Mushroom Lasagna
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 8 servings as a first course, 4 to 6 as a main course
- ¼pound pancetta, sliced thin and slivered
- 2tablespoons extra-virgin olive oil
- 1medium onion, finely chopped
- 4large garlic cloves, slivered
- 1pound mixed mushrooms, sliced shiitake, cremini, oyster, chanterelle, porcini, etc.
- 12chestnuts, roasted, peeled and quartered fresh, jarred or frozen
- 12sage leaves, slivered
- Salt
- pepper
- 2¼cups milk
- 6½tablespoons unsalted butter or black truffle butter
- ½cup flour
- ½pound pasta for lasagna, preferably fresh, parboiled if dry
- 3ounces grana padano, grated
For the Mushroom Lasagna
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
458 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For the Mushroom Lasagna
- Step 1
Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
- Step 2
Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
- Step 3
Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
- Step 4
Bake 40 to 45 minutes, until the top is lightly browned.
Private Notes
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Cooking Notes
Katrin2015
Not sure how this ended up in the Vegetarian collection where I found it, but I suspect you can omit the pancetta if you deglaze the skillet with some white wine and add some porcini mushrooms to the mushroom mix. I like the idea of adding chestnuts.
Christian Jacob
I would double the sauce and mushroom content. had trouble getting more that two layers. Deeeeeelicious.
What can/ you do the day before??
What could you do the day before serving?
Or, has anyone made it the day before, refrigerated, and then reheated it?
Audrey C.
This is the best lasagna I've ever had. It's rich, earthy, divine.
I highly recommend doubling the white sauce (better to have extra than not quite enough.) I use plain salted butter for the roux and then when the sauce is finished stir in some black truffle oil. The truffle essence is essential. I made this once without it and it was unremarkable. With the truffle, it is transcendent.
*TJs sells very affordable black truffle oil.
Katrin2015
Not sure how this ended up in the Vegetarian collection where I found it, but I suspect you can omit the pancetta if you deglaze the skillet with some white wine and add some porcini mushrooms to the mushroom mix. I like the idea of adding chestnuts.
anne
thank you! i was wondering for a workaround for the same.
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