Mushroom Lasagna

Mushroom lasagna is a dish you can enjoy in any season, as it is made with dried porcini mushrooms and fresh button mushrooms, which are available almost anytime and anywhere. Believe me, once you try this dish, you will quickly find a reason to make it again!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Béchamel

  • 2 spoons Butter, unsalted

  • 2 spoons Wheat flour, white, multi-purpose

  • 500 ml Milk, whole milk

  • pieces Salt, table

  • 1 cup Mushrooms, shiitake, dried

  • 2 cups Water

  • 1.5 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 500 g Mushrooms, mushrooms, fresh

  • 120 ml Alcohol, Wine, White

  • 1 teaspoon Thyme, fresh

  • pieces Salt, table

  • 250 g Pasta, Macaroni

  • 120 g Cheese, Parmesan, grated

  • pieces Butter, unsalted

Steps

  1. Place the dried porcini mushrooms in a bowl. Pour two cups of boiling water over them. Let them soak for 30 minutes. Drain the soaked mushrooms and squeeze out excess water. Reserve 1.5 cups of the soaking liquid.

  2. Clean the button mushrooms with a damp cloth and slice them. Peel the onion and garlic, then finely chop them separately.

  3. Heat one tablespoon of olive oil in a pan and sauté the chopped onion until translucent. Add the garlic and cook for 30 seconds, then add the soaked and fresh mushrooms. Lightly salt and cook over medium heat until the mushrooms soften and release their liquid (about 5 minutes). Add the wine and increase the heat. Cook, stirring occasionally, until the alcohol evaporates. Add thyme and the reserved soaking liquid, bring to a boil, season with salt and freshly ground pepper, and simmer over moderate heat until the mushrooms are tender and the liquid is reduced by more than half.

  4. Melt the butter in a small pot. Add the flour to the melted butter and cook, stirring, for 1 to 2 minutes. Then, while continuously stirring, slowly add hot milk. Season with salt, pepper, and nutmeg, and cook over low heat, stirring, until the sauce thickens. Add the prepared béchamel sauce to the pan with the mushrooms. Mix everything well.

  5. Preheat the oven to 180 degrees Celsius. Grease a deep baking dish with butter. Bring a large pot of salted water to a boil. Add 3 or 4 lasagna sheets (enough to cover the bottom of the baking dish) and cook until softened. Cover the bottom of the baking dish with a thin layer of the mushroom béchamel mixture. Arrange the softened lasagna sheets in a single layer over the sauce and cover with another layer of the mushroom mixture, then sprinkle with a little Parmesan. Repeat the process until all ingredients are used up. Finish with a layer of sauce and generously sprinkle with Parmesan. Cover the baking dish with aluminum foil. Bake the lasagna in the preheated oven for 30 minutes, then remove the foil and bake for another 5 to 10 minutes until the cheese on top is golden brown.

  6. Let the lasagna rest for 10 minutes before serving, then cut into portions and serve.

Nutrition Information (Per 100g)

  • Calories: 125.83 kcal
  • Fat: 4.55 g
    • Saturated Fat: 2.21 g
  • Carbohydrates: 14.32 g
    • Sugars: 0.86 g
  • Protein: 5.9 g
  • Fiber: 0.8 g