Open Lasagna of Mushrooms, Pine Nuts, and Thyme

Open Mushroom Lasagna Recipe

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 trickā€”and won’t require fussing with a knife at the table.

Open Mushroom Lasagna Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4


  • 7 ounces (2 medium) fresh lasagna sheets
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus more for drizzling
  • 10 ounces assorted mushrooms, such as cremini, portobello, or shiitake, thickly sliced (about 3 1/2 cups)
  • 2 bacon slices, cut into similar size pieces as the mushrooms
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon thyme leaves
  • 1 really quite heaping tablespoon pine nuts, lightly toasted
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup roughly shredded pecorino cheese, plus more to taste


  • 1. Bring a large saucepan of salted water to a boil. Cut each lasagna sheet into eight 3 1/4-inch squares (you will need sixteen squares total). Boil half of the pasta squares until al dente, about 4 minutes. Using a slotted spoon or tongs, transfer to a bowl of cold water, leave for 15 to 20 seconds, then drain. Place the pasta squares flat on a dry towel, unfolding them if they clump together, and cover with another dishtowel. Don’t worry if some of the squares have cooked to uneven sizes; it doesn’t matter. Repeat with the remaining pasta squares.
  • 2. Meanwhile, heat the butter and olive oil in a large skillet or saucepan. Add the mushrooms and bacon and cook over medium-high heat, stirring often, until golden brown, 6 to 8 minutes. Add the garlic and thyme and cook for 1 minute. Spoon off all but about 2 tablespoons of the fat from the pan. Add the pine nuts and cream and stir until combined. Remove from the heat and season with salt and pepper to taste.
  • 3. Preheat the broiler to medium-high. Place a pasta square in each of 4 shallow heatproof pasta bowls. Place a heaping spoonful of mushrooms and sauce on top of each pasta square. Repeat the layering twice so you end up with a stack containing 3 layers each of pasta and sauce. Top each stack with another pasta square, drizzle with olive oil, and sprinkle with the cheese. Place the bowls of lasagna under the broiler until the cheese melts, 1 to 2 minutes. Serve hot or warm.
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