Ingredients for Wild Mushroom Lasagna
- Unsalted Butter
- All Purpose Flour
- Whole Milk
- Garlic Clove
- 1/2 teaspoon salt
- Black Pepper
- Boiling Water
- Dried Porcini Mushrooms
- Onion
- Extra Virgin Olive Oil
- Diced Tomatoes With Juice
- Sugar
- Fresh Basil
- 9 lasagna noodles
- Parmigiano Reggiano Cheese
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How to Make Wild Mushroom Lasagna
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
- Add the cremini mushrooms, shiitake mushrooms, and oyster mushrooms. Cook, stirring occasionally, until softened and browned (about 8-10 minutes).
- Stir in the thyme, salt, and pepper. Remove from heat and set aside.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and nutmeg. Mix well.
- Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the mushroom mixture over the noodles.
- Spread half of the ricotta mixture over the mushrooms.
- Repeat layers: noodles, remaining mushroom mixture, remaining ricotta mixture.
- Top with the remaining tomato sauce and sprinkle with mozzarella cheese.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove foil and bake for another 30 minutes, or until cheese is melted and bubbly and lasagna is heated through.
- Let stand for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
43g
Fat
40g
Carbs
14g
