Lasagna with Chanterelles and Stelvio

Name: Lasagna with Chanterelles and Stelvio
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: Lasagne egg pasta (15 sheets) 9.5 oz; Chanterelle mushrooms (chanterelle) 1.8 lbs; Garlic 2 cloves; Thyme 5; Parmigiano Reggiano PDO cheese 1.1 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Whole milk hay milk 4 ¼ cups; Butter ½ cup; Stelvio cheese PDO, hay milk 12.3 oz; Type 00 flour 3.5 oz; Fine salt to taste; Nutmeg to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 45 min
Cook time: 60 min
Serving: 6
Cost: Average

PRESENTATION

Lasagna with chanterelles and Stelvio cheese is like the ultimate comfort food that’s super popular on family tables across Northern Italy. Seriously, in those gorgeous mountain villages of Alto Adige, nothing really beats gathering for a hearty Sunday meal—this lasagna with chanterelles is perfect. The star? The tender chanterelle mushrooms, locally called finferli. They add a woodsy, earthy touch, and you know, it totally reminds you of mountain walks and that crisp air.

Layered between fresh egg pasta sheets, these mushrooms mix with a silky béchamel sauce—made from milk straight from the South Tyrol pastures. The sauce? It’s really rich, especially with Stelvio cheese thrown in. I mean, it brings a slightly sweet, buttery flavor and just a hint of spice. Gives every bite that cozy, Alpine feeling.

And here's the thing, across the region, families have their own take on chanterelle mushroom lasagna. But this version? It’s all about that creamy texture and the balance between the mild cheese and the mushrooms. You get layers that are moist and oozy but never too heavy.

Many folks say this lasagna with Stelvio cheese really showcases how simple Alpine ingredients can make something special. When it bakes up, the top gets that nice golden color, and honestly, the aroma is just so so inviting. This isn’t your everyday wild mushroom lasagna—it’s a bit fancy with the specialty cheese and mountain mushrooms, yet it still feels like home.

Fans of gourmet lasagna recipes often rave about the combination of creamy sauce and crispy edges that make this one different. So, if you’re planning a Sunday lunch and want something warm, satisfying, and packed with real Alpine flavor, this authentic Italian lasagna variation is a dish worth trying. It’s pretty much the kind of meal where everyone lingers a bit longer at the table—enjoying every bite and every moment. Which is great, right? For sure.

INGREDIENTS

For the lasagna (pan 12x8 inches): Lasagne egg pasta 9.5 oz (270 g) - (15 sheets); Chanterelle mushrooms (chanterelle) 1.8 lbs (800 g); Garlic 2 cloves; Thyme 5; Parmigiano Reggiano PDO cheese 1.1 oz (30 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

For the Stelvio béchamel: Whole milk 4 ¼ cups (1 l) - hay milk; Butter ½ cup (100 g); Stelvio cheese 12.3 oz (350 g) - PDO, hay milk; Type 00 flour 3.5 oz (100 g); Fine salt to taste; Nutmeg to taste

Preparation

How to prepare Lasagna with Chanterelles and Stelvio

To prepare the lasagna with chanterelles and Stelvio, start with the chanterelle mushrooms: wash them well (this type of mushroom can be washed without being damaged), then dry them well by patting them with a kitchen towel. In a large pan, add two crushed whole garlic cloves 1, a drizzle of oil, and sprigs of thyme. Toss in the mushrooms 2, season with salt and pepper, and cook over medium-high heat for about 20 minutes, stirring often. They should become tender. If they dry out too much, you can add about 3.5 oz of water gradually. At the end of cooking, remove the garlic cloves and thyme sprigs, set aside 3.

Prepare the rich béchamel by grating the Stelvio cheese. Remove the outer rind 4 and grate with a large-hole grater 5. Heat the milk in a saucepan while melting the butter in a pan 6 over low heat.

Once completely melted, add the flour all at once 7, remove from the heat and stir vigorously to create the roux. When flour and butter are uniform and slightly golden, pour in the hot milk 8, stir again with the whisk and return to low heat until boiling.

Once the béchamel is ready, adjust with salt, pepper, and nutmeg. Turn off the heat and add the grated Stelvio cheese 10. Stir to melt it 11 12, then the cheese béchamel is ready 12.

Take a 12x8 inch rectangular baking dish and sprinkle with a drizzle of oil and some béchamel on the bottom 13. Lay down 3 sheets of egg pasta 14, then more béchamel 15.

Continue with the chanterelle mushrooms 16. Then repeat everything: sheets, béchamel 17, chanterelles 18. Continue this way until you use up the ingredients.

Last layer of béchamel 19, chanterelles, and grated Parmigiano Reggiano PDO 20. Bake in the oven at 392°F for about 30 minutes, then you can give a last broil under the grill at 464°F for about 3-4 minutes. Once cooked 21, take out your lasagna and serve it hot!