Mushroom Lasagna
Servings
4-6people
Servings
4-6people
Ingredients
Bechamel Sauce
Lasagna
Instructions
Bechamel Sauce
  1. In a medium saucepan over medium heat melt butter. Stir in flour and cook for 1 minute stirring often as you don’t want it to brown. Add 1 cup of warm milk, whisking constantly until mixture comes to a boil and is smooth. Add another cup of milk, whisking until mixture again reaches a boil. Stir in remaining milk and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often. Remove from heat and stir in both cheeses, sage, salt and pepper. Stir until cheese has melted and mixture is smooth. Cover with plastic wrap directly on surface of sauce and set aside until ready with remainder of dish or you can refrigerate and use later.
Lasagna
  1. Rehydrate wild mushrooms as per package directions. Allow to cool slightly and coarsely chop. Heat a large skillet over medium heat and add olive oil. Sauté onion for 2-3 minutes until soft. Add garlic and continue to cook for 1 minute. Add both wild and cremini mushrooms and cook until soft and most of the liquid has evaporated. Stir in Worcestershire sauce and cook for 2-3 minutes until mixture is dry again. Remove from heat and allow to cool slightly before proceeding.
  2. In a medium size bowl, stir together ricotta cheese, parmesan cheese, egg, fresh sage, salt and pepper. When mushroom mixture has cooled, stir into cheese mixture. Set aside.
  3. Preheat oven to 350℉. Spray an approximate 11″x7″ shallow casserole or lasagna pan with non stick spray. If béchamel was chilled, warm over low heat before proceeding. Spread 1/2 cup sauce evenly over the bottom of prepared pan. Top with lasagna sheets. Spread 1/3 of mushroom mixture evenly over lasagna sheet. Ladle 1/2 cup sauce over layer and sprinkle with a 2-3 tbsp of mozzarella cheese. Repeat layer two more times, pasta, 1/3 mushroom mixture, 1/2 cup sauce, sprinkle of cheese. Top with last layer of lasagna noodles and 1/2 cup sauce, and remainder of mozzarella cheese. Cover with foil and bake 45-60 minutes or an instant read thermometer reads 170℉. Remove foil and broil for 2-3 minutes until cheese is melty and golden. Remove from oven and allow to rest for 10-15 minutes before cutting and serving.
Recipe Notes

8 dried lasagna noodles, cooked al’dente will also work in place of fresh lasagna sheets.

Share this:

Like this:

Like Loading...