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Decadent Wild Mushroom Lasagna: A Luxurious Vegetarian Delight

This luxurious mushroom lasagna layers dried andfresh mushrooms with creamy béchamel, ricotta, and gooey mozzarella, creating avelvety and hearty dish that’s perfect for dinner parties or family meals.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

Dried Mushrooms:

  • 85 g mixed dried mushrooms
  • 500-1000 ml boiling water

Mushroom Filling:

  • 280 g cremini or button mushrooms quartered
  • 1 large shallot finely minced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • Drained rehydrated mushrooms from dried mushrooms, finely chopped
  • 120 ml red wine e.g., Beaujolais, Cabernet, or Côtes du Rhône
  • 120 ml reserved mushroom soaking liquid
  • 1 tsp fresh thyme chopped
  • Salt and pepper to taste

Béchamel Sauce:

  • 30 g butter
  • 30 g flour
  • 500 ml milk
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Pinch of freshly grated nutmeg

Ricotta Layer:

  • 425 g ricotta cheese
  • 1 large egg
  • 75 g grated Pecorino Romano or Parmesan cheese
  • 40 g Italian parsley chopped
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Lasagna Assembly:

  • 6-8 no-boil lasagna noodles
  • 200 g grated mozzarella cheese
  • Prepared mushroom filling
  • Béchamel sauce
  • Ricotta mixture

Instructions
 

  • Prepare the Dried Mushrooms : Soak the dried mushrooms in boiling water for 20-30 minutes until softened. Strain the mushrooms, reserving the soaking liquid, and finely chop the rehydrated mushrooms. Set aside.
  • Cook the Mushroom Filling : Heat olive oil in a large skillet over medium heat. Add minced shallots and garlic, cooking until fragrant. Stir in fresh mushrooms and cook until browned and softened. Add the chopped rehydrated mushrooms, red wine, reserved soaking liquid, thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the liquid has reduced. Set aside.
  • Prepare the Béchamel Sauce : In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add milk, whisking constantly to avoid lumps. Add salt, pepper, and nutmeg. Simmer until thickened and smooth. Remove from heat.
  • Make the Ricotta Mixture : In a bowl, combine ricotta, egg, Pecorino Romano or Parmesan, parsley, salt, and pepper. Mix until well combined.
  • Assemble the Lasagna : Preheat the oven to 180°C (350°F). Spread a thin layer of béchamel on the bottom of a baking dish. Place a layer of lasagna noodles over the béchamel. Add a layer of mushroom filling, followed by dollops of ricotta mixture and béchamel Repeat layers until all ingredients are used, finishing with béchamel and grated mozzarella on top.
  • Bake the Lasagna : Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling. Let the lasagna rest for 10 minutes before slicing.

Nutrition

Calories: 450kcal
Keyword Mushroom Lasagna
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