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The saga for this Mushroom Lasagna starts with a 50oz container of dried wild mushrooms from Costco. In dried mushrooms terms, it’s a lot, and now I’m a little obsessed to use them to say the least.

My initial inclination was an easy wild mushroom and ricotta ravioli made with wonton wrappers. I found the first round to be good but I was unhappy with the pictures. It’s quite difficult to get soft pale food to look great. So, I re-made the recipe to take new pictures. It was then that I decided the wonton wrappers became too soft during cooking and were not the ideal product. Now fast forward to the purchase of fresh lasagna sheets, destined to stamp out ravioli as originally planned. But NOW I can’t get the pre made pasta sheets to stick together….no matter what I tried. I now have filling and pre made lasagna sheets but no ravioli in sight. I suppose the writing was on the wall at this point.

Although I took the long route, the resulting dish is cheesy and delicious with a meaty bite from the mushrooms and a luscious sauce speckled with fresh sage. A great vegetarian option for your meatless meals. Enjoy!

Recipe source for Mushroom Lasagna: Compelled To Cook

Mushroom Lasagna
Print Recipe
Servings
4-6 people
Servings
4-6 people
Mushroom Lasagna
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Bechamel Sauce
Lasagna
Servings: people
Instructions
Bechamel Sauce
  1. In a medium saucepan over medium heat melt butter. Stir in flour and cook for 1 minute stirring often as you don't want it to brown. Add 1 cup of warm milk, whisking constantly until mixture comes to a boil and is smooth. Add another cup of milk, whisking until mixture again reaches a boil. Stir in remaining milk and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often. Remove from heat and stir in both cheeses, sage, salt and pepper. Stir until cheese has melted and mixture is smooth. Cover with plastic wrap directly on surface of sauce and set aside until ready with remainder of dish or you can refrigerate and use later.
Lasagna
  1. Rehydrate wild mushrooms as per package directions. Allow to cool slightly and coarsely chop. Heat a large skillet over medium heat and add olive oil. Sauté onion for 2-3 minutes until soft. Add garlic and continue to cook for 1 minute. Add both wild and cremini mushrooms and cook until soft and most of the liquid has evaporated. Stir in Worcestershire sauce and cook for 2-3 minutes until mixture is dry again. Remove from heat and allow to cool slightly before proceeding.
  2. In a medium size bowl, stir together ricotta cheese, parmesan cheese, egg, fresh sage, salt and pepper. When mushroom mixture has cooled, stir into cheese mixture. Set aside.
  3. Preheat oven to 350℉. Spray an approximate 11"x7" shallow casserole or lasagna pan with non stick spray. If béchamel was chilled, warm over low heat before proceeding. Spread 1/2 cup sauce evenly over the bottom of prepared pan. Top with lasagna sheets. Spread 1/3 of mushroom mixture evenly over lasagna sheet. Ladle 1/2 cup sauce over layer and sprinkle with a 2-3 tbsp of mozzarella cheese. Repeat layer two more times, pasta, 1/3 mushroom mixture, 1/2 cup sauce, sprinkle of cheese. Top with last layer of lasagna noodles and 1/2 cup sauce, and remainder of mozzarella cheese. Cover with foil and bake 45-60 minutes or an instant read thermometer reads 170℉. Remove foil and broil for 2-3 minutes until cheese is melty and golden. Remove from oven and allow to rest for 10-15 minutes before cutting and serving.
Recipe Notes

8 dried lasagna noodles, cooked al'dente will also work in place of fresh lasagna sheets.

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