Homestyle Mushroom Lasagna Recipes

MUSHROOM LASAGNA

Steps:

• Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.
• Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
• Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
• Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.

HANDCRAFTED MUSHROOM LASAGNA

Steps:

• For the pasta: Place the flour and semolina the bowl of an electric mixer with a paddle attachment. In a separate bowl, whisk together the olive oil, salt and egg yolk. Mix the flour and semolina for 1 minute, then pour in the egg mixture and mix for another minute. Add 3/4 cup warm water. Add more water, 1 tablespoon at a time, until the pasta dough comes together. Remove the dough from the mixer and wrap in plastic wrap. Let rest for 15 minutes. Using a pasta roller, roll the dough into thin sheets, according to the pasta machine directions, and cut the sheets into approximate 2-by-4-inch rectangles
• Dust the pasta squares lightly with semolina and place on a baking sheet covered with parchment paper. Cover with plastic wrap and refrigerate until ready to use, up to 2 days
• For the fresh ricotta: Place the milk, vinegar and salt into a large, thick-bottomed saucepan over medium heat. Bring the mixture to 185 degrees F, stirring occasionally.
• Without stirring, let simmer for 20 minutes. Set a strainer over a large non-reactive bowl or container and line a strainer with cheesecloth. Remove the milk mixture from the heat and gently ladle into the strainer. Let drain for 20 minutes. Cover and refrigerate until ready to use. Will keep for up to one week. When ready to use the ricotta, be sure to reserve the whey water.
• For the mushrooms: Heat a large saute pan over medium-high heat and add the olive oil and onions. Saute the onions until translucent, and then add the garlic. Cook for 1 minute, and then add the mushrooms and some salt and pepper. Saute the mushrooms until golden. Add the white wine and simmer until the liquid is reduced by half. Add the stock, Swiss chard and butter. Taste and season with lemon juice, salt and pepper. Keep the mushrooms warm.
• To serve: Bring a pot of salted water to a boil and add the pasta squares. Cook the pasta to just al dente and add immediately to the hot mushroom mixture. Toss to coat. Taste and add lemon juice, salt and pepper as needed.
• On each plate, create a mound of overlapping pasta and mushrooms, top with a dollop of fresh ricotta and garnish with a fresh bay leaf.

MEATY MUSHROOM LASAGNA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.
• Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 1/2 teaspoons salt and 2 teaspoons pepper.
• Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 1/2 teaspoons salt and 2 teaspoons pepper.
• Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
• To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve.

HOMESTYLE MUSHROOM LASAGNA

Steps:

• Preheat oven to 375°F (190°C).
• In a large fry pan, melt 2 tbsp (30 ml) of the butter. Add mushrooms and cook over medium-high heat until tender. Drain. Stir together mushrooms and 1 cup (250 ml) of the tomato sauce; set aside.
• To make the béchamel sauce, melt remaining butter in a small saucepan; add flour, stirring to blend well. Add milk, nutmeg and salt and cook over medium heat, stirring until thickened. Remove from heat; set aside.
• In a bowl, stir together Canadian Ricotta, basil, 1 cup (250 ml) of the Canadian Mozzarella, 1/4 cup (50 ml) of the Canadian Parmesan cheese and 1 cup (250 ml) of the béchamel sauce.
• To assemble, spread 1 cup (250 ml) of the remaining tomato sauce in the bottom of a 13′ x 9′ (33 x 23 cm) lasagna dish. Arrange a layer of 5 or 6 noodles over sauce, overlapping slightly to the pan edges.
• Spread ricotta mixture evenly over noodles and repeat with another layer of noodles. Top with mushroom layer and last layer of lasagna noodles. Spread with remaining tomato sauce, covering the noodles completely, and drizzle with béchamel sauce. Top with remaining mozzarella and Canadian Parmesan.
• Cover with foil and bake for 35 minutes or until noodles are tender. Remove foil and bake for an additional 10 minutes or until golden.

MUSHROOM LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

HOMESTYLE MUSHROOM LASAGNA

Steps:

• Heat olive oil in a large saucepan over medium heat. Add mushrooms, zucchini, onion, and carrot; cook and stir until softened, 5 to 10 minutes.
• Stir spaghetti sauce, oregano, and basil into the saucepan; bring to a boil. Reduce heat and simmer sauce, covered, until flavors combine, 20 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Spread a thin layer of sauce in the bottom of the baking pan. Layer 6 lasagna noodles, 1 cup cottage cheese, and 1 cup mozzarella cheese on top of the sauce. Cover mozzarella cheese with spinach. Repeat layers with remaining sauce, lasagna noodles, cottage cheese, and mozzarella cheese. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.

HOME/MADE MUSHROOM LASAGNA

Steps:

• Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
• Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
• Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
• Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
• Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

HOME/MADE MUSHROOM LASAGNA

Steps:

• To make Herb Oil: Put herbs, garlic and salt into a food processor. Add a splash of olive oil, and pulse to combine. Place mixture into a jar.
• Add the rest of the olive oil. Store in the refrigerator. Last about a week.
• To make Lasagna: Preheat oven to 350 degrees. Place a large saute pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they being to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
• Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with the mushrooms and reserve.
• Make the bechamel: Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they being to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyere and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
• Reserve a cup of bechamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
• Assemble lasagna: spread plain bechamel sauce across the bottom of a 9x13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyere. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
• Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
• Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
• Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

SPECIAL MUSHROOM LASAGNA

Steps:

• In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes. , Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat., Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce., For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

CREAMY MUSHROOM LASAGNE

Steps:

• For the ragu, put the dried porcini mushrooms in a heatproof mug and cover with 125ml boiling water from the kettle. Set aside. Finely chop the chestnut mushrooms or blitz in a food processor to fine pieces.
• Heat the oil in a large saucepan or flameproof casserole over a high heat and fry the onions, carrots and chopped chestnut mushrooms with a pinch of salt for 15 mins until the water released by the mushrooms has evaporated, stirring now and then. The mushrooms should be a deep brown colour and the other veg should be soft and slightly coloured.
• Add the mixed mushrooms, garlic and most of the thyme, and cook for another 5 mins until the mushrooms have started to soften. Drain the rehydrated porcini, add the soaking liquid to the pan, then finely chop the porcini and add that too. Stir in the wine, passata, ketchup and paprika to combine. Simmer for 25 mins until the ragu has reduced and is thick enough to coat the back of a spoon. Season generously with sea salt flakes and a grinding of black pepper.
• Meanwhile, make the béchamel. Melt the butter in a saucepan over a medium heat, then add the bay and cook for a minute. Scatter in the flour and stir until you have a sticky paste. Add the milk in stages, whisking between each addition until you have a thick sauce. Reduce the heat to low and cook for 3-4 mins, stirring occasionally until the sauce is thick enough to coat a spoon. Remove the bay, then mix in the crème fraîche, a generous grating of nutmeg and seasoning.
• Heat the oven to 200C/180C fan/gas 6. Rub the olive oil over the base and sides of a large ceramic baking dish (ours was 35 x 20 x 6cm). Arrange a layer of lasagne sheets in the base (you may need to break them so they fit), then spoon over a layer of the mushroom ragu, drizzle with some of the béchamel, and scatter over a handful of the mozzarella. Repeat until you have used all the ragu and the final layer of lasagne sheets, then smooth over a thick layer of béchamel. Sprinkle over the remaining mozzarella and bake for 40-45 mins until the filling is bubbling and the top is golden. Leave to rest for 10 mins, then sprinkle with the remaining thyme leaves before serving.

HOME-STYLE MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a large frying pan, melt 2 tablespoons of the butter.
• Add the mushrooms and cook over medium-high heat until tender; drain.
• Stir together the mushrooms and 1 cup of the pasta sauce; set aside.
• To make the bechamel sauce, melt the remaining butter in a small saucepan; add the flour, stirring to blend well.
• Add the milk, nutmeg and salt and cook over medium heat, stirring until thickened.
• Remove from the heat; set aside.
• In a bowl, stir together the ricotta, basil, 1 cup mozzarella, 1/4 cup parmesan and 1 cup of the bechamel sauce.
• To assemble, spread 1 cup of the remaining pasta sauce in the bottom of a 9" x 13" lasagna dish.
• Arrange a layer of 5 noodles over the sauce, overlapping slightly to the pan edges.
• Spread the ricotta mixture evenly over the noodles and repeat with another layer of noodles.
• Top with the mushrooms and last layer of lasagna noodles.
• Spread with the remaining pasta sauce, covering the noodles completely and drizzle with bechamel sauce.
• Top with the remaining mozzarella and parmesan.
• Cover with foil and bake for 35 minutes or until the noodles are tender.
• Remove the foil and bake for an additional 10 minutes or until golden.