There is the traditional recipe for lasagne alla bolognese, and then there are the many different recipes to make it! With ricotta, sausage, walnuts… all delicious!
Why not adding mushrooms? There are so many tasty ways for this matching! Here are five ideas for cooking lasagna with mushrooms that will satisfy everyone at the dinner table… buon appetito!
Mushroom lasagna with speck and scamorza cheese
To prepare mushroom lasagna with speck and scamorza cheese, cut 12 oz mushrooms into slices, a clove of garlic and a little chopped parsley. Cook for a few minutes over high heat in oil. Then dice the smoked scamorza cheese and 9 oz speck into smaller pieces.
Cook 11 oz lasagna pasta for a few minutes in boiling salted water – adding the pasta a little at a time to prevent them from sticking together. Once cooked, start assembling the layers in a casserole dish.
First, add a good amount of béchamel sauce (11 oz total) followed by the puff pastry and diced scamorza cheese, speck and mushrooms. After sprinkling plenty of grated Parmigiano Reggiano, let the lasagna cook in the oven at 350°F for about 30 minutes. The important thing is to serve this dish while still hot.
Mushroom lasagna with ricotta
To prepare mushroom lasagna with ricotta cheese, start by pouring a drizzle of oil into a saucepan and fry a clove of garlic for just a few minutes.
In the meantime, clean and slice 11 oz of mushrooms, then pour them into the pan with the sautéed garlic. Add a pinch of salt and remove the clove of garlic. Transfer the mushrooms into a bowl with 11 oz of fresh ricotta cheese.
In a large saucepan, boil the lasagna noodles and add all ingredients – in layers! First layer the béchamel sauce (11 oz) followed by the puff pastry, mushrooms and ricotta. To finish, sprinkle the usual Parmesan cheese over the top and bake in the oven at 350°F for 20-25 minutes.
Mushroom lasagna with stracchino cheese and walnuts
First, slice 11 oz mushrooms and brown in a saucepan with a garlic clove and a drizzle of oil. Coarsely chop 2 oz of walnuts and boil the lasagna noodles for a few minutes.
Then start to assemble the lasagna: the first layer starts with 11 oz béchamel sauce, then layer on the puff pastry. The third layer will be a mix of walnuts and stracchino cheese (9 oz altogether).
A generous sprinkling of grated cheese is also welcome for this recipe, too. The final result? A decidedly delicious triumph of flavor!
Mushroom lasagna with pumpkin
Start by cutting 11 oz of pumpkin and 12 oz of mushrooms into thin slices. Chop a clove of garlic and a shallot and let them sauté in a pan with a little butter for a couple of minutes. Add the pumpkin and half a glass of white wine, salt and pepper and, after about 10 minutes, add the mushrooms. Let it cook for a couple more minutes.
In the meantime, prepare the lasagna noodles with the usual salted water method. At this point, all that remains is assembly: start with pasta for the first layer then add the pumpkin and mushroom sauce.
Add a handful of grated Parmigiano Reggiano to this layer every time you alternate in order to avoid an excessively sweet taste and to balance out the flavor. To finish, sprinkle with the last bits of Parmigiano Reggiano and bake the lasagna with mushrooms and pumpkin at 400°F until the cheese on the surface has melted.
Mushroom lasagna with sausage and robiola cheese
For this last recipe, start by roughly chopping 11 oz of mushrooms. Brown with a clove of garlic and a drizzle of oil. In another pan, do the same with 11 oz of sausage. Combine the two ingredients in a bowl with three pieces of mozzarella and 4 oz of robiola cheese.
Heat the lasagna noodles in salted water and then assemble the lasagna in the casserole dish. Start with a first layer of béchamel sauce (11 oz as usual), a second layer of pasta and then the sauce made with sausage, mushrooms, mozzarella and robiola.
Sprinkle everything with grated cheese at the end and bake at 350°F for 25 minutes. Another easy and appetizing mushroom lasagna recipe for the books!
