Cheesy, creamy, loaded with mushrooms, Mushroom-Leek Lasagna is a nice alternative to lasagna with meat sauce and a great casserole for a cold winter’s night. My husband can only take so many mushrooms—go figure—so I’m freezing half of it, instead of insisting on a week’s worth of leftovers. I did use a ton of mushrooms, and only some of them were his favorite shiitake, so I understand his apprehension, but he did eat one and a half servings. We both agreed that this white lasagna was less filling than the traditional red lasagna, which can seem heavy. It was very good, says this mushroom lover.
Preheat oven to 350°; grease a 13 x 9 inch baking dish or two 8 inch square dishes if you want to freeze one.
Substitute your favorite mushrooms, and keep in mind that they cook down, so you need a lot.
- Mushroom-leek filling:
- 16 oz shiitake mushrooms, cleaned, stemmed, and sliced
- 24 oz baby portobella mushrooms, cleaned and sliced
- 8 oz white button mushrooms, cleaned and sliced
- 3 oz maitake mushrooms, cleaned and sliced in strips
- 3 leeks, white portion only, cleaned and thinly sliced
- 1/4-1/2 cup olive oil for sautéing mushrooms
- Salt & pepper to taste (I seasoned each batch of leeks and mushrooms)
- Ricotta filling:
- 2 lbs whole milk ricotta cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 2 teaspoons dried or 2 tablespoons fresh chopped parsley
- 1 lb fontina cheese, grated
- 4 cups medium white sauce (béchamel, if you want to use your French). See recipe below.
- Whole wheat no-boil lasagna noodles (my package was 9 oz)
- Mix ingredients for ricotta filling and set aside or refrigerate until assembly.
- Sauté leeks in olive oil over medium heat until softened. Remove to large mixing bowl.
- Sauté mushrooms in batches in olive oil over medium-high heat until slightly browned. I cooked the shiitake first, because they are more delicate than the others. I cooked the baby bella and white mushrooms together until all the liquid they exude evaporates and the mushrooms brown a little. I cooked the maitake last in very high heat to brown well. Remove each batch of cooked mushrooms to the bowl with the leeks. Mix the leeks and mushrooms to combine. I would say you need about 6-8 cups of cooked mushrooms to make full layers.
- Lay one layer of noodles in the bottom of the baking dish.
- Cover with half the the ricotta filling.
- Cover the ricotta with half the mushroom-leek mixture.
- Cover the mushroom-leek mixture with 1/3 of the fontina cheese.
- Cover the layer with 1/3 of the white sauce.
- Repeat steps 4-8 to make a second layer.
- Place a third layer of lasagna noodles over the second layer, pressing slightly to compact the lasagna. Pour remaining white sauce over the noodles and sprinkle the remaining fontina chees on top.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for 30 minutes or until top is browned and the noodles are tender.
- Cut the lasagna into 8 large squares.
Medium White Sauce
Increase ingredients to make 4 cups:
For every 1 cup of sauce, use
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1/4-1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup of milk—you may scald the milk first in a saucepan or microwave
- dash of ground nutmeg
Melt the butter over medium low heat. Stir in flour, salt, and pepper until all the flour is incorporated. It will be a very thick mixture. Slowly pour in the milk, stirring continuously. You shouldn’t get any lumps, but I notice that current recipes suggest whisking. I never had to use a whisk to avoid lumps, but I think the slow addition of the milk is key. Continue to stir, lowering the heat to a simmer if your stove cooks hot, until thickened.