Incredible Mushroom Lasagna
User Reviews
4.5
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Additional Time
10 mins
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Total Time
1 hr 55 mins
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Servings
8
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Calories
402 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Incredible Mushroom Lasagna
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Love mushrooms in casseroles? This over-the-top mushroom lasagna is rich and decadent with layers of pasta, savory mushroom duxelles, seasoned ricotta cheese, creamy bechamel and a final flourish of mozzarella. Serve this hearty casserole as a vegetarian main course or a celebration worthy side dish.
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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 (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
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Instructions
REHYDRATE THE DRIED MUSHROOMS:
- Place the mushrooms in a large bowl and pour the boiling water over them. Rest a dish that will fit in the bowl on top of the mushrooms. This will help to keep the mushrooms submerged in the water so they can soak up the liquid. Soak for 30 minutes.
- Transfer the mushrooms to a cutting board and chop them. Set aside.
- Set a fine mesh strainer over a container (like a large glass measuring cup) and pour the mushroom liquid through the strainer. Discard any sediment caught in the strainer. Reserve the mushroom liquid.
MAKE MUSHROOM DUXELLES:
- Add 1 teaspoon of olive oil to a heavy skillet and heat over medium high heat. Add the fresh mushrooms, cook and stir until the mushrooms begin to release their liquid and start to brown, 5-7 minutes.
- Add the shallots and garlic and cook until they're softened and fragrant. Add the remainder of the olive oil and the chopped rehydrated mushrooms. Cook, stirring occasionally until most of the liquid has evaporated.
- Stir in the red wine and let it cook down until most of the wine is evaporated, about 5-7 minutes.
- Add 1/2 cup of the reserved mushroom soaking liquid, stir and cook until most of it has evaporated. Stir in the chopped thyme and cook for one minute.
- Sample a little of the mushroom mixture and season with salt and pepper to taste. Set aside to cool.
MAKE THE BECHAMEL:
- In a large saucepan, melt the butter over medium heat. Sprinkle on the flour, kosher salt, pepper and nutmeg and cook for one minute, stirring constantly until a thick paste forms.
- Whisk in a little milk at a time, not adding more until the previous amount has been absorbed into the flour mixture.
- Continue adding milk and whisking until smooth. Turn the heat to medium high and cook, stirring constantly until the mixture comes to a boil. Cook for one minute, then remove from the heat to cool.
MAKE THE RICOTTA MIXTURE:
- In a medium bowl, combine the ricotta cheese, egg, grated cheese, salt, pepper and parsley. Mix until combined.
ASSEMBLE THE MUSHROOM LASAGNA:
- Preheat the oven to 350°.
- Add 3-4 tablespoons of bechamel to the bottom of a 2 quart casserole dish and spread evenly in the bottom.
- Lay a few lasagna noodles over the bechamel sauce. It works easier if you have a rectangular dish (but I only had an oval one) If the lasagna noodles don't fit evenly, break them into pieces and fit them like a mosaic to cover the sauce.
- Spread 1/3 of the bechamel sauce over the noodles.
- Spoon 1/2 of the mushroom mixture over the bechamel and spread evenly over the bechamel.
- Spoon 1/2 of the ricotta mixture over the mushrooms, spreading into an even layer.
- Sprinkle 1 cup of grated mozzarella over the ricotta.
- Top with another layer of lasagna noodles, followed by 1/3 of the bechamel sauce, the remainder of the mushrooms, remainder of the ricotta and 1 cup of the mozzarella.
- Top with another layer of lasagna noodles and the remainder of the bechamel. Cover with foil and bake for 40 minutes.
- Remove the foil and sprinkle on additional mozzarella and grated pecorino or parmesan and bake for an additional 15 minutes.
- Let the lasagna rest for about 10 minutes before cutting into the casserole.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
26g
(9%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
794mg
(33%)
Potassium
516mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
913IU
(18%)
Vitamin C
5mg
(6%)
Calcium
479mg
(48%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 794mg | 33% |
| Potassium | 516mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 913IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 479mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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