Description
Rich, creamy Ina Garten mushroom lasagna brings Italian comfort straight to your kitchen table. Layers of silky mushrooms, delicate bechamel sauce, and perfectly melted cheese create a luxurious meal that promises pure culinary satisfaction for hungry diners.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds portobello mushrooms
- ¾ pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (1.5 sticks/170 grams) unsalted butter
- 1 cup freshly grated Parmesan cheese
Flour and Seasoning:
- ½ cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
Finishing Ingredients:
- Kosher salt (to taste)
- Good olive oil (to taste)
Instructions
- Warm the oven to 375 degrees Fahrenheit (190 degrees Celsius), ensuring the rack is positioned in the center.
- Fill a large pot with water, add salt and a drizzle of olive oil. Bring to a rolling boil. Submerge lasagna noodles and cook for 10 minutes, stirring intermittently to prevent sticking. Carefully drain noodles and set aside on a clean kitchen towel.
- Create the creamy white sauce by gently heating milk in a separate saucepan until it simmers. In another pan, melt of butter. Whisk in flour and cook for 1 minute over low heat, stirring continuously. Gradually pour hot milk into the butter-flour mixture. Season with salt, freshly ground black pepper, and a pinch of nutmeg. Simmer and whisk for 3-5 minutes until the sauce thickens to a smooth consistency.
- Prepare mushrooms by separating and discarding stems. Slice mushroom caps into 1/4-inch (0.6 centimeters) thick pieces. Heat olive oil and butter in a large skillet. Add mushrooms in batches, sprinkling with salt. Sauté for approximately 5 minutes until tender and releasing natural juices. Add additional oil if needed. Ensure even cooking by occasional tossing.
- Assemble the lasagna by spreading of white sauce across the bottom of an 8 by 12 by 2-inch (20 by 30 by 5 centimeters) baking dish. Layer noodles, sauce, mushrooms, and grated Parmesan cheese. Repeat the layering process two more times. Top with a final layer of noodles, remaining sauce, and sprinkle with remaining Parmesan.
- Transfer the lasagna to the preheated oven and bake for 45 minutes. Look for a golden-brown top and bubbling sauce as indicators of doneness. Remove from oven and let rest at room temperature for 15 minutes before serving to allow the layers to set and flavors to meld.
Notes
- Prevent Watery Result: Drain mushrooms thoroughly after cooking to stop excess moisture from making your lasagna soggy.
- Cheese Selection Matters: Choose a mix of mozzarella and parmesan for rich, melty layers with deep flavor complexity.
- Temperature Control: Let lasagna rest 15-20 minutes after baking so layers set and become easier to slice cleanly.
- Enhance Mushroom Depth: Sauté mushrooms with garlic and herbs before adding to layers for more intense, concentrated taste.
- Noodle Hack: Use no-boil lasagna noodles to save time and reduce potential overcooking risks during preparation.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 590 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 90 mg