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Incredible Mushroom Lasagna Recipe

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4.5 from 117 reviews

This Incredible Mushroom Lasagna is a rich and comforting vegetarian dish featuring layers of flavorful mushroom duxelles, creamy béchamel sauce, and a herby ricotta mixture, all assembled with no-bake lasagna noodles and topped with a mix of mozzarella and pecorino cheeses. Rehydrated dried mushrooms intensify the umami flavor, making this lasagna a perfect hearty meal for mushroom lovers.

Ingredients

Scale

For the Dried Mushrooms

  • 3 ounces mixed dried mushrooms
  • 2-4 cups boiling water

For the 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 (Beaujolais, Cabernet, or Côtes du Rhône)
  • ½ cup reserved mushroom liquid
  • 1 teaspoon fresh chopped thyme
  • Salt and pepper to taste

For the Béchamel Layer

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Pinch grated nutmeg

For the 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 (prepared mushroom mixture)
  • Béchamel sauce
  • Ricotta mixture
  • 6-8 no-bake lasagna noodles
  • 2 cups grated mozzarella cheese

Topping

  • ½ cup grated mozzarella cheese
  • ¼ cup grated Pecorino or Parmesan cheese

Instructions

  1. Rehydrate the Mushrooms: Place the dried mixed mushrooms in a bowl and cover them with 2 to 4 cups of boiling water. Let them soak for about 20-30 minutes until softened. Drain the mushrooms, reserving the soaking liquid, then finely chop the rehydrated mushrooms for use in the mushroom layer.
  2. Prepare the Mushroom Layer: Heat olive oil in a skillet over medium heat. Add the minced shallot and garlic and sauté until fragrant and translucent, about 2-3 minutes. Add the fresh sliced mushrooms and cook until they release their moisture and start to brown, around 5-7 minutes. Stir in the finely chopped rehydrated mushrooms. Pour in the red wine and reserved mushroom liquid, then add fresh chopped thyme. Simmer until the liquid reduces by half and the mixture thickens. Season with salt and pepper to taste. Remove from heat and set aside.
  3. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1-2 minutes to form a roux without browning. Slowly whisk in milk to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5 minutes. Season with kosher salt, black pepper, and a pinch of grated nutmeg. Remove from heat.
  4. Prepare the Ricotta Layer: In a bowl, combine ricotta cheese, egg, grated Pecorino Romano or Parmesan cheese, chopped Italian parsley, kosher salt, and black pepper. Mix well until fully combined.
  5. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of béchamel sauce. Lay down the first layer of no-bake lasagna noodles. Add a layer of mushroom duxelles over the noodles, followed by dollops of the ricotta mixture and more béchamel sauce. Sprinkle a portion of the grated mozzarella cheese on top. Repeat layering with noodles, mushroom mix, ricotta, béchamel, and mozzarella until all ingredients are used, finishing with noodles topped with béchamel and the reserved mozzarella and Pecorino cheese for the topping.
  6. Bake the Lasagna: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes or until the cheese on top is bubbly and golden brown. Let the lasagna rest for 10 minutes before serving to allow it to set.

Notes

  • Soaking the dried mushrooms longer enhances flavor; keep the soaking liquid for an earthy broth component in the mushroom layer.
  • No-bake lasagna noodles reduce preparation time and work well with ample sauce moisture.
  • Use fresh thyme for best flavor; dried thyme can be substituted but use about one-third the amount.
  • The béchamel sauce can be made ahead and refrigerated for up to 2 days.
  • Let the lasagna rest before cutting to ensure clean slices.

Find it online: https://amandafood.com/incredible-mushroom-lasagna-recipe/