I stumbled upon this recipe in a rushed end of the work day ‘what are we going to eat for dinner tonight’ google search. I love mushrooms and the idea of lasagna reached out and hugged me. You know, the way warm carbs and cheese can do (don’t worry mom, there was a side of broccoli involved!). This is a true, made from scratch recipe that is surprisingly easy and impressive to boot. When we opened the oven the smell was ridiculous and even as I was eating it, I wanted to ask “who made this? it’s so good!” Its definitely not traditional lasagna, devoid of any ricotta cheese or marinara. But give it a chance, because I guarantee that this is the new lasagna for me and there’s no looking back.
white mushroom lasagna
adapted from the foodnetwork.com
| 1 | box dried lasagna noodles (in a 9×13 pan I used 9 noodles) | |
| 4 | cups whole milk | |
| 12 | tbs (1½ sticks) unsalted butter | |
| ½ | cup flour | |
| 1½ | pounds mushrooms, sliced (portabella, cremini, white, baby bella… whatever you want) | |
| freshly ground parmesan cheese | ||
| 1 | tsp freshly ground black pepper | |
| olive oil | ||
| salt |
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
**save time and a pan: skip cooking the noodles with those new noodles that can go straight into the oven, still cheap and at every grocery store - For the white sauce, bring the milk to a simmer in a saucepan. Set aside.
- Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and cook over medium-low heat, stirring with a whisk for 3 to 5 minutes or until thick. Set aside off the heat.
- Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
assembly:
- Spread some of the sauce in the bottom of a9 x 13 glass baking dish. Arrange a layer of noodles on top, then more sauce, then half of the mushrooms, and sprinkle with grated Parmesan. Repeat again, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with parmesan.
- Bake for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Sounds Awesome!
Will try this. Thanx Kyra.