Wild Mushroom Lasagna
Ingredients
- Sauce
- 1 1/2 pounds fresh mushrooms
any variety
- 1 ounce dried porcini mushrooms
- 5 cloves garlic
- 1/2 cup DeLallo Extra Virgin Olive Oil
- 2 teaspoons salt
- 1/2 cup Italian flat-leaf parsley
chopped
- Lasagna
- 2 boxes DeLallo No-Boil Lasagna
9-ounce
- 1/2 pound fresh mozzarella
diced
- 1 1/2 cup grated Parmigiano-Reggiano
- Bechamel sauce
Directions
- 1
Clean mushrooms with a damp cloth. Soak dried porcinis in hot water until soft. Discard longer stems, then chop into small cubes. Smash garlic cloves and simmer with olive oil in a large saucepan for 5 minutes to flavor oil.
- 2
Add salt and mushrooms to the olive oil and sauté over medium heat. Cook down the mushrooms, approximately 25 minutes, stirring occasionally to prevent sticking and to combine flavors. While mushrooms cook down, use time to prepare béchamel. Cover sauce with plastic wrap, once made, to prevent skin from forming.
- 3
Add parsley to cooked mushrooms and sauté for an additional 5 minutes. Once thoroughly sautéed, remove larger pieces of garlic and puree about 1/4 of mushroom mixture for sauce. The other 3/4 will be to use in lasagna layers. Whisk in pureed mushrooms with béchamel until blended.
- 4
Preheat oven to 350˚F.
- 5
In a 13- by 9-inch casserole dish, begin by spreading mushroom béchamel sauce to coat bottom of pan. Layer with lasagna noodles, careful not to overlap, then béchamel. Sprinkle with sautéed mushrooms, diced fresh mozzarella and Parmigiano. Repeat for layering until ingredients are used, topping with a last layer of noodles, béchamel and cheeses.
- 6
Bake for 40 minutes, covered with a lid or foil. Remove covering and bake for another 20 until hot and bubbly.
- 7
Let stand for 15 minutes before serving.
- 8
Lasagna noodles may be parboiled for softness; however, if you do not parboil noodles, be sure to make béchamel thin enough to keep the moisture of your dish. For thinner béchamel, whisk with extra milk.
Wild Mushroom Lasagna
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About this Recipe
Craving a truly exceptional lasagna that’s both hearty and elegantly flavorful? This Wild Mushroom Lasagna recipe delivers an authentic Italian experience, brimming with the earthy aroma of diverse mushrooms and the smooth, rich presence of béchamel sauce.
What sets this lasagna apart is its dedication to mushroom flavor. By combining a generous pound and a half of fresh mushrooms—of any variety you choose—with the intense, umami depth of dried porcini, you build a complex, layered taste that feels both rustic and refined. The creamy béchamel, a hallmark of traditional Italian lasagna, ensures a tender, luxurious texture throughout every single bite.
Prepare for a lasagna experience that is deeply satisfying and incredibly comforting. Each forkful offers a delightful contrast: the robust earthiness of the mushrooms, the subtle warmth of garlic and parsley, and the creamy indulgence of the béchamel, all perfectly balanced with layers of tender pasta and melted mozzarella and Parmigiano-Reggiano cheeses. This isn't just dinner; it's an experience designed to evoke the warmth of an Italian kitchen, perfect for a cozy family meal or a special gathering.
Feel free to get inventive with your fresh mushrooms! A mix of cremini, shiitake, oyster, or even portobello will yield incredible results. If you don't have fresh mozzarella, good quality provolone or fontina could also work for a slightly different, but still delicious, melt. For an extra layer of flavor, consider adding a touch of truffle oil to the mushroom sauce just before assembling.
This Wild Mushroom Lasagna is a wonderful centerpiece for any occasion, from a Sunday dinner to a festive holiday meal. Pair it with a simple green salad and a glass of robust red wine to complete a truly memorable feast.