There’s nothing more comforting than a hot, bubbly lasagna fresh out of the oven. And if you’re like me, you can’t resist the smoky flavor and stretchy texture of melted mozzarella cheese. But what if I told you that I have a recipe for a lasagna that uses not only regular mozzarella but also smoked mozzarella cheese? Plus, it’s loaded with earthy wild mushrooms that give a rich, meaty flavor to the dish.
This Mushroom & Smoked Mozzarella Lasagna Recipe is my go-to for impressing guests at dinner parties or just treating myself to a hearty meal. But don’t take my word for it – Monica Byrne and Giada De Laurentiis have both raved about this recipe on their websites and social media accounts.
Don’t be intimidated by the ingredient list or steps – this recipe is easier than most other complicated lasagna recipes out there. Besides, the effort put into layering the pasta sheets with creamy mushroom sauce and shredded cheese is worth every minute when you take your first bite of this heavenly mushroom lasagna.
So go ahead, say hello to your new favorite lasagna recipe, complete with nutmeg-infused cream sauce, onion and pancetta-studded mushroom mixture, and the best smoked mozzarella cheese you can find. You won’t regret it!
Why You’ll Love This Recipe
Listen up folks, because I’m about to tell you why this Mushroom & Smoked Mozzarella Lasagna recipe will become a staple in your household. Are you ready? Here’s why:
Firstly, it’s incredibly flavorful. The combination of wild mushrooms, pancetta, and smoked mozzarella cheese infuses the dish with an earthy, meaty flavor that is both satisfying and complex. Plus, the addition of nutmeg in the cream sauce takes it to another level. Trust me, your taste buds will thank you.
Secondly, it’s versatile. Whether you’re a carnivore or vegetarian, this lasagna can accommodate your preferences. Simply swap out the pancetta for ricotta if you’re feeling plant-based or add some ground beef if you want some extra protein.
Thirdly, it’s an impressive dish for entertaining guests. The layers of lasagna sheets spread with mushroom mixture and mozzarella cream sauce are as aesthetically pleasing as they are delicious. You’ll earn major points for presentation when you bring this to your next potluck.
Lastly, it’s a recipe from none other than Giada De Laurentiis herself. As one of the foremost authorities on Italian cuisine, she has crafted a recipe that is sure to impress even the most dedicated foodies among us. And who doesn’t love trying out celebrity chef recipes?
So there you have it- four compelling reasons why you’ll fall head over heels in love (hello Monica Byrne reference) with this Mushroom & Smoked Mozzarella Lasagna recipe. Don’t hesitate- start cooking!
In this section, we’ll go over all the ingredients you’ll need to make a mouth-watering Mushroom & Smoked Mozzarella Lasagna. Before you start cooking, gather all the ingredients so it’s easier to have them at hand when needed. Don’t worry, you don’t need any hard-to-find ingredients, and some of the items on the list are common pantry staples!
Here’s What You’ll Need:
Lasagna Sheets: You’ll need a 1 lb box of oven-ready lasagna. These flat, wide noodles are perfect for layering in your dish.
Assorted Mushrooms: This recipe calls for 1 lb of assorted wild mushrooms like shiitake, portobello, button or cremini but you can interchange with your favorite varieties. Be sure to clean them well before chopping them.
Pancetta: Adds a salty flavor and richness to the dish. Buy it sliced from the deli counter.
Onion: A yellow onion will be enough to add sweetness and texture to the mushroom mixture.
Olive Oil: You will divide ¼ cup of olive oil for sautéing the mushrooms and making the cheese sauce.
Dry White Wine: Use a good quality dry white wine, like pinot grigio or sauvignon blanc for this recipe. The alcohol will evaporate while cooking but leave behind a flavorful base for the mushroom mixture.
Smoked Mozzarella Cheese: We are going to use both fresh mozzarella cheese (shredded) and smoked mozzarella cheese (diced), which will add a smoky element to the dish.
Flour: 4 tablespoons of flour are necessary in order to make our creamy smoked mozzarella cheese sauce.
Butter: 4 tablespoons of butter helps create a smooth roux with the flour by stirring over medium heat on stove-top.
