RECIPE BY

share this recipe

Mushroom Lasagnette

recipe image

With layers of silky pasta, earthy cremini mushrooms, and a rich besciamella sauce, this dish is equally perfect for a cozy night in or a lavish dinner party.

Just as there is no pepperoni on pizza in Italy, there is no ricotta cheese in lasagna either. The entire city of Bologna would riot if you brought them a lasagna with ricotta in it. They take their pastas extremely seriously and a besciamella sauce is the only sauce that is in a lasagna. With this recipe, instead of making the famous Lasagna Bolognese, which is filled with a meat ragù sauce, I made a mushroom besciamella that is every bit as rich and satisfying, but without the meat. The mushrooms are hearty, and the rich sauce with the fresh pasta is comforting.

Buon Appetito!


Step by Step Guide to Making Mushroom Lasagna


For the Mushroom Besciamella Sauce:

  1. Melt butter in a large non-stick skillet over medium heat.
  2. Add shallots, sauté until soft.
  3. Incorporate mushrooms and sauté until tender.
  4. Season with salt and pepper.
  5. Stir in flour to blend with mushrooms; cook for 2 minutes.
  6. Gradually mix in simmering milk until the sauce is creamy and smooth.
  7. Remove from heat, stir in Parmigiano-Reggiano, taste for seasoning, and set aside covered.

Assembling the Lasagna:

  1. Preheat oven to 350°F (175°C).
  2. In a 9” x 12” baking pan, spread a layer of mushroom besciamella sauce.
  3. Place a layer of pasta sheets over the sauce.
  4. Repeat layering with besciamella sauce, 2 tablespoons of mozzarella, and 2 tablespoons of Parmigiano.
  5. Continue layering twice more.
  6. Finish with a top layer of remaining Parmigiano and besciamella sauce.
  7. Bake uncovered for 35 minutes or until bubbling.
  8. Let rest for 15 minutes covered with foil.
  9. Garnish with chopped parsley and serve warm.

Recipe Notes:

  • For a richer flavor, consider using a mix of wild mushrooms.
  • Ensure the milk is simmering before adding to the roux for a smoother sauce.
  • Allow the lasagna to rest before serving to set the layers.
  • Adjust the thickness of the besciamella sauce with additional milk if too thick.

Print

Mushroom Lasagna Recipe

Mushroom Lasagna from Bologna


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    Francesco Romano


  • Total Time:
    55 minutes


  • Yield:
    6 Servings 1x

Description

With layers of silky pasta, earthy cremini mushrooms, and a rich besciamella sauce, this dish is equally perfect for a cozy night in or a lavish dinner party.


  • Fresh pasta sheets, 1 package
  • Cremini mushrooms, thinly sliced, 1 pound
  • Unsalted butter, 5 tablespoons
  • Mozzarella cheese, freshly grated, 1 cup
  • All-purpose flour, 5 tablespoons
  • Parmigiano-Reggiano, freshly grated, 3/4 cup
  • Shallot, finely chopped, 1 large
  • Milk, simmering, 4 1/2 cups (plus more if needed)
  • Fresh Italian parsley, finely chopped, 1/4 cup
  • Salt and pepper, to taste




Instructions

For the Mushroom Besciamella Sauce:

  1. Melt butter in a large non-stick skillet over medium heat.
  2. Add shallots, sauté until soft.
  3. Incorporate mushrooms and sauté until tender.
  4. Season with salt and pepper.
  5. Stir in flour to blend with mushrooms; cook for 2 minutes.
  6. Gradually mix in simmering milk until the sauce is creamy and smooth.
  7. Remove from heat, stir in Parmigiano-Reggiano, taste for seasoning, and set aside covered.

Assembling the Lasagna:

  1. Preheat oven to 350°F (175°C).
  2. In a 9” x 12” baking pan, spread a layer of mushroom besciamella sauce.
  3. Place a layer of pasta sheets over the sauce.
  4. Repeat layering with besciamella sauce, 2 tablespoons of mozzarella, and 2 tablespoons of Parmigiano.
  5. Continue layering twice more.
  6. Finish with a top layer of remaining Parmigiano and besciamella sauce.
  7. Bake uncovered for 35 minutes or until bubbling.
  8. Let rest for 15 minutes covered with foil.
  9. Garnish with chopped parsley and serve warm.

Notes

  • For a richer flavor, consider using a mix of wild mushrooms.
  • Ensure the milk is simmering before adding to the roux for a smoother sauce.
  • Allow the lasagna to rest before serving to set the layers.
  • Adjust the thickness of the besciamella sauce with additional milk if too thick.

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Francesco Romano


Francesco Romano was born in Italy and has been living in America for 25 years. As he was growing up, he didn’t realize how spoiled he was! He had two of the best chefs under one roof, his Grandmother Nonna Sara and his Mama Francesca, who made every meal from scratch and with love. As a kid, he would sit in the kitchen for hours while these women were hard at work, enjoying the smells, tasting when he was allowed to, and later being put to work to help make fresh pasta. It wasn’t until he was a grown up, moved away from home, and later to America, that he understood how much of his heritage and family centered on food. It was always made from fresh seasonal ingredients and was a way of bringing the family together to savor, to bond and to enjoy. On his site you WILL find mouth-watering food that is fresh, easy and authentic Italian, straight from my Mama’s kitchen to yours. 

Read More







share this recipe

PREP TIME

COOKING TIME

Ingredients

Method

SERVES HOW MANY

YIELD

Chef's note

Leave a Reply

More Recipes

More recipes like this