Creamy and exquisite mushroom and speck lasagna. The recipe I want to tell you about today is for a tasty and flavorful main dish perfect even for a special occasion. Creamy lasagna with béchamel, mushrooms, and speck, perfect for a fall lunch. To prepare this recipe, I used the more common and simpler to find champignon mushrooms, but if you prefer, other types of mushrooms, even mixed mushrooms, are just fine. I then added speck, which made the pasta particularly flavorful, smoked scamorza, and finally a very creamy béchamel. I prepared these mushroom lasagna for Sunday lunch and it was a success at the table. If you’re looking for the recipe for a tasty and flavorful baked main dish this is the recipe for you. Let’s head to the kitchen and prepare some delicious mushroom lasagna
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: Serves 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 350.28 (Kcal)
- Carbohydrates 31.33 (g) of which sugars 6.43 (g)
- Proteins 18.23 (g)
- Fat 17.30 (g) of which saturated 5.05 (g)of which unsaturated 3.72 (g)
- Fibers 1.89 (g)
- Sodium 1,018.02 (mg)
Indicative values for a portion of 200 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 for Mushroom Lasagna
- 12 lasagna sheets (8.8 ounces)
- 21.2 oz champignon mushrooms
- 17.6 oz béchamel sauce
- 5.6 oz speck
- 10.6 oz smoked scamorza cheese
- 1.4 oz Grana Padano cheese, grated
- as needed extra virgin olive oil
- 1 sprig parsley
- 1 clove garlic
- as needed salt
How to Prepare Mushroom and Speck Lasagna
First, prepare the béchamel by following my recipe on HOW TO MAKE BÉCHAMEL. You can also use store-bought or prepare it in advance, even the day before. Clean the mushrooms by removing the earthy end. To clean them, simply rub them with paper towels or quickly rinse them under running water.
Cut the mushrooms into slices or small pieces. Pour 2 tablespoons of extra virgin olive oil, a clove of garlic, and the mushrooms into a pan. Salt and cook the mushrooms for about 10 minutes, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove and add the chopped parsley.
For my Lasagna, I used fresh sheets that don’t require pre-cooking in water. But if you prefer to use dried sheets, I recommend blanching them first in lightly salted boiling water for a few minutes and letting them dry on kitchen towels.
Now proceed with the preparation of the Lasagna. Spread 3 tablespoons of béchamel on the bottom of a baking dish suitable to hold 2 sheets. Place two fresh sheets in the dish. Cover with mushrooms, slices of speck, and thin slices of smoked scamorza. Add 3-4 tablespoons of béchamel.
Cover with another 2 lasagna sheets and continue the preparation in the same way until all ingredients are used. Finish with the last sheets, a few tablespoons of mushrooms, plenty of béchamel, and finally a generous sprinkle of grated cheese. Bake the white mushroom lasagna in a preheated oven at 374°F in static mode for 22-24 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are leftover mushroom lasagna, store them in the fridge in a container for 2 days or freeze them
Also check out my recipe for Stuffed curly lasagna rolls
Your Questions
What can I substitute for speck?
With cooked ham
Can I substitute smoked scamorza?
Yes, with plain scamorza, mozzarella, or another soft melting cheese
Can I use frozen mushrooms?
Yes, let them thaw first and cook them in a pan as with fresh mushrooms
