Free Form Lasagna With Wild Mushrooms And Parmesan Cream Recipe

Inspired by Alastair Hendy's "Mushroom" recipe (as seen in the Chicago Tribune!), this decadent yet surprisingly quick lasagna is a flavor explosion. Using a mix of wild mushrooms (oyster, shiitake, and button are perfect!), fresh herbs, and a creamy parmesan sauce, this recipe elevates the classic lasagna to new heights. Perfect for a weeknight dinner, it's easily scaled for one or two servings. Enjoy the effortless elegance!

Prep Time 15 mins
Cook Time 25 mins
Calories 682.3 kcal
Protein 31g
Rating 5.0 (4 Reviews)
Free Form Lasagna With Wild Mushrooms And Parmesan Cream 12

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Free Form Lasagna With Wild Mushrooms And Parmesan Cream

  • Lasagna Noodles
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Fresh Mushrooms
  • Fresh Rosemary
  • Whipping Cream
  • Parmesan Cheese
  • 1/2 teaspoon salt (plus more to taste)
  • Fresh Ground Black Pepper

How to Make Free Form Lasagna With Wild Mushrooms And Parmesan Cream

  1. Clean 8 oz of mixed mushrooms (oyster, shiitake, button, etc.), remove stems, and slice 1/4 inch thick.
  2. Cook 4-6 lasagna noodles or egg roll wrappers in boiling salted water until al dente.
  3. Remove and drain noodles, gently separating any that stick together.
  4. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until butter melts and foam subsides.
  5. Add the sliced mushrooms and cook undisturbed for 2-4 minutes until browned on one side.
  6. Sprinkle with 1 teaspoon fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until tender (about 3 minutes).
  7. Transfer cooked mushrooms to a plate.
  8. Return the skillet to medium heat.
  9. Pour in 1/2 cup half-and-half (or heavy cream) and add 2 tablespoons grated Parmesan cheese, stirring constantly until cheese melts completely.
  10. Remove from heat and season with salt and pepper to taste.
  11. Quickly dip each noodle/wrapper into the sauce, turning to coat both sides.
  12. Place one coated noodle on a serving plate.
  13. Scatter half of the cooked mushrooms over the noodle.
  14. Dip another noodle/wrapper and drape it slightly askew over the mushrooms.
  15. Drizzle with remaining sauce and sprinkle with remaining Parmesan cheese.
  16. Serve immediately and enjoy!

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

12g

Fat

128g

Carbs

13g