Ingredients

• 7 ounces (2 medium) fresh lasagna sheets
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil, plus more for drizzling
• 10 ounces assorted mushrooms, such as cremini, portobello, or shiitake, thickly sliced (about 3 1/2 cups)
• 2 bacon slices, cut into similar size pieces as the mushrooms
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh thyme leaves
• 1 heaping tablespoon pine nuts, lightly toasted
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1/3 cup roughly shredded Pecorino cheese, plus more to taste

Instructions

1. Bring a large saucepan of generously salted water to a rolling boil. Carefully cut each fresh lasagna sheet into eight approximately 3 1/4-inch squares. You will need a total of 16 squares for four individual servings.

2. Gently place half of the pasta squares into the boiling water. Cook until they reach an al dente texture, which should take about 4 minutes. Using a slotted spoon or tongs, carefully transfer the cooked pasta squares to a bowl of cold water. Allow them to cool for 15 to 20 seconds to halt the cooking process, then drain thoroughly. Arrange the pasta squares flat on a clean, dry towel, ensuring they are not clumped together, and cover them with another towel to keep them moist while you cook the remaining pasta. Repeat this process with the second batch of pasta squares. Don’t be concerned if some squares vary slightly in size after cooking; this adds to the rustic charm of the dish.

3. While the pasta cooks, prepare the savory mushroom and bacon topping. Heat the unsalted butter and olive oil in a large skillet or saucepan over medium-high heat. Add the thickly sliced mushrooms and the cut bacon pieces to the hot pan. Cook, stirring frequently, until the mushrooms are beautifully golden brown and the bacon is crispy, typically 6 to 8 minutes. This step develops deep, umami flavors.

4. Reduce the heat slightly. Add the thinly sliced garlic and fresh thyme leaves to the pan with the mushrooms and bacon. Sauté for just 1 minute until fragrant, being careful not to burn the garlic. Spoon off all but about 2 tablespoons of the rendered fat from the pan. Stir in the heavy cream and the lightly toasted pine nuts, mixing until all ingredients are well combined and the cream slightly thickens. Remove the skillet from the heat and season generously with salt and freshly ground black pepper to taste.

5. Preheat your broiler to medium-high. Arrange four shallow, heatproof pasta bowls. Place one cooked pasta square in the bottom of each bowl. Top each pasta square with a generous spoonful of the mushroom and cream sauce mixture. Repeat this layering process twice more, creating a total of three layers of pasta interleaved with three layers of the delicious sauce. Finish each stack with a final pasta square on top. Drizzle a little extra olive oil over each stacked lasagna and sprinkle generously with the roughly shredded Pecorino cheese.

6. Carefully place the bowls of layered lasagna under the preheated broiler. Broil for 1 to 2 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden. Keep a close eye on them to prevent burning. Serve these delectable open lasagnas immediately, while hot or warm, and prepare to impress!

Notes & Variations: Elevating Your Open Lasagna Experience

This open mushroom lasagna recipe, with its inherent simplicity and elegance, is fantastic as is, but it also serves as a wonderful canvas for culinary exploration. Feel free to adapt the basic concept to suit your preferences or what you have on hand. The beauty of an “open” structure is its flexibility.

Customizing the Fillings:

• **Vegetable Swap:** Beyond mushrooms, consider adding other seasonal vegetables. Sautéed spinach, roasted asparagus, finely diced zucchini, or caramelized onions would make excellent additions or substitutions. For a burst of color and sweetness, try incorporating sun-dried tomatoes or roasted red peppers.
• **Protein Boost:** If you desire more substance, cooked sausage (removed from casings and crumbled), shredded rotisserie chicken, or even sautéed shrimp would integrate beautifully into the mushroom mixture. For a vegetarian protein, consider crumbled firm tofu or lentils.
• **Cheese Choices:** While Pecorino offers a sharp, salty bite, other cheeses can also shine. Freshly grated Parmesan, a dollop of creamy ricotta between layers, or a sprinkle of smoked mozzarella could introduce different textures and flavor nuances.
• **Herb Alternatives:** Rosemary, sage, or even a hint of marjoram could replace or complement the thyme, offering different aromatic profiles. Experiment with fresh herbs for the best results.

Pasta Innovations:

While the square-cut lasagna noodles offer a unique visual appeal and structural integrity, other pasta shapes can certainly work, especially if you prefer a less “stacked” presentation. Long, flat pastas like tagliatelle or fettuccine could be tossed directly with the sauce, creating a rich, creamy mushroom pasta dish that still captures the essence of this recipe without the need for precise cutting or stacking. This alternative simplifies the eating experience for those who find the stacked portions a bit messy.

Sauce Enhancements:

• **A Touch of Heat:** A pinch of red pepper flakes added with the garlic can introduce a subtle warmth.
• **Wine Deglaze:** Deglazing the pan with a splash of dry white wine after sautéing the mushrooms and bacon can add depth and complexity to the sauce.
• **Citrus Brightness:** A squeeze of fresh lemon juice at the end can brighten the flavors and cut through the richness of the cream.

Ultimately, this recipe encourages you to be creative. Don’t be a slave to the specifics; the core idea of quick-cooked pasta with a delicious, rich topping is incredibly versatile and easily adaptable to your culinary whims.

Nutrition Facts

Nutrition information is automatically calculated and should be used as an approximation only.

Tried this Recipe?

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