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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Preheat the oven to 375°F (190°C), positioning the rack centrally for even heat distribution.
- 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.
- 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.
- 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.
- 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.
- 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