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Roasted Mushroom Lasagne

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Roasted Mushroom Lasagne

Cuisine:Italian

Course:Dinner

45m prep 1h 15m cook 2h ready

A rich and earthy roasted mushroom lasagne featuring a porcini-infused béchamel, layers of pasta, and a creamy cheese filling. Perfect for a comforting fall or winter meal.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 pound mushrooms
    • 2 tablespoons vegetable oil
    • ½ teaspoon salt
    Sub-recipe steps
    1. Have ready: 1 pound mushrooms
    2. For button-shaped mushrooms, remove the stems (discard tough shiitake stems or save for stock) and leave whole or halve them. If they are larger, quarter or slice them. For maitakes, separate into clumps about the size of broccoli florets. Toss the mushrooms with: 2 tablespoons vegetable oil; ½ teaspoon salt
    3. Roast until the mushrooms are browned and crisp around the edges, 25 to 30 minutes.
  • 4 cups whole milk
  • 1 ounce dried porcini mushrooms
  • 1 stick (4 ounces) butter
  • ½ cup all-purpose flour
  • 2 tablespoons fresh thyme leaves
  • Salt and black pepper
  • 1
    • 15 ounces ricotta
    • ½ cup grated Parmesan (2 ounces)
    • 2 large eggs
    • 2 tablespoons minced parsley
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • (¼ teaspoon grated or ground nutmeg)
    Sub-recipe steps
    1. Mix together in a medium bowl until thoroughly combined: 15 ounces ricotta; ½ cup grated Parmesan (2 ounces); 2 large eggs; 2 tablespoons minced parsley; ½ teaspoon salt; ½ teaspoon black pepper; (¼ teaspoon grated or ground nutmeg)
    2. Chill until ready to use. The filling can be covered and refrigerated for up to 2 days.
  • 1
    • 2 cup all-purpose flour
    • 3 large eggs
    • 1/2 tsp salt
    • 1 tsp extra-virgin olive oil
    Sub-recipe steps
    1. If making by hand, mound 2 cups all-purpose flour on a clean counter and make a well in the center. Add 3 large eggs (or 2 large eggs plus 3 egg yolks), ½ teaspoon salt, and 1 teaspoon extra-virgin olive oil to the well.
    2. Beat the eggs lightly with a fork, gradually drawing in some flour from the sides of the well, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough.
    3. If the dough feels too dry and crumbly, add a little water as needed; if it is too sticky, add a little more flour. Use a dough scraper to lift and turn the dough if it sticks to the counter.
    4. Knead the dough for about 10 minutes, or until smooth and pliable. If using a food processor, combine all the ingredients and pulse until a smooth dough forms, about 1 minute; then remove and knead for 5 minutes as directed. If using a stand mixer, affix the dough hook and mix on low speed until the dough comes together, then increase to medium speed and knead for 2 to 3 minutes; remove and knead for 5 minutes as directed.
    5. Divide the dough into 4 pieces and wrap each piece loosely in plastic wrap or cover with an inverted bowl. Let the dough rest at room temperature for at least 30 minutes before rolling it out.
    6. After the dough has rested, roll out and cut as desired according to your recipe.
  • ¼ cup grated Parmesan

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Double recipe Roasted Mushrooms
  • 4 cups whole milk
  • 1 ounce dried porcini mushrooms
  • 1 stick (4 ounces) butter
  • ½ cup all-purpose flour
  • 2 tablespoons fresh thyme leaves
  • Salt and black pepper
  • 1 Cheese Filling
  • 1 12 ounces dried lasagna noodles or 1 pound any fresh pasta dough, rolled and cut into 4 × 12-inch sheets.
  • ¼ cup grated Parmesan

Let's Cook

  1. Step 1.

    Prepare, using 2 rimmed baking sheets: Double recipe Roasted Mushrooms

  2. Step 2.

    To ensure the mushrooms roast evenly, switch the baking sheets and rotate them halfway through cooking. As the mushrooms roast, heat in a medium saucepan until steaming: 4 cups whole milk; 1 ounce dried porcini mushrooms

  3. Step 3.

    Cover and remove from the heat. Melt in a large saucepan over medium heat: 1 stick (4 ounces) butter

  4. Step 4.

    Whisk in: ½ cup all-purpose flour

  5. Step 5.

    Let the flour sizzle in the butter until golden, about 5 minutes. Gradually whisk in the porcini-infused milk (leave the dried porcinis in the milk). Bring to a simmer, whisking frequently, and cook until thickened, about 5 minutes. Remove from the heat. When the mushrooms have finished roasting and cooled slightly, coarsely chop them and stir into the milk mixture, along with: 2 tablespoons fresh thyme leaves

  6. Step 6.

    Season to taste with: Salt and black pepper

  7. Step 7.

    Preheat the oven to 375°F. Grease a deep 13 × 9-inch baking dish, 13 × 9 × 2-inch baking pan, or lasagne pan. Prepare: Cheese Filling

  8. Step 8.

    Have ready: 12 ounces dried lasagna noodles or 1 pound any fresh pasta dough, rolled and cut into 4 × 12-inch sheets.

  9. Step 9.

    For dried noodles, cook in a large pot of boiling salted water until barely tender. Drain the pasta, rinse under cool water, and blot it dry. For fresh lasagna noodles, do not boil. Spread a thin layer of mushroom sauce on the bottom of the prepared pan. Cover with a layer of noodles, overlapping them slightly. Top with one-third of the ricotta mixture and one-quarter of the mushroom sauce. Repeat three more times, topping the last layer of pasta with the remaining mushroom sauce. Sprinkle on top: ¼ cup grated Parmesan

  10. Step 10.

    Cover the lasagne with foil and bake 30 minutes. Remove the foil and bake until well browned and bubbling, about 15 minutes more. Let stand for 15 minutes before serving.

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