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White Mushroom Lasagna

Rich and Creamy White Mushroom Lasagna for Cozy Nights

This Rich and Creamy White Mushroom Lasagna is a comforting dish perfect for chilly nights, blending the earthiness of mushrooms with a creamy, cheesy sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 lbs Fresh Mushrooms A mix of cremini and white mushrooms adds depth and flavor.
  • 1 package Dried Mixed Wild Mushrooms Reconstitute before use.
  • 1 bunch Fresh Thyme Essential for the best flavor.
  • 3 large Shallots Finely chopped.
For the Sauce
  • 1 Tbsp Olive Oil For sautéing; can be substituted with butter.
  • 1 Tbsp Butter Enhances the sauce's richness.
  • 1/2 cup Marsala Wine Can be swapped with dry sherry.
  • 3 Tbsp Flour Essential for thickening the sauce.
  • 1 cup Whole Milk Forms the creamy base.
  • 1 cup Half and Half Contributes to the richness.
For the Ricotta Layer
  • 2 cups Ricotta Cheese Provides a creamy texture.
  • 2 Eggs Large eggs are recommended.
For Assembly
  • Salt To taste.
  • Black Pepper To taste.
  • 1/2 cup Grated Parmesan Cheese
  • 8 oz Sharp White Cheddar Cheese Grated.
  • 1 lb Fresh Pasta Needed for layering.
  • 8 oz Gruyere Cheese Grated.

Equipment

  • Large skillet
  • Casserole Dish
  • mixing bowl
  • Measuring Cups and Spoons

Method
 

Cooking Steps
  1. Clean and slice the fresh mushrooms, and reconstitute the dried mixed wild mushrooms in warm water for about 20 minutes, then chop them finely.
  2. In a large skillet, heat olive oil over medium heat and sauté the fresh mushrooms with chopped thyme until browned, about 6-8 minutes per batch.
  3. Melt butter and olive oil in the same skillet. Sauté shallots until translucent, deglaze with Marsala wine, then whisk in flour and cook until thickened.
  4. Stir in cheddar and Parmesan cheese until melted, seasoning with salt and pepper to taste.
  5. In a separate bowl, mix ricotta cheese with eggs until smooth, adding a pinch of salt and pepper.
  6. Preheat oven to 350°F (175°C). Spread a layer of creamy sauce in a greased casserole dish, then layer pasta, sautéed mushrooms, ricotta mixture, and more sauce continuously.
  7. Cover the casserole and bake for about 40 minutes. Remove the foil and broil for an additional 5 minutes.
  8. Let the lasagna rest for 10-15 minutes before serving; garnish with fresh thyme.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 4mgCalcium: 25mgIron: 10mg

Notes

Ensure mushrooms are sautéed in batches to prevent steaming. Assembling ahead of time is recommended, allowing it to sit at room temperature before baking.

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