Wild mushroom lasagna – need I say more? The bechamel sauce makes this dish so super creamy and delicious and works extremely well with the mushrooms, especially when you infuse the fresh thyme and garlic in. This recipe is my go to Thanksgiving day dish and is highly anticipated each and every year.
Here is me cutting up the mushrooms Thanksgiving morning – getting ready for a day full of eating!
Like most lasagna, I feel this dish tastes even better when reheated. A lot has to do with the fact that lasagna needs time to coagulate so when eating it the 2nd and 3rd time around it holds it shape much better.
When baking I recommend finishing off by broiling the lasagna for a couple minutes on high in order to brown the bread crumbs and get them nice and crispy!
Yum!!
Mangia!
- 1 Pound Lasagna Pasta
- 2 Garlic Gloves Minced
- 2 Tablespoons Fresh Thyme
- 4 Tablespoons Olive Oil
- 1 Medium Onion Chopped
- 4 Cups of Wild Mushrooms (See Notes for Recommendations)
- 1 Teaspoon of Salt
- 1 Teaspoon of Pepper
- ¼ Cup of White Cooking Wine
- 2 Cups Parmesan Reggiano Cheese Grated
- ½ Cup Panko Bread Crumbs
- 2 Cups Bechamel Sauce
- Bechamel Sauce Ingredients (for 2 Cups)
- 4 Tablespoons Unsalted Butter
- 4 Tablespoons All Purpose Flour
- 2 Cups Whole Milk
- 1 Teaspoon Salt
- ¼ Teaspoon Fresh Nutmeg
- Grease a 9x13" casserole dish
- Preheat oven to 365 degrees
- For Bechamel Sauce:
- Melt butter in a medium saucepan
- Add flour and cook for 2 minutes until it turns into a paste and slightly browns
- Remove from heat and quickly whisk in the milk
- Return to heat and cook on medium low for 5-8 minutes until sauce thickens to a gravy
- Add nutmeg and salt
- *FOR THIS RECIPE ONLY - Add thyme and garlic and simmer into sauce for at least 2 minutes to infuse flavor
- For Wild Mushroom Filling:
- Heat olive oil in pan and saute onions for 2 mins
- Add mushrooms and continue to cook for additional 3-5 mins until tender
- Add salt, pepper and wine bring quickly to a boil
- Reduce heat and simmer for 5 minutes to cook off some of the wine
- Remove from heat
- Constructing the Lasagna
- Slightly under-cook the lasagna, set aside to dry
- Layer the lasagna as follows: pasta >> bechamel >> mushrooms >> cheese
- Continue to layer lasagna until it reaches top of casserole dish
- Last layer = pasta >> cheese >> bread crumbs >> drissle of olive oil
- Finish by cooking the lasagna uncovered at 365 degrees for 30 minutes.
But for those of you who want a recommendation I like to use portable, shiitake and white button mushrooms. If you can get them - oyster mushrooms are a very unique addition to this dish!
