Mushroom Lasagna
Ingredients
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- 1 ounces dried porcini mushrooms
- 1 1/2 cups boiling water
- 3 tbsp extra-virgin olive oil
- 1 large onion – finely chopped
- 24 ounces cremini mushrooms – sliced (~38 medium cremini mushrooms)
- 8 ounces shiitake mushrooms – stems removed, sliced (~15 medium shiitake mushrooms)
- 4 cloves garlic – minced
- 2 tsp fresh thyme leaves – chopped
- 1/2 cup dry white wine
- 1 3/4 tsp kosher salt
- 3/4 tsp black pepper – freshly ground
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 5 cups whole milk
- 1/4 tsp ground nutmeg
- 2 cups Parmigiano-Reggiano – finely grated
- 12 ounces no-boil lasagna noodles
- fresh parsley – chopped (for serving)
Instructions
1. Heat the oven to 375°F. Set a 9×13-inch baking dish nearby.
2. Combine the dried porcini mushrooms and the boiling water in a heatproof bowl and soak until softened, 20–30 minutes. Lift out the porcini, strain the soaking liquid through a fine-mesh sieve lined with a paper towel, reserve 0.5 cup, and finely chop the porcini.
3. Heat the extra-virgin olive oil in a large skillet over medium-high. Add the onion and cook until translucent, 5–6 minutes. Add the cremini mushrooms and shiitake mushrooms and cook, stirring occasionally, until they release their liquid and it mostly evaporates, 7–9 minutes. Stir in the garlic and fresh thyme leaves and cook 1 minute. Add the chopped porcini, the dry white wine, and the reserved porcini liquid; simmer until nearly dry, 3–5 minutes. Stir in 1 tsp of the kosher salt and 0.5 tsp of the black pepper, reserving 0.75 tsp salt and 0.25 tsp pepper for the sauce and layering; remove from heat.
4. For the béchamel, melt the unsalted butter in a medium saucepan over medium heat. Sprinkle in the all-purpose flour and cook, whisking, 2 minutes. Slowly whisk in the whole milk until smooth. Simmer, whisking often, until thick enough to coat a spoon, 6–8 minutes. Season with the ground nutmeg and the reserved salt and pepper; remove from heat.
5. Spread about 0.5 cup of béchamel in the bottom of the baking dish. Arrange a layer of no-boil lasagna noodles to cover, overlapping slightly if needed.
6. Spoon one-third of the mushroom mixture over the noodles, drizzle with about 1.25 cups béchamel, and sprinkle Parmigiano-Reggiano evenly (use 1.5 cups divided among the inner layers, reserving 0.5 cup for the top).
7. Repeat two more layers—noodles, mushrooms, béchamel, and the remaining cheese for the inner layers. Top with a final layer of noodles, spread the remaining béchamel over the surface, and sprinkle the reserved cheese evenly.
8. Cover the dish tightly with foil (tent so it doesn’t touch the surface) and bake for 25 minutes. Uncover and bake until bubbling at the edges and golden on top, 15–20 minutes more; broil 1–2 minutes if needed for deeper color.
9. Let the lasagna rest 15 minutes to set, then sprinkle with fresh parsley and cut into squares to serve.
Mushroom Lasagna layers tender pasta with a deeply savory mushroom ragù, silky béchamel, and nutty Parmigiano-Reggiano. The result is creamy yet balanced, with concentrated mushroom flavor and a delicate, custard-like texture from the white sauce. Each bite delivers earthy complexity from a mix of cultivated and wild mushrooms, lifted by wine and herbs and finished with a browned, cheesy top.
Rooted in the Italian tradition of lasagne al forno, the mushroom-focused version (lasagne ai funghi) is especially associated with autumn and mountain regions where porcini are prized. Historically, Italian white lasagna relies on besciamella and aged cheese rather than ricotta, and it often features rehydrated dried porcini for depth. Over time, versions outside Italy have introduced mozzarella or ricotta and additional vegetables, but the core approach remains layers of pasta, mushrooms, béchamel, and hard cheese baked until bubbling.