A rich and earthy Mushroom Lasagna with layers of umami-packed mushrooms, creamy béchamel sauce, and Parmesan cheese.
Dried Porcini Mushrooms, soaked
cups
Boiling Water
cups
tablespoons
Shallots, finely chopped
each
Garlic, minced
cloves
Cremini Mushrooms, sliced
0 lb
Red Wine, fruity
cups
teaspoons
All Purpose Flour, sifted
tablespoons
Milk, low-fat
cups
Lasagna Noodles, no-boil or traditional
0 packs
Parmesan Cheese, grated
cups
Fresh Sage Leaves
optional
1. Prepare Mushrooms
Soak the dried porcini mushrooms in boiling water for about 30 minutes. Strain and chop them finely, reserving the liquid for later use.
2. Sauté Shallots and Garlic
Heat olive oil in a skillet over medium heat. Add finely chopped shallots and soften until translucent. Stir in minced garlic.
3. Cook Mushrooms with Wine
Add sliced cremini mushrooms and rehydrated mushrooms to the skillet, seasoning with a pinch of salt. Pour in red wine and reduce until mushrooms are glazed.
4. Simmer Mushroom Mixture
Pour the reserved mushroom soaking liquid into the skillet with mushrooms. Add fresh thyme leaves and simmer for 10-15 minutes.
5. Make Béchamel Sauce
In a separate saucepan, heat olive oil and cook remaining shallots. Stir in flour to create a roux, then gradually whisk in milk. Simmer until thickened and strain.
6. Assemble Lasagna
Preheat oven to 350°F (175°C). In a baking dish, layer béchamel sauce, noodles, and grated Parmesan cheese, with optional sage leaves. Repeat layers and finish with béchamel and cheese.
7. Bake Lasagna
Cover with foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, about 10 more minutes. Let rest before serving.
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