Mushroom Lasagna Recipe

Pasta Sheets

Start this early. Everything in the recipe is rustic and does not need to be measured except for this.

3 cups all-purpose flour

2 large eggs

3 tablespoons water

1 teaspoon olive oil

1/2 teaspoon salt

On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. Roll out with a pasta machine until thin as possible. Cut the pasta into sheets large enough to cover the bottom of your pyrex/ceramic vessel of choice.


Approx. 1 lb of assorted mushrooms, chopped (preferably shiitake, maitake or wild non-poisonous mushrooms, just not button mushrooms, PLEASE)

3 cups half-n-half

Olive oil

2 Tbs fresh rosemary, chopped fine

1 ½ cups of both gruyere and fontina cheese (you can use whatever the heck you want)

4 Tbs butter

4 Tbs flour


Start boiling a massive pot of water and salt it liberally.

Coat the bottom of a large sautee pan with olive oil and heat on high until the oil shimmers. Place the mushrooms in the pan, lower to medium-high, sprinkle liberally with salt and stir/toss occasionally until cooked down. Remove from pan and drain off excess oil.

Melt butter over medium heat in a medium saucepan. Add flour, stir until combined, and cook until it smells somewhat nutty and browns. Pour in half-n-half, bring nearly to a simmer but don’t let it bubble. Add cheese in small doses and stir until combined. Add salt, and rosemary.

Set aside mushrooms and sauce. Boil the pasta sheets, maximum four at a time, until they float (takes no more than 30 seconds) and place them on a tea towel once done.

Spread a little of the cheese sauce on the bottom of the vessel. Layer noodles, mushrooms and sauce until satisfied with yourself. Place under the broiler until golden brown and delicious. Allow to cool for 5 minutes to avoid burning your tongue to ashes.

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