Lasagnes Pleurotes

Imagine pulling a bubbling tray of golden lasagnes pleurotes from the oven, the top layer crisp and caramelized, giving way to soft, creamy layers of pasta, earthy pleurote mushrooms, and a delicate béchamel sauce. The scent is rich and comforting, with hints of garlic and herbs wafting through the kitchen. It’s the kind of dish that draws everyone to the table before it’s even served, and each bite delivers cozy satisfaction with every forkful of creamy, cheesy goodness.

Behind the Recipe

This recipe was born out of a rainy weekend and a fridge full of mushrooms begging to be transformed. It’s a personal favorite I developed when I was craving the comforting warmth of lasagna but wanted something a little different, a little woodier, a little more grounded. The pleurotes, also known as oyster mushrooms, bring a meaty texture and deep umami flavor that makes this version unforgettable. Every time I make it, I’m transported to those slow, nourishing Sundays when the kitchen smells like home.

Recipe Origin or Trivia

While lasagna has its roots firmly planted in Italian cuisine, this particular variation brings a French flair with its choice of pleurotes and its velvety white sauce. The use of mushrooms in place of meat is not new in French country cooking, especially in the fall and winter months when hearty, warming dishes take center stage. Pleurotes are often found in European farmers’ markets and lend themselves beautifully to gratins and layered bakes like this one.

Why You’ll Love Lasagnes Pleurotes

This dish checks all the boxes for flavor, comfort, and versatility. Whether you’re cooking for a weeknight dinner or serving a crowd, this one delivers every time.

Versatile: It works for family dinners, potlucks, or even elegant dinner parties. You can serve it with a salad, garlic bread, or on its own.

Budget-Friendly: Mushrooms and pasta are affordable staples, yet this dish tastes like something out of a gourmet kitchen.

Quick and Easy: While it looks impressive, it’s surprisingly simple to put together with just a few steps.

Customizable: Add in spinach, swap cheeses, or even use gluten-free pasta for dietary needs.

Crowd-Pleasing: Everyone loves a warm, bubbling lasagna. Even mushroom skeptics find themselves going back for seconds.

Make-Ahead Friendly: Prepare the dish up to the baking stage and refrigerate it. Bake when you’re ready.

Great for Leftovers: The flavors deepen overnight, making the leftovers even better the next day.

Chef’s Pro Tips for Perfect Results

The secret to a truly memorable lasagna lies in the little details. Here are a few pro tips to guide your way.

• Sauté your mushrooms well. Pleurotes release a lot of moisture, so take your time cooking them down until golden and fragrant.
• Season every layer. Lightly salt and season the ricotta, béchamel, and mushroom layers to build a full, balanced flavor.
• Use fresh lasagna sheets. They cook faster and have a more tender bite.
• Let it rest. Once out of the oven, give your lasagna at least 10 minutes to settle. It slices better and tastes even richer.

Kitchen Tools You’ll Need

You won’t need any fancy equipment, just a few reliable basics.

Large skillet: To sauté the mushrooms and vegetables.

Medium saucepan: For making the creamy béchamel sauce.

Mixing bowl: To prepare the ricotta layer.

9×13-inch baking dish: Ideal size for layering and baking the lasagna.

Whisk and spatula: Essential for stirring sauces and spreading fillings.

Ingredients in Lasagnes Pleurotes

Let’s dive into the ingredients that create this comforting, earthy, and creamy lasagna. Each one plays a key role in flavor and texture.

1. Pleurotes mushrooms: 500 grams, sliced. They add a rich, meaty texture and deep umami flavor.
2. Fresh lasagna sheets: 9 sheets. These cook quickly and provide soft, silky layers.
3. Ricotta cheese: 250 grams. Brings a creamy, mild contrast to the savory mushrooms.
4. Grated parmesan: 100 grams. For that sharp, salty bite and golden baked top.
5. Fresh spinach: 200 grams. Adds color, nutrients, and freshness between layers.
6. Garlic cloves: 3, minced. Infuses the dish with warm, aromatic depth.
7. Yellow onion: 1, finely chopped. A foundational flavor that sweetens as it cooks.
8. Olive oil: 2 tablespoons. Used for sautéing and enriching the mushroom filling.
9. Milk: 500 ml. The base of the creamy béchamel sauce.
10. Flour: 2 tablespoons. Helps thicken the béchamel to the perfect consistency.
11. Butter: 2 tablespoons. Adds richness and depth to the sauce.

Ingredient Substitutions

If you’re missing something or want to mix things up, here are some helpful swaps.

Ricotta cheese: Cottage cheese or mascarpone.
Fresh lasagna sheets: Dried sheets, just pre-cook them first.
Pleurotes mushrooms: Cremini or portobello mushrooms.
Milk: Unsweetened oat milk or soy milk for a dairy-free version.
Butter: Olive oil or plant-based butter.

Ingredient Spotlight

Pleurotes Mushrooms: These delicate oyster mushrooms have a slightly nutty flavor and tender texture, perfect for replacing meat in vegetarian dishes.

Ricotta Cheese: Creamy and mild, it lightens up the lasagna layers while adding smoothness.