Milk: You’ll need two cups of milk to simmer with your roux plus another one cup in making mushroom béchamel sauce
Nutmeg: A pinch of nutmeg enhances the flavor of your creamy white sauce.
Once you have every ingredient ready, we’re ready for section four: The Recipe How To!
The Recipe How-To
Now that you have gathered all the necessary ingredients it is time to start cooking the Mushroom & Smoked Mozzarella Lasagna Recipe. Follow these simple steps and your lasagna will taste amazing.
Step 1: Making the Mushroom Sauce and Bechamel
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add 1 onion, diced and stir occasionally for 5 minutes until onion begins to soften.
- Add 4 oz pancetta sliced into strips and cook, stirring often, for about 6 minutes, until the pancetta is cooked but not crispy.
- Turn the heat to medium-low and add 1 lb assorted mushrooms, sliced. Stir well and cover the pan with a lid.
- Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and brown.
- Add 1 cup dry white wine and simmer over medium-high for 3-5 minutes to get rid of the alcohol flavor.
- Season with a pinch of salt, pepper, and grated nutmeg to taste.
- In a different pot melt 4 tablespoons of butter over medium heat. Gradually stir in 4 tablespoons of flour until it forms a paste.
- Cook for approximately 1 minute, whistling continuously.
- Gradually stir in 4 cups milk, whisking constantly to avoid clumps. Keep whisking until well combined and smooth.
- Simmer at low heat for about 10 minutes continuing to stir every few minutes until the mixture thickens into a sauce.
- Season with salt, pepper, grated nutmeg to taste.
Step 2: Building the Layers
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Spread a thin layer of mushroom sauce on the bottom of an oven dish.
- Place lasagna sheets on top of the mushroom sauce.
- Spread another layer of mushroom sauce evenly over lasagna sheets then pour some bechamel over them.
- Sprinkle half a cup of fresh shredded mozzarella cheese on top of sauce.
Repeat layers starting with lasagna sheets spread with mushroom sauce and leaving out mozzarella cheese on final layer.
Step 3: Baking your Lasagna
Cover your baking dish with aluminum foil (make sure it’s tented so that it’s not touching lasagna) and bake in the preheated oven for 25 minutes.
Uncover dish; discard any remaining aluminum foil.
Sprinkle with half cup smoked mozzarella cheese; bake until cheese is melted and sauce is bubbly, about 20-25 more minutes.
Let stand 20 mins before serving so that it can set up.
Enjoy your delicious Mushroom & Smoked Mozzarella Lasagna!
Substitutions and Variations
Are you looking to add your own twist to the mushroom and smoked mozzarella lasagna recipe? Fear not, as there are plenty of substitutions and variations that you can incorporate to make this dish truly your own.
Firstly, if you prefer a vegetarian version of this recipe, simply omit the pancetta and replace it with a vegetable of your choice such as spinach or zucchini. You can also substitute the smoked mozzarella cheese with ricotta cheese for a creamier texture. In fact, adding ricotta cheese will also give this dish more protein if that is something you’re looking for.
If you’re allergic to any of the specific ingredients listed in this recipe, don’t hesitate to swap them out for something more suitable. For example, if you don’t have wild mushrooms on hand, you can use button mushrooms or portobello mushrooms instead – both will work just as well.
For those who want more spice in their lives, feel free to add red pepper flakes or chopped jalapeños to the mushroom mixture. This will also give the dish a little kick! You could even replace the radicchio with red bell pepper or eggplants for an earthier flavor profile.
Lastly, you can experiment with different types of pasta sheets for your lasagna. Monica Byrne and de Laurentiis suggest using oven-ready lasagna sheets but you could also use regular lasagna sheets or try wider ones for a greater surface area for sauce and other fillings.
With so many options for substitutions & variations, there is nearly no limit to how creative you can get with this mushroom and smoked mozzarella lasagna recipe. So go ahead and add your personal flair – say hello to mushroom radicchio smoked lasagna or perhaps mozzarella cream sauce vegetable lasagna? The best smoked cheese recipes are those that reflect your preferences!
