What mushrooms are best for mushroom lasagna?

Dried porcini mushrooms are excellent for mushroom lasagna because they have a concentrated, earthy flavor. Combine them with fresh cremini or baby bella mushrooms for a balance of flavor and texture. You can also use dried shiitake mushrooms or a mixture of fresh wild mushrooms.

Can mushroom lasagna be frozen?

Yes. For best results, freeze the wild mushroom lasagna in an airtight, freezer-safe container. You can freeze individual baked portions for easier meals later. Thaw overnight in the refrigerator before reheating, or bake from frozen with additional time, checking that the center is thoroughly heated.

How do I keep mushroom lasagna from becoming watery?

Cook the fresh mushrooms until most of their moisture has evaporated, and avoid adding unstrained soaking liquid with sediment. Make sure the béchamel is thick enough to coat a spoon, and let the finished lasagna with bechamel sauce rest before slicing.

What cheese goes best with mushroom lasagna?

Gruyère, Fontina, smoked mozzarella, and Parmesan make a flavorful combination. Gruyère adds nuttiness, Fontina melts well, smoked mozzarella brings a subtle smoky note, and Parmesan adds a savory finish.

Porcini Mushroom Lasagna (Rich and Creamy Vegetarian Lasagna)

Name: Porcini Mushroom Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 box of no boil lasagna noodles; 1 stick unsalted butter; 6 T all purpose flour; 3 c milk heated with 1 bay leaf (I do this in a 4c measuring cup in the micro. Heat for about two minutes or until it feels hot to the touch but hasn’t yet boiled.); Freshly ground nutmeg; Salt and fresh ground pepper; 2 c dried porcini mushrooms; 2 c chicken broth; 1 lb baby bella mushrooms sliced; 6 shallots, peeled and diced; 2 T extra virgin olive oil; 4 cloves of garlic minced; 1 c white wine; 1 c gruyere shredded; 1 c fontina shredded; 1 ball of smoked mozzarella shredded; 2 T of truffle oil (That’s another story, but try to use the good stuff or leave it out.); ¼ c flat leaf Italian parsley minced; 2 t fresh thyme; 1 c grated parmesan cheese (only for the top)

Description

This rich and creamy porcini mushroom lasagna combines dried porcini and fresh mushrooms with homemade béchamel sauce, Gruyère, Fontina, smoked mozzarella, and Parmesan. A flavorful vegetarian alternative to traditional meat lasagna.

Ingredients

Units Scale

1 box of no boil lasagna noodles

1 stick unsalted butter

6 T all purpose flour

3 c milk heated with 1 bay leaf (I do this in a 4c measuring cup in the micro. Heat for about two minutes or until it feels hot to the touch but hasn’t yet boiled.)

Freshly ground nutmeg

Salt and fresh ground pepper

2 c dried porcini mushrooms

2 c chicken broth

1 lb baby bella mushrooms sliced

6 shallots, peeled and diced

2 T extra virgin olive oil

4 cloves of garlic minced

1 c white wine

1 c gruyere shredded

1 c fontina shredded

1 ball of smoked mozzarella shredded

2 T of truffle oil (That’s another story, but try to use the good stuff or leave it out.)

1/4 c flat leaf Italian parsley minced

2 t fresh thyme

1 c grated parmesan cheese (only for the top)

Cook Mode Prevent your screen from going dark

Instructions

Soak the dried porcinis in 2 cups of hot chicken stock. (I use Better than Bouillion and it comes in a jar.) After they have softened chop them up and drain them well.

Bechamel Sauce

In a medium, heavy saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 2-3 minutes. Gradually whisk in the milk that has been heated with the bay leaf but remember to remove the bay leaf. Whisk until smooth. Simmer very slowly for about 10 minutes or until a bit thickened. Season with salt, pepper and nutmeg. (You need to trust that fresh nutmeg gives it a little extra pizzaz. I didn’t used to like it but I think it was because most people insist on using the ground variety.) Reserve 1 ½ c sauce.

Mushrooms

In a large sauté pan heat 2 T olive oil over medium heat and sauté the garlic and shallots until softened, about 2 minutes. Add the fresh mushrooms and cook until moisture has evaporated and the mushrooms are cooked. Add the parsley and thyme and use the wine to deglaze your pan. You can deglaze again to use up your porcini/stock liquid too. This will add more flavor but is optional. Make sure to simmer off the liquid. Season with salt and fresh black pepper.

Now stir these mushrooms and the porcinis into the larger portion of your béchamel. Also stir in ¼ c of the fontina, gruyere and mozzarella. Add the truffle oil if you are using it. Divide into thirds.

Assembly

Preheat oven to 350.

Run each sheet of no boil lasagna under hot water. It doesn’t say to do this but I think they soften better this way. Make sure they are dry before assembling.

Pour 1 c of béchamel on the bottom of the pan. Now a layer of pasta. Now some of the mushrooms/béchamel sauce. Add a little of the cheeses. Now more pasta, more sauce, more cheese. Do this until you are out of mushrooms. I got three layers. Finish with a layer of pasta and cover with the remaining béchamel.

Sprinkle with parmesan. Bake for about 45 minutes or until the top is golden brown. If you like you can add a few of the mushrooms to the top of the lasagna.

Notes

Mushrooms and bechamel sauce may be prepared a day before.