Mushroom Lasagna

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    White sauce:
  • 8 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • Kosher salt and freshly ground pepper to taste
  • 1/2 teaspoon freshly grated nutmeg
  • Lasagna:
  • 3/4 pound oven-ready lasagna
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 1/2 pounds cremini (brown) mushrooms, sliced
  • 1/2 cup shallots, finely chopped
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dry
  • Kosher salt and freshly ground pepper to taste
  • 1 cup grated Parmesan cheese


For the white sauce, heat milk until bubbles form around the edge. In a separate saucepan, melt butter; add the flour and stir 1 minute over low heat. Pour in the hot milk, whisking constantly. Add salt, pepper and nutmeg; set aside.
Heat oil in a large skillet over high heat. Add mushrooms and sauté until they release their juice and start to caramelize. Reduce heat to medium-low and add shallots; cook until softened (about 3 minutes). Add salt, pepper and thyme. Remove from heat.
Preheat oven to 375°F. Butter an 8x12x2-inch baking dish. Spread a small amount of sauce in the bottom. Layer noodles, sauce, mushrooms and cheese; repeat twice for a total of 3 layers. Bake 30-45 minutes or until lightly browned and bubbly. Allow to sit 10 minutes before serving.

Recipe from Central Market Poulsbo - Culinary Resource Center
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