You can make this mushroom lasagne, or “Shroomasagna” as my friends call it, with any kind of mushroom, but using a variety of mushroom adds to the texture and flavors, feel free to experiment!
Gourmet Mushroom Lasagne (Shroomasagna)
1 pound wavy lasagna noodles
2 Tbl olive oil
Ricotta filling
Mushroom filling
Mornay sauce
1 pound sliced mozzarella cheese
1 cup grated Parmesan cheese
1 cup grated Monterey jack cheese
Ricotta filling:
1 pound ricotta cheese
4 cloves garlic, minced
1/4 cup parsley, minced
Salt and pepper
Mushroom filling:
4 cups of chopped mixed mushrooms (I used a mixture of Trumpet Royale, Velvet Pioppini, Forest Nameko, Alba Clamshell and Brown Clamshell mushrooms. The Trumpet Royales were diced, the stems of the other mushrooms were roughly chopped and the caps left whole.)
1 Tbl. olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 cup dry white wine
1/4 tsp. grated nutmeg
Salt and pepper
Mornay sauce:
4 Tbl. unsalted butter
1/4 cup flour
1 cup minced onion
2 cloves garlic, minced
1 cup chicken stock
1 cup dry white wine
2 cups whole milk
1 bay leaf
1 Tbl. Dijon mustard
3 shakes Tabasco sauce
2 cups grated Monterey jack cheese
1 cup grated Parmesan cheese
Salt and pepper
Preheat oven to 350 F. Lightly oil a 9” x 13” casserole pan.
Prepare ricotta filling: Mix ricotta with garlic, parsley and season with salt and pepper to taste. The ricotta should be pleasantly flecked with light green.
Prepare mushroom filling: In a large skillet over medium high heat, add olive oil, onions and garlic and sauté for 5 minutes until the onions begin to soften. Add mushrooms and a sprinkle of salt and sauté until the mushrooms release their liquid, stirring frequently. Add the grated nutmeg and a few grinds of pepper, and continue to cook until the mushroom liquid is evaporated and the mushrooms are beginning to stick and brown, stirring frequently. Lower the heat to medium and continue to brown the mushrooms, stirring frequently, for about 5 minutes. Add the wine, stir well and allow to simmer until the wine is reduced but the mushroom mixture is not dry. Add salt and pepper to taste, and set aside to cool a little.
Prepare the Mornay sauce: In a deep saucepan, melt the butter over medium heat and add the onions and garlic and a teaspoon of salt, and sauté until the onions have softened, about 5 minutes. Sprinkle in the flour and stir for 2-3 minutes. Remove the pan from the heat and whisk in the chicken broth. When smooth, whisk in the wine and the milk and return the pan to the stove. Add the bay leaf, the mustard, nutmeg, the Tabasco, and a few grinds of pepper, stirring well. Bring the sauce to a simmer. Cook until thickened and beginning to simmer, about 5 minutes. Sprinkle in handfuls of the cheeses, stirring in between to incorporate thoroughly. When all of the cheese has been added and the sauce is once again smooth, taste for salt and pepper and set aside.
Prepare the lasagna noodles: In a large pot of boiling, salted water, cook the lasagna noodles according to the package directions, boiling for about 8 minutes. Drain and toss with olive oil carefully so that each noodle is coated so that they do not stick together.
Assemble the lasagna: Ladle in enough of the Mornay sauce to coat the bottom of the casserole. Place a layer of noodles over the sauce but do not overlap. Spoon in 1/3 of the mushroom mixture, spread evenly, then spoon on dollops of the ricotta mixture, spread evenly, then sprinkle with jack cheese. Add a ladleful or two of the Mornay sauce, then top with noodles, and continue to build the layers. For the top layer, place the last of the noodles and cover with the Mornay sauce, then the mozzarella cheese, and then the Parmesan cheese. Lightly spray or butter a piece of aluminum foil and cover the casserole, and place on a baking tray.
Bake the lasagna, covered, for 45 minutes, then remove the foil and bake until the top is deeply golden brown and the sauce is bubbling. Let rest 15-20 minutes before serving.
Serves 6-8.
Heather in SF 
