Lasagne ai Funghi is a rich and savory variation of the classic lasagna, featuring layers of tender pasta, creamy béchamel sauce, and a flavorful mushroom filling. This dish is perfect for mushroom lovers and makes a great vegetarian main course. Here’s how you can prepare it:
Ingredients:
For the Mushroom Filling:
- 500g (1 lb) mixed mushrooms (such as cremini, porcini, or shiitake, sliced)
- 1 onion (finely chopped)
- 2 cloves of garlic (minced)
- 2 tablespoons olive oil
- 1/2 cup dry white wine (optional, for deglazing)
- Salt and pepper (to taste)
- 2 tablespoons chopped fresh parsley (optional)
- Fresh thyme or rosemary (optional, for added flavor)
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups (1 liter) milk
- Salt, pepper, and a pinch of nutmeg (to taste)
For the Assembly:
- 12-16 lasagna sheets (fresh or dried)
- 1 cup (100g) grated Parmesan cheese (or a mix of Parmesan and Gruyère)
- 1 cup (250g) ricotta cheese (optional, for added creaminess)
- 1 cup (250g) mozzarella cheese (shredded)
- Fresh parsley (for garnish)
Instructions:
1. Prepare the Mushroom Filling:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic, and sauté until soft and fragrant.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
- If using, pour in the white wine and cook until it evaporates.
- Season with salt, pepper, and fresh herbs (parsley, thyme, or rosemary). Set aside.
2. Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour to form a roux and cook for about 2 minutes until it’s lightly golden.
- Gradually whisk in the milk, stirring continuously until the sauce thickens, about 5-7 minutes.
- Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
3. Cook the Lasagna Sheets:
- If using dried lasagna sheets, cook them according to the package instructions. Fresh sheets can usually be used directly.
4. Assemble the Lasagna:
- Preheat your oven to 180°C (350°F).
- In a large baking dish, spread a thin layer of béchamel sauce at the bottom.
- Place a layer of lasagna sheets on top.
- Spread a portion of the mushroom mixture over the pasta, then a layer of béchamel sauce.
- If using, add small dollops of ricotta cheese.
- Sprinkle with grated Parmesan cheese.
- Repeat the layers (lasagna sheets, mushroom filling, béchamel, ricotta, and Parmesan) until you’ve used all the ingredients, ending with a layer of béchamel sauce.
- Top the final layer with shredded mozzarella cheese and a sprinkle of Parmesan.
5. Bake:
- Cover the lasagna with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, until the top is golden and bubbling.
6. Serve:
- Let the lasagna rest for 10 minutes before cutting.
- Garnish with fresh parsley and serve.
Tips:
- Mushroom Variety: Use a mix of mushrooms for a more complex flavor. Dried porcini can be soaked and added for an earthy richness.
- Cheese: For a more decadent lasagna, you can increase the amount of cheese or add layers of Fontina or Gorgonzola.
- Make Ahead: Lasagna can be assembled a day ahead and baked before serving. This also allows the flavors to meld together beautifully.
Enjoy your Lasagne ai Funghi—a delightful, creamy, and comforting dish that’s perfect for any occasion!
