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Lasagna: Wild Mushroom and Caramelized Onion


Totally Hands On: Pasta Workshop

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  • 2 T evoo
  • 2 T butter
  • 2 red onions, sliced thin
  • 1 lb assorted mushrooms, sliced thin
  • 1/2 c sherry wine
  • s and p to taste
  • 1 (28 oz.) can crushed tomatoes
  • 2 cloves garlic, minced
  • 2 T basil, leaves torn
  • s and p to taste
  • 2 c ricotta cheese
  • 1 T oregano, rough chopped
  • 1 T rosemary rough chopped
  • s and p to taste
  • 1 c gruyere cheese, grated
  • 2 c mozzarella cheese, grated
  • 1 c parmesan cheese, grated
  • 1 recipe Egg Pasta Dough, rolled out into thin sheets



Step 1

To caramelize the onions, heat a saute pan over medium heat and add the olive oil and butter.

Saute the onions until the are nicely caramelized, stirring occasionally, about 20 minutes. If browned bits of food build up on the bottom of the pan while caramelizing, deglaze with a touch of water.

Once the onions are just about caramelized, add the mushrooms and cook, stirring occasionally, until tender and lightly caramelized.

Deglaze the pan with sherry and reduce until dry. Season to taste with salt and pepper.

Preheat the oven to 375 degrees.

Mix together the crushed tomatoes, garlic, basil, salt and pepper and set aside.

Mix together the ricotta cheese, oregano, rosemary, salt and pepper and set aside.

Mix together the Gruyere, mozzarella and parmesan cheese and set aside.

Spread a small layer of the crushed tomatoes on the bottom of a baking dish.

Top with sheets of the fresh noodles and spread with a thin layer of the ricotta mixture.

Scatter the onion/mushroom mixture on top followed by a sprinkling of the cheeses.

Spread another layer of crushed tomatoes on the lasagna followed by noodles. Continue to build the lasagna with the remaining ingredients. Be sure you finish with a layer of cheese on top.

Cover with foil and bake until bubbly, about 45 minutes. Uncover and bake an additional 10-15 minutes to brown the cheeses.

Cut into slices and serve.


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