Lasagna
Regina Schrambling
8991 ratings with an average rating of 5 out of 5 stars
8,991
4 hours
Mushroom Lasagna
- Total Time
- 90 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1ounce about 1 cup dried porcini or shiitake mushrooms
- 1tablespoon extra virgin olive oil
- 2shallots or 1 small onion, finely chopped
- 2 to 3garlic cloves, minced
- 1pound cremini mushrooms, sliced
- Salt
- ½cup fruity red wine, such as a Côtes du Rhône or Syrah
- 1teaspoon fresh thyme leaves
- Freshly ground pepper
- 2tablespoons extra virgin olive oil
- 2tablespoons minced shallot or onion
- 2tablespoons sifted all-purpose flour
- 2cups milk (may use low-fat milk)
- Salt
- freshly ground pepper
- ½pound no-boil lasagna noodles
- 4ounces Parmesan cheese, grated 1 cup
- A few leaves of fresh sage (optional)
For the Mushrooms
For the Béchamel
For the Lasagna
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
403 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 18 grams protein; 636 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1½ cups of the soaking liquid and set aside.
- Step 2
Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
- Step 3
Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
- Step 4
Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.
Tip
- Advance preparation: The mushrooms can be cooked up to 4 days before the lasagna is assembled and baked. The béchamel can be made a day ahead. Whisk well and reheat gently before straining into the mushrooms and assembling the lasagna. The assembled lasagna can be tightly covered and refrigerated for a day before baking. Leftovers will keep for 3 or 4 days. Reheat in a low oven or in a microwave.
Private Notes
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Cooking Notes
ATCAyers
The best. Need it simple healthy, and delicious? Make it precisely as written. Need to make it bigger? Add a layer of baby spinach with ricotta. Need to feed your mushroom obsession? Make it with four different mushroom. I'm obsessed, it's the bomb -
Ejane
I never use no-boil noodles. Instead I place the regular noodles in a flat baking dish then pour boiling water over to cover. Let them sit for 10 minutes, remove from water onto waxed paper in one layer. Then use as you wish. We think these noodles are a bit more tasty than the no-boil.
Tom Horton
Incredible ! A bit on dry side first time so I adjusted it slightly - family loved it with these changes:
1 and half pound mushroom
Almost cup red wine
3 cups porcini water
1 cup and half porcini mushrooms
Generous with parmesan
Bechamel doubled recipe
Paula
I made this for guest and it was a huge hit. So delicious and easy. I didn't pre-boil the no-boil lasagna (I'm lazy) and it was still perfect. It was an all Martha Rose Shulman dinner with her Orange-Scented Winter Squash and Carrot Soup to start, followed by Beets and Goat Cheese on a Bed of Spinach, then this lasagna. I'll serve the same menu again!
Lynn
Eager to try this and several other recipes in this series.
As for noodles, I am not a fan of no-boil variety. Another noted cookbook author suggests the following: Fill a large, very wide bowl with hot water, adding boiling water, if necessary, to bring water to 140 degrees. Slip REGULAR lasagna noodles into water one at a time. Let sit 12-13 minutes. Drain, dry on towels and proceed with recipe. Works beautifully and the bowl is easier to clean than a large pot.
Sam
More work than regular lasagna, but quite tasty.
The bechamel recipe is horribly vague--what does "begins to thicken" entail? How thick should my final sauce be?
In a standard 9x13 pan, with double the amount of mushrooms, I had 2 layers of noodles total. To get a full 3 (or 4!), definitely double the mushrooms and an extra 50% bechamel, and add about 2 lbs of spinach, sauteed until wilted, as the middle layer.
Betsy
The mushroom/bechamel filling was utterly delicious but definitely not enough for three layers. I will heed the advice below and make more next time. I didn't pre-boil the pasta either, so I baked the lasagna covered for 40 minutes to be sure it had time to get soft. It turned out okay, but will certainly be just fine with a little more sauce to absorb next time I make the dish.
Dee
This was as advertised- rich but somehow light and healthy. Only variation I did was to use dry sherry mixed with water instead of red wine. Was delicious. Made a bit more filling and bechamel after reading comments and it came out just right. Wow! Just wow...
Joe
Terrific but...
I had an issue boiling no-boil lasagna noodles. Even with a bit of olive oil in the water they clumped together and even after stirring I had to pull them out and separate them with some difficulty.
Next time (if I have time) I'll try to roll out some fresh pasta or be more careful dropping noodles into the water.
Also, this makes 4 perfect servings with no leftovers which is good or bad. Dish is so good you'll crave another piece. Bad if you can't help stuffing yourself.
amount of oil
Double mushroon stuff
Bill
I use one bag of dehydrated morel mushrooms plus baby portobellos. The morels are the ingredient that cause me to make this recipe a few times a year. As others have said, make extra white sauce. I like a lot thyme in this recipe. It is a hit
Mary
Made as written with Di Cecco pasta and Parmigiano-Reggiano that I grated with a coarse Microplane. Used half a one pound box of pasta, so 12 sheets. Put 4 at a time into simmering water for no more than a minute. They were easy to handle. I made 3 layers of 4 noodles side by side in a 9x13 pan. There was the perfect amount of everything. It needed a little green so I sprinkled fresh parsley on each serving. Delicious!
