Italian Ricotta Mushroom Lasagne al Forno (baked lasagna)
Lasagne al forno or baked lasagna has to be my favourite way to serve pasta. It really is the ultimate comfort food! For Italians, baked lasagna is a staple on Sundays and holidays. However, there are so many delicious ways to make it! This Italian ricotta mushroom lasagne al forno is my new favourite. Made with fabulous Southern Italian dried lasagna riccia and porcini mushrooms this dish tastes as beautiful as it looks!
Disclaimer: This Italian ricotta mushroom lasagne al forno recipe has been sponsored by Supermarket Italy, a leading Italian and European gourmet online grocery store in USA. Although I have been compensated for this post, all opinions about the products mentioned are my own.
Lasagne al forno con ricotta e funghi.
Lasagne or lasagna?
In the Italian language, lasagne refers to flat rectangular sheets of pasta which most non-Italians call lasagna. But in reality, lasagna is the singular of lasagne, so one lasagna, two lasagne! Italians usually refer to most pasta in the plural! Outside of Italy this dish would be more likely to be called a ricotta mushroom lasagna!
Lasagne is one of the oldest forms of pasta. In fact, the ancient Romans ate a dish known as ‘lasana’ or ‘lasanum’. Food historians believe this was similar to the lasagne al forno or baked lasagna of today. You can read more about the history of lasagne.
The pasta I used for this Italian ricotta mushroom lasagne al forno is a beautiful wide lasagne with wavy edges. This type of lasagne is more typical of Southern Italy, particularly Campania. In Northern Italy, lasagne is usually fresh pasta made with eggs. In the South, it is made with durum wheat semolina flour and water and sold dried.
Lasagne ricce from Gragnano.
Italians call this large lasagne with wavy edges lasagna riccia or lasagne ricce. For this ricotta mushroom lasagna, I decided to use a lasagne ricce from a company called La Fabbrica della Pasta di Gragnano. Followers of my blog will know that I’m a big fan of Pasta di Gragnano IGP.
I was lucky enough to be invited to Gragnano in June and that’s when I got the pasta for this Italian ricotta mushroom lasagne al forno. You can also read more about Pasta di Gargnano IGP.
But, in short, Gragnano is a town near Naples which is famous for dried pasta. In fact, they have been making pasta there for about 500 years! Pasta carrying the Pasta di Gragnano IGP certification is made under strict production and ingredient quality regulations. It’s like saying DOC for wine!
Where to buy Pasta di Gragnano?
There are a number of pasta makers producing Pasta di Gragnano IGP. Most of these companies export overseas and their pasta can be bought in Italian food shops and online. Readers in the states can buy the same lasagna riccia I have used for this ricotta mushroom lasagna online from Supermarket Italy, the sponsors of this recipe!
Supermarket Italy.
Supermarket Italy is a family owned business founded in September 2009. Since then, it has become a trusted leader in imported Italian and European goods to US. They source products from the highest quality vendors in Europe. Their mission has always been to bring as many high-quality, authentic Italian and European goods to Americans as possible, from world-class DOP Italian meats all the way to top-tier Italian beauty products.
Apart from the pasta for this Italian ricotta mushroom lasagne al forno, you can buy both a number of makes and types of Pasta di Gragnano IGP as well as some other excellent Italian pasta brands. Among my favourites that Supermarket Italy stock are Mancini, De Cecco, Gentile and Garofalo.
Making this Italian ricotta mushroom lasagne al forno.
Since this is a baked pasta recipe, it does take a little time to make because there are a number of steps. However, none of these are difficult or too time consuming. The pasta needs to be partly cooked in advance.
This is one of the few occasions I add olive oil to the pasta cooking water. Italians never do this in other recipes because the oil will coat the pasta and prevent it from absorbing the sauce. However, when precooking lasagne sheets, the oil helps to stop them from sticking together. Consequently, it’s necessary!
Other ingredients.
The mushrooms: I used frozen porcini and fresh cremini mushrooms. However, you can use other mushrooms and dried or fresh porcini. Dried porcini will need to be soaked in warm water for 20 minutes or so before draining them and cooking them with the other mushrooms.
