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: 6 Servings 1x
Description
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.
Ingredients
- Fresh pasta sheets, 1 package
- Cremini mushrooms, thinly sliced, 1 pound
- Unsalted butter, 5 tablespoons
- Mozzarella cheese, freshly grated, 1 cup
- All-purpose flour, 5 tablespoons
- Parmigiano-Reggiano, freshly grated, 3/4 cup
- Shallot, finely chopped, 1 large
- Milk, simmering, 4 1/2 cups (plus more if needed)
- Fresh Italian parsley, finely chopped, 1/4 cup
- Salt and pepper, to taste
Instructions
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.
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.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
