Absolutely Fab Mushroom Lasagna

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Instead of tomato sauce, we use milk to make a creamy sauce, and with layers of mushrooms and cheese. It's just so easy for you to fall in love with this succulent lasagna.

 
  
. Prep
20 min.
Cook
50 min.
Ready In
90 min.
12 servings
Trans-fat Free
 
Metric measurements

Ingredients

1/2ounce mushrooms, porcini, dried rinsed well*
2pounds mushrooms, portabella caps, cleaned and cut into 2 by 1/4-inch slices
1/4cup olive oilVideo
1x salt and black pepper to taste*
2large red onions coarsely chopped
1/2pound mushrooms, button cleaned, stems trimmed, and coarsely chopped
6cloves garlicVideo minced, or pressed, it's about 1 1/2 tablespoons
1/2cup vermouth dry*
3tablespoons butter, unsaltedVideo
3tablespoons flour, all-purpose
3 1/2cups milkVideo
1/4teaspoon nutmeg ground*
4tablespoons parsley leaves freshly chopped
1/3cup basilVideo freshly chopped*
1/2pound fontina cheese Italian, or mozzarella cheese, shredded, 2 1/3 cups
1/2cup parmesan, parmigiano-reggiano cheese, grated
12each lasagna noodles *
1teaspoon lemon zest
* not incl. in nutrient facts

Directions

Add the porcini in a measuring cup with boiling hot water, set aside and let steep for about 20 minutes.

Position the oven rack in the middle and preheat oven to 425 F degrees.

Arrange the portobellos in even layer on a rimmed baking sheet and drizzle evenly with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and pepper over the mushrooms.

Bake until almost all the liquid in the mushrooms has evaporated, 25 to 30 minutes, stirring once halfway.

Set aside to cool.

Meanwhile add 1 tablespoon olive oil in a large nonstick skillet over medium heat until hot.

Stir in the onions and salt to taste, cook until the onions are browned around edges, 8 to 12 minutes.

Scrape the onions into a large bowl and set aside.

Add the remaining tablespoon oil in the same skillet over medium heat until hot.

Stir in button mushrooms and cook, stirring once a while, until browned and moisture has evaporated, about 7 minutes.

Meanwhile use a fork to take the porcini out of the hot water, drain well, and coarsely chop.

Drain the liquid with a paper towel over a fine sieve, and set the drained liquid aside.

Reduce heat to medium low and stir in porcini mushrooms, garlic, salt and black pepper to taste.

Cook, stirring constantly, until garlic is fragrant, 40 seconds to 1 minute.

Pour in vermouth and cook, and keep stirring, until liquid has evaporated, about 3 minutes.

Add butter and cook until melted.

Stir in the flour and cook, stirring like crazy, 1 minute.

Pour in the milk, scraping the pan bottom to get all the browned bits off the bottom.

Stir in the reserved porcini liquid and nutmeg.

Bring mixture to boil over medium-high heat.

Reduce heat to low and simmer until the sauce gets very thick, about 15 minutes.

Remove from heat and stir in half of the parsley and basil.

Mix together fontina or mozzarella and parmesan cheese in a medium bowl.

Toss the cooled portobello mushrooms with onions in another medium bowl.

Cook the lasagna noodles according to the package.

With the rubber spatula, spread 1 cup mushrooms sauce evenly on the bottom of a 13 by 9-inch baking dish.

Place 3 pastas over the sauce.

Evenly distribute 2/3 cup of the sauce on top of the noodles, then 1 3/4 cups of the mushrooms-onion mixture and 2/3 cup of the cheese.

Repeat layering of the noodles, sauce, mushroom-onion mixture, and the cheese two more times.

Place 3 remaining noodles on top of the last layer of cheese.

Spread remaining sauce over the noodles and sprinkle with the remaining cheese.

Cover the lasagna with a large sheet of foil papper coated with the cooking spray.

Bake until bubbling, about 30 minutes.

Meanwhile mix together remaining parsley, basil, and 1 teaspoon garlic with lemon zest in a small bowl.

Turn up the oven temperature to 500 degrees F, take the foil out of the casserole dish, and keep baking until cheese on top browns, about 7 minutes.

Remove casserole dish from oven and sprinkle evenly with herb mixture right away.

Let cool for 15 minutes.

Serve warm.

First published: last updated: 2014-08-14

 
 
 
 
5 stars - based on 5 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: over 3 years ago

Absolutely delicious and fabulous, this mushroom lasagna dish was loaded with layers of mushroom flavors, from the roasted portobella to creamy button mushroom sauce that had the dried porcini cooked with, also the caramelized red onions were mixed with roasted portobella to create a delicious mixture, and the fontina or mozzarella cheese with parmesan gave the rich and cheesy taste. Huge mushroom flavor through the entire lasagna noodles with the cheesy, creamy and succulent sauce, this dish is absolutely the best lasagna I have ever had!

+5

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4 comments

It would be very helpful to have a condensed printable version with only ingredients and more generalized cooking version (one page preferred but two pages maximum). Sounds delicious! Will definitely try if you come up with short printable version.

Uncleleo
Canton, United States over 3 years ago

Above the picture, there are two blue buttons, one is "recipe box", the other is "print", and when you click on the print, you will find the printable version with only ingredients and more generalized cooking version. Hope this is helpful, enjoy!

happyzhangbo
Lindsay, Canada over 3 years ago

way too much time and ingredients......easy and tasty for me

meg
South Dartmouth, United States almost 3 years ago

Right on, absolutely fabulous!

anonymous
Novi, United States over 2 years ago
 
 
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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 24859% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 335mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 24g
Vitamin A 10% Vitamin C 10%
Calcium 26% Iron 6%
* based on a 2,000 calorie diet How is this calculated?