Spring Morel Lasagna





30 min


55 min



Spring cooking holds a special place in my heart for one reason…Morel mushrooms. These little gems are not the prettiest looking ingredient but man are the delicious. I also love the whole process of finding morels. It is something my dad and I have done for years. Now Tom goes along with us so it is a fun thing to do together. My dad calls it an Easter egg hunt for adults. I agree, each time you find one it is oddly satisfying, like a mini treasure. Since he was kind enough to share his passion for mushroom hunting with me, I repay him with gourmet meals cooked with the ingredients we forage together.


Morels are awesome for cooking because they can be prepared many different ways, they blend nice with all types of flavors. They go with fish, venison, pasta and even tofu! I recently came across this lasagna recipe that I just had to try. I love cooking morels with spring vegetables so I figured it would be worth the try. Boy was I right, this is a keeper! It was so good everyone went in for a second helping. I will be making this again. The original recipe was hard to follow so I charged it up a little bit to my liking. I also made my own fresh lasagna noodles because I love making homemade pasta, I will be blogging a pasta recipe soon. But store bought noodles would work fine too.

Also I’m sure it would be good with other mushrooms substituted for morels, since you can’t really find morels in the store. You can purchase morels at a specialty store, or online.  All you do it reconstitute them with warm water. But if you can’t get your hands on any porcini, shitake or oyster mushrooms would work nice. Anything wild mushroom with a woodsy, earthy flavor.

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Morel & Asparagus layer

  • 2 tbsp finely chopped shallots
  • 1 clove minced garlic
  • 1 tbsp olive oil
  • 2 cups chopped asparagus
  • 2 1/2 cups chopped morels
  • 1 cup dry white wine
  • 1 tbsp fresh tarragon, chopped
  • salt and pepper (to taste)

Green-Pea Puree layer

  • 2 cups frozen green peas
  • 1 clove minced garlic
  • 1 tbsp chopped green onion (white parts only)
  • 1 tsp butter (I used Earth Balance vegan butter)
  • 1/4 cup soy cream
  • salt and pepper (to taste)

Béchamel sauce

  • 2 tbsp flour
  • 1 1/4 cup unsweetened soy milk
  • 2 tbsp butter (substitute: Earth Balance began butter)
  • 1 cup gruyere
  • 1/4 teaspoon nutmeg
  • 1/2 cup morel broth or vegetable stock


  1. Morel layer – In a large skillet sauté shallots with olive oil until translucent. Add garlic and cook for 1min. Add asparagus and morels, cook for about 6-8mins. Next add the white wine and cook until the wine reduces by half. keep warm and set aside.
  2. Pea puree layer- Sauté garlic and onion in olive oil until fragrant, about 1 minute. Then sauté peas until they are no longer frozen and beginning to soften. Add the cream and bring to a simmer. Remove from heat and let cool. Once it has cooled put it in a blender and puree until it has a smooth consistency. Set aside.
  3. Béchamel sauce- In a sauce pan melt butter over medium heat and then stir in the flour. Allow butter and flour to slightly change color but not brown. Then stir in the milk and whisk in the gryuere and nutmeg. Lower the heat and let the cheese melt and thicken up.
  4. Once all the layers are ready it is time to assemble the lasagna. Butter glass baking dish so that the noodles wont stick. Add a layer of noodles on the bottom, then add a layer 1/2 of béchamel sauce and 1/2 of the morel/ asparagus mix then top with another layer of noodles. After that add all of the pea puree for the middle layer and top with noodles. Add the rest of the bechamel sauce and morel/asparagus mix and top with a final layer of noodles. Pour morel stock over the lasagna. Cover with foil and bake for 45mins on 400 degrees.
  5. After 45mins take it out of the oven and remove foil. Sprinkle with gruyere and some left over morels and bake for another 8-10 minutes until the cheese is melted. Enjoy!

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