Jul 14 2026
Restaurants›The Bistro›Blueberry Mushroom Lasagna Recipe

Blueberry Mushroom Lasagna Recipe

Inspired by The Bistro
Time1h 30m
Serves6

blueberry balsamic, mushrooms, whipped ricotta, bechamel

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Ingredients

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Mushroom Filling

Whipped Ricotta

Béchamel Sauce

Blueberry Balsamic Reduction

Lasagna Assembly

Method

Mushroom Filling

  1. 1

    Heat the Oil

    In a large skillet, heat olive oil over medium heat.

  2. 2

    Sauté Garlic

    Add the minced garlic and sauté for 1 minute until fragrant.

  3. 3

    Cook Mushrooms

    Add the chopped mushrooms, salt, and pepper. Cook for about 8-10 minutes, until the mushrooms are tender and any liquid has evaporated.

Whipped Ricotta

  1. 4

    Blend Ricotta

    In a mixing bowl, combine ricotta cheese and heavy cream.

  2. 5

    Whip Mixture

    Using an electric mixer, whip until smooth and creamy.

  3. 6

    Add Basil

    Fold in chopped basil and salt. Set aside.

Béchamel Sauce

  1. 7

    Melt Butter

    In a saucepan, melt butter over medium heat.

  2. 8

    Make Roux

    Whisk in flour and cook for about 2 minutes until lightly golden.

  3. 9

    Add Milk

    Gradually whisk in milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.

  4. 10

    Season Béchamel

    Stir in salt and nutmeg, then remove from heat.

Blueberry Balsamic Reduction

  1. 11

    Combine Ingredients

    In a small saucepan, combine blueberries, balsamic vinegar, and honey.

  2. 12

    Simmer Sauce

    Bring to a simmer over medium heat, and cook for about 10 minutes until the blueberries break down and the sauce thickens.

  3. 13

    Strain Sauce

    Strain the reduction through a fine mesh sieve if desired. Set aside.

Lasagna Assembly

  1. 14

    Preheat Oven

    Preheat the oven to 180°C (350°F).

  2. 15

    Prepare Baking Dish

    Spread a thin layer of béchamel sauce on the bottom of a baking dish.

  3. 16

    Layer Ingredients

    Layer 3 lasagna noodles over the sauce, followed by half of the mushroom filling, half of the whipped ricotta, and a layer of béchamel sauce.

  4. 17

    Final Layer

    Repeat the layering process, finishing with a layer of noodles, béchamel sauce, and topped with grated Parmesan cheese.

  5. 18

    Bake Lasagna

    Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until golden and bubbly.

  6. 19

    Serve

    Let the lasagna cool for 10 minutes before serving. Drizzle with blueberry balsamic reduction before serving.

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