Wild Mushroom Lasagna

This wild mushroom lasagna swaps the usual red sauce and ricotta for something far more sophisticated.

A pound of wild mushrooms gets sauteed with garlic, thyme, and Marsala wine until deeply golden and fragrant. Then they’re layered between sheets of pasta and a velvety bechamel sauce enriched with melted Fontina and a whisper of nutmeg.

Mozzarella and Parmesan on top bake into a bubbling, golden crust that cracks when you cut through it.

This is the kind of lasagna you serve when you want to impress someone. Or, honestly, when you just want to impress yourself.

Variations

• Mix wild mushrooms with cremini and shiitake if you can’t find a full pound of foraged varieties
• Add a layer of sauteed spinach or kale for color and extra nutrition
• Swap Marsala for dry white wine if you prefer a lighter, less sweet profile

Chef Tips

• Don’t crowd the mushrooms in the pan; they need space to brown, not steam
• Make the bechamel thick enough to coat the back of a spoon before adding the Fontina
• Let the assembled lasagna rest 10-15 minutes after baking so the layers set and you get clean slices
• Cover with foil for the first 30 minutes to keep the top from browning too fast, then uncover for the final 10 to get that golden crust