This delicious lasagna is packed full of wild mushrooms and lots of fresh herbs. This is not your normal layered pasta dish.
My husband and I are both big fans of lasagna. Normally we stick to the traditional red sauce mixed with meat but occasionally we switch it up. This wild mushroom lasagna is filled with meaty portobello and oyster mushrooms. The creamy white sauce is a nice change from the ordinary. Trust me, your family is going to love this.
Wild mushroom lasagna recipe
Yields 9 x 13-inch dish
- 3/4 pound lasagna noodles
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2-1/2 pounds sliced wild mushrooms (we used portobello and oyster)
- 1/2 teaspoon Italian seasoning
- Kosher salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups heavy cream
- 1/3 cup grated Parmesan cheese
- 2 cups shredded provolone cheese
- Preheat oven to 350 degrees F and spray a 9 x 13-inch casserole dish with nonstick spray.
- Bring a large pot of salted water to a boil on the stove. Add in lasagna noodles and cook just until they are soft but not quite al dente.
- Drain the noodles and lay flat on a parchment or Silpat-lined baking sheet.
- In a large skillet, add butter, onion, mushrooms, Italian seasoning, salt and pepper. Cook on medium low until the mushrooms and onion become soft, about 15-20 minutes.
- Add in garlic and cook until fragrant, about 30 seconds.
- Add in wine and cook down until it's almost evaporated.
- Pour in heavy cream and Parmesan cheese. Simmer until the sauce is thickened. Since the sauce will be used for the lasagna make sure it is not too soupy.
- Add just a little sauce to the bottom of casserole dish and top with a few lasagna noodles. No need to overlap but try to cover the bottom.
- Top with 1/3 of the mushroom mixture and 1/4 of the shredded cheese. Do this 2 more times and top the final layer with the remaining lasagna noodles. Sprinkle on remaining cheese.
- Lightly tent a piece of foil over the lasagna and bake for about 20 minutes. Remove the foil and bake for another 15-20 minutes until the top of the lasagna is bubbling and the cheese is melted and golden brown.
- Let the lasagna sit in the pan for at least 10 minutes before slicing. If you do not give it time to rest, it will not cut nicely.
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