Wednesday, March 6, 2013


So remember when I made Fresh Semolina Pasta?  

Well this is the reason why…Mushroom Lasagna!  If you’re going to make fresh pasta, lasagna is the easiest to make, cuz ya just roll it into thin sheets, and then cut it to fit the pan.  You don’t even have to boil the noodles.  If your not into making pasta, you can buy fresh pasta in most supermarkets now a days.

This lasagna is all about the pasta and the mushrooms. Mushroom Lasagna is not filled with meat or ricotta so it’s lighter than lasagna that you may be accustomed too, but it’s certainly full of flavor with all those mushrooms and herbs that’s for shizzle, dizzle!  I’m not sure where the whole "shizzle, dizzle" thing came from, but that just reinforces how not hip I am!  I hope that you won't hold it against me.

I serve this with a salad to serve 4 adults.  If you like you can pair Mushroom Lasagna with roast chicken, steak or lamb to serve 6.

Here's what you do.

Pre heat the oven to 375 degrees.

As a leek grows dirt tends to get trapped between the layer, so be sure and clean in between each layer.  You only need the white and light green part of the leek. 

Remove the stem from a shitake mushroom, it's fibrous and woody.

Add all the sliced mushrooms and leaks to a hot skillet with some olive oil.

When the mushrooms start to brown, add the garlic, thyme, rosemary, salt and pepper.  Cook for a couple more minutes just to cook the rawness out of the garlic.

Add some truffle oil if you have it, and remove the skillet from the heat.  Set to the side.

While the mushrooms are cooking, start on the bechamel.  Melt 1/4 cup of butter in a sauce pan, and then add 1/4 cup of flour.

Cook and stir for about 3 minutes, to cook the raw flour taste out.

Whisk in some milk.

Add the nutmeg, salt and pepper to taste.  Fresh grated nutmeg is always best.

To assemble the lasagna, start with spreading a little of the bechamel on the bottom of an 8 x 11 x 2 inch baking dish.  This will keep the pasta from sticking to the bottom.

Add the first sheet of pasta.  Notice that it doesn't fill the pan, so I pressed it up to one side.  Sprinkle about 3 tablespoons of mushrooms and 2 tablespoons of grated Parmesan cheese over the pasta.

Spoon about 1/4 cup of bechamel over that; it doesnt' have to be perfect.

Place the next sheet of pasta over to the other side of the dish and top with more of the filling.  Repeat this with all of the layers being sure to stagger them.

On the last layer, spread the remaining bechamel over the top, covering the pasta entirely.  This keeps the pasta from drying out in the oven.  Bake that in the hot oven for 15 minutes.

After 15 minutes pull the lasagne out of the oven and place the mozzarella over the top.  Return the pan to the oven.  I wanted the pasta and mushrooms to be the star, so I didn't use a lot of cheese; you may like to cover the top completely.  Also, you could use dried mozzarella if you prefer. 

After about 20 minutes the cheese should be melted and golden.  Let this rest for about 10 minutes before cutting.  This serves 4 as an entree with a salad.  Mushroom Lasagne also goes great with chicken, lamb, or steak.

Serves 4 to 6
2              Tbsp.       Olive oil
1              lb.           Mushrooms, sliced
¼             lb.           Shitake mushroom caps, sliced (discard the stems)
½             cup         Leeks, white and light green part only; sliced thin
2              cloves      Garlic
1              tsp.         Thyme, fresh or dried
1              tsp.         Rosemary, fresh or dried
                             Salt and pepper
1              Tbsp.       Truffle oil (optional)
¼             cup         Butter
¼             cup         Flour
2 ½           cups       Milk
1               pinch      Nutmeg
8              sheets     Fresh pasta, homemade or store bought
1               cup        Grated Parmesan cheese
8               oz.         Fresh mozzarella, sliced

  1.       Pre heat oven to 375 degrees.
  2.       Heat the olive oil in a large skillet over medium-high heat; add the mushrooms and leeks.  Cook stirring occasionally until the mushrooms have browned on one side.
  3.       Add the garlic, thyme, rosemary, salt and pepper to taste.  Cook for about 2 minutes, just to cook the rawness out of the garlic.  Stir in the truffle oil (optional), remove the skillet from the heat and set to the side.
  4.       Meanwhile; make the béchamel by melting the butter in a 3 quart sauce pan.  Stir in the flour and cook for about 3 minutes.
  5.       Whisk in the milk.  Add a pinch of nutmeg, salt and pepper to taste.  Cook until the béchamel coats the back of a spoon. Set to the side.
  6.       To assemble the lasagna you will need an 8 x 11 x 2 inch baking dish.  Fresh pasta doesn’t need to be cooked for lasagna.  One sheet of pasta will almost, but not quite fill the baking dish, since the pasta sheets will have an overlap; I like to put the filling on each sheet of pasta.
  7.       Start by spreading about ¼ cup of the béchamel on the bottom of the baking dish.  Lay a sheet of pasta on the bottom of the baking dish being sure it’s pressed up to one side of the dish, distribute about 3 tablespoons of the cooked mushrooms evenly over the pasta, then sprinkle 2 tablespoons of Parmesan cheese, and spoon about ¼ cup of béchamel over that.   
  8.       Add another sheet of pasta pressed up to the other side of the dish; the pasta should now fit the bottom of the dish, while there will be an overlap of pasta.  Continue layering the filling and pasta, being sure to stagger the layers evenly.  It may seem that there is not a lot of filling but because of all the layers there will be plenty of mushrooms in each bite.
  9.       For the last layer, pour the remaining béchamel over the top and spread it to cover all the pasta.  Do not put the mozzarella on yet.
  10.   Bake the lasagna for 15 minutes, and then remove the dish from the oven.  Finally lay the mozzarella over the top of the lasagna and return the dish to the oven to bake for another 20 minutes, until the cheese has bubbled and is slightly golden.
  11.   Allow to cool for at least 10 minutes before slicing.

Note * This is not a super cheesy lasagna, if you want more cheese go ahead and add more.  You may also substitute dry mozzarella for the fresh.

**You may use dry lasagna noodles for the fresh; just cook them first according to the package directions.  I cannot tell you for sure how much dry pasta you will need, I would guess about ¾ of a one pound package.

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This recipe was shared at:       The Pinterest Power Party


  1. Yum this sounds so good. Love the use of truffle oil to give it a bit of extra oomph!

  2. OMG that looks sooo good! I might have to give this a try for a special dinner. TFS!
    I found you today thru the the Pinterest Power Power at The Taylor House, where I'm #79. I hope you get a chance to stop by my blog and leave a comment, too!
    ~ Megin of VMG206