Mushroom Lasagna
This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they're lighter than regular lasagna noodles. But I still boil them because I think the results are better if they're cooked until they're flexible (a couple of minutes) first.
This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they're lighter than regular lasagna noodles. But I still boil them because I think the results are better if they're cooked until they're flexible (a couple of minutes) first.
- 2 tablespoons extra virgin olive oil
- salt
- 1 pound cremini mushrooms sliced
- 1 teaspoon fresh thyme leaves
- freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced shallot or onion
- 1 ounce about 1 cup dried porcini or shiitake mushrooms
- 2 shallots or 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1/2 cup fruity red wine such as a cã´tes du rhã´ne or syrah
- 2 tablespoons sifted all-purpose flour
- 2 cups milk (may use low-fat milk)
- 1/2 pound no-boil lasagna noodles
- 4 ounces parmesan cheese grated 1 cup
- a few leaves of fresh sage (optional)
- Carbohydrate 165.639616819878 g
- Cholesterol 265.351536362 mg
- Fat 58.863195548408 g
- Fiber 5.59604871271236 g
- Protein 86.2958265910949 g
- Saturated Fat 23.2840291719873 g
- Serving Size 1 1 recipe (871g)
- Sodium 1816.84145939553 mg
- Sugar 160.043568107165 g
- Trans Fat 5.05581239583707 g
- Calories 1517 calories
Step-by-step
- Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients.
- Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely.
- Measure out 1 1/2 cups of the soaking liquid and set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes.
- Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
- Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken.
- Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
- Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain.
- Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan.
- Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.
A Housewife's Ode to Mushroom Lasagna
The aroma alone is enough to transport you. The earthy scent of mushrooms mingling with the creamy richness of béchamel, a symphony of flavors that promises comfort and satisfaction. This isn't just a lasagna; it's a culinary hug, a warm embrace on a chilly evening. And let me tell you, perfecting this recipe has become my little ritual, a moment of quiet amidst the daily chaos of laundry, school runs, and managing a household.
I've always been a creature of habit, preferring tried-and-true recipes that my family loves. But even comfort food deserves a little twist, a touch of elegance, and this mushroom lasagna delivers just that. Forget the jarred sauces and pre-made noodles – the magic lies in the slow simmering of the mushrooms, the careful layering, and the subtle nuances of freshly grated Parmesan. The béchamel, that creamy dream of butter, flour, and milk, forms the heart of this dish, binding all the elements into a harmonious whole.
The joy of cooking is often found not just in the result but in the process itself. The careful chopping of shallots, the satisfying sizzle of mushrooms in the pan, the gentle whisking of the béchamel – these are the moments that make cooking a meditative practice. And let’s not forget the anticipation as the lasagna bakes, transforming from individual layers into a unified masterpiece, ready to nourish both body and soul. It's a celebration of simple ingredients, elevated by patience and attention to detail. The resulting dish is far beyond a simple weeknight meal; it's a taste of home, a reminder of the love and care poured into each layer.
This lasagna is versatile too. Feel free to experiment with different mushroom varieties. Shiitake or oyster mushrooms would add their unique flavor profiles, while creminis provide a classic, earthy base. The red wine adds depth, but if you prefer, a splash of dry sherry works just as well. And if you’re feeling adventurous, a sprinkling of fresh sage adds a lovely herby note. The beauty of this recipe lies in its adaptability, its ability to be tailored to your personal preferences.
More than just a recipe, this mushroom lasagna represents a cherished tradition in my household. It's a dish that brings my family together, a culinary symbol of warmth, comfort, and love. It’s the kind of food that creates memories, those quiet moments around the table, where laughter echoes and love is shared. I hope you'll find the same joy and satisfaction in making and sharing this lasagna with your loved ones.
So gather your ingredients, roll up your sleeves, and prepare to embark on a culinary adventure that will leave you feeling satisfied and fulfilled. It’s not just about cooking a meal; it’s about creating an experience, a memory, a taste of home, wrapped in layers of creamy mushrooms and Parmesan perfection. And remember, even the simplest of dishes can become extraordinary when made with love and care. Happy cooking!
