Porcini Mushroom Lasagna (Rich and Creamy Vegetarian Lasagna)

This porcini mushroom lasagna is layered with earthy mushrooms, creamy béchamel, Gruyère, Fontina and smoked mozzarella for a rich, satisfying meatless dinner.

If you love mushrooms, this porcini mushroom lasagna deserves a place on your dinner table. Made with dried porcini mushrooms, fresh baby bella mushrooms, creamy béchamel sauce, and a combination of Gruyère, Fontina, and smoked mozzarella, this lasagna is rich, savory, and full of mushroom flavor.

Unlike a traditional lasagna made with tomato sauce and meat, this vegetarian mushroom lasagna gets its flavor from a creamy white sauce and a generous helping of mushrooms.

Dried porcinis add a deep, earthy flavor, while fresh mushrooms provide texture. A little white wine, fresh thyme, and optional truffle oil bring everything together.

This is a wonderful recipe for a special Sunday dinner, a cozy fall or winter meal, or a dinner party when you want to serve something a little different from the usual lasagna.

And don't worry if you can't find Italian porcini mushrooms. Although they are my first choice, you can make this recipe with other dried mushrooms such as shitakes or chanterelles and fresh mushrooms from your grocery store.

My Mushroom Story

I did not grow up liking mushrooms. They came in cans and one had to always pick them off of pizza or out of spaghetti
sauce.

I DO NOT LIKE THEM said SAM, I AM.

Until I had a gorgeous hunk of a boyfriend. He was very tall and blonde and even my parents liked him.

He played basketball and had great biceps and drove a forest green beetle when he came to see me. HE liked mushrooms AND they weren’t out of a can.

He cooked me dinner one night. I remember a steak. And I remember butter and mushrooms and him in his tight little ribbed white t shirt sautéing them at the stove.

I couldn’t not eat them. And so I did. And from then on I had mushroom fever.

My mother starting cooking with them when fresh mushrooms started appearing in our grocery.

She sliced them and put them in salads. She grilled them. She sautéed  and stuffed them.

But every now and then those canned mushrooms still made an appearance. As they still do, especially in my mother’s pantry.

It was while visiting this last holiday that I decided I couldn’t take it any more.

It was getting tougher and tougher to find the See’s candy and the Heath bars and all the varieties of mixed nuts and specialty popcorns and caramel corns that have been bestowed upon my father as gifts over the years.

Yet somehow my mother managed to hide this treasure in her vast closet called a pantry.

It was after she sent us on an errand to find crackers on Christmas Day that I decided I should lend a hand.

They were needed for an hors doeurve that I can’t recall. And so it is I found myself at Walgreen’s on Christmas Day buying crackers.

Only to return and find at least 6 unopened boxes of crackers that may or may not have had expired dates from before I was  born. (OK – I’m exaggerating on the dates, but not the number of boxes.)

Now mind you these were the unopened boxes; the others have now died and gone to cracker heaven.

It wasn't long before I found myself rearranging my mother's pantry. But it was at that point I discovered the mushrooms.

Lots and lots of little cans of tinned mushrooms.

Costco is very happy to have my mother as a card holder, I assure you.

It was at this point while zeroing in on the shelves I hadn’t yet gotten too, that I discovered the real thing.

A giant bag, at least 454g, of dried Italian porcini mushrooms.

They looked lost sitting next to the flour and the sugar and THE CANDY.

So I helped them out. Out of the pantry that is.

They deserved a spot of beauty for they were uncared for and forgotten.

They were starting to crumble and turn to dust. They needed a home where they were appreciated.

It was at that point I asked my mother where she got these dried, forgotten, specimens of mushrooms.

To which she said with forlorn eyes, “ When we were last in Italy.”

And when was that dearest mother?  “I can’t remember, she replied, but it was a long time ago.”

Well, one thing led to another and I was able to come home with a zip locked bag of dried porcini mushrooms from Italia.

To which I say to all of you.

