Description
This Incredible Mushroom Lasagna is a rich, comforting dish that layers a savory mushroom duxelles, creamy béchamel sauce, and a flavorful ricotta mixture between no-bake lasagna noodles. Featuring a blend of rehydrated dried mushrooms and fresh cremini mushrooms cooked with shallots, garlic, and red wine, it’s topped with melted mozzarella and pecorino cheeses for a decadent finish. Perfect for mushroom lovers seeking a vegetarian Italian classic with deep umami flavors.
Ingredients
Scale
Dried Mushrooms
- 3 ounces mixed dried mushrooms
- 2–4 cups boiling water
Mushroom Layer
- 10 ounces cremini or button mushrooms, sliced into quarters
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Drained rehydrated mushrooms, finely chopped
- ½ cup red wine (such as Beaujolais, Cabernet, or Côtes du Rhône)
- ½ cup reserved mushroom liquid
- 1 teaspoon fresh chopped thyme
- Salt and pepper to taste
Béchamel Layer
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch of grated nutmeg
Ricotta Layer
- 15 ounces ricotta cheese
- 1 large egg
- ¾ cup grated Pecorino Romano or Parmesan cheese
- ⅓ cup chopped Italian parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Assembling Lasagna
- Mushroom duxelles (prepared mushroom mixture)
- Béchamel sauce
- Ricotta mixture
- 6–8 no-bake lasagna noodles
- 2 cups grated mozzarella cheese
Topping
- ½ cup grated mozzarella cheese
- ¼ cup grated Pecorino Romano or Parmesan cheese
Instructions
- Rehydrate Dried Mushrooms: Place the dried mushrooms in a bowl and cover with 2-4 cups of boiling water. Let them soak for about 20-30 minutes until fully softened. Drain mushrooms, reserving the soaking liquid for later use. Finely chop the rehydrated mushrooms.
- Prepare Mushroom Layer: Heat olive oil in a skillet over medium heat. Add minced shallot and garlic, cooking until fragrant and translucent. Add fresh quartered mushrooms and sauté until golden and their moisture evaporates. Stir in the chopped rehydrated mushrooms. Pour in red wine and reserved mushroom liquid, simmering until the liquid reduces by half. Add fresh thyme, salt, and pepper, then set aside.
- Make Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk, ensuring no lumps form. Cook, stirring continuously, until the sauce thickens and coats the back of a spoon. Season with kosher salt, black pepper, and a pinch of grated nutmeg. Remove from heat.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, egg, grated Pecorino Romano or Parmesan cheese, chopped Italian parsley, kosher salt, and black pepper. Mix until smooth and creamy.
- Assemble Lasagna: In a baking dish, spread a thin layer of mushroom duxelles. Add a layer of béchamel sauce followed by spread ricotta mixture evenly. Lay down no-bake lasagna noodles to cover the layer. Repeat layering with mushroom mixture, béchamel, ricotta, and noodles until all components are used, finishing with a top layer of béchamel. Sprinkle 2 cups grated mozzarella evenly over the top.
- Add Topping and Bake: Sprinkle the ½ cup grated mozzarella and ¼ cup grated Pecorino Romano or Parmesan cheese as the final topping. Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese topping is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for 10-15 minutes out of the oven before slicing. This helps the layers set and makes serving easier. Garnish with additional fresh parsley if desired.
Notes
- If you cannot find no-bake lasagna noodles, you can use regular ones but pre-cook according to package instructions.
- Reserve the mushroom soaking liquid carefully, and strain to remove any grit before adding to the mushroom sauce.
- For a vegan version, substitute ricotta with tofu ricotta, use plant-based milk and vegan cheese alternatives.
- Red wine adds richness and depth; if preferred, you can substitute with additional mushroom broth or vegetable stock.
- Use a good-quality grated cheese for topping to ensure optimal melt and flavor.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
Keywords: mushroom lasagna, vegetarian lasagna, Italian recipe, no-bake noodles, creamy béchamel, ricotta cheese, mushroom duxelles