Mushroom Lasagna Recipe

Name: Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound pancetta, sliced thin and slivered; 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 4 large garlic cloves, slivered; 1 pound mixed mushrooms, sliced shiitake, cremini, oyster, chanterelle, porcini, etc.; 12 chestnuts, roasted, peeled and quartered fresh, jarred or frozen; 12 sage leaves, slivered; Salt; pepper; 2 1/4 cups milk; 6 1/2 tablespoons unsalted butter or black truffle butter; 1/2 cup flour; 1/2 pound pasta for lasagna, preferably fresh, parboiled if dry; 3 ounces grana padano, grated

Servings: persons

1/4 pound pancetta, sliced thin and slivered
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, slivered
1 pound mixed mushrooms, sliced shiitake, cremini, oyster, chanterelle, porcini, etc.
12 chestnuts, roasted, peeled and quartered fresh, jarred or frozen
12 sage leaves, slivered
Salt
pepper
2 1/4 cups milk
6 1/2 tablespoons unsalted butter or black truffle butter
1/2 cup flour
1/2 pound pasta for lasagna, preferably fresh, parboiled if dry
3 ounces grana padano, grated

1
Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render.
2
Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp.
3
Transfer it to a dish.
4
Add the oil to the pan.
5
Add the onion and garlic and saute until softened.
6
Stir in the mushrooms and saute over medium heat until they wilt.
7
Stir in the chestnuts and sage.
8
Season with salt and pepper.
9
Scald the milk.
10
Melt 6 tablespoons butter or truffle butter on low heat in another saucepan.
11
Whisk the flour into the melted butter.
12
Cook briefly, then gradually whisk in the warm milk.
13
Continue whisking and cooking until the sauce is thick and smooth.
14
Season with salt and pepper.
15
Heat the oven to 350 degrees.
16
Grease an 8-inch square baking dish with the remaining butter.
17
Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta.
18
Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese.
19
Spread a third of the sauce on the cheese.
20
Repeat the layers.
21
Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
22
Bake 40 to 45 minutes, until the top is lightly browned.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 pound pancetta, sliced thin and slivered, 2 tablespoons extra-virgin olive oil, 1 medium onion, finely chopped, 4 large garlic cloves, slivered, and more.

Yes, Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions