Wild Mushroom Lasagna
Prep time
Cook time
Total time
Wild mushrooms with fresh thyme and garlic infused bechamel sauce.
Recipe type: Main Dish
Serves: 6 servings
  • 1 Pound Lasagna Pasta
  • 2 Garlic Gloves Minced
  • 2 Tablespoons Fresh Thyme
  • 4 Tablespoons Olive Oil
  • 1 Medium Onion Chopped
  • 4 Cups of Wild Mushrooms (See Notes for Recommendations)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • ¼ Cup of White Cooking Wine
  • 2 Cups Parmesan Reggiano Cheese Grated
  • ½ Cup Panko Bread Crumbs
  • 2 Cups Bechamel Sauce
  • Bechamel Sauce Ingredients (for 2 Cups)
  • 4 Tablespoons Unsalted Butter
  • 4 Tablespoons All Purpose Flour
  • 2 Cups Whole Milk
  • 1 Teaspoon Salt
  • ¼ Teaspoon Fresh Nutmeg
  1. Grease a 9x13" casserole dish
  2. Preheat oven to 365 degrees
  3. For Bechamel Sauce:
  4. Melt butter in a medium saucepan
  5. Add flour and cook for 2 minutes until it turns into a paste and slightly browns
  6. Remove from heat and quickly whisk in the milk
  7. Return to heat and cook on medium low for 5-8 minutes until sauce thickens to a gravy
  8. Add nutmeg and salt
  9. *FOR THIS RECIPE ONLY - Add thyme and garlic and simmer into sauce for at least 2 minutes to infuse flavor
  10. For Wild Mushroom Filling:
  11. Heat olive oil in pan and saute onions for 2 mins
  12. Add mushrooms and continue to cook for additional 3-5 mins until tender
  13. Add salt, pepper and wine bring quickly to a boil
  14. Reduce heat and simmer for 5 minutes to cook off some of the wine
  15. Remove from heat
  16. Constructing the Lasagna
  17. Slightly under-cook the lasagna, set aside to dry
  18. Layer the lasagna as follows: pasta >> bechamel >> mushrooms >> cheese
  19. Continue to layer lasagna until it reaches top of casserole dish
  20. Last layer = pasta >> cheese >> bread crumbs >> drissle of olive oil
  21. Finish by cooking the lasagna uncovered at 365 degrees for 30 minutes.
Don't worry too much about the mushrooms to use. I typically like to change it up each time I make this dish to get a unique flavor everything. So far I have made this at least 8 times and there has never been a combination of mushrooms that did not turn out delicious!

But for those of you who want a recommendation I like to use portable, shiitake and white button mushrooms. If you can get them - oyster mushrooms are a very unique addition to this dish!
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/wild-mushroom-lasagna/