This incredibly luscious mushroom lasagna gets a lot of flavor from dried porcini mushrooms. However, feel free to use the mushrooms you prefer.
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
1 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)
Soak your 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.
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 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 .
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 done. Add the parsley and thyme and use the wine to deglaze your pan. You can do this again if you want to use up your porcini/stock liquid too. More flavor there if you like. Season with salt and 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.
Run each sheet of no boil lasagna under hot water. It doesn’t say to do this but I think they cook better. Make sure they are dry.
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’ re 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.
Keywords: mushroom lasagna, porcini mushroom lasagna, porcini lasagna, mushroom lasagna recipe