Ingredients
Lasagna Base
- 1 (16-ounce) box lasagna noodles
Mushroom Mixture
- 3 tablespoons extra-virgin olive oil
- 1 pound mushrooms, sliced
- 1 ½ teaspoon kosher salt (divided)
- 2 large shallots, finely diced
- 4 garlic cloves, grated
Béchamel Sauce
- 6 tablespoons unsalted butter
- 4 tablespoons flour
- 4 cups whole milk
- ¼ teaspoon nutmeg
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 4 ounces crème fraîche
- 1 cup finely grated Parmesan, plus more for serving
Cheese Layers
- 3 cups grated mozzarella
- 15 ounces whole-milk ricotta cheese
Garnish
- Fresh parsley, for serving
Instructions
- Preheat Oven: Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with foil to catch any drips while baking.
- Cook Lasagna Noodles: Place a large pot of salted water over high heat and bring it to a boil. Add the lasagna noodles and cook until al dente as per the package instructions. Drain and set aside.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced mushrooms and ½ teaspoon kosher salt. Allow mushrooms to cook undisturbed for 3-4 minutes until they begin browning. Stir and continue cooking 4-5 minutes more until golden brown. Transfer mushrooms to a plate and set aside.
- Prepare Béchamel Sauce: In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add shallots and cook, stirring often, until softened—about 3 minutes. Add grated garlic and cook for another minute until fragrant. Stir in butter until melted, then sprinkle in flour and stir continuously for about 2 minutes until the flour is absorbed. Gradually whisk in the whole milk until smooth. Add nutmeg and black pepper, and cook, stirring occasionally, until the sauce thickens—about 4 minutes. Stir in crème fraîche and grated Parmesan until fully combined and smooth.
- Assemble Lasagna: Spread ¼ cup of the béchamel sauce evenly in a 9x13-inch baking dish. Layer cooked lasagna noodles evenly on top. Then add one-third of the remaining béchamel sauce, followed by one-third of the ricotta cheese, spreading it evenly. Sprinkle 1 cup of grated mozzarella over the ricotta and top with one-third of the sautéed mushrooms. Repeat layering twice more ending with mushrooms on top.
- Bake Lasagna: Loosely cover the baking dish with aluminum foil and place it on the prepared rimmed sheet pan. Bake in the preheated oven for 30 minutes. Remove the foil carefully and continue baking uncovered for an additional 15 minutes or until the lasagna is bubbling and the cheese on top is lightly browned.
- Rest and Serve: Remove the lasagna from the oven and allow it to cool for at least 5 minutes to set. Garnish with freshly cracked black pepper, additional grated Parmesan cheese, and fresh parsley before serving.
Notes
- Be sure to cook the lasagna noodles al dente to prevent them from becoming too soft during baking.
- Use fresh mushrooms for the best flavor and texture in the sautéed mushroom layer.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
- You can prepare this dish a day in advance and refrigerate before baking, just extend baking time slightly if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
