The Ultimate Mushroom Lasagna
We have been busy here at Palette Dome Cuisine these last few months moving our kitchen to a new location. It is not all said and done yet, but I finally have the time for some online updates. With the move and the intensive labor involved, along with the cold nights in DC, comfort food was high on the agenda. And my ultimate comfort food? Lasagna!!!
This version is vegetarian with mushrooms for the great earthy-nutty flavor, béchamel sauce in a great supporting role, nutmeg is a favorite with mushrooms, and parmesan cheese is always added value in a baked pasta dish. Beware: this recipe makes 6 to 8 portions, but most chances there will not be any leftovers even with only two diners!
- 2 cups milk
- 2 cups heavy whipping cream
- 10 tablespoons unsalted butter, divided
- ½ cup flour
- 1 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 2 teaspoon salt
- 2 Tbsp olive oil
- 2 pounds mixed mushrooms
- 7 oz (250 gr) fresh pasta sheets
- 1 cup ground Parmesan
- 12” x 8” x 3” heavy baking pan
- Preheat the oven to 375 degrees F.
- Start with the béchamel sauce: bring the milk and cream to a simmer in a saucepan. Remove from heat and set aside.
- In a large saucepan, melt 8 Tbsp (1 stick) butter.
- Add flour, and cook for 2-3 minutes over medium-low heat, stirring constantly, until mixture becomes white and foamy.
- Gradually pour the hot liquid into the butter-flour mixture while stirring. Add salt, black pepper and nutmeg, and cook for 2-5 minutes, stirring constantly with a whisk, until thickens.
- Mushrooms: clean, and slice caps about ¼ inch thick.
- In a large wok or sauté pan heat 1 Tbsp butter and 1 Tbsp olive oil, till butter melts.
- Add half the mushrooms and cook over medium-high heat for about 5 minutes, until mushrooms are tender and a little liquid is released. Mix now and then to allow all mushrooms to cook evenly. Season the mushrooms with a pinch of salt, black pepper and nutmeg while mixing.
- Set mushrooms aside in a big bowl.
- Repeat steps vii to ix with the remaining mushrooms.
- Pasta: cut pasta sheets to sections 2” to 3” wide. Cut length to fit your baking pan.
- Assemble the lasagna: start with a thin layer of béchamel sauce, then a layer of fresh pasta, ¼ of the remaining sauce, 1/3 of the mushrooms, ¼ cup grated parmesan.
- Layer pasta, béchamel sauce, mushrooms and grated parmesan cheese 2 more times.
- Finish with a layer of pasta covered with the remaining sauce and the remaining parmesan.
- Bake the lasagna for about 50 minutes, or until the top is golden brown and the sauce is nice and hot.
- Take out of oven and let rest for 10 minutes before serving.
- I like to use a variety of mushrooms: portobello, oyster, shitake, baby bella and just plain whites. Feel free to mix and match as you please.
- Béchamel sauce is a fancy name for white sauce. Feel free to change milk for cream for the richness level you like. I find the equal portion of milk and cream nicely balanced in the final flavor.
- Using pre-grated parmesan is an acceptable shortcut, but take care as it is usually more salty, and will require adjusting the amount of salt in the recipe.
Watch more images in our gallery section, Mushroom Lasagna.
Want to comment Chef's Kitchen? 
April 7th, 2009 at 10:45 am
Elizabeth: It took a while, but finally you can fix this lasagna at home and see for yourself… See you Thursday!
April 14th, 2009 at 2:50 pm
I am on my way to Wholefoods to purchase the ingredients to make this wonderful lasagna tonight. Not to worry, I will completely, elaborate about my experience ( I am so excited).
April 16th, 2009 at 9:42 am
After your experience, Elizabeth, I should emphasize that if you want to replace fresh pasta with anything, it should be classic cooked lasagna sheets and NOT the no cook version. This recipe does not have enough “juice” to moisten the dry pasta enough while cooking (unlike a red lasagna with tomato sauce). FYI.