Caramelized Onion & Mushroom Lasagna with Béchamel Sauce

Caramelized Onion & Mushroom Lasagna with Béchamel Sauce

Caramelized Onion & Mushroom Lasagna with Béchamel Sauce


2 lbs. mixed mushrooms - sliced (shiitake, brown button, mixed medley)
3 onions - halved and sliced thinly
3-4 sprigs of thyme
2 garlic cloves sliced
1 bunch swiss chard - ribs removed, chopped
1/2 oz. dried porcini - soaked in 1/2 cup hot water (reserve liquid)
3/4 lb. grated Italian Fontina
1 cup grated parmesan
olive oil
butter - 8 T
1 package no boil lasagna noodles (Soak for 15 minutes in hot tap water, drain and set aside)

Béchamel Sauce
3 T butter
3 T flour
3 cups milk - room temperature
1/3 cup mushroom liquid
1/2 tsp freshly grated nutmeg


In large saute pan over medium heat, add 2-3 T olive oil and sliced onions, salt and pepper and begin to caramelize, add fresh thyme and stir occasionally. Cook for 10-15 minutes until nicely browned and caramelized, set aside to cool. In large saute pan over medium high heat, add 2 T olive oil and 2 T butter and add 1/2 the sliced mushrooms along with the garlic, cook and stir until mushrooms are soft. Set aside on a sheet pan to cool and repeat with remaining mushrooms, adding olive oil and butter. Set aside with other mushrooms to cool. Next, saute swiss chard with olive oil until soft about 3-5 minutes. Mix onions, mushrooms and chard and set aside.

To make the Béchamel sauce - In a medium large saute pan over medium heat add 3 T butter, melt and add 3 T flour, cook for 2 minutes stirring, then add 1/3 cup strained mushroom liquid from dried mushrooms, stir quickly then slowly whisk in 3 cups milk. Continue to cook and stir until thickened about 10-15 minutes. Sauce will not be really thick. Add 1/2 teaspoon freshly grated nutmeg.

Heat oven to 375 degrees.

Ready to assemble lasagna - Have a 9 x 13 inch dish and all your ingredients ready to assemble. First scoop about 1/2 cup Béchamel sauce on bottom of pan then lay 4 noodles (don’t overlap), add about 1/2-3/4 cup of sauce and with spatula spread over noodles in a thin layer, then add 2 handfuls of mushrooms/chard and distribute evenly over sauce. Then sprinkle 1/4 cup parmesan and a large handful (1 cup) of fontina, then repeat with 4 more noodles, sauce, mushrooms and cheese 3 more times. Finish with cheese on top.

Cover with parchment, then foil, and bake for 30-35 minutes, uncover and bake for 10 more minutes. Remove from oven and let rest for 10 minutes before serving. Serves 6-8 people.

Serve with:

Kunde Reserve Chardonnay or Kunde Merlot