The lasagna with gorgonzola and mushrooms is a simple and delicious main dish perfect for serving on a Sunday lunch or on special occasions. A simple recipe, like that of crepes with mushrooms and sausage. These are the kind of dishes that can be prepared a day in advance, to be baked just before sitting at the table. Creamy and delicious, this main dish will win you over from the first bite. Fresh pasta is topped with sautéed fresh mushrooms, béchamel and gorgonzola: a unique and special feast of flavors.
For this recipe, I used ready-made fresh lasagna, but if you’re a pasta maker, nothing stops you from making them at home. For homemade lasagna, the measurements are very simple: 1 egg for every 100 g of all-purpose flour. I confess that my mom is not at all a fan of gorgonzola, but she loves mushrooms a lot. If only she knew the kind of pairing I used in this recipe, I think she’d be pulling her hair out. Anyway, it’s time to get cooking. So let’s head to the kitchen, because the lasagna with gorgonzola and mushrooms will be ready in a click!
If you are interested in other pasta recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 520.86 (Kcal)
- Carbohydrates 46.58 (g) of which sugars 12.40 (g)
- Proteins 21.79 (g)
- Fat 29.00 (g) of which saturated 15.38 (g)of which unsaturated 8.41 (g)
- Fibers 2.84 (g)
- Sodium 1,932.84 (mg)
Indicative values for a portion of 194 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz egg lasagna
- 1.76 lbs lbs champignon mushrooms (to clean)
- 2.5 tbsps tbsps extra virgin olive oil
- 2 cloves garlic
- 7 oz oz gorgonzola
- chopped parsley (to taste)
- salt (to taste)
- pepper (to taste)
- 1.76 oz oz grated parmesan
- 2.5 cups cups milk
- 1.76 oz oz butter
- 1.76 oz oz all-purpose flour
- nutmeg (to taste)
- salt (to taste)
Tools
- High-sided casserole
- Pan
- Hand whisk
- Saucepan
- Cutting board
- Knife
- Baking dish
Steps
First, let’s start with cleaning and cooking the mushrooms. I used champignon mushrooms, but you can easily replace them with porcini mushrooms. With the help of a knife, scrape the dirt off the stem. Then remove the skin covering the mushroom cap. For champignon mushrooms, it’s important to remove it, especially if they are very large, so they don’t lose their delicate flavor.
Dampen a cloth or some paper towel and rub it over all the mushrooms to remove any excess dirt. Make sure the cloth is clean, wet, and well-wrung, and never wash mushrooms under water. They are like sponges and would absorb too much, compromising the recipe’s result.
After cleaning the mushrooms, also clean the garlic cloves and stick them on a toothpick. This way, it will be easier to remove them after cooking. However, if you prefer, you can leave them by removing the indigestible inner part and crushing them in the pan with the tines of a fork. I usually do this when using them for a side dish. In this recipe, I preferred to omit them once the mushrooms were cooked.
Then brown the garlic cloves in the pan with the oil and, when they are golden, add the mushrooms. Season with salt and pepper and cook over low heat with the lid on for 8 minutes, stirring occasionally. The mushrooms will release their water during cooking, but if necessary, you can add a little. After cooking, remove the lid and let the water they released evaporate for a few moments. Add some chopped parsley and set aside.
Now prepare the béchamel. Bring the milk to a boil in a saucepan with salt, pepper, and nutmeg. Separately, melt the butter, and when it reaches a brown color, add the flour all at once. Stir until well combined. Then pour the roux into the milk and bring to a boil for a few minutes, stirring with a hand whisk, or until the béchamel has thickened. For this béchamel, I used slightly more milk to achieve a slightly more liquid result. This way, the lasagna will cook better and remain softer. Alternatively, you can use 500g of milk.
Next, add the grated cheese and gorgonzola, keeping 50g aside for the final part of the lasagna, and mix. Grease the baking dish with a little oil, or if you prefer, with softened butter, and spread a spoonful of béchamel. Then place the first pasta sheet, add a layer of cooked mushrooms, and then another layer of béchamel. Continue this way until all ingredients are used. On the last layer, after adding the béchamel, add some leftover gorgonzola pieces.
Then, sprinkle generously with grated parmesan and cook the lasagna in a preheated oven with static function at 392°F (200°C) for 40 minutes, covering them with aluminum foil. After the cooking time, uncover the dish and continue cooking for another 5 minutes or until the surface is golden. To facilitate this step, you can also use the grill function.
The lasagna with mushrooms and gorgonzola is ready! Take them out of the oven and serve them hot.
Variations and Tips for Lasagna with Gorgonzola and Mushrooms
Lasagna with gorgonzola and mushrooms can be stored in the refrigerator for one or two days, covered with food paper. It is also possible to prepare them in advance and store them in the refrigerator for one or two days at most. You can also freeze them, but only if fresh ingredients have been used. Then just let them thaw in the refrigerator for 24 hours and then cook them in the oven as explained in the recipe.
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FAQ Questions and Answers for Lasagna with Gorgonzola and Mushrooms
What can I substitute for gorgonzola?
In place of gorgonzola, you can use taleggio or brie. For a milder flavor, you can use goat cheese or stracchino.
