Description
With layers of silky pasta, earthy cremini mushrooms, and a rich besciamella sauce, this dish is equally perfect for a cozy night in or a lavish dinner party.
Ingredients
Units
Scale
- Fresh pasta sheets, 1 package
- Cremini mushrooms, thinly sliced, 1 pound
- Unsalted butter, 5 tablespoons
- Mozzarella cheese, freshly grated, 1 cup
- All-purpose flour, 5 tablespoons
- Parmigiano-Reggiano, freshly grated, 3/4 cup
- Shallot, finely chopped, 1 large
- Milk, simmering, 4 1/2 cups (plus more if needed)
- Fresh Italian parsley, finely chopped, 1/4 cup
- Salt and pepper, to taste
Instructions
For the Mushroom Besciamella Sauce:
- Melt butter in a large non-stick skillet over medium heat.
- Add shallots, sauté until soft.
- Incorporate mushrooms and sauté until tender.
- Season with salt and pepper.
- Stir in flour to blend with mushrooms; cook for 2 minutes.
- Gradually mix in simmering milk until the sauce is creamy and smooth.
- Remove from heat, stir in Parmigiano-Reggiano, taste for seasoning, and set aside covered.
Assembling the Lasagna:
- Preheat oven to 350°F (175°C).
- In a 9” x 12” baking pan, spread a layer of mushroom besciamella sauce.
- Place a layer of pasta sheets over the sauce.
- Repeat layering with besciamella sauce, 2 tablespoons of mozzarella, and 2 tablespoons of Parmigiano.
- Continue layering twice more.
- Finish with a top layer of remaining Parmigiano and besciamella sauce.
- Bake uncovered for 35 minutes or until bubbling.
- Let rest for 15 minutes covered with foil.
- Garnish with chopped parsley and serve warm.
Notes
- For a richer flavor, consider using a mix of wild mushrooms.
- Ensure the milk is simmering before adding to the roux for a smoother sauce.
- Allow the lasagna to rest before serving to set the layers.
- Adjust the thickness of the besciamella sauce with additional milk if too thick.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian