Free-Form Lasagna With Wild Mushrooms and Parmesan Cream

There are some dishes that, with a single bite, transport you back in time. This free-form lasagna is one of those for me. I remember the first time I encountered it, a revelation from the pages of the Chicago Tribune, inspired by Alastair Hendy’s masterful “Mushroom” cookbook. It was a dish born of simplicity, yet it sang with the earthy depths of wild mushrooms and the delicate richness of a Parmesan cream. The very idea of a “free-form” lasagna, eschewing the rigid layers for something more fluid and approachable, felt like a culinary embrace. It whispered of relaxed Sunday dinners and unexpected kitchen magic, a promise of something truly special without the fuss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Servings: 1
• Yield: 1 serving
• Dietary Type: Vegetarian

Ingredients

• 2 lasagna noodles (or 2 egg roll wraps)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 ounces fresh mushrooms (cremini, shiitake, porcini, oyster – or your favorite mix)
• ½ teaspoon minced fresh rosemary
• 4 tablespoons whipping cream
• 3 tablespoons freshly grated Parmesan cheese
• Salt, to taste
• Fresh ground black pepper, to taste

Equipment Needed

• Large skillet
• Slotted spoon
• Serving plate

Instructions

1. Begin by preparing your mushrooms. Gently clean them, ensuring any stems that are tough or woody are removed. Then, slice the mushrooms about ¼ inch thick. This thickness is key for achieving that perfect tenderness and slight chew in the finished dish.

2. Next, let’s address the noodle component. You have a choice here: traditional lasagna noodles or surprisingly effective egg roll wraps. If using lasagna noodles, bring a pot of salted water to a boil. Carefully add the noodles and cook according to package directions until they are al dente – you want them pliable but still with a bit of bite. If you opt for egg roll wraps, you’ll also boil them briefly in salted water. The goal is to soften them just enough to be pliable.

3. Once cooked, remove the noodles or wraps from the boiling water using a slotted spoon. If they seem to be sticking together or clumping, unfold them gently and lay them flat. A quick rinse under cool water can also help prevent sticking. Set them aside on a clean surface.

4. Now, for the heart of the dish: the mushrooms. In a large skillet, heat the olive oil and butter over medium-high heat. Watch for the butter to melt and the foam to subside, signaling the perfect temperature for sautéing.

5. Add the sliced mushrooms to the hot skillet. The trick here is to cook them without stirring initially. Allow them to brown on one side for about 2 to 4 minutes. This initial browning develops a wonderful depth of flavor.

6. Once a nice golden-brown crust has formed on the underside, sprinkle the mushrooms with the minced fresh rosemary, salt, and fresh ground black pepper. Continue to cook, stirring occasionally, until the mushrooms are tender, which should take approximately 3 more minutes. Remove the cooked mushrooms from the skillet and transfer them to a small bowl or a plate.

7. Return the same skillet to medium heat – no need to wash it; those browned bits add flavor! Pour in the whipping cream and add 2 tablespoons of the freshly grated Parmesan cheese. Stir constantly, allowing the cheese to melt into the cream and create a luscious sauce. Continue stirring just until the cheese is fully melted and the sauce has a slightly thickened, cohesive consistency. Remove the skillet from the heat.

8. Taste the Parmesan cream sauce and season it with additional salt and pepper if needed. Remember that Parmesan cheese is already salty, so adjust cautiously.

9. Now, for the assembly. Take one of your cooked lasagna noodles or egg roll wraps. Dip it quickly into the warm Parmesan cream sauce, ensuring both sides are coated. Place it onto your serving plate.

10. Next, scatter a generous portion of the sautéed mushrooms over the sauced noodle or wrap.

11. Take the remaining lasagna noodle or egg roll wrap. Dip it into the sauce as you did the first one. Then, drape this second noodle or wrap slightly askew over the pile of mushrooms. This is where the “free-form” aspect truly shines, creating an appealing, slightly deconstructed presentation.

12. Finally, drizzle any remaining sauce over the top of the assembled dish. Sprinkle the remaining Parmesan cheese over everything. Serve immediately and enjoy the delightful medley of flavors and textures.

