Description
This Roasted Chestnut & Mushroom Lasagna is a hearty and flavorful vegetarian dish that combines tender mushrooms, sweet roasted chestnuts, and creamy ricotta cheese layered between perfectly cooked lasagna noodles and marinara sauce. Baked to perfection with a golden, bubbly cheese topping, it makes for a comforting and elegant meal ideal for family dinners or special occasions.
Ingredients
Scale
Pasta
- 8 ounces lasagna noodles
Vegetable & Aromatics
- 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
Cheeses & Dairy
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauce
- 3 cups marinara sauce
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat and cook noodles: Preheat the oven to 375°F (190°C). Boil the lasagna noodles according to package instructions until al dente, then drain and set aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.
- 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, dried oregano, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
- Prepare ricotta mixture: In a mixing bowl, combine ricotta cheese, egg, and half of the shredded mozzarella cheese. Mix thoroughly until well combined.
- Assemble first layers: 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 mixture over the noodles, then add half of the mushroom and chestnut mixture. Top with another layer of marinara sauce.
- Repeat layering: Add another 3 noodles, the remaining ricotta mixture, the remaining mushroom and chestnut mixture, and a layer of marinara sauce.
- Finish the lasagna: Place the last 2 noodles on top, spread remaining marinara sauce over them, then sprinkle with the remaining mozzarella and grated Parmesan cheese.
- Bake covered and uncovered: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Rest and garnish: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve.
Notes
- To save time, roasted chestnuts can be purchased pre-roasted and chopped.
- For a nut-free version, substitute chestnuts with extra mushrooms or cooked eggplant.
- Make sure not to overcook the noodles to avoid mushy lasagna layers.
- Letting the lasagna rest after baking helps it set and makes slicing easier.
- This recipe can be prepared a day ahead and baked just before serving for convenience.
