Wild Mushroom Lasagna Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

3 cups water
2 oz dried porcini mushrooms
2 lbs fresh white mushrooms
2 large zucchini
1 large onion
3 garlic cloves
5 tbsp unsalted butter
6 tbsp sherry wine
2 tsp chopped fresh thyme leaves
2 1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 oz freshly grated parmesan cheese
2 tsp dijon mustard
1 1/2 tsp salt
18 sheets dry no-boil lasagna noodles
1/2 lb freshlly grated mozzarella cheese
1 1/2 oz freshly grated parmesan cheese

Directions:

Make the filling: In a small saucepan bring water to a boil and remove pan from heat. Stir in the porcini. Soak the porcini 20 minutes. Lift out the porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve, rinse the porcini to remove any grit and pat dry. Chop the porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced about 1/4 cup. Pour the liquid through a sieve lined with dampened paper towels into the bowl with the porcini.
Quarter white mushrooms and in a food processor pulse 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook 1/3 white mushrooms with 2 tablespoons sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to the porcini. Cook remaining mushrooms in 2 batches in butter with remaining sherry in the same manner and add to the porcini mixture. In skillet cook onion in remaining tablesppon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion inot mushroom mixture until combined. Filling may be made one day ahead and chilled, covered.
Make the sauce: In a 3 quart heavy saucepan melt butter over moderately low heat and whisk in flour. Coo roux, whisking 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly and simmer, whisking occasionally, 3 minutes. Stir in Parmesan (4 1/2 ounces), mustard, and salt. Remove pan from heat and cover surface of sauce with waxed paper. Sauce may be made one day ahead and chilled, covered. Bring sauce to room temperature before proceeding,.
Preheat oven to 375 degrees and butter a 3 quart baking dish (9x13 inch).
Assemble the Lasagna: Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread 1/3 filling over pasta sheets in the dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with 1/3 mozzarella. Continue layering in the same manner with sauce, pasta sheets, filling and mozzarella, ending with mozzarella (dish will be filled to the rim). Spread remaining sauce over top and sprinkle with Parmesan (1 1/2 ounces). On a foil lined baking sheeting, bake lasagna in middle of oven until bubbling and golden, about 45 minutes. Let lasagna stand 20 minutes. Lasagna my be made one day ahead and chilled, covered. Bring lasgana to room temperature and reheat before serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	461.42 Kcal (1932 kJ)
Calories from fat	174.25 Kcal
		% Daily Value*
Total Fat	19.36g	30%
Cholesterol	47.57mg	16%
Sodium	1051.72mg	44%
Potassium	462.84mg	10%
Total Carbs	40.63g	14%
Sugars	7.27g	29%
Dietary Fiber	2.61g	10%
Protein	16.93g	34%
Vitamin C	3.8mg	6%
Vitamin A	0.2mg	5%
Iron	1mg	6%
Calcium	300.9mg	30%

Amount Per 100 g
Calories	69.62 Kcal (291 kJ)
Calories from fat	26.29 Kcal
		% Daily Value*
Total Fat	2.92g	30%
Cholesterol	7.18mg	16%
Sodium	158.69mg	44%
Potassium	69.84mg	10%
Total Carbs	6.13g	14%
Sugars	1.1g	29%
Dietary Fiber	0.39g	10%
Protein	2.55g	34%
Vitamin C	0.6mg	6%
Iron	0.2mg	6%
Calcium	45.4mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Risotto with Porcini Mushrooms and Mascarpone

Boiling water, Dried porcini mushrooms (about 1 oz) and 12 more..
Mushroom Saute

Fresh white mushrooms or 1 lb cremini mushroom, Olive oil and 7 more..
Cheesy Zucchini Casserole

Diced zucchini, Chopped onion, Garlic clove, crushed and 6 more..
Vegetable Stroganoff

Broccoli , flowerets, Cauliflower , flowerets and 13 more..
Farro with Wild Mushrooms

Water, Dried porcini mushrooms (about 3/4 oz), Olive oil and 10 more..
Pesto Cream Sauce

Linguine pasta, Olive oil, Onion, chopped, Garlic, sliced and 10 more..
Chicken Florentine

Frozen chopped spinach, thawed and 11 more..
Tacos Al Pastor

Dried ancho chiles, stemmed and seeded, Water and 19 more..
Sausage Gravy

Breakfast sausage, Onion, finely chopped, Garlic, minced and 5 more..
Mushroom Risotto

Dried porcini mushrooms , wiped of grit and 16 more..
Goat Cheese Souffle With Thyme

Freshly grated parmesan cheese, Unsalted butter and 11 more..
Artichoke and Mushroom Lasagna

Butter, Mushrooms, sliced, Garlic cloves, minced and 9 more..