Mushroom Lasagna

Photo Credit

Oh, yum! Another delicious recipe by Smitten Kitchen (adapted from Ina Garten). I've made this dish a couple of times and it's a huge hit with my family; even my meat-loving husband says it's a winner. If you wind up with any leftovers, they freeze very well.

Salt

Olive Oil

12 pieces of dried lasagna noodles

1 garlic clove, minced

4 cups of hot milk 

12 Tbsp. unsalted butter, divided

1/2 cup all-purpose flour

1 tsp. ground pepper

1/2 tsp. nutmeg

1 1/2 lbs. mushrooms (any combination of cremini, portobello, brown or baby white), sliced

1 small onion, diced

1/4 cup white wine (my addition)

1 cup freshly grated parmesan

Preheat oven to 375 degrees (F).

Prepare noodles: Cook according to package instructions (typically around 10 minutes). Drain and set aside. 

Make béchamel: While the noodles are cooking, melt 8 tablespoons of butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and whisk until combined. Once you’ve added half of it, you can add the second half all at once, along with 2 teaspoons kosher salt, the pepper, and nutmeg. Cook over medium-low heat, whisking frequently, for 3 to 5 minutes, or until thick. Remove from heat and set aside.

Prepare onions & mushrooms: Clean mushrooms and discard stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in a large sauté pan. Cook the onions until tender, about 3 minutes. Add half of the mushrooms, along with a couple pinches of salt, and cook for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Set aside and repeat with additional oil and butter, and remaining mushrooms. Return all the mushrooms to the pan and add the white wine. Simmer for 5 minutes.

Assemble lasagna: Spread some of the sauce in the bottom of a 9 x 13 baking dish.  Arrange a layer of noodles on top, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of parmesan.

Bake: For 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. 

To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

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