Julie
It was very easy to make. But then I skipped the lasagne aspect and just layered fusilli with the filling and the Parmesan. I’d add some well-drained green beans next time and make more sauce. It was supposed to last a couple of days but it seems to have disappeared. Deary me!
Thomas
Not the densest or thickest of lasagnas, but fantastic. Homemade pasta at the second to lowest setting was terrific instead of store-bought No-Boil pasta. It does taste rich, but is very light.
Sheila
Made this for guests...one picky...the rest fellow foodies. It was delicious and fairly easy to make. Raves all around. Used low fat milk.
Katalin
I ended up with extra pasta that I just didn't have the heart to throw out so I finished with a layer of lasagna and then I spread some sour cream on top sprinkled it with plenty of sweet paprika then spread the cheese and it added a really nice flavor to the cheese. I also put some nutmeg in the béchamel as I love it in there and everything came out great.
Tags
As others have noted, took forever, and I used quite a few bowls and pans and whatnot. However, it was delicious. I used coconut milk instead of cow milk and it took a bit longer to thicken. Next time I would make more mushroom and bechamel for a heftier slice. Note that in my measurements book, a 2 qt baking pan is an 8x8. Not a 9x13.
Hannah
Delicious! Still blown away that bechemel can be made without butter. Used an assortment of mushrooms and was so good!
lois
This looks perfect and I will double for a crowd. But I do need to make it Gluten free. Can someone comment on the best noodles or tricks to keep a nice texture without getting gummy? Thank you!
Telee!
has anyone tried this with a vegan bechamel sauce? of the cashew variety
good
Yummy! Just made it as a pasta with chickpea pasta. Doubled mushroom part with 2lbs baby Bella with some shiitake and dried porcini. Cook pasta shorter time next time. Added a bit of smashed sardine, nutmeg, crushed red pepper to bechemel sauce. Tossed handful of baby spinach at end. Use Spanish fish sauce next time. No leftovers
Sara G
Par-cooked some mini lasagna noodles because I’m lazy/didn’t want to bother layering, made extra, thinner sauce, added it to the mushroom brew (used sherry instead of red wine) and let that simmer for a while before stirring just enough noodles into it so it would be saucier than the original. AMAZING. Not layering it made it easy to control saltiness/sauciness, and the parm incorporated in beautiful. Totally not lasagna, totally don’t care.
D.Corr
This lasagne is very nice, and quite different to a bolognese lasagne. I made the béchamel in the more traditional way with some nutmeg and butter rather than olive oil for the roux. The mushrooms are slightly missing a sharpness to balance the creamy béchamel - a small amount of chilli or balsamic vinegar might balance the flavours slightly
river red
This was a project to make ( did it over two days,), but well worth it. Absolutely delicious! Used grated Parmesan Romano because that’s what I had on hand and it came out great. Not too dry which I feared. Definitely parboil the pasta. depending on the size of your dish, you might want to double the sauce and add more mushrooms, I only had a scant amount left by the time I reached the top layer, which in my pan was two layers of noodles
Greg Horesovsky
Made this for a quick Valentine’s supper, easy and delicious straight forward, I used dried morels, fresh oyster and shiitake mushrooms and added some grated smoked Gouda to the cheese, but otherwise adhered to the recipe. Everyone loved it!
LK
Fabulous! I am a proponent of weeknight cooking that's easy and with what's on hand; in this case 1.5# of white mushrooms. No dried mushrooms, so omitted those and used beef stock in place of mushroom liquid. Didn't strain the bechamel (wasn't at all lumpy); didn't boil the no-bake noodles. Made 3 layers in a 9x9 dish. Was delicious and easy.
sujatha92
Forgot, I also cooked half a small package of pancetta with the mushrooms. Good addition
sujatha92
Melded Sam Sifton’s recipe with this one with good results - mushrooms and bechamel base from this, added cheese from Sifton (Gruyère, havarti - no fontina - & smoked Mozz). Full recipe into 8x8 pan, I would have doubled the mushrooms. Added cayenne and a bit of lemon juice to bechamel, that was good. Made 3 layers with not enough bechamel to go on top, so I just used more smoked Mozz & Parmesan. Uncharacteristically not super healthy dinner for us, good once in a while!
Jolyon Helterman
Where do you incorporate the optional sage leaves?
Lené
I followed the recipe exactly and it turned out pretty good. I'd like some zing in the mushroom/bechamel filling so next time I'll try adding some smoked paprika, or dry mustard, or Worcestershire sauce. The no-boil lasagna noodles were more like damp crackers than noodles (not necessarily in a bad way) so I'll try with regular lasagna noodles next time. This recipe is a good compromise in my house where half like light tangy dishes and the other half, creamy rich ones.
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