Mushroom Chestnut Lasagna Recipe

I love this mushroom and chestnut lasagna because it’s the perfect blend of rich and earthy flavors, reminding me of cozy autumn dinners. Plus, layering all that cheesy goodness is super satisfying, making it a fun and indulgent treat!

Plunge into the deeply satisfying and rich layers of my Mushroom-Cashew Nutty-Meal Lasagna, a comforting dish that brings together 12 sheets of pasta and 1-decadent-cooked-filling made of mushrooms and cashews. I appreciate the delicious-filled part of the dish in which I am always grateful for my herb garden, especially because it’s the aromatic blend of rosemary and thyme that complement the “meaty” filling; mushrooms and cashews used together can almost mimic the taste of ground meat.

And speaking of taste, the “sauce” preceding the layer of the filling does by-now-perennial-use of ricotta, mozzarella, and Parmesan into account.

Ingredients

Mushrooms:
Umami flavor abundance, low-calorie count, high antioxidant concentration.

Chestnuts:
Give a good source of fiber, have a sweet, nutty flavor.

Olive Oil:
Rich in nutrients essential for a healthy heart, they supply a substantial quantity of fats that are quite beneficial and are richly intensified in flavor.

Ricotta Cheese:
A creamy texture, a good source of protein, and sumptuous richness.

Parmesan Cheese:
Keenly flavored, rich in calcium, ideal for finishing touch.

Thyme and Rosemary:
Earthy and woodsy notes are provided by aromatic herbs.

Whole Milk:
Creaminess is what smooth béchamel sauce needs.

Ingredient Quantities

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 16 ounces mushrooms, sliced
• 1 cup cooked and peeled chestnuts, chopped
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Instructions

1. Heat your oven to 375°F (190°C). Follow the package directions to cook the lasagna noodles. Afterward, drain the noodles and place them to the side.

2. In a big frying pan, medium heat the olive oil. When it is hot, add the onion that you have diced and sauté until you can see through it—about 5 minutes.

3. Place the minced garlic and the sliced mushrooms in the skillet, cooking until the mushrooms have released their moisture and are browned, about 8-10 minutes.

4. Combine the minced chestnuts, thyme, and rosemary in a bowl. Mix in 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Cook for 2 minutes more, then remove from heat.

5. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour to form a roux, and cook for 2 minutes.

6. Slowly beat in the milk and vegetable broth until the mixture is smooth and starts to thicken. Bring to a simmer, then continue to cook for about 5 minutes, stirring constantly.

7. To put together, apply a minimal amount of mushroom sauce on the bottom of a 9×13-inch baking dish. Spread it out so it covers the space, but don’t use enough to make the layer thick. This is going to be the first layer of lasagna, and it will bake into the bottom of the dish.

8. Slather half of the ricotta cheese onto the noodles, followed by half of the mixture of mushrooms and chestnuts. Then top with mozzarella cheese.

9. Layer the ingredients in the same way that you did for the previous round, except this time, do not add any sauce. Finish with a layer of noodles, then top with the final layer of sauce and a generous portion of Parmesan.

10. Prepare the dish for baking by first covering it with foil. Then, place it in the oven and set the timer for 30 minutes. When the timer goes off, you will remove the foil and let it bake for a further 15 minutes. Keep an eye on it so that the cheese doesn’t get overcooked! Once it is golden and bubbly, remove it from the oven. Let it cool just a bit before serving and enjoy!

Equipment Needed

1. Large pot
2. Colander
3. Large frying pan
4. Medium saucepan
5. Cutting board
6. Chef’s knife
7. Wooden spoon
8. Whisk
9. Mixing bowl
10. Measuring spoons
11. Measuring cups
12. 9×13-inch baking dish
13. Aluminum foil
14. Oven mitts

FAQ

• Can I use a different type of noodle?You can indeed use gluten-free lasagna noodles or, if you prefer, whole-wheat noodles.
• Is there a substitute for chestnuts?If nuts are not an option, you could use any of the following for a similar texture: pureed cooked beans, such as white beans or chickpeas; cooked grains such as rice, millet, or quinoa; or cooked, puréed vegetables like potatoes, turnips, carrots, or squash.
• Can I make this lasagna vegan?For a vegan version, use plant-based ricotta and mozzarella, and replace the milk with almond or soy milk.
• How can I store leftovers?The remainder of the meal can be stored in an airtight container for up to 3 days in the refrigerator. Reheat in the oven or microwave before enjoying your second serving.
• Can I prepare this ahead of time?You can absolutely put the lasagna together the day before and keep it in the fridge. When it’s time to serve, just pop it in the oven.
• What type of mushrooms work best?Button or cremini mushrooms are excellent choices, but you can add in shiitake or portobello for extra taste.

Substitutions and Variations

To make healthier lasagna, use whole wheat lasagna noodles instead of the traditional semolina wheat variety.
When substituting olive oil, use canola oil or avocado oil as preferred options.
For ricotta cheese: Substitute with cottage cheese for a lower-fat option.
To make vegetable broth: Use chicken broth for a non-vegetarian version.
For chestnuts: Substitute walnuts or pecans for a different flavor and nutty twist.

Pro Tips

1. Herb Infusion To enhance the flavor, consider adding fresh thyme and rosemary sprigs instead of dried herbs. Remove the sprigs before assembling the lasagna to maintain a smooth texture.

2. Cheese Blend For a more complex flavor, mix the ricotta cheese with some lemon zest and a tablespoon of grated Parmesan before layering. This will add a slight tanginess and depth to the dish.

3. Perfect Mushrooms To get a rich flavor from the mushrooms, don’t overcrowd the pan when cooking them. It’s better to cook them in batches to ensure they brown nicely rather than steam in their moisture.

4. Noodle Perfection After cooking the lasagna noodles, lay them flat on a parchment paper-lined baking sheet to prevent sticking while you prepare the other elements.

5. Crispy Top Layer For a delicious crispy topping, mix some breadcrumbs with Parmesan cheese and sprinkle over the top layer before baking. It will give the lasagna a crunchy texture that contrasts beautifully with the creamy layers.