Mushroom Lasagna with Gorgonzola Mornay Sauce

Mushroom Lasagna with Gorgonzola Mornay Sauce

This Mushroom Lasagna with Gorgonzola Mornay Sauce takes a bit of time to put together, but it can be made ahead and even frozen, making it an easy recipe for stress free entertaining.

Mushroom Lasagna with Gorgonzola Mornay Sauce 

Print This Recipe Total time Yield 8–12Source Adapted from Susan Wyler, Food & WinePublished
Mushroom Lasagna with Gorgonzola Mornay Sauce


  • 1 ounce dried porcini mushrooms
  • 1 ½ cup boiling water
  • 6 tablespoon unsalted butter (divided) plus more for baking dish
  • 2 tablespoon olive oil (divided)
  • 1 pound fresh cremini or baby bella mushrooms (wiped clean and trimmed)
  • 2 large shallots (peeled, minced and divided)
  • 1 clove garlic (peeled and minced)
  • 2 tablespoon freshly squeezed lemon juice (divided)
  • kosher salt and freshly cracked black pepper (as needed)
  • cayenne pepper (to taste)
  • 1 tablespoon minced fresh tarragon
  • ½ pound fresh shitake mushrooms (wiped clean and trimmed)
  • 12 dried lasagna noodles
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • ½ cup cream
  • ¼ pound crumbled gorgonzola cheese
  • ¼ cup (plus 2 tablespoons) grated Parmasan cheese


Prepare the dried mushrooms and broth. In a small bowl, cover the dried mushrooms with 1 ½ cup boiling water; set aside to soften, about 30 minutes. Drain then roughly chop mushrooms reserving about 1‑cup of the resulting mushroom broth; set both aside separately. 

Prepare the duxelles: Using a food processor or a chef’s knife finely chop cremini or baby bella mushrooms into 1/8‑inch pieces. In a large sauté pan set over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Add half the minced shallots, cook stirring occasionally until softened, about 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the chopped cremini or baby bella mushrooms and cook over medium heat, stirring often, until the mushrooms exude their liquid and then become nearly dry. Stir in 1 tablespoon lemon juice, season with salt, black pepper, cayenne and tarragon. Set aside. This mushroom preparation is known as duxelles.

Prepare the shitake mushrooms and assemble the mushroom filling: Thinly slice the shitake mushrooms. In a large sauté pan set over medium heat, melt 1 tablespoon butter and remaining 1 tablespoon olive oil. Add remaining shallots cook stirring occasionally until softened, about 3 minutes. Add the sliced shitake mushrooms and cook stirring often, about 1 minute. Reduce the heat and cook until softened, about 3 more minutes. Add the reserved reconstituted dried mushrooms and ½ cup of the reserved mushroom broth, and simmer partially covered, until the mushrooms are nearly tender but still chewy, about 5 minutes. Uncover and cook, stirring often, until most of the liquid has evaporated. Stir in the duxelles and remaining 1 tablespoon lemon juice; season with salt and black pepper. The mushroom mixture can be made up to a few days ahead of assembling and baking the lasagna. Bring to room temperature before proceeding.

Prepare the pasta: In a large pot of boiling salted water, cook the noodles according to package directions. Drain and rinse under cool water then spread the pasta noodles flat on the clean towels to dry.

Meanwhile, make the gorgonzola Mornay sauce: Melt remaining 4 tablespoons butter in a medium saucepan and add the flour, whisking to combine well. Cook for 2–3 minutes over medium heat to cook the flour slightly, whisking. Do not let it brown. Gradually whisk in the remaining ½ cup of mushroom broth, milk and cream, and bring the mixture nearly to a boil. Lower the heat and cook, stirring occasionally, until thick. Remove from the heat. Add the gorgonzola cheese and ¼ c of Parmesan cheese and stir until smooth. Season with a pinch of cayenne and salt, to taste. Set aside in a warm place.

Assemble and bake the lasagna: Place the oven rack in the center position and preheat the oven to 375 degrees F. Generously butter the bottom and sides of a 13-by-8-by-2-inch baking dish. Arrange a layer of noodles on the bottom of the dish, overlapping them slightly. Spread half of the mushroom mixture over the noodles and spoon on ⅓ of the warm Mornay sauce on top, spreading it evenly. Cover with another layer of noodles, remaining mushroom mixture and half of the remaining Mornay sauce. Top with the final layer of noodles. Spread the remaining sauce even;y across the top; sprinkle with remaining 2 tablespoons grated Parmesan cheese. Bake for about 40 minutes or until the top is golden brown. Remove from oven, set aside to cool about 15 minutes before serving.