Just because they are dried does not mean they last forever. Porcini dust is not what you want to pay for.

(However you can grind old porcinis and use them as seasoning assuming they still have some flavor.)

You want big, beautiful slices of gorgeous porcinis to fill your bag. And you get what you pay for. Heavenly, intoxicating aromas will greet you like an old friend if you buy them correctly.

And they are expensive so you must treat them with dignity and love.

Use them, don’t wait.

Why You'll Love This Mushroom Lasagna

• Packed with mushroom flavor. Dried porcini mushrooms have an intense, earthy flavor that makes this lasagna especially satisfying.
• Rich and creamy. A homemade béchamel sauce replaces the usual tomato sauce and gives every layer a silky texture.
• Made with several cheeses. Gruyère, Fontina, smoked mozzarella, and Parmesan each bring something different to this balanced finished dish.
• A satisfying meatless main course. The mushrooms provide plenty of savory flavor and texture without ground beef or sausage.
• Special enough for company. This is a good choice when you want a homemade pasta dish that feels a little more special than an everyday casserole.
• Perfect as a side dish or main course. Great with beef, superb as a main course for vegetarian, this lasagna is so versatile.

Ingredients for Porcini Mushroom Lasagna

Dried porcini mushrooms: These are the star of the recipe. They have a concentrated, earthy flavor that gives the lasagna its distinctive taste. Dried porcini mushrooms can be expensive, but a little goes a long way. Can't quite fathom using 2 cups? Make up one cup by adding extra fresh mushrooms.

Fresh baby bella mushrooms: Also called cremini mushrooms, these add substance and texture. White button mushrooms will work, too.

Lasagna noodles: No-boil lasagna noodles make assembly easier. I like to run them under hot water before layering them in the pan.

Butter, flour, and milk: These form the base of the béchamel sauce. Heating the milk with a bay leaf adds a subtle flavor.

Shallots and garlic: These aromatics complement the mushrooms without overpowering them.

White wine: Use a dry white wine to deglaze the skillet and lift the browned bits from the bottom. This adds flavor to the mushroom mixture.

Gruyère, Fontina, and smoked mozzarella: This combination provides a nutty, creamy, and lightly smoky flavor. Shred the cheeses yourself when possible for the best melting texture. Don't like smoked mozzarella? Use regular!

Parmesan cheese: A generous sprinkling over the top helps the lasagna develop a golden, savory crust. I always buy Parmigiano Reggiano because the best ingredients give the best flavor. Not in the budget? Use your preference but be sure to grate your own. It tastes so much better thay way.

Fresh thyme and Italian parsley: These herbs brighten the earthy mushrooms.

Truffle oil (optional): A little truffle oil adds another layer of mushroom-like aroma. Use it sparingly, and choose a good-quality oil. And if you don't like it, don't use it!

How to Make Porcini Mushroom Lasagna

1. Soak the dried porcini mushrooms

Place the dried porcini mushrooms in a bowl and cover them with hot stock. Let them soak until softened, then remove and chop the mushrooms. I use chicken stock but if you are a vegetarian use veggie stock.

Reserve the soaking liquid if it is free of grit. Strain it through a fine-mesh sieve or a coffee filter before using it in the mushroom mixture. Dried mushrooms can contain a little dirt or sand, so don't skip this step.

2. Make the béchamel sauce

Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and cook for two to three minutes, stirring constantly.

Gradually whisk in the milk that has been heated with a bay leaf, removing the bay leaf first. Continue whisking until the sauce is smooth, then let it simmer gently until slightly thickened. Do not allow this to over-thicken. If it gets too thick, add more broth or milk to loosen it up.

Season with salt, pepper, and freshly grated nutmeg. Reserve some of the béchamel for the top of the lasagna.

3. Cook the mushrooms

Heat the olive oil in a large skillet. Add the shallots and garlic and cook until softened.

Add the fresh mushrooms and sauté until they release their moisture and begin to cook down. Add the parsley and thyme.

