For the mushroom filling, you’ll need olive oil, garlic, salt and pepper, parsley, and a variety of mushrooms. We recommend using cremini, chanterelle, and porcini, which pair best with cream and thyme, but any mix of mushrooms will work and we encourage you to use what’s available in your market. Whichever variety you pick should equal a total of 1 pound (1 ounce of dried mushrooms is about 8 ounces rehydrated).
From there, you’ll need cooked lasagna noodles, butter, shallot, flour, milk, fresh thyme, ricotta, mozzarella cheese, and fontina cheese. You can use dried thyme instead of fresh if preferred. For the cheeses, McGlinn recommends buying shredded mozzarella (as opposed to the ball in water) and fontina you can grate or shred rather than the packaged snacking cubes. Not only will the shredded cheeses be easier to build with, but they will melt faster for a more gooey, creamy result.
