I rarely say something is the ‘best’ I’ve eaten but here goes. This is the best lasagna I have ever had.
Ever.
And amazingly, married to an Italian as I am, there is no red sauce, no ricotta, no mozzarella. But boy, oh boy is there incredible flavor. Savory bites of mushroom, creamy nutmeg scented béchamel (which is just a fancy name for white sauce), a hint of garlic and lots of freshly grated parmesan cheese.
It’s not low calorie but it might just make you swoon. It freezes brilliantly if you have some left over. Which I sincerely doubt.
It’s easy to make but it will take a little time. I found this fabulous recipe on the blog, The Smitten Kitchen. She brilliantly adapted Ina Garten’s recipe and let me tell you, it’s worth taking the time to make.
There are 4 basic things to do. First, you will boil the noodles. Then, make your bechamel. Next saute your mushrooms. Grate some cheese. Put it all together and you have heaven on a fork.
This is what you will need. Mushrooms, nutmeg, lasagna noodles, milk, flour, butter, garlic and parmesan cheese.
Boil your lasagna noodles for about 10 minutes or until al dente.
Lovely cooked lasagna noodles. Set aside.
First step in making bechamel. Melt 1/2 cup butter and add 1/2 cup flour.
Cook melted butter and flour for 1 minute. Whisk constantly.
Freshly grate a nutmeg till you have about 1 teaspoon. Or, use powdered nutmeg but I like freshly grated. So much better. Add to the milk.
Add hot milk to flour and butter. It will thicken and become a velvety sauce.
Pretty portobello mushrooms. Use any kind you like. I like these.
Chop the mushrooms into quarter inch slices.
Saute mushrooms in oil and butter.
They will get golden brown and the smell will be heavenly.
Time to assemble. Start by putting some bechamel in the bottom of a 9 x 13 pyrex.
Layer three lasagna noodles over the sauce.
Scatter some mushrooms all around and some parmesan cheese. Repeat two times.
Mushroom Lasagna ready to go in the oven.
Hot, bubbly and gorgeous. Now, let it rest for 15 minutes. I know you want to cut into it but don’t. Make a salad!
Okay. Now you can cut into it.
Mushroom Lasagna – Ingredients
Serves 8 as an appetizer or 4 as a main course
- Salt
- Coconut or grapeseed oil
- 12 dried lasagna noodles
- 1 large clove garlic, minced
- 4 cups organic whole milk
- 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds cremini or portobello mushrooms
- 1 cup freshly grated parmesan
Mushroom Lasagna – Method
- Preheat your oven to 375°F. Bring a large pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
- Make béchamel: Bring the milk and garlic to simmer in a saucepan and set it aside.
- Melt 1/2 cup (8 tablespoons or 1 stick) 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 stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons salt, the pepper and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
- Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick.
- Heat 2 tablespoons oil and 2 tablespoons butter in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
- Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 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 remaning 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.
Princess Tips
- If you use a big pot to boil your noodles, use the same pot to saute the mushrooms.
- Use whatever mushrooms you like. Portobellos are great but they can be expensive. Regular white button mushrooms will work fine.
Looks great!
Thanks Jamie! It’s SO good and easy too!
This looks heavenly.. need a taste test!
I think it’s time for a party…..:)
So, so good! Absolutley one of my new favorite dishes from the loving hands of the Kitchen Princess. I’d marry her all over again! Thank you Kate…molto delicioso!
So glad you liked it. I do it all for you baby!
Yum! Yum!
It really is! SO GOOD!
Ate the leftovers from last night. Oh my goodness! Delicious. Will be making this next time Jerry is out of town.
Glad you liked it!