Serving and Pairing
When it comes to serving and pairing this Mushroom & Smoked Mozzarella Lasagna Recipe, you have a lot of options. This rich and savory dish can be the main course at any family dinner, or served as a stand-out vegetarian option at a potluck or dinner party.
For a complete meal, I recommend serving this lasagna with a light side salad or roasted vegetables. A crisp white wine like Pinot Grigio or Sauvignon Blanc would also complement the flavors of the dish quite nicely.
If you’re looking for something a bit more hearty, consider pairing this lasagna with crusty sourdough bread or garlic naan. You can even turn this recipe into smaller naan pizzas by simply layering the mushroom mixture and smoked mozzarella cheese onto the bread before baking in the oven.
No matter how you choose to serve it, this lasagna is sure to be a crowd-pleaser. So say hello to mushroom heaven and enjoy this smoked mozzarella masterpiece!
Make-Ahead, Storing and Reheating
One of the best things about this Mushroom & Smoked Mozzarella Lasagna recipe is its versatility in terms of make-ahead, storing and reheating options. Whether you need to prep ahead for a dinner party or want to have leftovers for a quick weeknight meal, this lasagna has got you covered.
To make your life easier, you can assemble the lasagna up to a day before baking, cover it tightly in plastic wrap, and store it in the refrigerator until ready to bake. This will allow the flavors to meld together for an even more delicious dish. When ready to bake, simply remove the plastic wrap and place the lasagna in the preheated oven.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cut a portion-sized piece from the container and transfer it onto a microwave-safe dish. Cover with a damp paper towel and microwave on high for 1-2 minutes until heated through. Alternatively, you can reheat individual portions in the oven at 350°F for about 15-20 minutes or until warmed throughout.
If you’re looking to freeze any leftovers or even make-ahead for future meals, be sure to let the baked lasagna cool completely before wrapping it tightly with plastic wrap followed by aluminum foil. Stored this way, it can be frozen for up to 2-3 months. To reheat from frozen, remove the aluminum foil but keep the plastic wrap on and place it directly into a preheated oven at 375°F for about 45-60 minutes or until heated throughout.
Pro tip: For best results when reheating any lasagna, add a small amount of water on top before covering with foil or plastic wrap. This will prevent it from drying out during reheating and ensure maximum flavor retention.
Tips for Perfect Results
To ensure the perfect outcome for your mushroom and smoked mozzarella lasagna recipe, here are some tips and tricks that I have learned while working as a BBQ chef assistant:
1. Use high-quality ingredients
The quality of the ingredients used in this recipe is essential to achieving the best results possible. Fresh mushrooms, high-quality cheeses, and other top-notch ingredients make a world of difference in the flavor and texture of the finished dish.
2. Don’t overcook the mushrooms
Mushrooms are a key component of this recipe, and they can quickly become overcooked if not properly attended to. To avoid this, be sure to carefully monitor your mushroom mixture as it cooks, stirring gently to ensure even cooking and preventing them from becoming too soft or browned.
3. Invest in good baking cookware
Investing in good baking cookware is an important step towards achieving excellent results when making lasagna. Quality cookware will help ensure even baking throughout each layer of the dish, resulting in perfectly cooked pasta noodles and a well-melted cheese topping.
4. Follow cooking instructions carefully
It’s important to follow the recipe instructions carefully to achieve perfect results every time. Pay attention to each step in the process, including how long to cook each layer of pasta and how much cream sauce to add between layers.
5. Let the lasagna rest before serving
Allowing your lasagna to sit for at least 10-15 minutes before serving will help it set up and come together, resulting in a more cohesive final product. This will also make it easier to slice into individual portions.
By following these simple tips, you’ll be on your way to creating an amazing mushroom and smoked mozzarella lasagna that will impress all your guests!
Now that you know how to make a delectable Mushroom & Smoked Mozzarella Lasagna, you may have some questions. To help address any lingering concerns, we’ve compiled a list of frequently asked questions that will provide you with useful information and guidance, ensuring your lasagna is a masterpiece. Read on to explore some of the most common queries about this recipe.
Does fresh mozzarella work in lasagna?
