With layers of silky pasta, earthy cremini mushrooms, and a rich besciamella sauce, this dish is equally perfect for a cozy night in or a lavish dinner party.
Just as there is no pepperoni on pizza in Italy, there is no ricotta cheese in lasagna either. The entire city of Bologna would riot if you brought them a lasagna with ricotta in it. They take their pastas extremely seriously and a besciamella sauce is the only sauce that is in a lasagna. With this recipe, instead of making the famous Lasagna Bolognese, which is filled with a meat ragù sauce, I made a mushroom besciamella that is every bit as rich and satisfying, but without the meat. The mushrooms are hearty, and the rich sauce with the fresh pasta is comforting.
Buon Appetito! 
Step by Step Guide to Making Mushroom Lasagna
For the Mushroom Besciamella Sauce:
- Melt butter in a large non-stick skillet over medium heat.
- Add shallots, sauté until soft.
- Incorporate mushrooms and sauté until tender.
- Season with salt and pepper.
- Stir in flour to blend with mushrooms; cook for 2 minutes.
- Gradually mix in simmering milk until the sauce is creamy and smooth.
- Remove from heat, stir in Parmigiano-Reggiano, taste for seasoning, and set aside covered.
Assembling the Lasagna:
- Preheat oven to 350°F (175°C).
- In a 9” x 12” baking pan, spread a layer of mushroom besciamella sauce.
- Place a layer of pasta sheets over the sauce.
- Repeat layering with besciamella sauce, 2 tablespoons of mozzarella, and 2 tablespoons of Parmigiano.
- Continue layering twice more.
- Finish with a top layer of remaining Parmigiano and besciamella sauce.
- Bake uncovered for 35 minutes or until bubbling.
- Let rest for 15 minutes covered with foil.
- Garnish with chopped parsley and serve warm.
Recipe Notes:
- For a richer flavor, consider using a mix of wild mushrooms.
- Ensure the milk is simmering before adding to the roux for a smoother sauce.
- Allow the lasagna to rest before serving to set the layers.
- Adjust the thickness of the besciamella sauce with additional milk if too thick.
Mushroom Lasagna from Bologna
- Total Time: 55 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Silky pasta, earthy mushrooms, and a rich béchamel sauce make this lasagna perfect for a cozy night or a special dinner party.
Ingredients
- 1 package Fresh pasta sheets
- 1 lbs (454 g) Cremini mushrooms
- 5 tbsp Unsalted butter
- 1 cups (237 ml) Mozzarella cheese
- 5 tbsp All-purpose flour
- 3/4 cup Parmigiano-Reggiano
- 1 large Shallot
- 4 cups (946 ml) Milk
- 1/4 cup Fresh Italian parsley
- Salt and pepper
Instructions
For the Mushroom Besciamella Sauce
- Melt butter in a large non-stick skillet over medium heat. Add shallots and sauté until soft.
- Incorporate mushrooms and sauté until tender. Season with salt and pepper.
- Stir in flour to blend with mushrooms; cook for 2 minutes.
- Gradually mix in simmering milk until the sauce is creamy and smooth.
- Remove from heat, stir in Parmigiano-Reggiano, taste for seasoning, and set aside covered.
Assembling the Lasagna
- Preheat oven to 350°F (175°C).
- In a 9” x 12” baking pan, spread a layer of mushroom besciamella sauce.
- Place a layer of pasta sheets over the sauce.
- Repeat layering with besciamella sauce, 2 tablespoons of mozzarella, and 2 tablespoons of Parmigiano.
- Continue layering twice more.
- Finish with a top layer of remaining Parmigiano and besciamella sauce.
- Bake uncovered for 35 minutes or until bubbling.
- Let rest for 15 minutes covered with foil.
- Garnish with chopped parsley and serve warm.
Notes
- To prevent soggy lasagna, ensure the pasta sheets are fully coated with sauce and do not overlap.
- For a richer flavor, use a mix of cremini and shiitake mushrooms.
- Leftover lasagna can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 80
Frequently Asked Questions
What type of mushrooms should I use for the Mushroom Besciamella Sauce?
For the Mushroom Besciamella Sauce, it’s best to use earthy cremini mushrooms as they provide a rich flavor that complements the dish.
How do I prevent the besciamella sauce from becoming lumpy?
To ensure a smooth besciamella sauce, gradually mix in the simmering milk while continuously stirring until the sauce is creamy and smooth.
Can I substitute the Parmigiano-Reggiano in the recipe?
While Parmigiano-Reggiano is traditional for this recipe, you can substitute it with another hard cheese like Grana Padano, but it may slightly alter the flavor profile.