Pour in the white wine to deglaze the pan, scraping up any browned bits. If desired, add some of the strained porcini soaking liquid for additional flavor. Allow excess liquid to cook off, then season with salt and pepper.

4. Combine the mushrooms and sauce

Stir the mushroom mixture into the larger portion of béchamel, along with the chopped porcini mushrooms. Add some of the Gruyère, Fontina, and smoked mozzarella, reserving enough cheese for layering.

If you are using truffle oil, stir in a small amount. Taste the mixture before assembling the lasagna and adjust the seasoning as needed.

5. Assemble the lasagna

Preheat the oven to 350°F.

Run the no-boil lasagna noodles under hot water, then drain and dry them. Do not allow them to stick together.

Spread a thin layer of béchamel in the bottom of your baking dish. Add a layer of noodles, followed by the mushroom sauce and a sprinkling of cheese.

Continue layering the noodles, mushroom sauce, and cheese until the mushroom mixture is used. Finish with a layer of noodles and the reserved béchamel sauce. Sprinkle Parmesan cheese evenly over the top.

6. Bake until golden and bubbling

Bake for approximately 45 minutes, or until the lasagna is heated through and the top is golden.

Let the lasagna rest for about 10 to 15 minutes before cutting. This gives the layers time to settle and makes serving easier.

Tips for Making the Best Mushroom Lasagna

Don't rush the mushrooms. Allow the fresh mushrooms to cook until their excess moisture has evaporated. This helps prevent a watery lasagna and concentrates their flavor.

Strain the porcini soaking liquid. Dried mushrooms can leave sediment behind. Straining the liquid helps keep the finished sauce smooth.

Use freshly grated cheese. Freshly grated Gruyère, Fontina, and Parmesan generally melt more smoothly than pre-shredded cheese.

Season each component. Béchamel sauce and mushrooms both need adequate seasoning. Taste as you cook rather than relying on the final layer to provide all the flavor.

Let the lasagna rest. Cutting into it immediately can make the layers slide apart. A short resting period helps the sauce settle.

Go easy on the truffle oil. Its aroma can be strong. Start with a small amount and add more only if needed.

Can You Make Mushroom Lasagna Ahead?

Yes. You can prepare the béchamel and mushroom filling in advance, then refrigerate them separately until you are ready to assemble the lasagna.

You can also assemble the lasagna ahead of time and refrigerate it before baking. For the best texture, keep it covered and bake it within a day. Use a glass dish instead of a metal pan, if keeping overnight. If baking straight from the refrigerator, allow additional time for the center to heat through and check that it is bubbling before serving.

What to Serve with Mushroom Lasagna

Because this lasagna is rich and creamy, I like to serve it with something fresh or crisp.

• A simple green salad with a light vinaigrette
• Roasted broccoli or green beans
• Sautéed spinach with garlic
• Crusty bread to catch any extra sauce
• A glass of dry white wine, if you enjoy wine with dinner (I also love this with a glass of Pinot.)

As a side dish, this mushroom lasagna is great with a boneless rib roast, tenderloin or steak. That way you can skip the potatoes!

More Lasagna Recipes to Try

If you enjoy homemade lasagna, you might also like these recipes from This Is How I Cook:

• Fresh Tomato Homemade Lasagna
• Buffalo Chicken Lasagna
• Lasagna Soup
• Giada's Sheet Pan Lasagna
• Skillet Corn Lasagna

Final Thoughts

This porcini mushroom lasagna is for anyone who appreciates the deep, savory flavor of mushrooms and the comfort of a homemade pasta dish. The combination of dried and fresh mushrooms, creamy béchamel, and several flavorful cheeses makes it a satisfying meal without the need for meat.

Save it for a weekend dinner, make it for friends, or prepare it whenever you find a good supply of dried porcini mushrooms. Just remember: those mushrooms are too good to leave forgotten in the pantry!

Perhaps you want something simpler? This mushroom pasta is so good!

Roasting Mushrooms? Try this recipe!

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