The cheese: Ricotta is a popular ingredient in Southern Italian baked pasta recipes. It gives the filling a nice creamy consistency. I used fresh cow’s ricotta. But, sheep ricotta would be delicious too. Apart from the ricotta this Italian ricotta mushroom lasagne al forno has some grated parmigiano.
The béchamel: I always prefer to make homemade béchamel (white sauce). It only takes 10 minutes to make. But, you can also use ready-made.
Make enough for seconds!
My family were so impressed with this Italian ricotta mushroom lasagne al forno that I’m actually making it again this weekend!! I’m sure your family and friends will love it too. My only word of warning is make sure you make enough. They’ll want seconds!
If you're a ricotta lover like me, make sure to check out my favorite Italian ricotta pasta recipes.
If you do try this lasagne al forno recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Other baked pasta recipes on The Pasta Project
- 21 Italian pasta al forno recipes.
- 7 Italian Lasagna Recipes (Lasagne al Forno)
- Asparagus Lasagna (lasagne agli asparagi)
- Baked Anelletti (Timballo); Recipe from Sicily
- Baked Candele with Mushrooms
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Italian Ricotta Mushroom Lasagne al Forno (baked lasagna)
Ingredients
- 6-8 sheets large lasagne (ricce/wavy) I used lasagne from La Fabbrica della Pasta di Gragnano
- 400 g fresh ricotta (14oz) I used cow's milk ricotta
- 200 g Parmigiano Reggiano (7oz) grated (or vegetarian hard cheese without animal rennet)
- 2 garlic cloves peeled
- 500 g criminis or button mushrooms (17oz) washed and sliced
- 200 g fresh or frozen porcini mushrooms (7oz) I used frozen. You can also used dried porcini.
- fresh parsley (as required) washed and chopped
- 2 tablespoon extra virgin olive oil.
- 1 knob butter
- salt for pasta and to taste
- ground black pepper to taste
- ½ glass white wine
For béchamel
- 1 Lt fresh milk (33 floz)
- 100 g '00' or all purpose flour (3.5oz)
- 100 g butter (3.5 oz)
- nutmeg grated
Instructions
Prepare the pasta
- Put a large pot of water on to boil for the pasta. Once it starts to boil add salt and a tbsp. of olive oil. Half cook the lasagne sheets. I did 2-3 at a time. I removed them from the water with a slotted spoon and laid them out separately on a clean tea towel.
Prepare the mushrooms
- Wash and chop the parsley. Peel the garlic. Clean and slice the mushrooms. (If using dried porcini you will need to soak them in warm water for 20-30 minutes beforehand. Then drain and add to the other mushrooms)
- Heat a knob of butter and a tablespoon of olive oil in a frying pan or skillet. Add the garlic cloves and sliced cremini mushrooms. Cook until the mushrooms are starting to brown. Add the porcini and cook for a couple of minutes more. Add some chopped parsley, black pepper, a pinch of salt and the white wine. Turn up the heat and let the alcohol evaporate. Turn off the heat and set aside to cool slightly.
- When the mushrooms have cooled a bit, blend into smaller pieces in a food processor. You don’t want to puree the mushrooms, so don’t blend for too long. If you don’t have a processor, chop them into small pieces with a knife.
Prepare the ricotta
- Put the ricotta in a bowl with half the grated parmigiana. Add some black pepper and a pinch of salt and mix together well.
Make the béchamel (white sauce)
- Melt the butter in a saucepan over a low heat, incorporate the sifted flour and continue to mix with a wooden spoon until you have a roux (paste made of flour and butter)
- Cook the roux until it is golden, and at this point add the milk a little at a time, plus a pinch of salt and a ½ teaspoon of grated nutmeg. Continue stirring until the sauce reaches the consistency you want. If your béchamel seems lumpy, you can use a hand held blender to make it smooth.
Assemble your Italian ricotta mushroom lasagne al forno.
