White Mushroom Lasagna

This White Mushroom Lasagna is a rich, comforting, cheesy lasagna infused with fall flavors like mushroom, shallot, thyme, Gruyere and Marsala. It's all woodsy meets creamy white, and it's very luscious.


2 lbs fresh mushrooms, I used a combination of cremini and white
1 package dried mixed wild mushrooms
one bunch of fresh thyme, leaves plucked off, about 4 Tbsp
1 Tbsp olive oil
1 Tbsp butter
3 large shallots, finely chopped
1/2 cup Marsala wine
3 Tbsp flour
1 cups whole milk
1 cup half and half
2 cups ricotta cheese
2 eggs
salt and fresh cracked black pepper
1/2 cup grated Parmesan cheese
8 oz sharp white cheddar cheese, grated
about 1 lb fresh pasta sheets, enough for 4 layers
8 oz Gruyere cheese, grated


Set oven to 350F
Dust off your mushrooms and trim just the very ends off the stems. Slice them thickly.
Reconstitute your dried mushrooms according to the package directions, then drain and rinse. Give them a rough chop and set aside.
Heat a large saute pan on medium high heat and saute the mushrooms, and about half of the fresh thyme leaves, in batches, stirring constantly until they have begun to lose their moisture and are nice and fragrant and browned. Don't use any oil or butter --- the heat of the pan will saute them and concentrate their flavors. No mushy mushrooms! I did my sauteing in three batches so as not to crowd the pan. It doesn't take long, just several minutes per batch. Put the mushrooms aside on a plate, along with the reconstituted dried mushrooms.

full instruction on : theviewfromgreatisland.com

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