Ground Veal and Wild Mushroom Lasagna
- Preparation 40 min
- Cooking 45 min
- Servings 6 to 8
- Freezing Absolutely
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🌟 Ground Veal and Wild Mushroom Lasagna: a timeless classic
When a recipe manages to stand the test of time and remain just as popular years later, you know you’ve got a real showstopper. This Ground Veal and Wild Mushroom Lasagna is one of those dishes that always impresses at the table, no matter the occasion. First published back in Tome 1 (2016), this creation has marked countless family dinners and gatherings with friends. And it’s easy to see why: the tender veal, the rich, earthy mushrooms, and the creamy béchamel come together to create a dish that is both comforting and refined.
Here, we step away from the traditional beef lasagna to offer a version that’s more nuanced, more elegant, yet just as indulgent. Oyster, shiitake, and cremini mushrooms bring incredible depth of flavor, enhanced by garlic, thyme, and plenty of fresh Parmesan. Each layer of pasta soaks up the silky béchamel sauce and melts into the cheese for a generous, golden, bubbling lasagna. It’s the kind of dish worth the wait in the oven, rewarding you with perfection in every bite.
What makes this recipe truly special is its balance: rich but not heavy, classic yet original, family-friendly but sophisticated enough for a festive meal. No wonder it has stayed a favorite through the years without losing its charm! Whether you’re hosting, craving a cozy winter dinner, or revisiting the flavors that made the very first Tome 1 (2016) so memorable, this lasagna is always a safe bet. One of my all-time favorite recipes from the book!
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💡 Make ahead for more flavor
Cook the lasagna the day before and reheat it gently before serving. The flavors will have time to deepen, and the texture will be even better.
🥶 Storage & freezing
Keeps for 3 days in the fridge in an airtight container.
Freezing is possible, but the béchamel may separate slightly when thawed.
🔄 Ingredient swaps
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Swap ground veal for pork or a pork-veal mix for a richer taste.
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No wild mushrooms? Use cremini or portobello for a similar earthy profile.
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Fontina can be replaced with Gruyère or provolone if you like a sharper cheese.
🔥 Preparation hacks
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Cook the pasta just until al dente to prevent it from getting mushy in the oven.
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Let the lasagna rest for at least 5 minutes before slicing so it sets nicely and holds together.
Ground Veal and Wild Mushroom Lasagna
- 80 ml (⅓ cup) butter + 4 tbsp
- 125 ml (½ cup) all-purpose flour
- 500 ml (2 cups) milk
- 500 ml (2 cups) chicken broth
- 160 g (1 ½ cups) fresh Parmesan cheese, grated
- 13 lasagna noodles (one extra just in case!)
- 60 ml (¼ cup) olive oil, plus a little extra for the pasta
- 1 Spanish onion, finely chopped
- 800 g (1 ¾ lb) lean ground veal
- 225 g (8 oz) oyster mushrooms, sliced
- 225 g (8 oz) shiitake mushrooms, sliced
- 225 g (8 oz) cremini mushrooms, sliced
- 3 garlic cloves, finely chopped
- 1 tbsp fresh thyme leaves
- 175 g (1 ½ cups) fontina cheese, grated
- 190 g (1 ½ cups) sharp cheddar cheese, grated
- Salt and freshly ground black pepper
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Preparation
- Preheat the oven to 200 °C (400 °F).
- In a saucepan over medium heat, melt 80 ml (⅓ cup) butter and add the flour. Stir well to form a roux and cook for about 2 minutes, stirring constantly. Add the milk, a little at a time, whisking continuously to avoid lumps. Pour in the chicken broth and keep whisking until smooth. Add the Parmesan, season with salt and pepper, and stir well. Cook for 4 to 6 minutes, stirring regularly, until the béchamel sauce thickens. Remove from the heat, taste, and adjust seasoning if needed. Set aside.
- In a large pot of boiling salted water, cook the lasagna noodles until al dente. Rinse under cold water to stop the cooking process. Drain well in a colander and drizzle with a little olive oil. Toss gently with your hands and set aside.
- In the same pot over medium heat, warm about 3 tbsp olive oil and add the onion. Cook for 3 minutes, stirring. Add the ground veal, season with salt and pepper, and cook for 6 to 8 minutes, or until no longer pink, breaking the meat into small pieces. Drain off the excess fat and set aside in a bowl.
- In a skillet over medium-high heat, melt 4 tbsp butter and add the mushrooms, garlic, and thyme. Season with salt and pepper, then sauté for 5 to 6 minutes. Remove from the heat and set aside.
- Now it’s time to assemble the lasagna (finally! 😏). In a 9 x 13-inch (23 x 33 cm) baking dish, spread a ladleful of béchamel sauce evenly on the bottom. Add a layer of noodles and half of the meat. Add another layer of noodles, then the mushrooms and half of the remaining béchamel sauce, spreading it evenly. Continue with another layer of noodles, the rest of the meat, and the rest of the béchamel. Finish with a final layer of noodles and top with the grated fontina and cheddar cheese.
- Bake for 12 minutes. Switch the oven to broil and cook a few more minutes, until the top is nicely golden and bubbling. Remove from the oven and let rest for 5 minutes before serving.
Yes, and it’s actually a great idea! Prepare it the day before, store it in the fridge, and reheat it gently in the oven before serving. The flavors will have had time to fully develop.
Absolutely! If you don’t have fontina, go for Gruyère or provolone. For a bolder touch, a mix of mozzarella and extra Parmesan will also do the trick.
No worries! White button, cremini, or portobello mushrooms will work perfectly and deliver a very similar earthy flavor.
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