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Mushroom Lasagna

Mushroom Lasagna Recipe

Mushroom Lasagna

This Mushroom Lasagna is a deliciously, layered pasta dish that showcases the rich, earthy flavors of mushrooms and the comforting creaminess of a homemade onion béchamel. Made with Mrs. Miller's Extra Wide Noodles, this dish combines a hearty mushroom ragú, crafted from a blend of dried and fresh mushrooms, with the savory depth of prosciutto cotto and the melting richness of fontina cheese. Parmesan cheese adds a nutty, golden finish to every bite.

Creating lasagna is a labor of love, perfect for those who appreciate the art of cooking. A pro tip: simplify your kitchen time by preparing the onion béchamel and mushroom ragú up to three days in advance. This thoughtful preparation lets you focus on assembling and baking the lasagna when you're ready, ensuring an elegant, flavor-packed meal that’s well worth the effort.

Pair this hearty lasagna with a loaf of fresh, crusty bread to complete the experience. The bread’s golden crust and tender crumb are perfect for soaking up the creamy béchamel and savory ragú, turning every slice into a comforting indulgence. Together, this combination creates a meal that’s as satisfying as it is memorable.

  • Prep Time30 min
  • Cook Time3 hr 55 min
  • Total Time4 hr 25 min

Ingredients

  • 1 Bag of Old Fashioned Extra Wide Noodles
  • Unsalted butter, for greasing
  • Onion Béchamel, warmed
  • Mushroom Ragú
  • 5 ½ oz Parmesan Cheese, grated
  • 1 lb. Prosciutto Cotto, thinly sliced
  • 14 oz Fontina Cheese, grated

For the Onion Béchamel

  • ¾ Cup Unsalted Cultured Butter
  • 1 ¼ Cups Flour
  • 8 Cups Cold Milk
  • ½ Small Yellow Onion, halved 
  • 2 tsp Sea Salt, fine
  • ⅛ tsp Ground Nutmeg

For the Mushroom Ragú

  • 3 Cups Cold Water
  • 1 ⅘ oz. Dried Porcini Mushrooms
  • 1 lb. Fresh Wild Mushrooms
  • 3 TBS Unsalted Butter, divided
  • ¾ Cup Yellow Onion, finely diced
  • 1 Garlic Clove, minced
  • 1 ½ tsp Sea Salt, fine, divided
  • ½ tsp Black Pepper, divided
  • ½ cup Dry White Wine
  • 1 (3-inch) Parmesan Cheese Rind
  • 1 Cup Fresh Flat-Leaf Parsley, finely chopped

Directions

1

To Make Onion Béchamel:

  • Melt butter in large saucepan over low.
  • Add flour, and slowly whisk until it resembles wet sand. Cook over low, whisking constantly, until mixture is shiny and smells toasty, about 2 minutes.
  • Whisking constantly, gradually add cold milk. Once fully combined, switch to a wooden spoon.
  • Add onion half, salt, and nutmeg. Cook over low to medium-low at a very gentle simmer, stirring very often, until onion is cooked through and sauce is very thick, about 45 minutes.
  • Pour through a fine wire-mesh strainer; discard solids. Use warm, or refrigerate in airtight container; reheat slowly over low heat, adding a splash of water to loosen, if needed.
2

To Make Mushroom Ragú:

  • Pour 3 cups cold water over dried porcini in a medium bowl; let soak 30 minutes. While porcini soak, wipe wild mushrooms with a damp paper towel to remove grit. Coarsely chop wild mushrooms. Strain porcini, reserving soaking liquid. Set aside.
  • Melt 2 tablespoons butter in a large skillet over medium-low. Add onion, garlic, ½ teaspoon sea salt, and ¼ teaspoon black pepper; cook, stirring occasionally, until softened, about 10 minutes.
  • Add wild mushrooms, remaining 1 tablespoon butter, and remaining 1 teaspoon sea salt. Increase heat to medium-high; cook, stirring occasionally, until softened, about 5 minutes. 
  • Add strained porcini and remaining ¼ teaspoon black pepper, and stir to combine. 
  • Add wine; cook, stirring often, until wine is reduced by half, about 3 minutes. 
  • Add porcini soaking liquid and Parmesan rind. Gently simmer over medium-high, stirring occasionally, until mushrooms are tender and liquid is mostly reduced, about 20 minutes. 
  • Taste and adjust seasoning as needed. Remove from heat; let cool 5 minutes. Remove Parmesan rind. Stir in chopped parsley.
3

To Make Lasagna: 

Cook the pasta according to package instructions for al dente. Remove from water using kitchen tongs, and submerge in ice water 30 seconds. Remove from ice water, and lay flat on kitchen towels. (Do not stack.) Smooth out pasta using your hands. Repeat with remaining pasta strips.

4

Preheat oven to 375°F. Grease inside of a deep 13- x 9-inch baking dish with butter. Spread ¾ cup béchamel on bottom of prepared dish.

5

Top with strips of pasta, covering bottom of dish completely. Spread with 1 cup béchamel; top with 1 ⅔ cups ragù. Sprinkle with ⅓ cup grated Parmesan. Top with strips of pasta. Spread with 1 cup béchamel. Top evenly with half of prosciutto. Sprinkle with 1 ⅓ cups fontina and ⅓ cup grated Parmesan.

6

Repeat step above until you run out of ingredients. Spread with remaining béchamel, and sprinkle with remaining fontina and remaining Parmesan.

7

Cover lasagna with aluminum foil. Bake on a rimmed baking sheet on middle rack in preheated oven 55 minutes. Remove foil; bake until top is golden brown, about 35 minutes. Remove from oven; let rest at least 30 minutes before serving. Serve warm, paired with fresh, crusty bread and a crisp side salad for a complete and comforting meal.

Ragú and béchamel can be made up to 3 days ahead.

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