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An earthenware bowl with an open lasagna of mushrooms, pine nuts, and thyme in it and a fork resting in the bowl and a glass of white wine in the background.
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4.80 / 5 votes

Open Mushroom Lasagna

This open lasagna of mushrooms, pine nuts, and thyme with a garlic cream sauce is the fastest and easiest lasagna we've ever made.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 400

Ingredients

  • 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
US - Metric

Instructions

  • Bring a large saucepan of salted water to a boil. Cut each lasagna sheet into eight 3 1/4-inch squares (you will need 16 squares total).
  • Boil half 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 towel. Repeat with the remaining pasta squares.

    ☞ TESTER TIP: Don't worry if some of the lasagne noodle squares cook to uneven sizes; it doesn't matter.

  • 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.
  • 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.

Notes

Open Mushroom Lasagna Variation

We quite like the ease and elegance of this recipe as-is. But don’t be a slave to the specifics. 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. Similarly, even though we love the manner in which the lasagna noodles drape themselves on the plate, 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.

Nutrition

Serving: 1portion | Calories: 400kcal | Carbohydrates: 31g | Protein: 12g | Fat: 26g | Saturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 197mg | Fiber: 1g | Sugar: 2g