Description
Silky pasta, earthy mushrooms, and a rich béchamel sauce make this lasagna perfect for a cozy night or a special dinner party.
Ingredients
Units
Scale
- 1 package Fresh pasta sheets
- 1 lbs (454 g) Cremini mushrooms
- 5 tbsp Unsalted butter
- 1 cups (237 ml) Mozzarella cheese
- 5 tbsp All-purpose flour
- 3/4 cup Parmigiano-Reggiano
- 1 large Shallot
- 4 cups (946 ml) Milk
- 1/4 cup Fresh Italian parsley
- Salt and pepper
Instructions
For the Mushroom Besciamella Sauce
- Melt butter in a large non-stick skillet over medium heat. Add shallots and 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
- To prevent soggy lasagna, ensure the pasta sheets are fully coated with sauce and do not overlap.
- For a richer flavor, use a mix of cremini and shiitake mushrooms.
- Leftover lasagna can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 80