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Truffled Wild Mushroom Lasagna


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Rate this recipe 4/5 (6 Votes)


  • 1 TBS olive oil
  • 2 cups thinly sliced leek
  • 8 cloves garlic, thinly sliced
  • Kosher salt & black pepper to taste
  • 7 cups cremini mushrooms (about 1 1/2 lbs), divided (4 cups / 3 cups)
  • 4 cups sliced shitake mushroom caps (about 1 lb)
  • 2/3 cup Cotes du Rhone or other fruity red wine
  • 1 TBS fresh thyme, chopped
  • 1 TBS fresh sage, chopped
  • 3 TBS white truffle oil
  • 2 1/2 cups milk
  • 1 bay leaf
  • 2 TBS butter
  • 3 1/2 TBS flour
  • 1/8 tsp ground nutmeg
  • 2 cups ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 1 TBS grated lemon rind
  • Cooking spray
  • 8 oz pre-cooked lasagna noodles
  • 4 oz shredded mozzarella cheese
  • 4 oz grated fresh Parmesan cheese


Servings 8
Adapted from


Step 1

1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, sage, truffle oil, and pepper.

2. Combine milk and bay leaf in a heavy saucepan; cook over medium high heat to 180F or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.

3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in salt, pepper, and nutmeg.

4. Preheat oven to 350F.

5. Combine ricotta, parsley, lemon rind, and black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7 glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350F for 30 minutes. Remove from oven; increase oven temperature to 450F. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup parmesan; bake an additional 10 minutes or until golden brown.

Makes 8 servings. Each serving = 10 Weight Watchers points.

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