Wild mushroom lasagna will definitely delight and highlight your mushroom hunting victories.
If you are you a wild mushroom hunter you will love this vegetarian lasagna. This mushroom lasagna is a great dish to add to your holiday table for those that have vegetarian diets. Please do not worry if you do not have access to fresh wild mushrooms, you can also substitute domestic white or brown mushrooms in this recipe.
Photo shows Wild Chanterelles, Lobsters, and Sweet Tooth Mushrooms.
Photo courtesy of Millard Family Mushrooms of Waldport, Oregon.
- 12 lasagna pasta noodles*
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium onions, thinly sliced
- 1 pound mixed wild mushrooms (chanterelles, shiitake, oyster, etc.), cleaned and sliced 1/4-inch thick**
- 1/4 cup fresh Italian parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup Marsala wine
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon nutmeg, ground
- 1 cup milk
- 1 cup chicken broth or vegetable broth
- 2 cups Fontina cheese, shredded
- Salt and pepper to taste
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, freshly grated
Wild Mushrooms Alert: How can you tell the difference between an edible wild mushroom and a poisonous one? You can not tell unless you are very experienced in mushroom identification as there are a lot of mushroom look-alikes! Please know what wild mushrooms you are picking for eating. Also only purchase wild mushrooms from a reliable source.
Preheat oven to 375 degrees F.
Prepare lasagna noodles according to package directions; rinse and drain. Set each noodle flat on paper towels. Do not stack lasagna noodles (they will stick to each other and you can not separate them).
In a large frying pan over medium-high heat, heat olive oil; add garlic and onion and saut6 to 7 minutes. Add mushrooms, parsley, and thyme; saute 5 additional minutes. Stir in wine and simmer for another 5 minutes; remove from heat and set aside.
In a medium saucepan over medium heat, make a roux with butter, flour, and nutmeg. Stir in chicken or vegetable broth and milk; cook until sauce thickens. Stir in Fontina cheese until melted. Add salt and pepper. Remove from heat.
Layer 1/3 of the cooked lasagna noodles over the bottom of a 13x9-inch baking dish. Spread 1/3 of the mushroom mixture on top of the noodles; spread 1/3 of the sauce over the mushroom mixture. Repeat layering two more times, ending with the sauce. Sprinkle with mozzarella and parmesan cheese.
Cover dish tightly with aluminum foil, (tenting slightly to prevent foil from touching top layer).
Bake in middle of oven for 30 minutes. Remove aluminum foil and bake an additional 10 minutes or until top is bubbling. Remove from oven and let stand for 5 minutes before cutting and serving. To serve, slice into squares.
Makes 8 servings.
* If using the no-boil noodles, boil them for 2 minutes, otherwise they do not get done enough.
** Domestic white or brown mushrooms can be substituted for wild mushrooms.