mushroom lasagna
Author: 
Recipe type: pasta
 
Ingredients
  • Salt for pasta water and seasoning
  • Olive oil for mushroom sauteing
  • ¾ pound dried lasagna noodles*
  • 1 large clove garlic, minced
  • 3½ cups 2% milk
  • ½ cup heavy cream**
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 cup mozzarella cheese, shredded
  • scant 2 pounds cremini mushrooms***
  • 1 cup freshly grated Parmesan
Instructions
  1. Preheat your oven to 375 degrees F. Bring a large pot of water to boil with salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes. Drain and set aside to cool enough to handle.
  2. Make béchamel sauce by bringing the milk and garlic to simmer (don't boil!) in a saucepan and set aside. Melt butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk. Pour in the hot milk, a little at a time at first and stirring until combined. Once half of it is added, add the second half all at once. Stir in 1½ teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, whisking frequently, for 3 to 5 minutes, or until thickened. Add shredded mozzarella and stir in to melt. Set aside.
  3. Slice mushrooms ¼-inch thick. Heat 3-4 tablespoons of olive oil over medium in a large sauté pan. Cook half the mushrooms with a couple generous 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 remaining mushrooms.
  4. Assemble lasagna by first spreading sauce in the bottom of a 9 x 13 baking dish. Arrange a layer of 3 noodles on top, then more sauce, ⅓ of the mushrooms and ¼ cup grated Parmesan. Repeat two more times then top with a final layer of noodles, the remaining sauce and last ¼ cup of Parmesan.*
  5. Bake for 45 minutes, or until top is browned and the sauce is bubbly. Allow to sit at room temperature for 15 minutes before serving. Serves 6 to 9.
Notes
* Usually, lasagna comes in a 1-pound package. I used the extra noodles here to make some bechamel lasagna noodle roll-ups for Peach. I felt very creative and fun when I placed them in front of her with the name "lasagna flowers." Despite the massive amounts of butter and cheese, she wrinkled up her nose, took one lick, and said, "I don't like it." Here's wishing your lasagna flowers may be more appeasing to your finicky eaters. If you just want to cook the noodles you need for the lasagna and save the rest, it's 12 noodles. ** Alternatively, Ina uses whole milk instead of my 2% and heavy cream mixture. You can use just 2% milk, but sauce will have a runnier consistency. *** Ina uses portobellos, but I find creminis more delicate and flavorful. Find your favorite mushrooms and try them.
Recipe by story of a kitchen at https://www.storyofakitchen.com/pasta-recipes/mushroom-lasagna/