Wild mushroom lasagna

Top-quality mushrooms and homemade pasta practically guarantee great mushroom lasagna—if you've got money to spend. But what if you have to rely on supermarket staples? To make a mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodles.

In this decadent [lasagna](https://www.foodandwine.com/slideshows/lasagna-recipes "More Lasagna Recipes"), store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce. **[More Vegetarian Pasta Recipes](https://www.foodandwine.com/slideshows/vegetarian-pasta "More Vegetarian Pasta Recipes")**

An earthy, hearty blend of mushrooms is exactly what you need for any meat-free lasagna. A tip is to prepare the béchamel and mushroom-kale mixture a day in advance to make assembly a little quicker on the day of.

Have you ever thought about the first person that dared eat an oyster? Or what about that first person who tried a mushroom and prayed that it wasn’t poisonous? I am not sure why but I think a lot about these people. Probably because I spend a lot of time prepping food and thoughts like these just pop into my head. Like why do we eat arugula but eating dandelion greens (until recently) has been avoided? Or who thought that if you blanch stinging nettles, which literally sting you when…

Wild Mushroom Lasagna.

Our sumptuous vegetarian mushroom lasagne layers earthy wild mushrooms with nutmeg-infused bechamel between fresh sheets of pasta, and a healthy amount of Italian hard cheese. Hearty and comforting, this vegetarian dish makes for a perfectly indulgent evening meal.

An authentic Italian recipe for hearty lasagna with the earthy aroma of mushrooms and the smooth, rich presence of béchamel. Be inventive: choose any variety of fresh mushrooms from your local market.

Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This is a great meal for entertaining, just make ahead, and bake up before guests arrive!

Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn’t such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you…

Lasagna has long been a family favourite around our house, and this variation on the classic dish is always on the top of the list. This was also one of our most requested at the L.S.F.F. store and always a big vegetarian hit on the catering buffets. I still make this often to keep tucked in the fre