Wild Mushroom Lasagna
Indulge in the earthy flavors of Wild Mushroom Lasagna, a comforting and sophisticated twist on the classic Italian favorite. This dish features a medley of wild mushrooms—cremini, shiitake, and oyster—alongside rich porcini for an umami-packed filling. Layered with a creamy béchamel sauce infused with nutmeg and the savory depth of porcini soaking liquid, this lasagna is elevated with generous amounts of melty mozzarella and sharp Parmesan cheese. Perfect for vegetarians or anyone seeking a hearty yet elegant meal, this lasagna is baked to golden, bubbly perfection and garnished with fresh parsley for a vibrant finish. Easy to assemble with oven-ready noodles and packed with gourmet flavors, this recipe is sure to become a family favorite. Perfectly portioned to serve six, it's an ideal choice for intimate gatherings or cozy dinners at home.
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Recipe Information
Ingredients
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 pound assorted wild mushrooms (such as cremini, shiitake, oyster), sliced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 teaspoons fresh thyme leaves
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 0.25 teaspoon ground nutmeg
- 9 sheets lasagna noodles, oven-ready
- 1.5 cups Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the dried porcini mushrooms in a bowl and pour 1 cup of boiling water over them. Let them soak for 15 minutes. Drain the mushrooms, reserving the soaking liquid, and finely chop them.
In a large skillet, heat 2 tablespoons of butter and olive oil over medium heat. Add the diced onion and cook for 5 minutes until translucent.
Add minced garlic and cook for another minute until fragrant.
Stir in the assorted wild mushrooms, soaked porcini mushrooms, salt, pepper, and thyme. Cook for 8-10 minutes until the mushrooms are tender and their liquid has evaporated. Remove from heat and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the warm milk and the reserved porcini soaking liquid. Cook, whisking constantly, until the sauce thickens and bubbles—about 5-7 minutes. Add nutmeg, and adjust seasoning with additional salt and pepper as desired.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom.
Place 3 lasagna noodles over the sauce. Top with 1/3 of the mushroom mixture, 1/3 of the remaining béchamel sauce, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese.
Repeat the process two more times, ending with a final layer of béchamel sauce and the remaining Parmesan and mozzarella cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 4574 mg | 199% | |
| Total Carbohydrate | 497.9 g | 181% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 82.1 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 4236 mg | 326% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4256 mg | 91% | |
*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.
