Description
This Wild Mushroom Lasagne with Parmesan Cream is a rich, comforting vegetarian dish combining tender wild mushrooms, creamy cheese sauce, and fresh pasta sheets. Layers of savory mushrooms and melted Gruyère and cheddar cheeses are assembled, chilled to set, then baked with a luscious Parmesan cream topping. Served with slow-cooked confit peppers for added sweetness and texture, this lasagne is perfect for a flavorful yet elegant meal.
Ingredients
Scale
For the Mushroom Filling
- 1 tbsp olive oil
- 600g wild mushrooms
- 50g unsalted butter, plus extra knob for frying
- 50g flour
- 500ml milk
- 2 egg yolks
- 25g Gruyère cheese or vegetarian alternative, grated
- 25g cheddar cheese or vegetarian alternative, grated
- 3 large sheets fresh pasta (about 12 x 20cm), cooked
For the Parmesan Cream
- 200ml double cream
- 100g butter
- 50g Parmesan cheese or vegetarian alternative, grated
- A little milk to thin if needed
For the Confit Peppers
- 3 mixed peppers, peeled, deseeded, and thinly sliced
- Olive oil, enough to cover
- Pinch of salt
Instructions
- Prepare the Mushroom Filling: Heat 1 tbsp olive oil in a large pan over medium heat. Add the wild mushrooms and fry for a few minutes until they are lightly browned. Drain off any excess liquid, then return the mushrooms to the pan. Add a knob of butter, toss through the mushrooms, season with salt and pepper, and set aside.
- Make the Cheese Sauce: In a small pan, melt 50g butter until foaming. Stir in 50g flour and cook for 1 minute while continuously stirring to form a roux. Gradually whisk in 500ml milk and cook for about 4 minutes until the sauce thickens, stirring constantly. Remove from heat and whisk in 2 egg yolks until the mixture bubbles gently. Stir in grated Gruyère and cheddar, season with salt and pepper, and carefully fold the mushroom mixture into the sauce.
- Assemble the Lasagne: Line a terrine or loaf tin (approximately 12 x 20cm) with cling film. Place one cooked pasta sheet on the bottom of the tin. Spread half of the mushroom and cheese mixture evenly over the pasta. Add a second pasta sheet, pressing down firmly, and spread the remaining mushroom mixture on top. Cover with the last pasta sheet. Cover the top with cling film directly onto the pasta and place a flat weight on top to press down. Chill in the refrigerator for at least 2 hours or overnight to set.
- Prepare the Parmesan Cream: In a saucepan, bring 200ml double cream and 100g butter to a boil, then remove from heat. Whisk in 50g grated Parmesan cheese until smooth. Cover with cling film and chill. If the cream thickens too much, thin it out with a little milk before using.
- Make the Confit Peppers: Place the sliced mixed peppers in a deep pan and add enough olive oil to cover them. Add a pinch of salt and cook gently over low heat for about 20 minutes until the peppers become soft. Drain the peppers and set aside.
- Bake the Lasagne: Preheat the oven to 200°C (180°C fan) / Gas mark 6. Remove the chilled lasagne from the tin by lifting the cling film. Place it on a cutting board and remove the cling film. Cut the lasagne into 6 slices and place them spaced apart on a baking tray. Drizzle about 1 tbsp of the Parmesan cream over each slice. Bake in the oven for 12-20 minutes until heated through and slightly bubbling.
- Serve: Serve each slice with an additional drizzle of Parmesan cream, a helping of the confit peppers, and a fresh salad on the side for a complete meal.
Notes
- You can replace Gruyère and cheddar with vegetarian-friendly cheese alternatives if preferred.
- Chilling the lasagne before baking helps it set and makes slicing easier.
- Make sure to peel and deseed the peppers for a smoother confit texture.
- The Parmesan cream can be thinned with milk if it becomes too thick after chilling.
- Leftover lasagne slices can be stored in the refrigerator for up to 2 days and reheated in the oven.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: wild mushroom lasagne, vegetarian lasagne, parmesan cream sauce, confit peppers, Italian dinner, comfort food, layered pasta dish
