Mushroom Lasagna

For this mushroom lasagna recipe, I used their Medium White Cheddar Cheese layered with a bit of ricotta, herbs, milk, and sautéed mushrooms. But for an extra-mushroomy kick, I quartered a bunch of mushrooms and tossed them on top of the lasagna. Everything simmers away in the oven, the roasting mushrooms infusing the white cheddar with a wonderfully savory umami flavor, and the herbs seeping into the creamy ricotta as everything bubbles and simmers in the big pan. After it’s golden on top and the mushroom quarters are a bit wrinkly and crisp around the edges, you have to let it sit outside of the oven for a bit to cool and slightly solidify all the melted cheesy goodness, otherwise when you cut it the melted cheese will just kind of go everywhere, which isn’t necessarily a bad thing but I like my lasagna layers relatively in place. The white cheddar adds the most wonderful savory and slightly sharp creaminess to the mix, and the mushrooms on top get wonderfully crunchy in parts and act like little concentrated bits of earthy mushroom flavor. I made a giant pan of this and now, three days later, there is only one piece left, and it’s only Jeremy and me living here. That speaks both to how good this is, and how much Jeremy and I eat. Either way, you can’t really go wrong with white cheddar, mushrooms, herbs, and ricotta all sizzling together in a pan. Especially on a crisp fall evening when the wind is whipping around the house and all you want to do is snuggle up on your sofa with a good movie and a hot meal.

Like what you see? Cuttings boards + wood knife, linen, mushroom knife.

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Mushroom Lasagna

Course Dinner

Prep Time 1 hour

Cook Time 45 minutes

Resting time 20 minutes

Total Time 1 hour 45 minutes

Servings 8 people

Author Eva Kosmas Flores

Ingredients

Mushroom Layer

• 1 large onion
• 3 cloves garlic minced
• 4 tablespoons Tillamook Unsalted Butter
• 6 ounces shiitake mushrooms sliced
• 6 ounces crimini mushrooms sliced
• 2 ounces chantarelles chopped
• 2 tablespoons olive oil

Cheese Layers

• 1/4 cup Tillamook Unsalted Butter
• 1/4 cup flour
• 30 ounces ricotta cheese
• 1/3 cup whole milk
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 3/4 pound Tillamook Medium White Cheddar grated

Lasagna Layers

• 9 sheets dried lasagna noodles
• 1 lb crimini mushrooms quartered
• 1 teaspoon olive oil on bottom of pan
• 1/4 teaspoon salt
• pinch black pepper

Instructions

1. For the mushroom layer, melt the butter in a large frying pan over medium heat. Sautee onion and garlic in the butter until softened and transparent, about 5 minutes. Add the mushrooms and olive oil and sautee until the mushrooms shrink and wrinkle slightly, about 10 minutes. Remove the mushrooms and onion with a slotted spoon and place in a small bowl. Set the bowl aside.
2. For the cheese layer, add 1/4 cup butter to the pan and allow it to melt. Add the flour, 1 tablespoon at a time, whisking constantly until a roux forms. Stir the roux in a large bowl with the ricotta cheese, milk, thyme, sage, oregano, black pepper, and salt. Set aside.
3. Toss the quartered crimini mushrooms with the olive oil and salt in a medium bowl and set them aside.
4. Preheat the oven to 375 degrees Fahreheit. Bring a large pot of water to a boil. Place some of the lasagna noodles in the water and allow to cook until slightly bendable, about 3 minutes, working in batches as necessary. Remove with tongs and place three to four of the noodles on the bottom of a roughly 9 x 13-inch rectangular casserole dish, keeping them in a flat even layer.
5. Spread 1/4 of the sautéed mushroom mixture over the noodles, then sprinkle with 1/4 of the grated cheddar cheese. Spread 1/4 of the ricotta mixture over the cheddar, then place 3 to 4 noodles in an even layer on top of the ricotta. Repeat until you have used all of the sautéed mushrooms, cheddar, and ricotta, but do not place noodles over the top and final layer of ricotta. Instead, evenly distribute the quartered mushrooms over the top and sprinkle with a pinch of black pepper. Place the pan on a baking sheet and place the baking sheet in the oven. Cook until the cheese is bubbly around the edges and the mushrooms on top have turned a deep brown and wrinkled, about 45 minutes.
6. Remove from the oven and cool for 20 minutes before serving.

Save $1 on Tillamook Cheddar for your next lasagna! .