Mushroom Lasagna with Porcini Béchamel

This lasagna is all about deep, umami-packed mushroom flavor. A mix of fresh mushrooms pairs with a velvety béchamel sauce infused with dried porcini mushrooms for a luxurious vegetarian main course that satisfies even the most die-hard meat lovers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place dried porcini in a bowl and pour over hot water or white wine. Let soak for 15–20 minutes until softened. Drain, chop finely, and reserve the soaking liquid (strain if gritty).

Step 2

Heat olive oil in a skillet over medium heat. Add the onion and garlic and cook until soft. Add the mixed mushrooms and sauté until they release their moisture and begin to brown (about 10 minutes). Season with salt and pepper. Deglaze with a splash of wine or a bit of the porcini soaking liquid, if desired. Set aside.

Step 3

In a saucepan, melt the butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and reserved porcini soaking liquid, ensuring no lumps. Add the chopped rehydrated porcini and a pinch of nutmeg. Simmer and stir until the sauce thickens (about 5–7 minutes). Season with salt and pepper.

Step 4

Preheat oven to 180°C (350°F). In a baking dish, layer a spoonful of béchamel, then a layer of lasagna sheets, mushroom mixture, a layer of béchamel, and a sprinkle of cheese. Repeat layers, ending with béchamel and cheese on top.

Step 5

Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10–15 minutes until golden and bubbling. Let rest for 10 minutes before slicing.

Step 6

Sprinkle with fresh thyme or parsley and serve with a simple green salad or crusty bread.