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Mushroom & Leek Lasagna

Mushroom & Leek Lasagna

A savory lasagna that pairs well with a fruit forward, smooth Merlot. This lasagna is the perfect Sunday or rainy day project.
Course Main Dishes, Main Dishes and Wine Pairings, Pasta
Cuisine American, Italian
Keyword Mushroom and Leek Lasagna
Servings 8
Author Jane, adapted from "Flour, Too," Joanne Chang


  • 1 lb. "No-Boil" lasagna noodles
  • 1/2 + cup extra virgin olive oil
  • 1 cup fresh goat cheese, crumbled, at room temperature
  • 1 cup fresh whole milk ricotta cheese
  • 1/2 cup fresh basil, chopped
  • 2 cups low moisture mozzarella cheese, shredded
  • 1/2 cup Parmigiano-Reggiano, grated
  • 1-1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • 1-1/2 lbs. fresh mushrooms, rinsed, dried, and thinly sliced I used, shiitake, portobello, oyster, and maitake
  • 5 large garlic cloves, minced
  • 3 medium leeks, white and light green parts, well rinsed and coarsely chopped
  • 1 batch roasted tomatoes, roughly chopped (recipe below)

Béchamel Sauce

  • 6 tablespoons unsalted butter
  • 1/3 cup unbleached, all-purpose flour
  • 4 cups whole milk, room temperature
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Roasted Tomatoes

  • 8 medium plum tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves


For the Roasted Tomatoes

  • Preheat the oven to 300° F. Place an oven rack in the center of the oven.
  • Cut the plum tomatoes in half lengthwise and scoop out the seeds and squeeze as much juice out as possible of each half.
  • Place the tomato halves, cut side up on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and the thyme leaves.
  • Roast for 1-1/2 to 2 hours, or until the tomatoes are slightly dry and wrinkled and a little darker. Let the tomatoes cool on the baking sheet. The tomatoes can be prepared ahead of time and stored in an airtight container for up to 4 days in the fridge.

For the lasagna

  • In a medium bowl, mix together the goat cheese, ricotta, basil, 1 cup of the mozzarella, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the egg and thoroughly mix until well combined. Set aside.
  • In a 12-inch skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add one-third of the mushroom and sauté, stirring occasionally, for about 2 minutes, or until they are softened. Stir in one-third of the minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper, sauté for 2 minutes longer. Transfer the cooked mushrooms to a medium size bowl. Repeat twice with the remaining mushrooms and garlic, adding 1/4 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons olive oil to each batch. Set aside.
  • In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the leeks and sauté for 12-14 minutes ot until softened and golden. Add the tomatoes and sauté for another 3 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, mix well, and set aside.

For the Béchamel Sauce

  • In a 3 qt. saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, whisking continuously for about 2 minutes. Slowly add the milk while continuing to whisk, bring to a simmer over medium-high heat. Reduce the heat to medium and continue to whisk until the sauce has thickened about 5-10 minutes. Add the salt, pepper, and nutmeg. Set aside.
  • Preheat the oven to 350° F and place the oven rack in the center of the oven.
  • In a 9-inch X 13-inch baking dish, spread half of the béchamel on the bottom of the dish, and top with a single layer of lasagna noodles, slightly overlapping in order to fit in the bottom.
  • Scatter half of the mushrooms over the noodles, and top with dollops of the goat cheese mixture. Top with another layer of noodles and spread with half of the remaining béchamel sauce. Spread the tomato and leek mixture evenly over the béchamel sauce.
  • Cover with a third layer of lasagna noodles and top with dollops of the remaining goat cheese mixture followed by the remaining mushroom mixture.
  • Cover with the final layer of lasagna noodles and spread the remaining béchamel sauce evenly over the noodles. Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of parmesan cheese on top.
  • Bake for 50 minutes to one hour or until golden brown on top and bubbling. Let the lasagna rest for 15 minutes before serving.
    Lasagna can be cooled, covered and refrigerated overnight. To reheat, bring to room temperature, cover with foil, and reheat in a 325°F oven for 25 minutes.