Description
This Mushroom Lasagna Italian Recipe is a delightful twist on a classic, featuring earthy mushrooms and creamy béchamel. It’s a comforting dish that brings gourmet flavors to your table without being overly complicated.
Ingredients
- Cremini mushrooms
- Button mushrooms
- Dried porcini mushrooms (rehydrated)
- Lasagna noodles (fresh or oven-ready)
- Full-fat ricotta cheese
- Mascarpone cheese (optional)
- Fresh low-moisture mozzarella cheese
- Parmigiano-Reggiano cheese
- Crushed tomatoes
- Béchamel sauce (made with butter, all-purpose flour, whole milk, and a pinch of nutmeg)
- Onion
- Garlic
- Fresh thyme
- Fresh parsley
- Vegetable broth
- Salt
- Freshly ground black pepper
- Olive oil
Instructions
- Prepare the Mushroom Filling: Clean your mushrooms thoroughly and slice them. In a large skillet or Dutch oven, heat a generous drizzle of olive oil over medium-high heat. Add the sliced mushrooms in batches, if necessary, to avoid overcrowding. Cook until they release their liquid and start to brown, about 7-10 minutes. This browning is crucial for flavor! Add minced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Deglaze the pan with about 1/2 cup of vegetable broth, scraping up any browned bits from the bottom. Let it reduce slightly. Stir in the crushed tomatoes, fresh thyme, salt, and freshly ground black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for about 15-20 minutes, allowing the flavors to meld. Remove from heat and stir in fresh parsley. Set aside.
- Make the Béchamel Sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in 4 cups of whole milk, a little at a time, ensuring no lumps form. Continue whisking constantly until the sauce thickens to a creamy consistency, about 8-10 minutes. Season with salt, white pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed. Keep warm, covering the surface with cling film to prevent a skin from forming.
- Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese with one large egg and a generous pinch of salt and pepper. Stir well.
- Assemble Your Mushroom Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Lay out a single layer of lasagna noodles (if using traditional dried noodles, ensure they are par-boiled). Spread about a third of the mushroom filling over the noodles. Dollop about a third of the ricotta mixture over the mushrooms. Sprinkle generously with shredded mozzarella and grated Parmesan. Drizzle with a little more béchamel sauce. Repeat these layers two more times: noodles, mushroom filling, ricotta, mozzarella, Parmesan, béchamel. Finish with a final layer of noodles, covered generously with béchamel, and a final sprinkle of mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly. If it's browning too quickly, you can loosely tent it with foil again.
- Rest and Serve: Let the Mushroom Lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: To prevent a soggy lasagna, ensure mushrooms are well-browned and manage moisture. For deeper mushroom flavor, consider roasting them before adding to the filling. Allowing the lasagna to rest after baking is crucial for clean slices.