Five Cheese White Lasagna with Wild Mushrooms

Creamy, rich, and packed with earthy wild mushrooms, this Five Cheese White Lasagna is comfort food with a gourmet twist. Layers of ricotta, Fontina, mozzarella, Asiago, and Parmesan melt into a velvety rosemary-garlic béchamel, while a blend of Rimini, oyster, chanterelle, and maitake mushrooms adds incredible depth of flavor. It's indulgent enough for a holiday table, yet cozy enough for a Sunday family dinner.

Prep Time: 35 minutes

Cook Time: 55 minutes

Total Time: 1 hour 30 minutes

Servings: 8–10

Ingredients

For the Mushroom Filling

• 2 tbsp olive oil

• 1 large yellow onion, finely diced

• 5 cloves garlic, minced

• 2 tsp fresh rosemary, finely chopped

• 8 oz Rimini (cremini) mushrooms, sliced

• 8 oz oyster mushrooms, torn into bite-sized pieces

• 6 oz chanterelle mushrooms, cleaned and torn if large

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 4 cups whole milk, warmed

• ¼ tsp ground nutmeg

• 1 cup grated Parmesan cheese

Cheese Filling

• 15 oz whole milk ricotta cheese

• 2 cups shredded mozzarella

• 1 cup shredded Fontina cheese

• 1 cup shredded Asiago cheese

• ½ cup grated Parmesan cheese

• 1 large egg

• 2 tbsp chopped fresh parsley

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

For Assembly

• 12 lasagna noodles, cooked al dente

• 2 cups shredded mozzarella

• 1 cup shredded Fontina

• ½ cup shredded Asiago

• Fresh parsley, for garnish

• Fresh rosemary, optional

Instructions

1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish.

2. Cook the aromatics. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Stir in the garlic and fresh rosemary and cook for another minute until fragrant.

3. Sauté the mushrooms. Add the Rimini, oyster, and chanterelle mushrooms to the skillet. Season with the salt and pepper and cook for 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and are beautifully browned.

4. Make the white sauce. Add the butter to the skillet. Once melted, sprinkle in the flour and stir continuously for about one minute. Slowly whisk in the warm milk until smooth. Simmer for 4-5 minutes until slightly thickened, then stir in the nutmeg and Parmesan cheese. Continue stirring until the cheese is completely melted. Remove from the heat.

5. Prepare the cheese filling. In a large bowl, combine the ricotta, mozzarella, Fontina, Asiago, Parmesan, egg, parsley, garlic powder, salt, and pepper. Stir until smooth and evenly combined.

6. Assemble the lasagna. Spread a thin layer of the mushroom white sauce in the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Spread about one-third of the ricotta mixture over the noodles, then spoon over one-third of the mushroom sauce. Sprinkle with a handful of the mozzarella, Fontina, and Asiago. Repeat the layers two more times.

7. Finish the top. Cover the final layer with the remaining mushroom sauce and generously sprinkle the remaining mozzarella, Fontina, Asiago, and Parmesan over the top.

8. Bake. Cover loosely with foil and bake for 35 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is golden brown and bubbling around the edges.

9. Rest before serving. Let the lasagna sit for at least 15 minutes before slicing. This helps the layers hold together beautifully.

10. Garnish and enjoy. Sprinkle with fresh parsley and a little chopped rosemary before serving.

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Recipe Tip

For the deepest flavor, don't rush the mushrooms. Let them cook until their moisture has evaporated and they develop a rich golden-brown color. That caramelization gives the lasagna an incredible earthy depth that perfectly complements the creamy five-cheese filling.