Monday, January 24, 2011

Mushroom Lasagna

I said to Susan, "Who makes mushroom lasagna on a Monday."

I do!

Quoting Florence Fabricant (New York Times, January 17, 2011; "Pairings"):

"Like pinot noir, mushrooms are Oregon’s pride, another gift of terroir. The complex flavors in those wines and their bright acidity make them a dandy foil for a sumptuous lasagna. I used an assortment, wild chanterelles if available, cultivated but exotic customers like oyster if possible. Some chestnuts intensify the earthy notes. There is even a tempting option to slip in a whisper of black truffle."

Mushroom Lasagna. Ready to go into the oven.

Time: 1 hour 45 minutes


1/4 pound pancetta, sliced thin and slivered
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, slivered
1 pound mixed mushrooms, sliced (shiitake, cremini, oyster, chanterelle, porcini, etc.)
12 chestnuts, roasted, peeled and quartered (fresh, jarred or frozen)
12 sage leaves, slivered
Salt and pepper
2 1/4 cups milk
6 1/2 tablespoons unsalted butter or black truffle butter
1/2 cup flour
1/2 pound pasta for lasagna, preferably fresh, parboiled if dry
3 ounces grana padano, grated.


1. Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
2. Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
3. Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
4. Bake 40 to 45 minutes, until the top is lightly browned.
Yield: About 8 servings as a first course, 4 to 6 as a main course.

Let's eat!
 Have you ever made Mushroom Lasagna?
I would love to hear from you!

If you want distinctive nature, documentary or portrait photography--photography with soul that inspires you to live a more artful and beautiful life, please contact me.


  1. oh, yum! i love mushrooms + over the last few years, have gotten my honey to like them a bit more, too (though usually only the creminis.) i'd love to try a version of this + see if i can get him to like even more kinds. enjoy!

  2. must make!!! (minus the pancetta :) ) Simply gorgeous, Bruce!

    Heidi & Atticus
    "commentary to give you paws..."

  3. Yes- We do make it- with a béchamel sauce and it is from a vegetarian cook book- I'll have to look it up- I just made a tomato based lasagna on Friday (which we're having leftovers of tonight!)-

  4. I've never made mushroom lasagna before, but there's always a first, maybe even tonight for dinner! Thanks for the recipe, it looks delish!

  5. I am delighted to have discovered both your blogs. They are really great. Hope to see you at My Dream Canvas.

  6. I've not heard of this kind, but it looks so good!

  7. I just checked in here and I want to thank you all for stopping by Bruce's Kitchen!

  8. Hi Bruce!
    I know well this variation of lasagne, in italy we made it, other variation is with "radicchio rosso di treviso" very good or with asparagus or artichokes,
    these a re all light version of klassic lasagne with meat souce...

    very very good!