the Nature’s Place “Poultry Blend” because I wanted to use a variety of herbs, but didn’t want to buy three separate packs. This pack has sage, rosemary and thyme in it. How convenient! Tip: go easy on the rosemary- while delicious and a great match for mushrooms, rosemary is very bossy and can take over the flavors of the dish. I used more sage and thyme- and only about a total of 1 ½ teaspoons of rosemary in the overall blend.


Even though the Nature’s Place herbs and the Hannaford mushrooms (and the Taste of Inspirations Parmesan Cheese for that matter) weren’t in the weekly flyer I knew that by just scanning My Hannaford Reward barcode on the Hannaford mobile app, I was going to earn 2% rewards on all store brands.


How easy is that! All I have to do is bring up the mobile app as I check out, and they scan the screen. Everything is automatically tracked for me including My Reward Totals!


At the bottom of my receipt I can easily see the totals:

This visit $1.11

This quarter $5.11

Year to date $5.11


I layered the veggie mixture right in between the Hannaford Pasta Sauce, Nature’s Place Part-skim ricotta, shredded cheese and lasagna noodles.

Vegetarian Caramelized Onion and Portabella Mushroom Lasagna #lasagna #italianfood #lasagnarecipe #vegetarian

I tested it with both the oven-ready lasagna noodles and with the traditional kind that you have to boil. Both worked easily- but I loved the convenience of no-boil noodles! Bonus: one less dish to wash!


I also tested making the lasagna ahead- and it was so easy. I built it, refrigerated it two days and then baked it! I couldn’t believe how well that worked and will have to keep that in mind for those times when working ahead is necessary. {Hello holiday house guests!}


Check out more information about My Hannaford Rewards and the Weekly Flyer here.

Vegetarian Caramelized Onion and Portabella Mushroom Lasagna #lasagna #italianfood #lasagnarecipe #vegetarian


Have you heard the term Blind Basket before?

Do you watch Chopped or Iron Chef?

Do you plan your meals around the Weekly Flyer?



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vegetarian caramelized onion and mushroom lasagna
Rate this recipe
Average: 4.5/5
3 ratings

Prep Time: 35 minutes

50 minutes

Total Time: 1 hour, 45 minutes

Category: main course

Cuisine: Italian

Yield: 8

Serving Size: 1/8 lasagna

Calories per serving: 324

Fat per serving: 13

Carbs per serving: 32

Protein per serving: 22

Fiber per serving: 3

vegetarian caramelized onion and mushroom lasagna

Home- made Vegetarian Lasagna with Caramelized Onions and Portabella Mushrooms with fresh herbs and part-skim cheeses.


  • 9 Hannaford lasagna noodles or oven ready lasagna noodles
  • 1 tablespoon extra-virgin olive oil
  • 2 large sweet onions, sliced
  • ¾ teaspoon salt
  • 2 6-ounce packages Hannaford Portabella Mushroom caps, halved and sliced (gills removed if desired)
  • 2 tablespoons chopped Natures Place Fresh mixed herbs (Poultry Blend)
  • 1 large egg
  • 1 16-ounce container Hannaford part-skim ricotta cheese
  • ½ teaspoon ground pepper
  • 1 26-ounce jar Hannaford Pasta Sauce
  • 2 cups (8- ounces) Nature’s Place shredded Mozzarella
  • 3 tablespoons shredded Taste of Inspiration Parmesan cheese


  1. If using regular noodles, bring a large pot of lightly salted water to a boil. (Skip to step 2 if using oven ready noodles.) Cook lasagna, stirring occasionally according to package instructions or until al dente. Drain and rinse with cold water.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and salt and cook, stirring occasionally (add 4 to 5 tablespoons water as necessary to prevent from browning before the onions become very soft) until browned and very soft, about 15 minutes. Stir in mushrooms, herbs. Increase heat to medium-high and continue cooking, stirring often, until the mushrooms have become soft and their liquid has evaporated, 5 to 7 minutes.
  3. Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
  4. Beat egg in a medium bowl. Add ricotta and pepper and stir until completely combined.
  5. Spread ½ cup pasta sauce in the bottom of the prepared baking dish. Layer three cooked lasagna noodles vertically into the baking dish. Top with half of the onions and mushroom mixture. Spread with about half of the ricotta mixture. Top with ¾ cup sauce and 2/3 cup shredded mozzarella.
  6. Layer on 3 more noodles, the remaining onion mixture, the remaining ricotta mixture, 3/4 cup sauce and 2/3 cup cheese.
  7. Top with the remaining 3 noodles and the remaining ¾ cup sauce. Cover with aluminum foil.
  8. Bake until the lasagna is steaming hot all the way through, 38 to 45 minutes. Remove foil, sprinkle with the remaining 2/3 cup shredded mozzarella and Parmesan. Bake until the mozzarella on top is just melted but not browned, about 10 minutes.
  9. Let lasagna cool 10 to 15 minutes before slicing it into 8 servings.


To Make Ahead: Can be prepared through step 5 up to 2 day in advance. Proceed with step 6 adding an extra 15 minutes of cook time before removing foil.


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