Photo: José Picayo; Styling: Jocelyne Beaudoin
8 servings (serving size: 1 piece)

You don't have to spend a lot on truffle oil; look for small 2- or 3-ounce bottles, which are less likely to go bad before you use up the oil.

How to Make It

Step 1

Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.

Step 2

Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.

Step 3

Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

Step 4

Preheat oven to 350°.

Step 5

Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Remove from oven; increase oven temperature to 450°. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

aicali's Review

June 08, 2013
Okay, I should have read the reviews before starting this recipe late on a weekday night. But the 8 servings made it worth it as I didn't have to cook for the rest of the week. I used button and cremini mushrooms. The mushroom cream you make with just 1% milk is fantastic, and while I was worried about the portion size when I looked at the pan, each piece was fully satisfying. Will be making again in the future.

SimoneP's Review

October 01, 2011
I love this recipe. It's the best thing I've ever cooked. Made it for the first time a year ago for some foodie friends, and even they were impressed by it. I think it gets better/easier/quicker every time I make it, though it does dirty a dishwasher load of dishes and is still quite time-consuming. I originally made it with button, portobella, and shiitake mushrooms, but I found this to be too expensive on top of all the other ingredients. I've gone down to just using two 16 oz. packs of button mushrooms. Also the truffle oil I bought last November has lasted me a year and I've made this dish 5-6 times. I love all the flavors of this lasagna, so earthy and rich but (somewhat) healthy! I find myself snacking on the two different mushroom sauces, and think they would be good on their own maybe smeared across a crusty piece of bread or atop some pasta. Thank you for this wonderful dish!

orthochef's Review

May 07, 2011
I love mushrooms and won't make this again. For this much work, I expect stunning results, and this was just average. The only thing good about it is the leftovers taste better than the fresh-baked. Threw the recipe away.

NatalieC's Review

March 15, 2011
We loved this dish. Yes, it is time consuming. But it is a wonderful Sunday dinner. It is so worth the effort.

Elizabeth415's Review

February 03, 2011
I made it for myself, LOVED it and froze half for later. I made it again for a crowd of truffle lovers and it got rave reviews. People either LOVE the flavor of white truffles or they don't. If you're a truffle fan, this lasagna is 100% worth all the effort it takes to prepare. If you're not, then sure, I can see this being a big waste of time and money.

alyjax's Review

January 29, 2011
OMG!!! This was AMAZING!! I made this for some mushroom loving friends and it was sooo yummy. My friend said it best: it was restaurant quality. I made it exactly to the recipe except i used 2% milk and omitted the nutmeg because i'm not a fan. really really good. can't wait to eat the leftovers!! *It WAS very time consuming. took about 2 hours to prepare. but so worth it. plus you can make it ahead of time and throw it in the oven when company comes

JIMMIC's Review

January 07, 2011
I think the CL staff decided to see how expensive they could make this dish and dirty as many dishes they could, while making something that was not good tasting. Figure about $15 of oil at Whole Foods, $15 of mushrooms at least at Wegmans plus the other ingredients. A lot of work and money for lt, for little return. I don't avoid work, however I wish to be rewarded. Very disappointing.

kathrp's Review

January 03, 2011
This was time consuming to prepare but very delicious. I would make it again though only occasionally since it took so long. I followed the instructions precisely including the 3T of white truffle oil though I did pause after reading the review where it was overpowering. I'm wondering if the quality of the truffle oil can make a difference.

adrabble's Review

January 02, 2011
Fantastic, had special guests over last night and this was a huge success. I was a little worried after the review about the truffle oil but the recipe was perfect. In fact all my guests went home with a printed copy of the recipe.

travelkitty70's Review

January 01, 2011
I am completely shocked at the 5-star reviews. This was inedible for me and my guests. The dish took about 2 hours to prepare - not cook, just put together. That is acceptable for an exceptional dish but it turned out to be a complete waste of time for me. One of the big problems is the 3 TBS of truffle oil. I was concerned when I was measuring it out and kept reading over the recipe to make certain the quantity was correct. The truffle oil completely overpowered everything else in the dish and was all anyone tasted. I was actually rather embarrassed to serve this to my entire family visiting for the holidays. A few people picked at it and then we ended up ordering out.