Mushroom Lasagna
CATEGORIES
INGREDIENTS
  • Mushroom filling:
  • 1 porcini mushrooms (about 1 ounce)
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 8 cups sliced shiitake mushroom caps (about 1 1/2 pounds)
  • 3 cups sliced cremini mushrooms (about 1/2 pound)
  • 1 teaspoon salt
  • 1/2 cup dry red wine
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • Bchamel:
  • 3 cups whole milk or cream
  • 2 tablespoons butter
  • 3 tablespoons sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • Other ingredients:
  • Cooking spray
  • 1 package of lasagna noodles (8-ounce)
  • 1 cup (4 ounces) grated fresh Parmesan cheese
DIRECTIONS
  1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and 1/2 teaspoon salt. Sauté 5 minutes. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 cup (about 10 minutes). Remove from heat; stir in 1/4 teaspoon pepper.
  2. To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
  3. Preheat oven to 350°. Spread 1/2 cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with 1/2 cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.