Mushroom Lasagna Recipe (Lasagne ai Funghi)
Category: First Courses | Servings: 4
This Mushroom Lasagna, also known as Lasagne ai Funghi, is a comforting and rich dish that combines layers of tender pasta with an aromatic mixture of wild mushrooms, creamy béchamel sauce, and a luxurious taleggio cheese sauce. The medley of mushrooms, from porcini to champignons and oyster mushrooms, adds a deep, earthy flavor that is complemented perfectly by the richness of the creamy sauces. This recipe is ideal for a cozy family dinner or a special occasion, offering a vegetarian twist on the classic lasagna.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg lasagna sheets | 200g |
| Porcini mushrooms | 200g |
| Oyster mushrooms (Pleurotus) | 150g |
| Chanterelle mushrooms | 70g |
| Champignon mushrooms | 140g |
| Rolled pancetta | 100g |
| White wine | 100g |
| Fresh thyme | q.b. |
| Extra virgin olive oil | q.b. |
| Fine salt | q.b. |
| Ground black pepper | q.b. |
| Whole milk | 1 liter |
| Butter | 100g |
| All-purpose flour (00) | 100g |
| Ground nutmeg | q.b. |
| Heavy cream | 360g |
| Leeks | 150g |
| Taleggio cheese | 180g |
Instructions:
Step 1: Prepare the Béchamel Sauce
Begin by preparing the béchamel sauce. In one saucepan, heat the milk gently. In another pan, melt the butter over low heat. Once the butter has melted, add the flour all at once and whisk quickly to form a smooth roux (a thick paste). Stir the mixture continuously for about 1 minute to cook the flour. Gradually add the milk, pouring it in a thin stream while whisking to avoid lumps. Continue to cook and whisk the mixture until the béchamel becomes thick and creamy. Season with salt and freshly grated nutmeg, then remove from the heat. Cover the sauce with plastic wrap, ensuring it touches the surface of the sauce to prevent a skin from forming, and set it aside to cool.
Step 2: Prepare the Mushrooms
To prepare the mushrooms, clean the porcini and champignon mushrooms. Using a small brush or a clean cloth, gently remove any soil from the stems. If the mushrooms are very dirty, you can rinse them briefly under cold running water, but be sure to dry them well afterward. Slice the porcini mushrooms and champignons. Repeat the same cleaning process with the chanterelle mushrooms and cut them into smaller pieces.
Step 3: Cook the Mushrooms
In a large frying pan, heat a drizzle of extra virgin olive oil over medium heat. Add the porcini and champignon mushrooms and sauté for a few minutes. Once they begin to release their moisture, add the white wine and cook until the alcohol evaporates. Season with salt, black pepper, and fresh thyme, then continue cooking for another 5 minutes until the mushrooms are tender and the flavors meld together. Set the mushroom mixture aside.
Step 4: Prepare the Taleggio Sauce
While the mushrooms are cooking, prepare the taleggio sauce. Clean and slice the leeks into thin rounds. In a saucepan, pour the heavy cream and add the leeks. Season with salt and black pepper, and simmer over low heat for about 10 minutes until the leeks have softened. Once the leeks are tender, remove the pan from the heat and add the taleggio cheese, which should be cut into small cubes. Stir well until the cheese melts completely, forming a creamy, rich sauce. Set the sauce aside.
Step 5: Assemble the Lasagna
Now that all the components are ready, you can begin assembling the lasagna. Preheat your oven to 180°C (350°F). Take a 20×30 cm (8×12 inch) baking dish and spread a generous spoonful of béchamel sauce on the bottom. Place a layer of lasagna sheets on top, followed by a portion of the cooked mushrooms. Repeat this process, layering the lasagna sheets, mushrooms, and béchamel sauce until the dish is nearly full.
For the next layer, add a generous amount of taleggio sauce, then sprinkle some finely chopped pancetta. Continue layering with lasagna sheets, followed by the mushroom mixture, béchamel sauce, taleggio sauce, and pancetta. Finish with a final layer of lasagna sheets, topped with béchamel and a sprinkle of fresh thyme.
Step 6: Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and continue baking for another 10 minutes, or until the top is golden and bubbling. Remove the lasagna from the oven and let it rest for a few minutes before serving.
Step 7: Serve and Enjoy
Slice the lasagna into portions and serve hot. The rich flavors of the mushrooms, creamy sauces, and tender lasagna sheets will combine perfectly to create a mouthwatering dish that will surely impress your guests.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 22g |
| Fat | 35g |
| Carbohydrates | 56g |
| Fiber | 5g |
| Sugars | 9g |
| Sodium | 620mg |
| Calcium | 120mg |
This Mushroom Lasagna recipe is a decadent vegetarian dish that is perfect for a variety of occasions. The combination of earthy mushrooms, creamy sauces, and gooey cheese makes for a deeply satisfying meal. You can even prepare it in advance and store it in the refrigerator for a day or two before baking.
