Robust Tomato and Wild Mushroom Lasagna Recipe

Name: Robust Tomato and Wild Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, minced; 3 ounces prosciutto, finely chopped; ½ cup Italian parsley, finely chopped; 2 tablespoons minced shallots; 1 lb wild exotic mushroom (oyster, shiitake, lobster, cremini,etc.); 2 cups beef broth; 2 tablespoons garlic, minced; 3 tablespoons fresh basil, chopped; 1 tablespoon fresh oregano, chopped; ⅔ cup dry white wine; 1 (28 ounce) can crushed tomatoes; 1 (14 1/2 ounce) can crushed tomatoes; ¼ teaspoon paprika; ¼ teaspoon cayenne pepper; salt; pepper; 2 cups grated parmigiano-reggiano cheese; 2 tablespoons grated parmigiano-reggiano cheese; 1 ¼ cups grated mozzarella cheese; ½ cup heavy cream; ¼ cup milk; 1 lb dried lasagna noodle, sheets cooked according to package directions

Try this homemade Robust Tomato and Wild Mushroom Lasagna recipe the whole family will love. Made with extra virgin olive oil, onion, Italian parsley an…

This Robust Tomato and Wild Mushroom Lasagna relies on simple, everyday ingredients such as extra virgin olive oil, large onion, minced, prosciutto, finely chopped and minced shallots. It comes together quickly and makes 4 servings, at about 621 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

2 tablespoons extra virgin olive oil
1 large onion, minced
3 ounces prosciutto, finely chopped
½ cup Italian parsley, finely chopped
2 tablespoons minced shallots
1 lb wild exotic mushroom (oyster, shiitake, lobster, cremini,etc.)
2 cups beef broth
2 tablespoons garlic, minced
3 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
⅔ cup dry white wine
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can crushed tomatoes
¼ teaspoon paprika
¼ teaspoon cayenne pepper
salt
pepper
2 cups grated parmigiano-reggiano cheese
2 tablespoons grated parmigiano-reggiano cheese
1 ¼ cups grated mozzarella cheese
½ cup heavy cream
¼ cup milk
1 lb dried lasagna noodle, sheets cooked according to package directions

1
Preheat oven to 350; lightly oil a 13 x 9 inch baking dish.
2
In a big pan, heat the olive oil; when oil is hot, saute the onions and prosciutto for about 3 minutes, until the onions have wilted and begin to caramelize.
3
Add 1/2 cup minced parsley, shallots, and mushrooms.
4
Combine and saute them for about 5 minutes or until the mushrooms begin to brown and soften.
5
Add 2 cups beef broth, stirring vigorously to deglaze the pancontinue to cook for an additional 45 minutes to concentrate the flavors.
6
Season with salt and pepper; stir in the garlic, basil, and oregano.
7
Cook for 3 minutes to combine the flavors; remove mixture from heat.
8
Strain the mushroom mixture, reserving the liquid.
9
Pour the liquid back into the saute pan; heat and stir vigorously to remove any particles along the sides of the pan.
10
Add in the wine and continue to deglaze the pan; continue to cook the liquid until a glaze is formed, stirring occasionally.
11
Add in the tomatoes, paprika, and cayenne; combine well.
12
Continue to cook for 20 minutes, stirring occasionally.
13
Season with salt and pepper; add the mushroom mixture to the sauce; combine and remove from the heat.
14
Assemble: spoon a small amount of sauce on the bottom of the baking dish, covering evenly.
15
Layer pasta sheets over the sauce, being careful not to overlap them.
16
Cut the pasta sheets to fit the baking pan if necessary.
17
Repeat with a thick layer of mushroom sauce; sprinkle with Parmigiano-Reggiano and a generous amount of mozzarella cheese.
18
Top with three additional pasta sheets and repeat with the remaining mushroom sauce, Parmesan cheese, mozzarella cheese, and pasta sheets.
19
Ensure that the last layer in the baking dish is the pasta sheets.
20
Mix 1/2 cup heavy cream with 1/4 cup milk, 2 tablespoons Parmigiano-Reggiano cheese and 1/4 cup mozzarella cheese.
21
Season with salt and pepper; pour over the top of the lasagna.
22
Cover with foil and bake for 30 minutes.
23
Remove the cover and bake for an additional 15-20 minutes or until the top layer of cheese is brown and bubbly.
24
Remove from oven; let rest 20 minutes before cutting to serve.

621

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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Frequently Asked Questions

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

You need 23 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large onion, minced, 3 ounces prosciutto, finely chopped, ½ cup Italian parsley, finely chopped, and more.

Yes, Robust Tomato and Wild 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.

Quick Info

Servings
4 servings
Calories
621 kcal
Category
Pasta & Noodles

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