ROASTED WILD MUSHROOM LASAGNA
Steps:
- Preheat oven to 375ºF. On a baking sheet, add the mushrooms, garlic cloves, thyme and oregano. Season with salt and pepper and drizzle with extra-virgin olive oil. Place in the oven to roast until golden brown, about 30 minutes. Remove and set aside to cool. Discard thyme leaves and peel the skin away from the garlic. Mash the garlic slightly. To a large bowl, add the mushrooms and garlic and stir to combine. Set aside.
- For the Tomato Sauce: Place a medium saucepan over medium heat. Add the butter, shallots, thyme and oregano, and season with salt and pepper. Sauté for 4-5 minutes, or until translucent. Add the tomato paste, stir to combine, and cook for 2 minutes. Add the diced tomatoes and bring to a simmer. Cook until thickened, about 15 minutes. Remove from heat and set aside.
- For the Béchamel Sauce: Place a medium saucepan over medium heat. Add the butter. Once melted, add the flour and cook, stirring frequently, until golden, about 5 minutes. Slowly add the warm milk, whisking vigorously, until combined and there are no lumps. Bring to a boil and reduce heat to a simmer. Cook, stirring frequently, until thickened, about 10 minutes. Add the cheese and nutmeg, and season with salt and pepper. Stir to combine. Remove from heat and set aside.
- For the Ricotta Mixture: in a medium bowl, add the ricotta, lemon zest and Parmigiano-Reggiano, and stir to combine. Season with salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 3 minutes less than package instructions. Drain the noodles and transfer to an ice bath. Dry and transfer blanched noodles to a greased sheet tray, lightly greasing the noodles.
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[email protected]This lasagna was delicious! I will definitely be making it again.
Oscar Mani
[email protected]I would definitely make this lasagna again. It's a great recipe to have in your back pocket.
Zamantuli
[email protected]This lasagna was a hit with my family. Everyone loved it!
Hridoy Halder
[email protected]I'm not a big fan of mushrooms, but I actually enjoyed this lasagna. The flavors were really well-balanced.
Zoe Brooks / Savannah Haynes
[email protected]This lasagna was a bit time-consuming to make, but it was worth it. It was so delicious!
Anita Khadka
[email protected]I thought the roasted mushrooms were a bit too dry. I might try sautéing them next time instead.
Muriithi Mary
[email protected]This lasagna was a great way to use up some leftover mushrooms. It was also a nice change of pace from my usual lasagna recipe.
Kim Dortch
[email protected]I would definitely recommend this recipe to anyone who loves mushrooms and lasagna.
Dilawar Mukhtar
[email protected]Overall, I thought this lasagna was just okay. It wasn't bad, but it wasn't anything special either.
Rao Waqar
[email protected]I found this recipe to be a bit too complicated. I think I'll try a simpler lasagna recipe next time.
Kelva Garvin
[email protected]This lasagna was a bit too cheesy for my taste, but it was still good.
Budy Soso
[email protected]I love mushrooms, so I was excited to try this recipe. The lasagna was delicious, and the roasted mushrooms added a nice depth of flavor.
Khloe Elder
[email protected]This was my first time making lasagna, and it turned out great! The recipe was easy to follow, and the lasagna was cooked perfectly.
Tchai
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The lasagna was delicious and flavorful. I would definitely recommend it.
Piumika Madhubhashini
[email protected]I've made this lasagna several times now, and it's always a hit. I love the combination of mushrooms, cheese, and lasagna noodles. It's also relatively easy to make, which is a bonus.
lucy portia
[email protected]This roasted wild mushroom lasagna was a delightful dish! The flavors were rich and complex, and the texture was perfect. I especially enjoyed the crispy edges of the lasagna noodles.