If you’re looking for a delicious and hearty vegetarian dish, then this Mushroom Lasagna recipe is a must-try! Packed with rich mushroom flavors and creamy layers, this lasagna is perfect for a cozy dinner or a special occasion.
Why You’ll Love This Recipe?
- Great flavors: The combination of dried and fresh mushrooms, along with a flavorful red wine sauce, creates a rich and savory taste.
- Easy to make: Despite its impressive appearance, this lasagna comes together easily with simple ingredients.
- Perfect for meal prep: This dish can be made ahead of time and reheated for a quick and satisfying meal during the week.
Ingredient Notes:
- Dried mushrooms: Adds a deep, earthy flavor to the dish. You can use any mix of dried mushrooms you prefer.
- Cremini or button mushrooms: Provide a meaty texture and umami flavor to the lasagna.
- Ricotta cheese: Adds creaminess and richness to the dish. Substitute with cottage cheese if needed.
Step-by-Step Instructions:
- Start by soaking the dried mushrooms in boiling water to rehydrate them.
- Saute the fresh mushrooms, shallot, and garlic in olive oil until softened.
- Add the rehydrated mushrooms, red wine, reserved mushroom liquid, thyme, salt, and pepper for the mushroom layer.
- Prepare the bechamel sauce by melting butter, adding flour, then slowly whisking in milk until thickened. Season with salt, pepper, and nutmeg.
- Mix ricotta cheese, egg, grated cheese, parsley, salt, and pepper for the ricotta layer.
- Assemble the lasagna by layering mushroom duxelles, bechamel, ricotta mixture, no-bake noodles, and grated mozzarella.
- Top the lasagna with more mozzarella and grated cheese before baking until bubbly and golden.
Helpful Tips:
- Use no-boil lasagna noodles for convenience.
- Allow the lasagna to rest for 10-15 minutes before serving to set and avoid a sloppy presentation.
- Experiment with different mushroom varieties for unique flavors.
Expert Tips for the Best Results:
- Use a mix of wild mushrooms for a more complex flavor profile.
- Make the bechamel sauce extra creamy by using whole milk or adding a touch of cream.
- Garnish with fresh herbs like parsley or chives for a pop of color and freshness.
Serving Suggestions:
Serve this Mushroom Lasagna with a side of garlic bread and a crisp green salad for a complete meal. Pair with a glass of red wine for the perfect dining experience.
Storage and Reheating Tips:
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through to maintain its flavor and texture.
Frequently Asked Questions:
- Can I freeze this Mushroom Lasagna? Yes, you can freeze the lasagna before or after baking for up to 3 months.
- Can I use fresh mushrooms instead of dried ones? Yes, you can use all fresh mushrooms if you prefer.
- How can I make this lasagna gluten-free? Use gluten-free lasagna noodles and a gluten-free flour blend for the bechamel sauce.
Conclusion:
Indulge in the rich and flavorful Mushroom Lasagna for a comforting and satisfying meal. Don’t hesitate to customize the recipe to suit your taste preferences and enjoy the delicious results!
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Incredible Mushroom Lasagna
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
- Yield: 6–8 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This incredible mushroom lasagna features layers of rich mushroom duxelles, creamy ricotta cheese, and savory bechamel sauce. It’s a decadent and satisfying meal that’s perfect for a special occasion or a cozy night in.
Ingredients
Scale
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 (from above) finely chopped
- ½ cup red wine such as beaujolais, cabernet or cotes de rhone
- ½ cup reserved mushroom liquid
- 1 teaspoon fresh chopped thyme
- salt and pepper to taste
FOR BECHAMEL LAYER
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- pinch grated nutmeg
FOR RICOTTA LAYER
- 15 ounces ricotta cheese
- 1 large egg
- ¾ cup grated pecorino romano or parmesan cheese
- ⅓ cup chopped italian parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
FOR ASSEMBLING LASAGNA
- mushroom duxelles
- bechamel
- ricotta mixture
- 6–8 no bake lasagna noodles
- 2 cups grated mozzarella cheese
TOPPING
- ½ cup grated mozzarella
- ¼ cup grated pecorino or parmesan
Instructions
- Prepare Dried Mushrooms: Rehydrate mixed dried mushrooms in boiling water, then drain and finely chop.
- Make Mushroom Layer: Sauté cremini mushrooms, shallot, garlic, and rehydrated mushrooms. Add wine, mushroom liquid, thyme, salt, and pepper.
- Create Bechamel Layer: Make a roux with butter and flour, then whisk in milk, salt, pepper, and nutmeg.
- Prepare Ricotta Layer: Mix ricotta, egg, pecorino romano, parsley, salt, and pepper.
- Assemble Lasagna: Layer mushroom duxelles, bechamel, ricotta mixture, noodles, and mozzarella. Repeat and top with cheeses.
- Bake: Cover with foil and bake, then uncover and bake until bubbly and golden.
Notes
- You can use a mix of different mushrooms for added flavor.
- Feel free to add spinach or kale for extra nutrients.
- Make sure to let the lasagna rest before serving to set.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg