Description
A rich, creamy, and vegetarian mushroom lasagna layered with earthy mushrooms, silky béchamel, cheesy ricotta, and golden mozzarella.
Ingredients
FOR THE DRIED MUSHROOMS
3 ounces mixed dried mushrooms
2-4 cups boiling water
FOR MUSHROOM LAYER:
10 ounces cremini or button mushrooms, sliced into quarters
1 large shallot, minced
2 cloves garlic, minced
1 tablespoon olive oil
drained rehydrated mushrooms, finely chopped
½ cup red wine (optional or replace with broth)
½ cup reserved mushroom liquid
1 teaspoon fresh chopped thyme
Salt and pepper to taste
FOR BÉCHAMEL LAYER:
2 tablespoons butter
2 tablespoons flour
2 cups milk
½ teaspoon kosher salt
¼ teaspoon black pepper
Pinch of grated nutmeg
FOR RICOTTA LAYER:
15 ounces ricotta cheese
1 large egg
¾ cup grated pecorino romano or parmesan
⅓ cup chopped Italian parsley
½ teaspoon kosher salt
¼ teaspoon black pepper
FOR ASSEMBLING LASAGNA:
Mushroom duxelles
Béchamel sauce
Ricotta mixture
6-8 no-boil lasagna noodles
2 cups grated mozzarella cheese
TOPPING:
½ cup grated mozzarella
¼ cup grated pecorino or parmesan
Instructions
1. Place dried mushrooms in a bowl and pour boiling water over them. Let soak for 30 minutes. Drain and chop. Reserve the liquid.
2. In a pan, heat 1 tsp olive oil. Sauté fresh mushrooms until browned.
3. Add shallots and garlic, cook until softened.
4. Stir in chopped rehydrated mushrooms. Cook until liquid evaporates.
5. Add wine, let it reduce. Add mushroom liquid, cook until mostly absorbed.
6. Stir in thyme, season with salt and pepper, and set aside to cool.
7. In a saucepan, melt butter. Stir in flour, salt, pepper, nutmeg to make a roux.
8. Whisk in milk gradually. Cook, stirring constantly until it boils and thickens.
9. In a bowl, mix ricotta cheese, egg, grated cheese, parsley, salt, and pepper.
10. Preheat oven to 350°F. Spread béchamel on bottom of a 2-quart dish.
11. Layer noodles, béchamel, half mushroom mixture, half ricotta, and 1 cup mozzarella.
12. Repeat with second layer of noodles, béchamel, mushrooms, ricotta, and 1 cup mozzarella.
13. Top with final noodles and remaining béchamel.
14. Cover with foil. Bake for 40 minutes.
15. Remove foil. Add topping cheeses. Bake another 15 minutes.
16. Let rest 10 minutes before slicing and serving.
Notes
You can make this lasagna a day ahead and refrigerate before baking.
Freeze leftovers for up to 2 months.
Let lasagna rest before cutting for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Method: Baking
- Cuisine: Italian