Mushroom and Ricotta Lasagne
Prep time: 75 minServes: 6
Pairs with
Mushroom, ricotta, and béchamel — rich, earthy, creamy. A full white with oak (white Burgundy, a good Soave Classico) or a light red (Valpolicella, Bardolino) meets the layers' richness without drowning the mushroom.
Ingredients
- 500g mixed mushrooms, sliced
- 500g ricotta
- 100g Parmesan, grated
- 2 eggs
- Nutmeg
- 9–12 lasagne sheets (no pre-cook)
- Béchamel:
- 60g butter
- 60g plain flour
- 700ml milk
- Nutmeg
- Salt, white pepper
Method
- 11. Fry mushrooms in batches in olive oil over high heat until golden. Season.
- 22. Béchamel: melt butter, stir in flour for 1 minute. Add milk in a stream while whisking. Simmer 5 minutes until thickened. Grate in nutmeg, season.
- 33. Mix ricotta with eggs, half the Parmesan, and a grating of nutmeg.
- 44. Heat the oven to 180°C. Butter a baking dish.
- 55. Layer: thin béchamel → lasagne sheets → ricotta mixture → mushrooms → béchamel → repeat. Finish with béchamel and remaining Parmesan.
- 66. Bake 40–45 minutes until bubbling and golden.
- 77. Rest 15 minutes before serving (it holds its shape much better).