This open lasagna of mushrooms, pine nuts, and thyme with a garlic cream sauce is the fastest and easiest lasagna we’ve ever made.
We’re usually quite taken with tradition. That said, we’re also quite smitten with this unconventional approach to lasagna. It defies tradition by ingeniously slicing fresh (read: store-bought) lasagna noodles and stacking them to create individual portions that are embarrassingly easy to assemble yet seemingly quite elegant. Seeing as how this little number captures the richness to which we’re accustomed with relatively little effort, we dare say that usurping tradition, in this instance anyways, is for a just and noble cause. After all, when’s the last time you had homemade lasagna on a Tuesday?–Renee Schettler Rossi
LC Lasagna Like You Like It Note
As mentioned in our gushing MASH note of a headnote above, we quite like the ease and elegance of this recipe. But don’t be a slave to it. The basic concept is easily translatable to just about any pasta-ish ingredients you fancy, including more conventional lasagna fixings such as simple sausage and tomato sauce. Regardless, we think you’ll quite like this blueprint of a recipe. But don’t limit yourself to lasagna sheets. Even though we love the manner in which they drape themselves over other ingredients, a long and slender pasta shape such as tagliatelle or fettuccine will also do the trick—and won’t require fussing with a knife at the table.
Open Mushroom Lasagna
- Quick Glance
- 25 M
- 25 M
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
Simple, fresh lasagna with classic flavors of mushroom and thyme make this a great, earthy pasta dish. Next time I’ll try different types of mushrooms (I used cremini and shiitake).
This Open Lasagna with Mushrooms, Pine Nuts, and Thyme (not to mention other goodies), was surprisingly light. This would make a great appetizer portion or, perhaps by adding a side salad, a light lunch. All the flavours come together very nicely to create an intriguing alternative to regular lasagna.
This was a fast and easy recipe for an open lasagna; however, in the future I would switch this to a pappardelle and just toss the sauce with the noodles. Why? This was a little hard to eat. My guests ended up slicing the noodles, eating it like a tossed pasta anyway, so why not meet expectations.
That said, we all thought the result was delicious—despite my forgetting to follow the last instruction to drizzle more olive oil over the top. (We agreed that the extra oil might have been too much.) I used a mix of cremini and shiitake mushrooms.
As my husband and I ate, we kept saying that this is a “restaurant quality” dish. The flavors are rich but not fussy. We made our own pasta, which was light, and it created a very nice platform for the sauce. At first, I was unsure about cooking the mushrooms and bacon together, but they caramelized so beautifully. I guess that’s what good extra-virgin olive oil, butter, and bacon fat will do!
This deconstructed lasagna is an easy and light supper. I used a mix of shiitake and cremini mushrooms. I also used dried thyme and grated Parmigiano cheese since that’s what I had on hand. The only downside was that it was a bit messy to eat, so I’d probably be inclined to use a different pasta in the future, maybe fettuccine.