Home/Made Mushroom Lasagna Recipe (2024)

This is a massively expensive recipe, but you can substitute white or brown button mushrooms for the fancy ones, curly endive for the radicchio, and whatever good melting cheeses are reasonably priced in your area (and skip the truffle oil, of course) to make it a lot more reasonable. And it will still taste lovely!

Skip the "softball/baseball" thing and list the ingredients by weight— just like the mushrooms.

Here's that recipe for herb oil! We'll add a link to it in the recipe. http://cooking.nytimes.com/recipes/1013947-herb-oil

David, those of us who don't have the proper scales very much appreciate the use of "volume" in the recipes...how about we compromise and say "Please list cheeses [or whatever] by weight as well as volume"? Sound ok? And maybe it's a bit less cranky than your all-caps request?...it's a lovely recipe site here, not a battle zone...peace and good food for all...

After making this tonight for dinner, I think I would skip the bechamel altogether and substitute heavy cream. I would add the cream to the cooked mushrooms and cook down to thicken the cream, adding the cheeses to the mushroom cream. I found the dish, as it was too rich.

Very good recipe. I would add fresh herbs -either thyme or tarragon to the mushroom and parsley to the béchamel.

This is rich, but quite delicious. Would recommend cutting down on the butter and adding herbs, more mushrooms, and maybe some other vegetable. Perhaps two radicchios and another 1/2 pound or so of mushrooms would do the trick. Some roasted broccoli rabe could be interesting.

I finally devoted a Sunday afternoon to making this recipe.
I agree with the others--it turned out to be a gloppy, way-too-rich mess. Should I ever try it again, I would eliminate the mozzarella, cut down on the butter in the bechamel and not roast the radicchio in oil before assembling, since that wiped out the crisp "bite" this dish needs. It also cried out for some fresh herbs and crunchy pancetta.

I read the comments and thought that the recipe sounded pretty rich so I put in about 1.5 radicchio, an extra half pound of mushrooms and I made sure I put in the right amount of pasta. Oddly, I thought the end result was not rich and actually a bit too pasta-y. And we don't really like rich food much. So my recommendation is to go with the recipe or even short the pasta a bit. It was really good in the bites that had a lot of the mushroom mixture.

My relatives inhale this recipe every Christmas Day. When the NYTimes published this recipe in 2011, there was an herb oil recipe included, but it seems to have disapeared. The herb oil is crucial to making this lasagna so fabulous. I agree with the other comments about reducing the amount of oil in the recipe. Otherwise, it's well worth the two hours of preparation time.

Rich with cheese, but the radicchio balances it. Prep takes some effort. This would be a fun project for a couple of friends to cook together. I used less than one box of lasagna noodles and just a pinch of nutmeg.

Made this last night w/ a friend. It was delicious, but rich, rich, rich. Took us nearly 3 hours including baking time. Part of that was rolling out fresh pasta, but that part well worth it. Next time I'll cut back on the oil, reduce # of shallots, go for the most assertive-tasting mushrooms possible, and will start earlier....

Could you prep this in advance, refrigerate overnight and then finish baking the next day? Having some people over for din on Monday. Would love to prep on Sunday when I have the time, then have ready to finish after work on Monday. Would that work?

Too rich. The leftovers haunted us for days.

I like the soft ball sizes, easier for me. What has battle ground got to do with it.

Can you cook and freeze ahead?

This lasagne was a big hit in this house, but next time I would use probably half the amount of oil. It was swimming in oil when it came out of the oven. I needed to pour some of it off. That said, I also added some herbs de provence and sage just because, and did use the truffle oil which I almost never use. It was a very good addition, but probably contributed to the oiliness. All-in-all, it was very good and will be made again...when I have a spare three hours. Well worth it though.

Too mushroom heavy, not enough of the delicious goopy cheesiness that makes lasagna great. While also costing insane amounts of money.

I accidentally sautéed all the onions instead of just half and as a result this dish was the lasagna version of French onion soup. Onion was all I could taste. So disapppointing. I also recommend finding a way to get in all or most of the pasta. I only used about half and felt it would have benefited from more - a little too gooey.

I tried to make this exactly according to recipe but was not happy with the end result. Maybe my shallots were too big? It’s all I could taste. Also feel like I should have squeezed in another layer of pasta somehow. Meh.

Save your time and avoid this recipe! It just didn’t work for me. The noodles were dry. I feel like there was a need of acid to balance the creaminess and bitterness of rest of the dish. I think I liked the mushroom part of the dish.

It is in the oven. This was a lot of work. Used Ashbrook Reading cheese as sub for Fontina. Used red cabbage as sub for radicchio cause everywhere was out of radicchio. Came up short on the shroom mix so I would double amount next time. I did not add extra salt cause i was worried about the saltiness with all the cheeses. Grating cheese was a lot of work. Also Costco cheese (gruyere and parmessan) at least made it a little less expensive.

Honestly mediocre recipe.Too much cheese, not enough mushrooms, and mixing in the bechamel is more of a hindrance than anything. Top is burnt from lack of sauce (pasta then only cheese? Where will the hydration come from?).

I wish I'd read the notes first. Delicious, but a bit of a gut bomb. Every bite left a pool of oil behind from the pressure of the fork and knife. I don't think 1/2 cup of oil is necessary for the veg - you could get away with less than half that. Cut the butter as well. I'd do it again, but with less oil and butter.Also, to whomever said they didn't have a kitchen scale - I'm shocked at how you get by without one!

I've made this numerous times since publication. Followed recipe the first time and made mods thereafter based on what was available. I've subbed lacinato (braised in the mushroom pan) for radicchio; used just cremini and sh*taake mushrooms with bechamel. More mozzarella (smoked and regular) and omitted gruyere. Recently I sauteed sliced portabellas and finished them with smoked paprika. I prefer fresh lasagne sheets to the no-bake.

I purchased mushrooms from my local farmer's market and the dish turned out amazing. It takes some time and quite a bit of step but it's well worth it.

As Analisa says, adhering to the ingredient list 100% is very expensive which is why I used button mushrooms, and raclette cheese instead of Fontina and Gruyère. It was delicious! One final note, though: I don't live in the US and was rather confused when I used only half of a standard 500g packet of lasagne plates, so only half of the amount in the recipe. Is my generous more generous than Monica's, or are my lasagna plates thinner or something?

We love this dish though it's quite a production and not the cheapest to make, as others note. I usually skip the fontina and just do the Gruyere and smoked mozzarella. I also add a little dried porcini to the mushroom mix and some of the soaking liquid when adding the wine. I also save dirty dishes by making the bechamel in the same pan i cook the mushrooms. It's quite rich and decadent--serve with a crisp salad!

I made this twice. I followed the recipe as written the first time around, but I was not a fan of the smoked mozzarella. It overwhelmed the other flavours, and left an unpleasant aftertaste imo. Since I love mushrooms, I felt the recipe deserved a redo. I used plain fresh mozzarella the second time, and it was infinitely better.