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Justine Doiron

Thanksgiving Stuffing Lasagna

Herby, hearty and cheesy, this lasagna tastes like holiday stuffing, layered with a roasted mushroom béchamel, soft stuffing vegetables, sausage and three cheeses. It works well as the one main dish for a small Thanksgiving, or as a showstopper for Friendsgiving.

⏱ 120 min12Americanthanksgivinglasagnastuffingmushroombechamel

Ingredients

  • 1 poundoyster mushrooms · or a variety of mushrooms
  • 6 tablespoonsextra-virgin olive oil · divided, plus more for drizzling
  • —kosher salt · Diamond Crystal
  • 2shallots · 4 oz total
  • 1 mediumfennel bulb · about 12 oz
  • 3 stalkscelery · 4 oz total
  • 2-3 sprigssage · or 12-15 leaves
  • 4 sprigsrosemary
  • 2 cupsfresh parsley · 3 oz
  • 4 clovesgarlic
  • 1 1/2 poundsmozzarella
  • 4 ouncesparmesan
  • 16 ounceswhole milk ricotta
  • 12 ouncesfennel apple sausage · vegetarian or chicken, such as Field Roast
  • —black pepper · freshly cracked
  • 1/4 cupdried cranberries
  • 1 tablespoonwhite balsamic vinegar · or white wine vinegar
  • 4 tablespoonssalted butter
  • 1/2 cupall-purpose flour
  • 2 1/2 cupsmilk · milk of choice
  • 12 ounceslasagna noodles

Steps

  1. 1

    Position a rack in the center of the oven and preheat to 375°F convection or 400°F standard.

  2. 2

    Tear the mushrooms into a 9x13-inch baking dish, drizzle with 1-2 tablespoons of olive oil, and season with 1/2 teaspoon of salt. Roast for 30-40 minutes, until darkened and crisp.

  3. 3

    While the mushrooms roast, thinly slice the shallots, fennel and celery. Finely chop the sage, rosemary and parsley, and grate the garlic. Tear the mozzarella into a large bowl and grate in the parmesan. Measure out the ricotta and roughly chop the sausage. Set everything aside.

  4. 4

    Heat the remaining 1/4 cup of olive oil in a large pan over medium heat. Add the shallots, fennel, celery, sage and rosemary, and season with 1/2 teaspoon of salt and some black pepper. Cook for 10-13 minutes, until very soft and reduced by half. Halfway through, add the garlic and half of the parsley, keeping the other half for topping.

  5. 5

    Turn off the heat, stir in the dried cranberries and white balsamic vinegar, and transfer the vegetables out of the pan.

  6. 6

    Return the pan to medium heat and add the butter and flour. Stir constantly into a paste and toast for 5-6 minutes, until it turns from light golden to a deeper, peanut-butter brown.

  7. 7

    Reduce the heat to low and stir in the milk 1/2 cup at a time, mixing until smooth after each addition. Season with salt and pepper, then stir in the roasted mushrooms. Set aside; it will thicken as it sits.

  8. 8

    Boil the lasagna noodles in batches for 4-5 minutes, until soft but still al dente. Lay them on a sheet pan and drizzle with olive oil as needed to prevent sticking.

  9. 9

    Stir 1 cup of pasta water into the mushroom béchamel to loosen it.

  10. 10

    In a 9x13-inch baking dish, add a thin layer of olive oil, then a layer of noodles. Top with half of the béchamel, half of the vegetables, half of the sausage, half of the ricotta and one third of the mozzarella.

  11. 11

    Add another layer of noodles, then the rest of the béchamel, vegetables, sausage and ricotta, and the second third of the mozzarella.

  12. 12

    Finish with a final layer of noodles and cover with the remaining mozzarella and the reserved parsley.

  13. 13

    Bake at 375°F convection for 40-45 minutes, until bubbling and browned. Or cover and refrigerate for 12-24 hours before baking.

  14. 14

    Serve warm.

Creator's notes

Use vegetarian or regular sausage. Justine suggests it for a small Thanksgiving where you want one main dish, or for a Friendsgiving where you want to show out. You can assemble it ahead and refrigerate it for 12-24 hours before baking.

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