Mixed Mushroom Lasagna Recipe
Prep Time:
20 minutes
Cook Time:
50 minutes
Servings:
9 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 ounce dried porcini mushrooms, rehydrated, chopped
  • 3 ½ ounces chanterelle mushrooms, chopped
  • 5 ounces cremini mushrooms, chopped
  • 4 cloves garlic, minced
  • Salt and pepper
  • ¼ cup finely chopped parsley
  • 12 lasagna noodles, boiled to al dente
  • 4 tablespoons butter
  • 1 medium shallot, finely diced
  • ¼ cup flour
  • 2 cups milk
  • 2 tablespoons fresh thyme, plus more for topping
  • 3 cups ricotta
  • 4 cups shredded mozzarella cheese
  • 3 cups shredded fontina cheese
Directions
  1. Preheat the oven to 400 F.
  2. Arrange cooked lasagna noodles flat on a baking sheet and cover them with a towel to prevent sticking or drying out.
  3. Heat oil in a skillet over medium heat and add the mushrooms. Cook until mushrooms are browned and softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes longer. Season with a pinch of salt and pepper, then stir in the parsley and remove from the heat.
  4. To make the béchamel sauce, melt the butter in a separate skillet over medium heat. Add the shallots and cook until softened, about 2 to 3 minutes. Add the flour and whisk until a light brown paste forms. Then slowly whisk in the milk, combining it with the paste until smooth. Bring to a simmer and cook until thick, stirring often, about 5 to 10 minutes. Once thick, add a pinch of salt and pepper and the thyme and stir.
  5. Season ricotta with a pinch of salt and pepper. Combine fontina and mozzarella in a bowl.
  6. Spread a thin layer of béchamel sauce onto the bottom of a 9 x 13-inch casserole dish. Layer 3 noodles on top of the sauce side by side, overlapping slightly. Spread half the ricotta onto the noodles, then spread half of the mushroom mixture onto the ricotta. Sprinkle ⅓ of the shredded cheese mixture over mushrooms, then layer with another thin layer of béchamel.
  7. Repeat the layering order again, starting with the noodles. Layer 3 noodles on top of béchamel, then cover in ricotta, mushrooms, shredded cheese, and béchamel. Top with 3 more lasagna noodles (If none broke, you will have 3 extra noodles).
  8. Top the noodles with any remaining béchamel and the remaining shredded cheese. Trim any noodles that hang over the sides, then put in the oven and bake for 30 minutes, or until the cheese on top is melted and beginning to brown.
  9. Remove the lasagna from the oven and sprinkle with thyme to serve. For best serving results, allow lasagna to cool for 10 to 15 minutes before slicing.