Free shipping on orders over $50. Use code ship50
Home >> Recipes >> Dairy >> Creamy Mushroom Lasagna

Creamy Mushroom Lasagna


Creamy Mushroom Lasagna

For the filling:

2 cups boiling water

1 ounce dried porcini mushrooms

1 tablespoon olive oil

2 large onions chopped

4 garlic cloves, minced

24 ounces sliced shiitake mushroom caps

8 ounces sliced cremini or white mushrooms

½ teaspoon salt

½ cup red fruity wine

2 tablespoons soy sauce

¼ cup fresh parsley chopped or 4 teaspoons parsley flakes

¾ teaspoon dried rosemary

¼ teaspoon freshly ground pepper

For the cream sauce:

5 cups milk

4 tablespoons butter

5 tablespoons flour

1 teaspoon salt

¼  teaspoon freshly ground pepper

1/8 teaspoon nutmeg

12 Lasagna noodles, cooked and drained

4 ounces Parmesan Cheese

Prepare filling:

Combine water and dried porcini mushrooms in a small bowl; let stand 30 minutes to hydrate. Drain porcini through a sieve over a small bowl, squeezing to extract liquid. Reserve 1 ½ cups liquid. Rinse porcini and drain. Chop coarsely and set aside.

Heat oil in a large saute pan over medium-high heat.  Add onion and sauté 5 minutes. Add garlic; sauté 30 seconds more. Add shiitake and cremini mushrooms and salt. Saute 5 minutes or until mushrooms begin to brown and release moisture.  Stir in porcini, wine and soy sauce. Cook about 5 minutes or until the liquid is almost evaporated, stirring frequently.  Add reserved porcini soaking liquid; bring to a simmer.  Cook until liquid is reduced to ¾ cup, about 10 minutes. Remove from heat. Season with pepper.

Prepare cream sauce:

Scald milk in a small saucepan. In a large saucepan, melt butter over medium heat. Add flour, stirring constantly with a whisk, and cook 1 minute until bubbly. Gradually add milk, stirring constantly.  Bring to a simmer. Cook over low heat for about 8 minutes or until the sauce thickens, stirring frequently. Remove from heat and add salt, pepper and nutmeg.

Preheat oven to 350 degrees. Lightly grease the bottom of a 9”x13” baking dish. Spread 1 cup cream sauce in the dish. Arrange 3 lasagna noodles on top; spread 1 cup cream sauce on top of noodles. Top with 1 cup mushroom sauce. Sprinkle ¼ cup parmesan cheese. Repeat layer three times. (4 layers in total) Cover with foil. Place dish on a baking sheet. Bake for 30 minutes. Uncover lasagna and bake 15 minutes more or until cheese melts.


Account sign in

Please enter your email address and password below to access your account.

Your Email Address
Password
Forgot your password? Click here
Don't have an account? Click here
Forgot Your Password

Enter your email address below and we'll send you a new temporary password.

Your Email Address
CREATE AN ACCOUNT

Complete the information below to create your own account

First Name
Last Name
Your Email Address
Password
Confirm Password

Loading...
EMAIL A FRIEND

Share this page with a friend. Simply fill in the info below and we'll send your friend an email on your behalf.

Your Name
Your Email Address
You Friend's Name
Your Friend's Email Address
Message
Please type the image's letters in the box below
CAPTCHA   



SUBMIT

Sorry, you're using an old browser. Please upgrade. You can navigate links below