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Truffle Mushroom Lasagna - WECO Hospitality

Truffle Mushroom Lasagna

Prep time: 40-45 minutes from fresh or 1.5 hours from frozen

This lasagna features a combo of oyster, maitake, and sliced cremini mushrooms in a creamy mushroom béchamel sauce. With mozzarella + Parmesan cheese, and a panko crust!

(Pro tip: Your 2-lb. tin of lasagna can be frozen for Future You.

In your bag

  • Your truffle mushroom lasagna!

At home

  • Sheet pan and aluminum foil
  • Olive oil or cooking spray (optional)

Option #1 (Enjoy Fresh): Remove lid and cover tin with foil. Place tin on a sheet pan and bake at 375°F for 30 minutes. Carefully remove foil and bake for 10-15 minutes more, or until breadcrumbs are browned and cheese is bubbly! Bake from Frozen: Remove plastic cover, cover fully with foil and bake at 350°F for 1 hour & 15 minutes. Remove foil and bake for 10-15 minutes more until breadcrumbs are browned and cheese is bubbly!
Option #2 (freeze for later): If you've frozen this lasagna, preheat oven to 350°F. Cover wooden eco tray with foil and bake for 1 hour & 15 minutes. Remove foil and bake for 10-15 minutes more until breadcrumbs are browned and cheese is bubbly!

That’s it! #Dinnersolved, dinner served.
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