Wild Mushroom Lasagna

This lasagna has a golden crispy crust and a savory aromatic filling, not to mention the health benefit of seasonal wild foraged mushrooms.



  • 8 shallots, halved (skin on)
  • 2 pounds assorted wild mushrooms (I used chanterelle, hedgehog and porcini)
  • 2 sprigs thyme
  • 10 or 12 basil leaves
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese, plus a little extra
  • 1/4 cup breadcrumbs
  • splash of olive oi
  • salt and pepper to taste

1 pound fresh lasagna pasta


  1. Preheat the oven to 425°F.
  2. In a bowl, toss the shallots with olive oil and salt. Spread evenly on a baking sheet.
  3. Roast the shallots in the oven until soft and caramelized, about 15 to 20 minutes.
  4. Heat olive oil in a large skillet over high heat. Sauté the mushrooms with thyme, salt and pepper. Discard the thyme sprigs when done.
  5. When the shallots are cool enough to handle, peel and roughly chop.
  6. Mix the shallots, mushrooms, mozzarella, basil and Parmesan.
  7. Bring a large pot of salted water to a boil. Cook the lasagna for about 10 seconds, remove and plunge into cold water. Drain, blot the lasagna sheets dry and smear them with olive oil.
  8. Line the bottom of a pan with lasagna sheets. Spread a thin layer of the mushroom mixture over the pasta and sprinkle with breadcrumbs.


9. Cover with another layer of lasagna and repeat the process until you run of pasta or filling. Finish with a layer of pasta and sprinkle with the remaining Parmesan, olive oil and breadcrumbs.
10. Bake at 425 until golden, about 30-45 minutes. Let the lasagna stand for 10 minutes before cutting.


Recipe adopted from  L’Academie de Cuisine.

Note: This is a great dish to make in advance because it tastes even better the following day.

I made the lasagna fresh using an electronic pasta maker. It’s incredibly easy. Dump in the flour and drip the water through, and you will have freshly made pasta in 15 minutes.

If you are considering getting one for yourself, Bed Bath and Beyond has it for $239.99 and once you apply those 20% off coupons that usually comes in the mail (in-store purchase only), you can get it for under $200. Not bad for loads of pasta you are going to enjoy for years to come :).

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