Wild Mushroom Lasagna

Lasagna has long been a family favourite around our house, and this variation on the classic dish is always on the top of the list. This was also one of our most requested at the L.S.F.F. store and always a big vegetarian hit on the catering buffets. I still make this often to keep tucked in the freezer for easy, no fuss dinners after a busy day . If you do need to defrost one, just pop it on the counter midmorning and it should be ready for the oven by the time dinner rolls around. If you forget to defrost, just lower the temperature to 325 and extend the baking time until the lasagna is soft in the middle, then crank the oven up again so you get the crispy golden crust on top.

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Makes 1 large lasagna

  • 3/4 lbs white mushrooms

  • 1/2 lbs shitake mushrooms

  • 1/4 lbs oyster mushrooms

  • 4 sheets fresh lasagna noodles lasagna noodles

  • 1/4 cup shallots

  • 2 cloves garlic, finely minced

  • 1 Tbsp. butter

  • 2 tsp. olive oil

  • Bèchamel Sauce

  • 4 cups whole milk

  • 12 tablespoons (11/2 sticks) unsalted butter, divided

  • 1/2 cup all-purpose flour

  • 1 tsp. ground nutmeg

  • reserved mushroom liquids

  • freshly ground black pepper

  • sea salt

  • 4 cups parmesan cheese

Preheat oven to 375 F degrees.

Slice all mushrooms and sauté on medium heat with 1 Tbsp. butter. Remove from heat and reserve the liquids.

Sauté garlic and shallots in olive oil on medium low until translucent and the garlic begins to turn golden in colour; add to mushroom mixture.

For the Béchamel, combine butter and flour in a pot over medium low heat and cook until butter is thoroughly melted. Add the milk in slowly, whisking constantly until the mixture is thickened and silky in texture. Whisk in reserved mushroom liquids, nutmeg, pepper and sea salt.

Layer the lasagna: 1 cup béchamel, lasagna noodles, 1/3 mushroom mixture, 1 cup parmesan. Repeat twice more and end with a lasagna sheet, 1 cup bechamel and final cup of parmesan on top.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

pastadanielle acken