Mushroom Lasagna Recipe

Name: Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil or herb oil; 6 large shallots, peeled and minced; 1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced; 1 cup dry white wine; 1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices; Kosher salt; freshly ground black pepper; 4 tablespoons unsalted butter, or herb oil; 3 large cloves garlic, peeled and minced; 4 tablespoons flour, ideally instant or all-purpose; 3 cups whole milk; 1/2 teaspoon grated nutmeg; 1 cup Gruyere cheese, grated; 1 cup Fontina cheese, grated; 2 9-ounce boxes of no-boil lasagna sheets; 1 baseball-size ball of smoked mozzarella, sliced; 1 cup fresh Parmesan, grated

Servings: persons

1/2 cup extra-virgin olive oil or herb oil
6 large shallots, peeled and minced
1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
Kosher salt
freshly ground black pepper
4 tablespoons unsalted butter, or herb oil
3 large cloves garlic, peeled and minced
4 tablespoons flour, ideally instant or all-purpose
3 cups whole milk
1/2 teaspoon grated nutmeg
1 cup Gruyere cheese, grated
1 cup Fontina cheese, grated
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella, sliced
1 cup fresh Parmesan, grated

1
Preheat oven to 350. Place a large saute pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
2
Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
3
Make the bechamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick. Add the nutmeg and 1/4 cup of grated Gruyere and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
4
Reserve a cup of bechamel. Pour the rest over the mixture of mushrooms and radicchio, and stir.
5
Assemble lasagna. Spread plain bechamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyere. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan.
6
Bake 45 min., then brown top.

1528

kcal

Calories

127

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 17 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil or herb oil, 6 large shallots, peeled and minced, 1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced, 1 cup dry white wine, 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