WILD MUSHROOM LASAGNA
from the Barefoot Contessa, this is a wonderfully hearty vegetarian main dish. It originally called for whole milk (which we never have in the house) and only portobello mushrooms, but I like to add a bit of mixed mushrooms in as well.
Provided by Lizzymommy
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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 nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Roughly chop the wild mushrooms. 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.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna 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.
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DaReal Grill
[email protected]This lasagna was a disaster. The mushrooms were tough and the cheese was rubbery. I would not recommend this recipe.
EJGoods Studios
[email protected]I found this recipe to be a bit bland. I would recommend adding more herbs and spices to the sauce.
Annissa G
[email protected]This lasagna was delicious, but it was a bit too salty for my taste. I would recommend using less salt in the recipe.
MD.Ebrahim Khan
[email protected]I've made this lasagna several times now and it's always a hit. It's my go-to recipe for when I'm entertaining guests.
Hassan Saeed
[email protected]This lasagna is perfect for a special occasion. It's rich and decadent, and it looks very impressive.
Lillian Sifa
[email protected]I made this lasagna for a party and it was a huge success. Everyone loved it!
Rabby Sat
[email protected]This recipe was a bit time-consuming, but it was worth it. The lasagna was absolutely delicious.
LIFE TIPS
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this lasagna. The flavors were very well-balanced.
Shimmer Vybz
[email protected]This lasagna was so good! I loved the combination of mushrooms and cheese.
Jm jahangir Khan
[email protected]I was a bit skeptical about using wild mushrooms, but they really made this lasagna special. The flavor was amazing!
EuProspect 2020
[email protected]This recipe was easy to follow and the lasagna came out delicious. I would recommend using a variety of mushrooms to add different flavors.
Leticia Enyan
[email protected]I followed the recipe exactly and it turned out great! The lasagna was cheesy, flavorful, and the mushrooms added a nice earthy flavor.
Christopher Romig
[email protected]This wild mushroom lasagna was a hit! The flavors were rich and complex, and the texture was perfect. I will definitely be making this again.