Mushroom lasagna only turns heavy when the mushrooms steam and the bechamel has to carry the whole dish. The better path is to cook the mushrooms hard first, drive off their water, and let them bring depth without flooding the layers.
This version keeps the build clear: sauce on the bottom, four layers of pasta, mushrooms spread evenly, and a full rest before cutting. That rest is not optional if you want neat slices instead of a pan of loose sauce.
Set servings and units first. You can change them anytime.
Soak the dried porcini in 1 cup hot water for 15 minutes. Chop the porcini and strain the soaking liquid.
Heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Brown the fresh mushrooms in two or three batches until their liquid cooks off and the edges darken.
Return all mushrooms to the skillet with garlic, chopped porcini, and 1/2 cup strained soaking liquid. Simmer until the pan is nearly dry, then remove the garlic and add parsley.
For the bechamel, melt butter in a saucepan, whisk in flour, and cook 2 minutes. Whisk in warm milk gradually until smooth.
Simmer the bechamel 6 to 8 minutes, until it coats a spoon but still flows. Season with salt, pepper, and nutmeg.
Heat the oven to 375 F. Spread a thin layer of bechamel in the baking dish.
Build four pasta layers: pasta, bechamel, mushrooms, and grated cheese. Keep enough bechamel for a full top layer.
Cover loosely with foil and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until bubbling at the edges and browned on top.
Rest the lasagna 20 minutes before cutting. The layers should settle and slice without spilling liquid.
If assembling ahead, refrigerate up to 24 hours before baking and add 10 minutes to the covered bake.
You made Lasagne ai Funghi. Time to eat.
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If the mushroom pan still has visible liquid before assembly, keep cooking. That extra minute on the stove is what prevents watery layers later.
Six Italian regions. Nothing reformulated. Imported direct.
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