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Italian Ricotta Mushroom Lasagne al Forno (baked lasagna)
5 from 107 votes

Italian Ricotta Mushroom Lasagne al Forno (baked lasagna)

This Italian Ricotta Mushroom Lasagne al Forno features layered lasagne pasta with a creamy ricotta and parmesan cheese filling mixed with sautéed cremini and porcini mushrooms. A homemade béchamel sauce ties the layers together for a rich, comforting baked dish with bright herb notes from fresh parsley and garlic.

Prep Time
35 mins
Cook Time
45 mins
Resting time
10 mins
Total Time
1 hr 30 mins
Servings: 4
Calories: 1079 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

  • 6-8 heets lasagne pasta I used lasagne from La Fabbrica della Pasta di Gragnano, large, ricce/wavy
  • 400 g ricotta cheese 14oz) I used cow's milk ricotta, fresh
  • 200 g parmigiano reggiano (7oz) grated (or vegetarian hard cheese without animal rennet)
  • 2 garlic peeled, cloves
  • 500 g cremini mushrooms 17oz) washed and sliced, or button mushrooms
  • 200 g porcini mushroom 7oz) I used frozen. You can also used dried porcini, fresh or frozen
  • parsley as required) washed and chopped, fresh
  • 2 tablespoon extra virgin olive oil
  • 1 knob butter
  • salt for pasta and to taste
  • black pepper to taste, ground
  • ½ glass white wine
For béchamel
  • 1 Lt milk 33 floz, fresh
  • 100 g 00 flour 3.5oz, or all-purpose flour
  • 100 g butter (3.5 oz)
  • nutmeg grated

Instructions

Prepare the pasta
    Cup of Yum
  1. Put a large pot of water on to boil for the pasta. Once it starts to boil add salt and a tbsp. of olive oil. Half cook the lasagne sheets. I did 2-3 at a time. I removed them from the water with a slotted spoon and laid them out separately on a clean tea towel.
Prepare the mushrooms
  1. Wash and chop the parsley. Peel the garlic. Clean and slice the mushrooms. (If using dried porcini you will need to soak them in warm water for 20-30 minutes beforehand. Then drain and add to the other mushrooms)
  2. Heat a knob of butter and a tablespoon of olive oil in a frying pan or skillet. Add the garlic cloves and sliced cremini mushrooms. Cook until the mushrooms are starting to brown. Add the porcini and cook for a couple of minutes more. Add some chopped parsley, black pepper, a pinch of salt and the white wine. Turn up the heat and let the alcohol evaporate. Turn off the heat and set aside to cool slightly.
  3. When the mushrooms have cooled a bit, blend into smaller pieces in a food processor. You don’t want to puree the mushrooms, so don’t blend for too long. If you don’t have a processor, chop them into small pieces with a knife.
Prepare the ricotta
  1. Put the ricotta in a bowl with half the grated parmigiana. Add some black pepper and a pinch of salt and mix together well.
Make the béchamel (white sauce)
  1. Melt the butter in a saucepan over a low heat, incorporate the sifted flour and continue to mix with a wooden spoon until you have a roux (paste made of flour and butter)
  2. Cook the roux until it is golden, and at this point add the milk a little at a time, plus a pinch of salt and a ½ teaspoon of grated nutmeg. Continue stirring until the sauce reaches the consistency you want. If your béchamel seems lumpy, you can use a hand held blender to make it smooth.
Assemble your Italian ricotta mushroom lasagne al forno.
  1. Spread a little béchamel  over the bottom of a rectangular oven dish. Put 2 lasagne in the dish. spread half the ricotta along the middle of the lasagne. Add some of the mushroom mixture, a little béchamel and some grated parmigiano. Repeat with another 2 lasagne, the rest of the ricotta, mushrooms, béchamel and grated cheese. Add another layer of lasagne. Spread the last of the mushrooms on this top layer. Cover with the remaining béchamel and then sprinkle the remaining parmigiano over the top.
  2. Bake in a preheated oven at 180°C (356°F)for about 30 minutes until the top is crispy and the pasta cooked. If the pasta needs more time, cover with aluminium foil and cook for another 5-10 minutes. Let your ricotta mushroom lasagna stand for 5-10 minutes before serving. It will net to set a little.

Notes

  • If using dried porcini mushrooms, soak them in warm water for 20–30 minutes before cooking.
  • Partial cooking of pasta sheets before layering ensures appropriate texture in the finished bake.
  • Substitute with other pasta shapes or types if necessary, noting that cooking times may vary.
  • Fresh parsley adds brightness when chopped and mixed into the mushroom filling.
  • This recipe serves several people and freezes well when stored in airtight containers.

Nutrition Information

Calories 1079kcal (54%) Carbohydrates 97g (32%) Protein 46g (92%) Fat 59g (91%) Saturated Fat 33g (165%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 19g (95%) Trans Fat 1g (50%) Cholesterol 150mg (50%) Sodium 1098mg (46%) Potassium 1461mg (31%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 1592IU (32%) Vitamin C 5mg (6%) Calcium 833mg (83%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 1079

% Daily Value*

Calories 1079kcal 54%
Carbohydrates 97g 32%
Protein 46g 92%
Fat 59g 91%
Saturated Fat 33g 165%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 150mg 50%
Sodium 1098mg 46%
Potassium 1461mg 31%
Fiber 9g 36%
Sugar 5g 10%
Vitamin A 1592IU 32%
Vitamin C 5mg 6%
Calcium 833mg 83%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.