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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.

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