Wild Mushroom Lasagna

Wild mushroom lasagna – need I say more?  The bechamel sauce makes this dish so super creamy and delicious and works extremely well with the mushrooms, especially when you infuse the fresh thyme and garlic in.  This recipe is my go to Thanksgiving day dish and is highly anticipated each and every year.

Wild Mushroom Lasagna Ingredients

Here is me cutting up the mushrooms Thanksgiving morning – getting ready for a day full of eating!

Jared Cutting Mushrooms

Like most lasagna, I feel this dish tastes even better when reheated.  A lot has to do with the fact that lasagna needs time to coagulate so when eating it the 2nd and 3rd time around it holds it shape much better.

Cooking Mushroom Lasagna

When baking I recommend finishing off by broiling the lasagna for a couple minutes on high in order to brown the bread crumbs and get them nice and crispy!

Mushroom Lasagna Ready for Oven

Yum!!

Mushroom Lasagna

Mangia!

Wild Mushroom Lasagna Recipe

Wild Mushroom Lasagna
 
Prep time
Cook time
Total time
 
Wild mushrooms with fresh thyme and garlic infused bechamel sauce.
Author:
Recipe type: Main Dish
Serves: 6 servings
Ingredients
  • 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
Directions
  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.
Notes
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!
 

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