An authentic Italian recipe for hearty lasagna with the earthy aroma of mushrooms and the smooth, rich presence of béchamel. Be inventive: choose any variety of fresh mushrooms from your local market.
Learn how to make the perfect lasagna here!
- SERVES: 9
- LEVEL: Roll Up Your Sleeves
- 2 (9-ounce) boxes DeLallo No-Boil Lasagna
- 1/2 pound fresh mozzarella, diced
- 1 1/2 cup grated Parmigiano-Reggiano
- Bechamel sauce
- Clean mushrooms with a damp cloth. Soak dried porcinis in hot water until soft. Discard longer stems, then chop into small cubes. Smash garlic cloves and simmer with olive oil in a large saucepan for 5 minutes to flavor oil.
- Add salt and mushrooms to the olive oil and sauté over medium heat. Cook down the mushrooms, approximately 25 minutes, stirring occasionally to prevent sticking and to combine flavors. While mushrooms cook down, use time to prepare béchamel. Cover sauce with plastic wrap, once made, to prevent skin from forming.
- Add parsley to cooked mushrooms and sauté for an additional 5 minutes. Once thoroughly sautéed, remove larger pieces of garlic and puree about 1/4 of mushroom mixture for sauce. The other 3/4 will be to use in lasagna layers. Whisk in pureed mushrooms with béchamel until blended.
- Preheat oven to 350˚F.
- In a 13- by 9-inch casserole dish, begin by spreading mushroom béchamel sauce to coat bottom of pan. Layer with lasagna noodles, careful not to overlap, then béchamel. Sprinkle with sautéed mushrooms, diced fresh mozzarella and Parmigiano. Repeat for layering until ingredients are used, topping with a last layer of noodles, béchamel and cheeses.
- Bake for 40 minutes, covered with a lid or foil. Remove covering and bake for another 20 until hot and bubbly.
- Let stand for 15 minutes before serving.
- *Lasagna noodles may be parboiled for softness; however, if you do not parboil noodles, be sure to make béchamel thin enough to keep the moisture of your dish. For thinner béchamel, whisk with extra milk.