Wild Mushroom Lasagna

This wild mushroom lasagna is a rich, comforting fall dish layered with a mix of earthy mushrooms, fresh herbs, tender kale, creamy ricotta, and a luxurious béchamel finished with melted taleggio cheese. Deeply savory and satisfying, it’s a hearty vegetarian lasagna that feels special enough for guests yet cozy enough for a quiet night at home.

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 lb oyster mushrooms, sliced lengthwise
• 1/2 lb shiitake mushrooms, stems removed and thinly sliced
• 1/2 lb crimini mushrooms, thinly sliced
• Sea salt, to taste
• 1/2 cup white wine
• 1 bunch Tuscan kale, leaves removed and roughly chopped
• 1/2 cup heavy cream
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 2 cups whole milk
• 1/2 lb taleggio cheese, grated
• 1/4 teaspoon nutmeg
• 1 box no-boil lasagna noodles
• 1 lb whole milk ricotta cheese