Mushroom Skillet Lasagna

I’m always on the lookout for an easier lasagna recipe. One that’s less messy, less big, and less time consuming. This mushroom skillet lasagna is just right ~ it will serve 6 with a great salad and some crusty bread. It’s a modernized classic meal that doesn’t take all day to make. The earthy mushrooms and light béchamel sauce are a nice change from tomato heavy recipes. And it has all the amazing textures you love from chewy to silky and creamy. The edges of the noodles that peek out around the edges get nice and crispy, too. (Lasagna corner lovers take note!)

Mushroom skillet lasagne step by step

Tip: you can do the first two steps up to a day ahead to really reduce your prep time.

1. Soak dried mushrooms and sauté fresh mushrooms.
2. Make a quick béchamel sauce (a creamy white sauce.)
3. Cook the lasagna noodles to al dente. Tip: You can use fresh lasagna noodles to save this step.
4. Layer noodles + sauce + mushrooms + ricotta and mozzarella
5. Repeat twice.
6. Bake until browned and bubbly. I like to run it under the broiler for a quick caramelization.

the bottom line

This is a fun meal to bring to the table and works equally well for company as it does for the family ~ slice into wedges or use a big spoon for rustic portions.

You’ll need a large 10″ skillet to make this work, I like cast iron.

I won’t lie, this does take a bit of prep, but you could put the whole thing together in the morning and simply slide it into the oven when ready.

what I serve with creamy white mushroom skillet lasagna

I’ll serve with a bagged salad or maybe frozen peas and a package of those par baked crusty rolls from the my supermarket’s bakery section. The skillet lasagna is plenty enough work for one meal! But you might want more if entertaining, so here goes:

For salad it would be either my Chopped Italian Salad Recipe my Caesar Kale Slaw or my Mediterranean Artichoke Salad.

For bread in an Italian themed meal I always turn to Easy Focaccia Bread.

White Mushroom Skillet Lasagna

5 from 1 vote

White mushroom lasagna bakes in cast iron for maximum flavor and edge crunch ~ it's a simple, luxe, meatless meal.

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Prep Time:45 minutes minutes

Cook Time:40 minutes minutes

Total Time:1 hour hour 25 minutes minutes

Servings: 6

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Equipment

• large 10" oven ready skillet

Ingredients

 

US CustomaryMetric

noodles

• 12 full sized dry lasagna noodles
• salt

béchamel sauce

• 2 1/2 cups whole milk
• 1/2 cup cream
• 4 Tbs butter
• 1/4 cup flour
• nutmeg
• 1/4 cup grated Parmesan cheese

mushrooms

• 2 pints fresh wild mushrooms, sliced
• .75 ounce mixed dried mushrooms, re-hydrated and sliced
• 2-3 Tbsp dry sherry, vermouth, or marsala, optional

cheese

• 8 ounces whole milk ricotta cheese
• 8 ounces fresh mozzarella

Instructions

• Boil a large pot of well salted water and add a glug of olive oil. This is going to help keep the noodles from sticking together later. Cook the lasagna noodles until al dente, then drain and place on an oiled baking tray. I drizzle oil between the layers to keep them from sticking.
• While the pasta is cooking make the béchamel sauce. Warm the milk and cream in the microwave and set aside.
• Melt the butter in a medium saucepan and whisk in the flour. Whisk for a minute, but don't let it brown. Whisk in the warmed milk and cream, a little at first, then add the rest, whisking constantly. I usually switch to a silicone spoonula so I can scrape the pan sides and bottom as the sauce thickens. When the sauce has thickened slightly and lightly coats the back of a spoon, season with 1/2 tsp salt and a dash of fresh grated nutmeg, to taste. Remove from the heat and stir in the Parmesan cheese to melt. Set aside.
• Preheat oven to 375F.
• In your dry skillet saute the sliced fresh mushrooms over medium high heat, stirring often, until they release their moisture and start to turn golden. You may need to do this in batches. Remove to a plate.
• Begin layering your lasagna. Spoon a thin layer of sauce on the bottom of the skillet and arrange the first layer of noodles to cover the entire surface. Feel free to cut noodles as needed to fit. I make 3 layers and use 4 noodles per layer.
• Spread a layer of sauce over the noodles and sprinkle the mushrooms on top. Add dollops of ricotta and fill in with thin slices of mozzarella. Repeat 2 more times until you've got 3 full layers.
• Bake loosely covered with foil for 20–25 minutes, then uncover 10–15 minutes until bubbling with light golden spots. Finish (optional): broil 1–2 minutes for extra color but watch carefully, it can burn.
• Rest 10 minutes before slicing to allow the layers to set.

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Course: Main Course

Cuisine: American/Italian

Author: Sue Moran

Keyword: fall, lasagna, main course, meatless, mushrooms

Nutrition

Calories: 664 kcal · Carbohydrates: 61 g · Protein: 31 g · Fat: 34 g · Saturated Fat: 20 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 0.3 g · Cholesterol: 107 mg · Sodium: 457 mg · Potassium: 936 mg · Fiber: 4 g · Sugar: 11 g · Vitamin A: 1149 IU · Vitamin C: 4 mg · Calcium: 464 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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