Free Form Lasagna with Wild Mushrooms and Parmesan Cream
Indulge in a gourmet twist on a classic with this Free Form Lasagna with Wild Mushrooms and Parmesan Cream. This deconstructed lasagna is a feast for the senses, layering tender lasagna sheets with a medley of sautéed wild mushrooms—like shiitake, oyster, or cremini—infused with garlic and fresh thyme. A velvety Parmesan cream sauce ties it all together, adding a luxurious richness, while a hint of nutmeg enhances the earthy flavors. The recipe is as elegant as it is simple, requiring no baking and allowing you to artfully assemble each serving. Perfect for a cozy dinner or an impressive dinner party centerpiece, this unique lasagna is finished with fresh parsley and a sprinkle of Parmesan for a picture-perfect garnish. Taste the perfect balance of creamy, savory, and earthy in every bite!
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Recipe Information
Ingredients
- 8 pieces Lasagna sheets
- 500 grams Wild mushrooms (such as shiitake, oyster, or cremini)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 medium Shallots
- 3 cloves Garlic cloves
- 1 teaspoon Thyme (fresh)
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 0.25 teaspoon Nutmeg (ground)
- to taste Salt
- to taste Black pepper (freshly cracked)
- 2 tablespoons Parsley (fresh, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package instructions until al dente. Drain, rinse with cold water, and set aside separated on a clean kitchen towel to prevent sticking.
Clean and slice the wild mushrooms into bite-sized pieces.
Finely mince the shallots and garlic.
In a large skillet, heat the olive oil and butter over medium heat. Add the shallots and cook until softened, about 2 minutes.
Add the garlic and thyme, and sauté until fragrant, about 1 minute.
Increase the heat to medium-high and add the mushrooms to the skillet. Sauté the mushrooms until golden and any released liquid has evaporated, about 8-10 minutes. Season with salt and black pepper to taste. Set aside.
In a small saucepan, heat the heavy cream over medium-low heat until warm (do not let it boil). Stir in the Parmesan cheese until melted and smooth. Add the nutmeg and season with salt and black pepper to taste. Remove from heat.
To assemble the free-form lasagna, place one cooked lasagna sheet on a serving plate. Spoon a layer of mushrooms over the pasta, followed by a drizzle of Parmesan cream. Top with another lasagna sheet and repeat the layers until you have two to three layers per serving.
Garnish each serving with freshly chopped parsley and an extra sprinkle of Parmesan cheese, if desired.
Serve immediately and enjoy the rich, earthy flavors of the dish.
Nutrition Facts
Calories |
3587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 133.1 g | 665% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.7 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2727 mg | 210% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
