Mushroom Truffle Four Cheese Lasagna, layers of tender pasta filled with plump succulent mushrooms and a luscious mushroom truffle cream. Nothing says comfort and scrumptious food like this dish!
Song of the day: “The Best” by Tina Turner.
Mushroom Truffle Four Cheese Lasagna is a dish that will entice every mushroom lover out there. Deliciously sauteed mushrooms, melted gooey cheeses, an incredible creamy sauce with a hint of truffle, and beautiful crispy and tender pasta. A truly mouthwatering experience.
Mushroom truffle, a match made in heaven. These two flavors compliment each other so well with their aromatics and earthy profiles. Put that into a lasagna format and you have a dish that will have you wanting it time and again.
When I was growing up lasagna had an importance to it. Whenever it was being served we knew that it was a special occasion. Christmas, Easter, Baptisms, Confirmation, or just a Sunday dinner with family and friends, lasagna meant a special time for celebration and good eating, from the beginning my Mom and Dad making the sauce, and homemade pasta being made, and all those lasagna sheets on the tables of our home. It was laborious but a real pleasure in the end.
I love lasagna, the layers, the filling, whether tomato sauce and fresh mozzarella with some mortadella, or spinach and ricotta, but I have found a new combination that I can’t stop thinking about and that is this Mushroom Truffle Four Cheese Lasagna.
We didn’t make homemade lasagna pasta sheets, not this time, although I enjoy that whole process, the oven ready sheets work just as well and it makes this recipe easy and time friendly especially with our busy hectic lives. We did also boil the sheets a bit, however, you can just assemble and not boil them. The only thing is you have to have more sauce to moisten the sheets during cooking time.
Let’s gather up all the ingredients and get started making Mushroom Truffle Four Cheese Lasagna!
We have the four kinds of cheese grated and cut up: Taleggio, fresh mozzarella, mild Italian Asiago, and of course Parmigiano Reggiano. I bought a really good Mushroom Flavor Panna (Cream) from The Italian Centre Shop. The mushrooms we picked up at The Old Strathcona Farmer’s Market at Mona Foods. A great mixed basket of Portobellini, enoki, shiitake and some oyster. This is going to be so good, I can’t wait!
There is nothing like mushrooms sauteeing in a cast pan with good olive oil, garlic, parsley, chili flakes, and to finish cooking them, some white wine. Can you smell all that love in the pan? And to take it up a few notches, some drops of white truffle oil. I wish you could smell all those aromas, it is making my mouth water. Out come the mushrooms, except for a few stragglers and into the same pan goes some Mushroom Panna, and a bit of half and half cream, and the Taleggio and Asiago, leaving some of the Taleggio for the top. We do not want to waste any of that flavor that is in the pan, and this mixture cooks until the cheeses are melted and the sauce thickens a bit.
Now for the fun part, the layering. First, make sure to put some of the cream sauce onto the bottom of the baking dish. Next the pre-boiled lasagna sheets. Some more sauce then a sprinkling of Parmigiano, some mushrooms, and finally some mozzarella. For the next layer place the lasagna sheets perpendicular to the last. This will ensure the lasagna holds together better when cut. Repeat the same sauce, cheese, mushroom cheese process and when you have four layers you are done, don’t forget to use up that reserved Taleggio on the top. This baby is ready to go into a nice hot oven to bake. You are going to love the aroma that will fill your kitchen.
Look at those nice crispy edges and that melted mushroomy, creamy top. I may have to wrestle Nicoletta for a corner piece, lol. Just kidding she gets first pick, and the corner piece belongs to Nicoletta. Hey, wait a minute, there are more corners. I will take one too!
I gotta have a taste. OMG, the pasta tender and those crisp edges so full of flavor and infused mushroom cream tastiness. The mushrooms plump, juicy and tender, just melting with that truffle scented and flavored panna. I taste the hint of white wine and a nice small bit of heat from the chili flakes. The cheeses are a symphony on my tongue. Nice pungent Parmigiano, deep mysteriousness of the Taleggio, fresh mild notes from the Asiago, and of course the stringy buttery, creaminess of the mozzarella.
This Mushroom Truffle Four Cheese Lasagna is comfort, complex, and heartwarming all in one. A perfect dish for those celebrations, or for that Sunday family dinner! Life goes quite quickly and like I tell Nicoletta “Live a little”, lol.
Song of the day: “The Best” by Tina Turner.
The amazing mix of mushrooms beautifully sautéed with white wine and herbs and just a touch of spice from the chilis were a perfect partner to the rich aromatic cream sauce with all that creamy melted cheese and white truffle oil.
- 10 oven-ready lasagna sheets
- A small basket of mixed mushrooms (2 portobellini, 1 bundle enoki, 2 oyster, 6 shiitake)
- 140 g fresh mozzarella
- 60 g Italian mild Asiago cheese
- 30 g Parmigiano Reggiano
- 40 g Taleggio
- 2 Tbsp. e.v.o. oil
- 2 cloves garlic
- 1/2 cup white wine
- 2 drops white truffle oil
- 2 Tbsp fresh chopped parsley
- 1 Tbsp fresh thyme
- Salt and pepper to taste
- Pinch of peperoncini (red chili flakes)
- 125 ml of Mushroom Panna (or heavy cream)
- 125 ml Half and Half cream
Wash, dry and chop mushrooms into slivers.
In a medium cast iron pan drizzle in e.v.o. oil and toss in garlic and peperoncini, bring to a med to high heat.
Throw in mushrooms and begin to sauté for 2-3 minutes, sprinkle in 1/2 the parsley and all of the thyme, and stir.
Season with salt and fresh cracked pepper, and when mushrooms begin to soften add in the white wine and let it cook till the wine evaporates about 5 minutes. Finish with a few drops of white truffle oil. Take mushroom out of the pan leaving a few for flavoring and in the same cast iron pan pour in the Mushroom Panna and Half and Half cream. When the mixture is warm add in the Taleggio reserving some Taleggio for the top, and add in the Asiago cheese to the mixture too at this point. Stir until cheese is all nice and melted inside and sauce is thickened a bit, about 5 minutes.
While sauce is cooking put a pot of salted water to boil.
Place lasagna sheets in boiling water and cook for 2-3 minutes, take out and place in a bowl of cold water to stop the cooking time. If you want to omit this step, just add more liquid to the sauce and use the uncooked lasagna sheets.
- In an 8-inch by 11-inch baking dish, spoon some of the cream sauce onto the bottom. Layer the lasagna sheets letting some of the sheets to come up the sides. Spoon some more of the cream sauce and sprinkle over the top with the Parmigiano, next, a sprinkling of the sautéed mushrooms, and finish with some Mozzarella.
- Take some more lasagna sheets and lay perpendicular to the last layer again allowing the sheets to come up the sides a bit. Spoon sauce on top and sprinkle with Parmigiano and again with sautéed mushrooms, finishing with Mozzarella.
- Continue this until you have completed 4 layers and the top will be finished with sauce, cheese, and mushrooms. Remeber to use up the last bit of Taleggio on top.
- Place in the preheated oven and cook for 20 minutes, then turn oven to low broil and cook for an additional 3 minutes.
- Take out of the oven and let rest for about 10 minutes.
- Cut and serve. Enjoy!
- You do not have to boil the lasagna sheets if using oven ready. Just make sure to put lots of sauce in the layers as the pasta will absorb quite a bit and you don’t want a dry lasagna. You may have to adjust the cooking time for a bit longer for the pasta to cook.
- If you can’t find the Panna just use whipping cream and melt some grated cheese in it on the stove top in a saucepan.