Lasagna with Portobello Mushrooms
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This vegetarian lasagna recipe uses fried portobello mushrooms—the most flavorful and meaty variety of mushroom—instead of meat sauce. Their flavor is perfectly complemented by a béchamel sauce with a pinch of nutmeg. Assemble the lasagna in a baking dish, layering the white sauce, noodles, fried mushrooms, and grated Parmesan cheese, finishing with the cheese, which will develop a stunning golden crust when baked. A perfect dish for both holidays and everyday meals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g dry lasagna sheets
- 4 cups whole milk
- 165g unsalted butter, divided
- 0.5 cups premium flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 0.7 kg portobello mushrooms
- 1 tbsp. freshly grated parmesan
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Bring a large saucepan of water to a boil, adding 1 tablespoon of salt and a splash of olive oil. Add the lasagna noodles and cook, stirring occasionally, for 10 minutes. Drain and set the lasagna aside.
- To make the white sauce, bring the milk to a boil in a saucepan. Set aside. In a large saucepan, melt 8 tablespoons (110 g) of butter. Add the flour and cook over low heat, stirring constantly with a wooden spoon, for 1 minute. Pour in the hot milk. Add 1 tablespoon of salt, pepper to taste, and nutmeg. Cook over medium heat, stirring first with a wooden spoon and then with a whisk, for 3-5 minutes, until thickened. Set aside.
- Trim the stems from the mushrooms and discard. Slice the caps into 0.5 cm thick slices. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large (30 cm) skillet. Once the butter has melted, add half the mushrooms, season with salt, and cook over medium heat for about 5 minutes, until the mushrooms are soft and have released some of their juices. If the pan is too dry, add a little more olive oil. Stir occasionally to ensure even cooking. Repeat with the remaining mushrooms and set them aside.
- To assemble the lasagna, spoon some of the sauce into the bottom of an 8 x 12 x 2-inch baking dish and spread it out. Top with a layer of noodles, then add more sauce, followed by 1/3 of the mushrooms and 1/4 cup of grated Parmesan. Repeat the layering process twice more, adding 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 golden brown and the sauce is heated through. Let the lasagna rest for 15 minutes and serve hot.
Categories:
recipe / Vegetarian dishes / Dinner / Main courses / Pasta / / Italian cuisine / Ina Garten / The Barefoot Countess
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