When making a delicious lasagna dish, it’s essential to use fresh mozzarella instead of shredded pre-packaged cheese. The latter lacks the rich and savory taste that fresh mozzarella could provide. By using fresh mozzarella as an ingredient, you can enhance the flavor of your lasagna to its fullest potential.
What is the best mozzarella for lasagna?
When it comes to lasagna, I find shredded mozzarella cheese to be a better option than fresh mozzarella balls. The latter can be too watery and affect the overall texture of the dish. Additionally, I find shredded mozzarella cheese to be more convenient as it allows for better distribution compared to sliced cheese.
What is the best order to layer lasagna?
When assembling a lasagna dish, a recommended approach is to begin the layering with a coating of red sauce, then add a layer of white sauce, sandwich pasta between them, and sprinkle cheese before repeating until the pan is full.
How do you make lasagna more moist?
When preparing lasagna, it is important to ensure that it doesn’t end up dry and unappetizing. To prevent this, a generous amount of sauce should be used. Additionally, while baking the lasagna, covering the top with foil is highly recommended. However, it’s important to remember to remove the foil halfway through the baking process, allowing the top to develop a golden-brown color.
In conclusion, the Mushroom & Smoked Mozzarella Lasagna recipe is a deliciously rich and hearty dish that will wow any crowd. With its creamy sauce and meaty mushrooms layered between tender lasagna sheets, this recipe is perfect for vegetarians or anyone looking for an indulgent pasta dish.
While it may seem daunting to create a lasagna from scratch, the step-by-step instructions and helpful tips provided in this article will ensure success every time. And with the wide range of substitutions and variations available, you can easily make this recipe your own and switch it up to suit your preferences.
So why not say hello to mushroom heaven and give this recipe a try? Not only will it be a hit at your next dinner party or family gathering, but you’ll also have the satisfaction of knowing that you’ve created something truly special and impressive in your own kitchen. Happy cooking!
Mushroom & Smoked Mozzarella Lasagna Recipe
- 2 tablespoons olive oil
- 2 ounces pancetta, diced (optional)
- 1 cup onion, diced
- 2 lbs mushrooms, cut in 1/4-in slices (use an assortment ( button, portobello, cremini, oyster, shiitake)
- 1/2 cup dry white wine
- salt & pepper, to taste
- 3 cups milk
- 6 tablespoons butter, unsalted
- 1/3 cup flour
- nutmeg, fresly grated
- 1/2 lb smoked mozzarella cheese, shredded
- 1/2 lb mozzarella cheese, shredded
- 3/4 lb lasagna sheet, no-cook (I divide a 9 oz. box into 3 layers)
- Heat a large saute pan over medium-high heat. Add the olive oil, pancetta and onions and cook, stirring until the onion softens and starts to brown (about 4 mins). Add the mushrooms (pan will be crowded to start). Cook, stirring every 2 or 3 minutes, until the mushrooms have released their water. Add the white wine and raise heat to high. Cook, stirring, until almost all of the liquid had evaporated (about 8 mins). Add salt & pepper as needed. Remove from heat and set aside.
- Heat the milk and set aside. In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat, then stir in the flour. Stirring continuously, cook over medium heat for 2 ro 3 minutes untl the paste begins to thin out. Add the warm milk in a steady stream while whisking the mixture, to make bechamel sauce. Add nutmeg to taste. Bring to a boil. Reduce heat to low and let simmer about 10 minutes, strring every few minutes. The sauce should coat the back of a spoon, if it is too thick, add a little more milk. Remove from the heat and cover the surface with plastic wrap until assembling the lasagna to keep a skin from forming.
- In a separate bowl, combine the smoked and regular mozzarella. Using a 13x9-in pan, spoon a few tablespoons of the bechamel sauce over the bottom. Cover with a layer of lasagna sheets. Spread on half of the mushroom mixture, then a third of the bechamel, then a thrid of the mozzarella. Repeat the layers, ending with a final layer of lasagna sheets. Spread what remains of the bechamel evenly over the lasagna and sprinkle with the remaining mozzarella.
- At this point, the lasagna may be refrigerated and baked later. Bake covered at 375 degrees F for 45 minutes, remove the foil and bake an addtional 15 minutes until golden brown. Let stand for 10 minutes before serving.