Warm, comforting, and easy to share, this lasagna swaps the usual beef ragù for sautéed mushrooms and smoky lardons. It keeps the creamy béchamel and melted cheese that make lasagna a family favorite, while adding an earthy twist that will please every generation at the table.
Ingredients for a mushroom and bacon lasagna that serves 6
- Serves: 6 people
- 1 onion, finely sliced
- Salt and black pepper, to taste
- 100 g grated Gruyère
- 200 g lardons (smoked bacon lardons)
- 400 g button mushrooms (champignons de Paris), sliced
- 10 lasagna sheets
For the béchamel sauce:
- ½ litre milk
- 40 g butter
- 40 g plain flour
- Grated nutmeg
- Salt and pepper
Cook the mushroom and bacon filling
- Clean and slice the mushrooms thinly.
- Heat a splash of olive oil in a pan over medium heat.
- Sauté the sliced onion until soft, about 3–4 minutes.
- Add the mushrooms and lardons. Cook about 10 minutes, stirring occasionally.
- Season with salt and pepper and set the mixture aside.
Make a smooth béchamel sauce
- Melt the butter in a saucepan over low heat.
- Stir in the flour and cook briefly to form a roux.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Cook until the sauce thickens and coats the back of a spoon.
- Season with salt, pepper and a pinch of grated nutmeg.
Layering and baking instructions for perfect lasagna
- Preheat the oven to 200°C (390°F).
- Spread one-third of the béchamel in the baking dish.
- Place lasagna sheets over the sauce, then add a layer of the mushroom-lardon mix.
- Cover with béchamel and repeat the layers until ingredients are used.
- Finish with a top layer of béchamel and sprinkle the grated Gruyère.
- Bake for 25 minutes at 200°C, until bubbling and golden.
Tip: For extra cheesiness, add torn mozzarella between layers along with the Gruyère.
How to prepare fresh lasagna sheets at home
If you have time, fresh pasta sheets lift this dish. You need only flour, eggs, a little water and salt.
- 300 g all-purpose flour
- 1 tsp fine salt
- 3 large eggs
- 1 tbsp water (optional)
Steps to make and rest fresh pasta dough
- Pour the flour onto the work surface and form a well in the center.
- Crack the eggs into the well and add the salt.
- Mix the eggs and slowly incorporate the flour with your fingers.
- If the dough feels dry, add a little water, a teaspoon at a time.
- Knead until smooth and elastic, about 8–10 minutes by hand.
- Shape into a ball, dust with flour and cover with a tea towel.
- Refrigerate and let rest for at least 30 minutes.
- Roll out the dough with a rolling pin or pasta machine to lasagna-thin sheets.
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