Dreamy Mushroom Lasagna Recipe From Ina Garten’s Kitchen

Layers of rich, creamy goodness define this Ina Garten mushroom lasagna recipe that promises to tantalize your taste buds.

Earthy mushrooms mingle with velvety cheeses, creating a symphony of flavors that dance across your palate.

Each bite brings depth and warmth, showcasing the culinary magic of comfort food.

The delicate balance of ingredients transforms a simple dish into a restaurant-worthy masterpiece.

Fragrant herbs and robust mushrooms weave through tender pasta sheets, promising a dining experience that feels both luxurious and homey.

Fresh ingredients elevate this classic Italian favorite to new heights of deliciousness.

You won’t be able to resist diving into this decadent, soul-warming lasagna that beckons with its irresistible aroma and promise of pure culinary bliss.

Instructions for Mushroom Lasagna by Ina Garten

Mushroom Lasagna Symphony

• Oven Warmup

Prepare a cozy culinary environment by heating the oven to a welcoming 375 degrees, setting the stage for a delicious transformation.

• Noodle Bath

Submerge lasagna noodles in a generously salted water bath, letting them dance and soften for about 10 minutes until perfectly tender.

• Silky Sauce Creation

Craft a luxurious white sauce by gently melting butter, whisking in flour, and slowly introducing warm milk. Season with a sprinkle of salt, pepper, and a hint of nutmeg, stirring until the mixture becomes a smooth, creamy canvas.

• Mushroom Magic

Slice mushroom caps into delicate pieces, then sauté them in a blend of olive oil and butter. Coax out their rich, earthy flavors, allowing them to release their natural juices and become wonderfully tender.

• Layered Love

Begin building your lasagna masterpiece by spreading a thin sauce layer in the baking dish. Alternate noodles, sauce, sautéed mushrooms, and a generous shower of Parmesan cheese, creating a harmonious flavor landscape.

• Baking Brilliance

Slide the lasagna into the warm oven, letting it bake for 45 minutes until the top turns a golden brown and the sauce bubbles with anticipation. Rest for 15 minutes before serving, allowing flavors to meld and settle.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Calories: 720 kcal

Servings: 6

Ina Garten’s Mushroom Lasagna: Ingredient List

• Lasagna Noodles: Delicate pasta sheets that create the layered structure, choose fresh or high-quality dried noodles for best texture.
• Salt: Enhances overall flavor and helps season each component of the dish.
• Olive Oil: Adds subtle richness and prevents sticking during cooking.

• Milk: Creamy base for white sauce, select whole milk for richer flavor.
• Butter: Provides luxurious smoothness and depth to sauce and mushroom sautéing.
• Parmesan Cheese: Brings sharp, nutty notes and helps create golden-brown crust, opt for freshly grated for maximum flavor.

• Mushrooms: Earthy, meaty stars of the dish, select fresh cremini or mixed wild mushrooms for complex flavor profile.
• Flour: Crucial for thickening white sauce, use all-purpose for smooth consistency.
• Black Pepper: Adds subtle heat and complexity to the sauce.
• Nutmeg: Provides warm, aromatic undertone to white sauce, use freshly grated for best results.

Lasagna-Making Equipment for Ina’s Mushroom Recipe

• Large pot: For boiling lasagna noodles with salt and olive oil.
• Saucepan: Used for simmering milk and creating white sauce.
• Wooden spoon: Essential for stirring flour and butter mixture.
• Whisk: Perfect for smoothing out white sauce.
• 12-inch saute pan: Ideal for cooking mushrooms evenly.
• 8x12x2-inch baking dish: Required for assembling and baking lasagna.
• Cutting board: Needed for slicing mushroom caps.
• Sharp knife: For precisely cutting mushrooms into 1/4-inch thick slices.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Colander: Used for draining cooked lasagna noodles.

Mushroom Lasagna: Extra Tips from Ina

• Experiment with different mushroom types like shiitake, cremini, or porcini to add unique flavors and textures to the lasagna.
• Enhance the dish by mixing fresh thyme, rosemary, or parsley into the white sauce or sprinkling chopped herbs between layers for extra aromatic depth.
• Add roasted zucchini, spinach, or caramelized onions between layers to increase nutritional value and create a more complex vegetarian meal.
• Swap or combine Parmesan with other cheeses like gruyère, fontina, or mozzarella to create a richer, more indulgent lasagna experience.
• Prepare the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. This allows flavors to meld and makes entertaining easier.

