Sunday, July 22, 2012

Mushroom Lasagna with Parmesan White Sauce

I absolutely love mushrooms and this lasagna is packed full of them which makes it a perfect dinner for me. Now, unfortunately, if you don't like mushrooms, this lasagna is definitely not for you. But maybe you could still try it and let it show you what you're missing out on! I love this different twist on lasagna with the creamy white sauce and Parmesan cheese - completely different from your usual meaty lasagna with marina sauce, but so delicious. Do your taste buds a favor and try this out. You'll love it! (Recipe adapted from Mel's Kitchen Cafe)
  • 12 no-boil lasagna noodles
  • 1 large garlic clove, minced
  • 4 cups milk
  • 3/4 cups butter (1 1/2 sticks)
  • 1/2 cup flour
  • 1/2 cup cream cheese
  • 1 tsp. pepper
  • 1 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 1/2 lbs. baby bella or white mushrooms
  • 1 1/2 cups Parmesan cheese
Preheat the oven to 375 degrees. For the white sauce, heat the milk and garlic in the microwave until hot, and set it aside. In a large saucepan, melt 1/2 cup (1 stick) butter. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first, and whisking until combined. Add in cream cheese, salt, pepper and nutmeg, stirring or whisking frequently until cheese has melted and sauce becomes thick (anywhere from 3 - 10 minutes). Set aside.

To prepare the mushrooms, slice them 1/4 inch thick. In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the mushrooms and cook for about 5 minutes, until they are tender and release some of their juices.

To assemble the lasagna, lightly coat the bottom and sides of a 9x13-inch baking dish with cooking spray. Spread 1/4 cup or so of the white sauce in the bottom of the dish. Arrange a layer of noodles on top (I used 3 noodles for each layer without overlapping them), then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/3 cup of the Parmesan cheese. Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of cheese.

Bake lasagna for 45 minutes, or until top is browned and the sauce is bubbly. Remove from oven and let sit for 10-15 minutes before serving.

Note: I've halved this recipe for 2-3 people with great results!

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