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Wild Mushroom Lasagna

Wild Mushroom Lasagna

To me, mushrooms may just be the perfect food. They are hearty, healthy and a great alternative to meat. This one pan mushroom lasagna is great way to showcase this perfect food. 

Layers of wild mushrooms are baked with a rich béchamel sauce, ricotta, and two kinds of cheese. Both meat lovers and vegetarians will swoon for this recipe. 

The lasagna was developed to fit in a 10” sauté pan but if you would prefer, feel free to bake in a casserole dish that is similar size. Serve this wild mushroom lasagna with an earthy Cambria Pinot Noir and you might just have the perfect meal. 


Wild Mushroom Lasagna

Wild Mushroom Lasagna 


  • 1 ½ lbs wild mushrooms 
  • 1 large shallot, minced 
  •  4 Tbs. butter 
  •  4 Tbs. flour 
  •  3 cups milk 
  •  pinch of nutmeg salt and pepper 
  • 1 cup ricotta 
  • 2 eggs 
  • 1 tsp. chopped thyme plus more for garnish 
  • 1 ½ cups gruyere cheese, shredded 
  • 1 ½ cups mozzarella cheese, shredded 
  • ½ lb lasagna noodles 
  • Parmesan cheese for grating


  1. In a large sauté pan heat 2 tablespoons olive oil over medium high heat. 
  2. Sauté mushrooms with a large pinch of salt in batches until golden brown. Set aside. 
  3. In the same pan sauté shallot over medium heat for 30 seconds. 
  4. Add butter and stir until melted. 
  5. Add flour and stir for 1 to 2 minutes or until the butter and flour mixture becomes golden brown. 
  6. Slowly whisk in milk and whisk until thickened about 2 to 3 minutes. 
  7. Add nutmeg and a large pinch of salt and pepper. 
  8. Remove béchamel from pan and set aside. 
  9. In a small bowl combine the ricotta, eggs, thyme and pinch of salt and pepper. Stir well to combine. 
  10.  Create the lasagna by spreading a quarter of the béchamel mixture on the bottom of the sauté pan. 
  11. Top with a quarter of the lasagna noodles (about 3), then spoon on a quarter of the ricotta mixture, quarter of the mushrooms and add a handful of cheese. 
  12. Repeat process two more times, ending with noodles on top. 
  13. Spread remaining béchamel, mushrooms, and cheese. 
  14. Top with a sprinkle of salt and pepper and garnish thyme leaves. 
  15. Bake lasagna covered for about 30 to 40 minutes then uncover and continue cooking until the lasagna is bubbling and top is golden brown.

By: Amanda Frederickson - A Life Well Lived

Wild Mushroom Lasagna