Serving Up Ina Garten’s Mushroom Lasagna

• Pair with Fresh Salad: Create a crisp green salad with mixed baby lettuces, cherry tomatoes, and a light lemon vinaigrette to balance the rich, creamy lasagna.
• Complement with Crusty Bread: Serve warm, crusty Italian bread or garlic bread on the side to soak up the delicious white sauce and add a delightful texture contrast.
• Wine Pairing Suggestion: Choose a medium-bodied white wine like Chardonnay or a light red like Pinot Noir to enhance the earthy mushroom flavors and creamy sauce.
• Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or thyme on top just before serving to add a bright, fresh note and beautiful green color to the dish.

Storage Tips for Mushroom Lasagna

• Refrigerate Wisely: Store leftover mushroom lasagna in an airtight container in the refrigerator for up to 4 days. Cover tightly with plastic wrap or aluminum foil to maintain freshness and prevent absorption of other food odors.
• Freeze for Later: Wrap the cooled lasagna tightly in freezer-safe plastic wrap and aluminum foil. Keep frozen for maximum 3 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
• Reheat Perfectly: Warm individual portions in the microwave for 2-3 minutes, or reheat the entire dish in a 350°F oven covered with foil for 20-25 minutes. Add a splash of milk or extra sauce to prevent drying out and maintain creamy consistency.
• Portion and Prep: Cut lasagna into individual servings before storing. This makes reheating easier and helps maintain the dish's structure. Use a sharp knife to create clean, even portions that reheat uniformly and look appetizing.

Hearty Ina Garten Mushroom Lasagna Recipe

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4.6 from 19 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Mushroom lasagna from Ina Garten combines earthy portobello and button mushrooms with rich béchamel sauce, creating a luxurious vegetarian dish. Layers of pasta, creamy sauce, and sautéed mushrooms promise a comforting meal you’ll savor with each delightful bite.

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Ingredients

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• 1.5 lbs (680 g) portobello mushrooms
• ¾ lb (340 g) dried lasagna noodles
• 4 cups (960 ml) whole milk
• 12 tbsps (1.5 sticks/170 g) unsalted butter
• 1 cup freshly grated Parmesan cheese
• ½ cup all-purpose flour
• 1 tsp freshly ground black pepper
• 1 tsp ground nutmeg
• Kosher salt (to taste)
• Good olive oil (to taste)

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Instructions

1. Preparation: Preheat the oven to 375°F (190°C), positioning the rack centrally for even heat distribution.
2. Pasta Processing: Bring a generously salted pot of water to a vigorous boil. Submerge lasagna noodles and cook until al dente, approximately 10 minutes. Drain carefully and spread on a clean towel to prevent sticking.
3. Sauce Crafting: Initiate the béchamel by heating milk until it shimmers. In a parallel pan, create a roux by melting butter and whisking in flour. Cook briefly, then gradually incorporate hot milk. Season with salt, pepper, and nutmeg. Simmer until the sauce reaches a luxurious, velvety texture, about 3-5 minutes.
4. Mushroom Preparation: Slice mushroom caps into uniform pieces. Sauté in a combination of olive oil and butter, working in batches to ensure proper caramelization. Season with salt and cook until mushrooms release their moisture and turn golden brown.
5. Layering Technique: Construct the lasagna in a systematic approach. Begin with a base layer of white sauce, followed by noodles, sautéed mushrooms, and a generous sprinkle of Parmesan. Repeat the layering process three times, finishing with a crown of sauce and cheese.
6. Baking and Resting: Slide the assembled lasagna into the preheated oven. Bake for 45 minutes until the top achieves a golden-brown crust and the sauce bubbles enticingly. Allow the dish to rest for 15 minutes after removing from the oven, enabling the layers to settle and flavors to harmonize before serving.

Notes

• Prevent Noodle Clumping: Stir lasagna noodles occasionally while boiling and separate immediately after draining to avoid sticking together.
• Master White Sauce Consistency: Whisk continuously and add milk gradually to create a smooth, lump-free béchamel sauce without burning.
• Mushroom Sautéing Technique: Cook mushrooms in batches to ensure proper browning and prevent steaming, which can make them soggy.
• Resting is Crucial: Allow lasagna to rest for 15 minutes after baking to help layers stabilize and enhance flavor melding, making cutting and serving easier.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 720
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 45 g
• Saturated Fat: 28 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 60 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 110 mg