Wild Mushroom Lasagne

Lasagna, Vegetarian

Wild Mushroom Lasagne II

Adapted from cooking.nytimes.com

And so my lasagne obsession continues! This is another great one with a beautiful blend of a strong wild mushroom taste with ricotta, marinara and Parmesan. The recipe itself is not too complex. You can prepare it up to a day ahead and refrigerate or freeze it. You can even bake it several hours ahead and reheat it in a medium oven.

P.S. I greatly apologize for my inconsistency. I had a few rough and busy months but now I am less stressed and hope to start blogging again regularly. Thank you for your patience!

Yields 6 servings

Wild Mushroom Lasagne


  • 1 tablespoon olive oil
  • ½ pound wild mushrooms, torn or cut into smaller slices if large (I used oyster and shiitake mushrooms)
  • 1 teaspoon fresh thyme leaves
  • 8 ounces ricotta
  • 1 egg
  • 1 tablespoon water
  • Pinch of nutmeg
  • Salt, to taste
  • Ground black pepper, to taste
  • 2¼ cups marinara sauce (recipe below)
  • 7 to 8 ounces whole wheat lasagne noodles, prepared according to package
  • 4 ounces (about 1 cup) grated Parmesan cheese


  1. Heat the olive oil in a large skillet over high heat. Add the mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, about 2 to 3 minutes. Turn heat to medium and add the thyme. Season with salt and pepper and continue to cook over medium heat until the mushrooms are soft. Remove from heat.
  2. Preheat the oven to 350F (177C). Lightly grease a 13×9 baking dish and set aside.
  3. Blend the ricotta with the egg, water, nutmeg and salt and pepper to taste.
  4. Spread a small spoonful of marinara in a thin layer over the bottom of the baking dish. Top with a layer of lasagne noodles. Top the noodles with a thin layer of the ricotta mixture. Spoon on a few dollops then spread it wan a rubber spatula. Top the ricotta with half the mushrooms. Top with a layer of marinara sauce and a layer of Parmesan. Repeat the layers. End with a finally layer of lasagne noodles topped with marinara and Parmesan.
  5. Cover the baking dish tightly with aluminium. Bake in the preheat oven for 40 minutes or until the noodles are tender and the mixture is bubbling. Remove from the oven and let sit for 5 to 10 minutes before serving.

Wild Mushroom Lasagne

Simple Marinara Sauce


  • 1 (28-ounce) can San Marzano tomatoes, chopped, with juice
  • 1 tablespoon olive oil
  • 1/8 teaspoon sugar
  • Salt, to taste


  1. Pulse the chopped tomatoes in a food processor fitted with a steel blade.
  2. Heat the oil over medium heat in a saucepan. Add the tomatoes and their juice, the sugar and salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, about 15 to 20 minutes.

Wild Mushroom Lasagne, pedazo

Comments: So, funny story: This is actually supposed to be “Lasagne with Spinach and Wild Mushrooms.” The first step was to cook 1 pound of spinach in a pot until wilted and then chop it. I cooked the spinach and then did the rest of the recipe. I finished assembling my beautiful lasagne, raised my eyes and saw the spinach to my left all nicely chopped up. I couldn’t disassemble the lasagne and went ahead and cooked it without the spinach. It turned out to be a huge success. I served the spinach on the side, but the lasagne really did not need it. If you wish to add the spinach, stir it into the ricotta-egg mixture right before assembling the lasagne. My little adventure aside, when choosing the mushrooms I decided for oyster and shiitake mushrooms. Some other examples of wild mushrooms are porcini, cremini, maitake and morels.

Wild Mushroom Lasagne, pedazo II


One thought on “Wild Mushroom Lasagne

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