Mushroom Lasagna is a flavorful and hearty Italian-style dish that showcases the rich, earthy flavors of mushrooms. Unlike many traditional lasagnas that focus on tomato sauce and cheese, this recipe emphasizes the robust taste of mushrooms by incorporating roasted portobellos and sautéed white mushrooms. A luscious béchamel sauce adds creamy goodness to the dish, while layers of no-boil lasagna noodles create a delightful texture. Topped with a gremolata-like garnish of fresh herbs and lemon zest, this Mushroom Lasagna brings a burst of complexity and freshness to every bite. Perfect for gatherings or comforting family dinners, this recipe is sure to impress both vegetarians and mushroom enthusiasts alike.
SERVES 8 TO 10
INGREDIENTS:
- 2 pounds portobello mushroom caps, gills removed, halved, and sliced crosswise ¼ inch thick
- ¼ cup extra-virgin olive oil
- Salt and pepper
- 4 red onions, chopped
- 8 ounces white mushrooms, trimmed and halved if small or quartered if large
- ½ ounce dried porcini mushrooms, rinsed and minced
- 4 garlic cloves, minced
- ½ cup dry vermouth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup water
- 3½ cups whole milk
- ¼ teaspoon ground nutmeg
- ¼ cup plus 2 tablespoons chopped fresh basil
- ¼ cup minced fresh parsley
- No-boil lasagna noodles
- 12 ounces Italian fontina cheese, shredded (2 cups)
- 1½ ounces Parmesan cheese, grated (¾ cup)
- ½ teaspoon grated lemon zest
INSTRUCTIONS:
- Preheat the oven to 425 degrees. Toss the portobello mushrooms with 2 tablespoons of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper. Spread the mushrooms onto a rimmed baking sheet and roast until shriveled, stirring halfway through, for about 30 minutes. Transfer the roasted mushrooms to a bowl and let them cool.
- In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium heat until shimmering. Add the chopped red onions, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Cook, stirring occasionally, until the onions are softened and lightly browned, approximately 8 to 10 minutes. Transfer the onions to the bowl with the roasted portobellos.
- Pulse the white mushrooms in a food processor until coarsely chopped, around 6 pulses. Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat until shimmering. Add the chopped mushrooms and minced porcini mushrooms. Cook, stirring occasionally, until the mushrooms are browned, and all the moisture has evaporated, which takes about 6 to 8 minutes. Stir in 1 tablespoon of minced garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Reduce the heat to medium and continue cooking, stirring often, until the garlic becomes fragrant, for about 30 seconds. Stir in the dry vermouth and cook until the liquid has evaporated, around 2 to 3 minutes.
- Stir in the unsalted butter and cook until melted. Add the flour and continue stirring constantly for 1 minute. Stir in the water, scraping up any browned bits from the bottom. Pour in the milk and ground nutmeg and let the sauce simmer until it thickens and measures 4 cups, approximately 10 to 15 minutes. Off the heat, stir in ¼ cup of basil and 2 tablespoons of minced parsley.
- In a 13 by 9-inch baking dish, pour 2 inches of boiling water. One at a time, soak the no-boil lasagna noodles in the water until they become pliable, around 5 minutes, separating the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place them in a single layer on clean dish towels. Discard the water, dry the baking dish, and grease it.
- In a bowl, combine the shredded fontina and grated Parmesan cheeses. Spread 1 cup of the mushroom sauce evenly over the bottom of the prepared baking dish. Arrange 3 noodles in a single layer on top of the sauce. Spread ¾ cup of sauce evenly over the noodles, then sprinkle 2 cups of the mushroom-onion mixture and ¾ cup of the cheese mixture. Repeat the layering of noodles, mushroom sauce, mushroom-onion mixture, and cheese mixture two more times. Arrange the remaining 3 noodles on top, cover them completely with the remaining sauce, and sprinkle with the remaining cheese.
- Tightly cover the dish with aluminum foil that has been sprayed with vegetable oil spray. Bake the lasagna until the edges are just bubbling, approximately 20 minutes, rotating the dish halfway through baking. Remove the foil, increase the oven temperature to 500 degrees, and continue baking until the cheese on top becomes spotty brown, for about 6 to 8 minutes.
- Combine the remaining 1 teaspoon of minced garlic, remaining 2 tablespoons of minced parsley, remaining 2 tablespoons of chopped basil, and grated lemon zest together and sprinkle the mixture over the lasagna. Let the casserole cool for 15 minutes before serving.