Instructions for Making Lasagnes Pleurotes

Cooking lasagna can feel like an art form, but once you break it down, it’s all about layering love. Here’s how to do it step by step.

1. Preheat Your Equipment:
   Set your oven to 180°C (350°F) and lightly grease your baking dish.
2. Combine Ingredients:
   In a skillet, heat olive oil and sauté onions and garlic until translucent. Add mushrooms and cook until browned and moisture has evaporated. In a bowl, mix ricotta with salt and a bit of pepper. In a saucepan, melt butter, whisk in flour, then slowly add milk, stirring until a smooth béchamel forms.
3. Prepare Your Cooking Vessel:
   Spread a spoonful of béchamel at the bottom of the dish to prevent sticking.
4. Assemble the Dish:
   Layer lasagna sheets, mushroom mix, spinach, ricotta, béchamel, and parmesan. Repeat until all ingredients are used, finishing with béchamel and a generous sprinkle of parmesan on top.
5. Cook to Perfection:
   Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
6. Finishing Touches:
   Let the lasagna rest for 10 minutes out of the oven. Sprinkle with chopped parsley if desired.
7. Serve and Enjoy:
   Slice into hearty portions and serve with a fresh salad or crusty bread.

Texture & Flavor Secrets

What makes this dish special is the contrast between the creamy béchamel and ricotta layers and the chewy bite of mushrooms and pasta. The spinach adds freshness, while the garlic and parmesan bring depth. Every forkful is layered with comforting richness and earthy complexity.

Cooking Tips & Tricks

Here are a few extra nudges to make sure your lasagna shines:

• Use a mandoline or sharp knife to slice mushrooms evenly.
• If your béchamel is too thick, loosen it with a splash of milk.
• Bake on the middle rack for even cooking and browning.
• Add nutmeg to your béchamel for a subtle warmth.

What to Avoid

Here are a few things to keep in mind so you don’t run into surprises:

• Don’t skip cooking the mushrooms long enough. Too much moisture will make the lasagna soggy.
• Avoid overloading the layers. Less is more when building structure.
• Don’t use cold béchamel. Let it cool slightly so it spreads easily.

Nutrition Facts

Servings: 6
Calories per serving: 410
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This lasagna is a dream for prepping ahead. You can assemble it up to 24 hours in advance and store it in the fridge. Once baked, leftovers keep well for 3 to 4 days. You can also freeze portions tightly wrapped and reheat in the oven for a comforting last-minute meal.

How to Serve Lasagnes Pleurotes

Serve warm with a peppery arugula salad or roasted vegetables. For a little indulgence, a side of garlic bread does wonders. It’s also great paired with a sparkling water infused with lemon and mint for a refreshing balance.

Creative Leftover Transformations

Chop up leftover lasagna and stuff it into bell peppers, then bake. Or cut into cubes and crisp them in a skillet for a fun lasagna hash. You could also layer it in a sandwich with grilled vegetables for a decadent panini.

Additional Tips

• Grate your parmesan fresh for better melt and stronger flavor.
• Let spinach wilt slightly before layering to avoid excess water.
• Taste as you go and adjust salt in each layer for balance.

Make It a Showstopper

Top with a final dusting of parmesan and a handful of fresh herbs before serving. Serve it directly from the dish for that rustic, homestyle appeal or slice into neat squares and plate individually with a swirl of béchamel on the plate.

Variations to Try

• Truffle Twist: Add a drizzle of truffle oil to the béchamel for luxury.
• Vegan Version: Use plant-based cheese and almond milk béchamel.
• Zucchini Layers: Replace pasta with thinly sliced grilled zucchini.
• Pesto Boost: Add a spoonful of pesto between layers for freshness.
• Spicy Edge: Add a pinch of chili flakes to the mushroom sauté.

FAQ’s

Q1: Can I use frozen mushrooms?

Yes, but be sure to thaw and cook off all excess water first.

Q2: Can I make this gluten-free?

Absolutely. Use gluten-free lasagna sheets and swap flour for a gluten-free blend in the béchamel.

Q3: Can I freeze the whole lasagna?

Yes, just wrap it tightly and bake from frozen with an extended cooking time.

Q4: What cheese can I use instead of parmesan?

Grana Padano or pecorino work beautifully.

Q5: Can I make this without béchamel?

You could, but the sauce brings essential creaminess. Try a cashew cream if you prefer.

Q6: Can I add other vegetables?

Sure. Zucchini, leeks, or even roasted red peppers are great options.

Q7: Should I cover the lasagna when baking?

Yes, cover for the first 30 minutes, then uncover to brown the top.

Q8: Can I serve this cold?

It’s best warm, but room temp slices are also tasty.

Q9: What herbs go well with this?

Thyme, parsley, and a little rosemary are great.

Q10: How do I reheat leftovers?

Cover with foil and bake at 160°C (320°F) for 20 minutes or until heated through.

Conclusion

Lasagnes Pleurotes is one of those dishes that wraps you up like a cozy blanket. It’s earthy, creamy, and totally comforting. Whether you’re sharing it with friends or enjoying leftovers solo, this one’s a total game-changer. Trust me, you’re going to love this.

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