Description
A rich and decadent mushroom lasagna featuring layers of pasta, savory mushroom duxelles, seasoned ricotta cheese, creamy bechamel, and melted mozzarella.
Ingredients
Scale
- 3 ounces mixed dried mushrooms
- 2–4 cups boiling water
- 10 ounces cremini or button mushrooms, sliced into quarters
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- drained rehydrated mushrooms, finely chopped
- ½ cup alcohol-free red wine alternative
- ½ cup reserved mushroom liquid
- 1 teaspoon fresh chopped thyme
- salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- pinch grated nutmeg
- 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
- 6–8 no bake lasagna noodles
- 2 cups grated mozzarella cheese
- ½ cup grated mozzarella
- ¼ cup grated pecorino or parmesan
Instructions
- Rehydrate Mushrooms: Place dried mushrooms in a bowl, cover with boiling water, weight them down with a dish, and soak for 30 minutes. Chop the mushrooms and reserve the filtered soaking liquid.
- Make Mushroom Duxelles: Sauté fresh mushrooms in olive oil until browned. Add shallots and garlic until softened. Stir in rehydrated mushrooms and cook until liquid evaporates. Stir in alcohol-free red wine alternative and cook down. Add reserved mushroom liquid and cook until evaporated. Stir in thyme, season with salt and pepper, and cool.
- Make the Bechamel: Melt butter over medium heat. Whisk in flour, salt, pepper, and nutmeg to form a paste. Gradually whisk in milk until smooth. Bring to a boil, cook for one minute, and remove from heat.
- Make Ricotta Mixture: Combine ricotta cheese, egg, grated cheese, salt, pepper, and parsley in a bowl and mix well.
- Assemble and Bake: Preheat oven to 350°F. Spread 3-4 tablespoons of bechamel in a 2-quart dish. Layer noodles, 1/3 bechamel, 1/2 mushroom mixture, 1/2 ricotta mixture, and 1 cup mozzarella. Repeat with noodles, 1/3 bechamel, remaining mushrooms, remaining ricotta, and 1 cup mozzarella. Top with a final layer of noodles and remaining bechamel. Cover with foil and bake for 40 minutes. Remove foil, sprinkle with mozzarella and pecorino/parmesan, and bake for 15 more minutes. Rest for 10 minutes before serving.
Notes
Allow the lasagna to rest for 10 to 15 minutes after baking to ensure clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 402 kcal
- Sugar: 2 g
- Sodium: 794 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 98 mg
Keywords: casserole, lasagna, mushrooms, vegetarian, Italian