Description
This Roasted Chestnut & Mushroom Lasagna offers a rich and hearty vegetarian twist on the classic Italian favorite, combining earthy mushrooms and sweet roasted chestnuts layered with creamy ricotta and melted cheeses, all baked to bubbly perfection.
Ingredients
Scale
Lasagna Base
- 8 ounces lasagna noodles
Vegetable Mixture
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup roasted chestnuts, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese
Sauce and Garnish
- 3 cups marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente, then drain and set aside to cool slightly.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute to develop flavor.
- Cook Mushrooms and Chestnuts: Add sliced mushrooms to the skillet and cook for 5-7 minutes until softened and browned. Stir in chopped roasted chestnuts, dried thyme, oregano, salt, and pepper. Cook for 2 more minutes to meld flavors, then remove from heat.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, egg, and half of the shredded mozzarella cheese. Mix until smooth and evenly blended.
- Assemble Lasagna – First Layer: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Layer 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles, then evenly distribute half of the mushroom and chestnut mixture. Top this with another layer of marinara sauce.
- Assemble Lasagna – Second Layer: Repeat the layering process: add 3 more noodles, spread the remaining ricotta mixture, add the remaining mushroom and chestnut mixture, and cover with another layer of marinara sauce.
- Assemble Lasagna – Final Layer: Add the last 2 noodles and spread the remaining marinara sauce over them. Top with the remaining mozzarella and all of the Parmesan cheese for a golden cheesy crust.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 15-20 minutes until the cheese is bubbly and golden brown on top.
- Rest and Garnish: Remove the lasagna from the oven and let it cool for 10 minutes to set before slicing. Garnish with fresh basil leaves if desired, then serve warm.
Notes
- For easier slicing and serving, allow the lasagna to rest for at least 10 minutes after baking.
- If you prefer, substitute roasted chestnuts with canned chestnuts drained well.
- Use no-boil lasagna noodles to save prep time, but adjust cooking time accordingly.
- Adding a pinch of nutmeg to the ricotta mixture can enhance depth of flavor.
- This recipe is vegetarian but contains dairy and egg.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
