If lasagna is one of the most comforting dishes to make when it's cold—that's my opinion at least—then this mushroom lasagna variation from Smitten Kitchen is like wrapping yourself up in extra blankets and turning the thermostat way up. Instead of being topped with a standard red sauce, a thick bechmel is used. It coats each bite, and comes out of the oven bubbling and golden.
Though vegetarian, it certainly isn't light. The sauce is made with whole milk and a stick of butter. Plus there are handfuls of grated Parmesan cheese sprinkled in between each layer. But isn't that what a comforting meal is all about? If I had any recommendation, it'd be to add a lot more mushrooms. I'd probably double the amount, but maybe that's because I'm greedy with the mushrooms. It's up to you.
- Yield:4 servings
- Active time: 20 minutes
- Total time:1 hour
- 3/4 pound dried lasagna noodles
- 4 tablespoons olive oil, divided
- 4 cups whole milk
- 1 large garlic clove, minced
- 3/4 cup unsalted butter (1 1/2 sticks), divided
- 1/2 cup all-purpose flour
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 pounds cremini or portobello mushrooms, stems removed, sliced 1/4-inch thick
- 1 cup grated Parmesan
Preheat the oven to 375°F and bring a large pot of salted water to boil. When water is boiling, add the noodles and cook according to the directions on the packaging. Drain in a colander, and then toss with the olive oil to prevent the noodles from sticking together.
Pour the milk into a medium saucepan and add the minced garlic. Turn heat to medium and bring to a simmer. In a second saucepan, melt 1/2 cup (1 stick) of butter over medium heat, and then whisk in the flour. Turn heat to low, and cook, whisking constantly, for one minute. While continuing to whisk, slowly pour in the milk. When all of it has been added and the mixture is smooth, add 1/2 teaspoon salt, the black pepper, and the nutmeg. Turn heat up to medium-low and cook, stirring occasionally, until thick, three to five minutes. Turn off the heat.
In a large skillet set over medium heat, add two tablespoons of olive oil and two tablespoons of butter. Toss in about half of the mushrooms, season with salt, and cook, stirring occasionally, until the mushrooms have released some liquid and are starting to brown. Remove these mushrooms and set aside. If more fat is needed, add another tablespoon of olive and butter, and cook the remaining mushrooms.
Using a large spoon, spread some of the sauce in the bottom of an 8 by 12-inch baking dish. Add one layer of the lasagna noodles, a few spoonfuls of the sauce, 1/3 of the mushrooms, and 1/4 cup of grated Parmesan. Repeat process two more times. Finally, add a layer of sauce on and top with a 1/4 cup grated Parmesan.
Place baking dish in the oven and cook until the top is browned and the sauce is bubbling. Let rest for a few minutes before digging in. Season to taste with salt and pepper.