- Spread a little béchamel over the bottom of a rectangular oven dish. Put 2 lasagne in the dish. spread half the ricotta along the middle of the lasagne. Add some of the mushroom mixture, a little béchamel and some grated parmigiano. Repeat with another 2 lasagne, the rest of the ricotta, mushrooms, béchamel and grated cheese. Add another layer of lasagne. Spread the last of the mushrooms on this top layer. Cover with the remaining béchamel and then sprinkle the remaining parmigiano over the top.
- Bake in a preheated oven at 180°C (356°F)for about 30 minutes until the top is crispy and the pasta cooked. If the pasta needs more time, cover with aluminium foil and cook for another 5-10 minutes. Let your ricotta mushroom lasagna stand for 5-10 minutes before serving. It will net to set a little.
Notes
Nutrition
Aleta says
Yum! This lasagna looks incredible! You really won't miss the meat with those delicious mushrooms and cheeses. Thanks for sharing!
Amy says
This is such a classic comfort food dish. Your take on this lasagna looks incredible! I cannot wait to dive into that ricotta!
dee says
what a beautiful lasagna dish! I think its great you used mushrooms, I bet it give the dish the amazing beef flavor with out the beef! Look delicious.
Linda says
I always enjoy learning a new dish from a different country and this one will be my new favorite. Love how it looks and the ingredients you have, and now I need to check out Supermarket Italy.
Lori | The Kitchen Whisperer says
Oh wow! I never knew that's why my Italian in-laws pluralized pasta when they spoke about it! This looks absolutely amazing!
Karyl Henry says
I love to find new pastas, and I'm obsessed with the curly q's on this lasagna! I've never tried mushroom lasagna but it looks amazing. And I'll definitely be sharing this recipe with my parents who are vegetarian and will love it as well.
Ramona says
Wow this lasagna or lasagne as Italians refer to pasta (learned something new , thank you) looks so pretty I love the fancy sheets with those curled edges, it looks beautiful and I’m sure it tastes a real treat. I love all the ingredients. Can’t wait to try it. Yummm.
Erika says
Wow, this lasagna looks amazing! I don't normally love mushrooms, but I'd still try them in this recipe because it looks so good!
Vidya Narayan says
Looks amazing Jacqui. I loved the Lasagna sheets especially - So pretty! Baked to perfection. Would taste amazing with garlic bread on the side and a glass of wine. Cheers!
Nicoletta says
Those crispy edges!! They would be my favorite part to eat. Although the creamy layer of ricotta, besciamella and mushroom must be so tasty! We need to make more lasagna riccia! P.s. pasta di Gragnano is the only one we buy!
Jere Cassidy says
I love how wavy these noodles are. I also love mushroom lasagne with the white sauce.
Tatiana says
I need this lasagna in my life ASAP. I love mushrooms and especially love that you used them with ricotta in a lasagna. Genius!!!
Lizzy says
Looks delicious! Do you think it would freeze well? I never know with lasagna - do you bake it before freezing, or freeze it uncooked, or just never freeze?
Demeter says
The mushrooms are a wonderful addition to this meal! Looks like pure comfort food to me!
Kelly Anthony says
So excited to learn about Supermarket Italy. Now I can make ALL the pasta dishes with authentic ingredients.
Alison says
The mushrooms in this lasagna make it really unique and earthy. Love the flavors!
Jacqueline Meldrum says
You had me at mushrooms! This is my type of dish and I really enjoyed reading your post and all the pasta facts. Sharing this now.
Heidy L. McCallum says
This sounds wonderful! It's funny I have a friend who would love this and her birthday is this week. I think I may surprise her and make this for her. Bookmarking!
Stine Mari says
I didn't know about the singular plural pasta situation. In Norwegian we call lasagna lasagne. No matter the name, this looks incredible! I love ricotta and mushroom with pasta. Saving for later!
Kacie Morgan says
I'm literally drooling at the sight of this. I bet it smells and tastes out of this world. I am coming to Venice in March 2020, is that anywhere near you?
Jacqui says
Thanks Kacie! Yes this is a super delicious baked pasta! Venice is one hour from me! We have to meet! I'll message you.