Expert Tips & Tricks

This dish is designed for speed and simplicity, but here are a few pointers to elevate it even further. When selecting your mushrooms, don’t be afraid to mix and match. The combination of earthy cremini, umami-rich shiitake, and delicate oyster mushrooms creates a more complex flavor profile. For an even deeper mushroom flavor, consider adding a small pinch of dried porcini mushroom powder to the sautéing mushrooms. Ensure your fresh herbs, especially the rosemary, are indeed fresh; their bright aroma is crucial for such a short cooking time. If your lasagna noodles seem a bit unwieldy after boiling, a quick toss with a tiny bit of olive oil can make them more manageable for dipping and draping.

Serving & Storage Suggestions

This free-form lasagna is a delightful individual serving, perfect for a quick yet elegant lunch or a light dinner. It’s best enjoyed immediately while the noodles are tender, the mushrooms are warm and savory, and the Parmesan cream is luscious. If you find yourself with any leftovers, which is unlikely given its deliciousness, store them in an airtight container in the refrigerator for up to 1 day. Reheating can be done gently in a small oven-safe dish in a low oven (around 300°F / 150°C) or very carefully in a microwave on low power, as the noodles can become tough if overheated.

Nutritional Information

This nutritional information is an estimate for a single serving.

Nutrient	Amount per Serving	% Daily Value
Calories	682.3 kcal	34%
Total Fat	52.5 g	80%
Saturated Fat	25.8 g	128%
Cholesterol	125.9 mg	41%
Sodium	361.1 mg	15%
Total Carbohydrate	39.4 g	13%
Dietary Fiber	2.4 g	9%
Sugars	3.2 g	12%
Protein	15.9 g	31%

Variations & Substitutions

While the original recipe is a vegetarian delight, you can easily adapt it. For a vegan version, substitute the butter with vegan butter or extra olive oil, and use a good quality dairy-free cream cheese or cashew cream for the sauce, omitting the Parmesan or using a vegan Parmesan alternative. If you’re looking for a heartier meal, consider adding some sautéed spinach or kale along with the mushrooms. For a touch of spice, a pinch of red pepper flakes added with the rosemary can provide a pleasant warmth.

FAQs

Q: Can I use dried mushrooms instead of fresh?
A: Yes, you can! If using dried mushrooms, rehydrate them in hot water according to package directions, then drain them well and proceed with the recipe. You might want to reserve some of the soaking liquid to add a little extra depth to the sauté.

Q: What kind of mushrooms are best for this recipe?
A: A mix of mushrooms offers the best flavor and texture. Cremini, shiitake, oyster, and porcini are all excellent choices. Feel free to experiment with seasonal or gourmet varieties like chanterelles or morels if they are available.

Q: Can I make this ahead of time?
A: This dish is best prepared and served immediately for optimal texture and flavor. The noodles can become soft and the sauce can separate if made too far in advance.

Q: Is it possible to make this gluten-free?
A: Absolutely. You can substitute regular lasagna noodles with gluten-free lasagna noodles or use slices of firm polenta or even large zucchini slices as your base.

Q: How do I prevent the noodles from breaking when dipping them in the sauce?
A: Be gentle when handling the cooked noodles, especially if they are fresh pasta. A quick dip is all that’s needed; avoid soaking them for too long, which can make them overly soft and prone to breaking.

Final Thoughts

This free-form lasagna is a testament to the idea that sometimes, the simplest dishes can be the most profound. It’s a recipe that invites you to play in the kitchen, to embrace a less structured approach to comfort food. I encourage you to gather your favorite mushrooms, a good quality Parmesan, and perhaps a crisp white wine like a Pinot Grigio or a light-bodied red like a Beaujolais. Take a moment to savor the aroma of the sautéing mushrooms and rosemary as they fill your kitchen. Then, enjoy the satisfying blend of tender noodles, earthy fungi, and that velvety Parmesan cream. Share your creations, your variations, and your culinary adventures with me – I’m always eager to hear how these dishes come to life in your own kitchens.