Jul 13 2026
Restaurants›The Fountain Room›Lasagna Recipe

Lasagna Recipe

Inspired by The Fountain Room
Time1h 30m
Serves6

BECHAMEL, GOAT CHEESE, MANCHEGO, MUSHROOM CONFIT, TOMATO GLAZE, PESTO

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Ingredients

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Pasta Sheets

Bechamel Sauce

Cheese Layer

Mushroom Confit

Tomato Glaze

Pesto

Method

Prepare Mushroom Confit

  1. 1

    Sauté Garlic

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

  2. 2

    Cook Mushrooms

    Add sliced mushrooms, thyme, salt, and black pepper. Cook for 8-10 minutes until the mushrooms are tender and golden brown. Set aside.

Make Bechamel Sauce

  1. 3

    Make Roux

    In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes, stirring constantly to form a roux.

  2. 4

    Thicken Sauce

    Gradually whisk in milk, ensuring no lumps form. Continue to cook, stirring frequently until it thickens (about 10 minutes).

  3. 5

    Season Sauce

    Add nutmeg, salt, and black pepper. Stir well and remove from heat.

Prepare Tomato Glaze

  1. 6

    Combine Ingredients

    In a saucepan, combine tomato sauce, balsamic vinegar, sugar, salt, and black pepper. Simmer over low heat for 10 minutes.

Make Pesto

  1. 7

    Blend Ingredients

    In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and salt. Pulse until finely chopped.

  2. 8

    Add Olive Oil

    With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy.

Assemble Lasagna

  1. 9

    Prepare Baking Dish

    Preheat the oven to 375°F (190°C). Spread a thin layer of tomato glaze on the bottom of a baking dish.

  2. 10

    First Layer

    Layer 4 lasagna sheets on top of the glaze, followed by half of the mushroom confit, half of the goat cheese, and a layer of bechamel sauce.

  3. 11

    Second Layer

    Repeat the layering process with another 4 sheets, the remaining mushroom confit, the remaining goat cheese, and another layer of bechamel sauce.

  4. 12

    Final Layer

    Top with the remaining lasagna sheets, the remaining bechamel sauce, and sprinkle with grated Manchego cheese.

  5. 13

    Bake Lasagna

    Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.

  6. 14

    Serve

    Let cool for 10 minutes before slicing. Drizzle pesto on top before serving.

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