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
- 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
- In a large sauté pan heat 2 tablespoons olive oil over medium high heat.
- Sauté mushrooms with a large pinch of salt in batches until golden brown. Set aside.
- In the same pan sauté shallot over medium heat for 30 seconds.
- Add butter and stir until melted.
- Add flour and stir for 1 to 2 minutes or until the butter and flour mixture becomes golden brown.
- Slowly whisk in milk and whisk until thickened about 2 to 3 minutes.
- Add nutmeg and a large pinch of salt and pepper.
- Remove béchamel from pan and set aside.
- In a small bowl combine the ricotta, eggs, thyme and pinch of salt and pepper. Stir well to combine.
- Create the lasagna by spreading a quarter of the béchamel mixture on the bottom of the sauté pan.
- 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.
- Repeat process two more times, ending with noodles on top.
- Spread remaining béchamel, mushrooms, and cheese.
- Top with a sprinkle of salt and pepper and garnish thyme leaves.
- 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