Homestyle Mushroom Lasagna Recipes

MUSHROOM LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

MEATY MUSHROOM LASAGNA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.
• Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 1/2 teaspoons salt and 2 teaspoons pepper.
• Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 1/2 teaspoons salt and 2 teaspoons pepper.
• Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
• To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve.

CREAMY MUSHROOM LASAGNE

Steps:

• For the ragu, put the dried porcini mushrooms in a heatproof mug and cover with 125ml boiling water from the kettle. Set aside. Finely chop the chestnut mushrooms or blitz in a food processor to fine pieces.
• Heat the oil in a large saucepan or flameproof casserole over a high heat and fry the onions, carrots and chopped chestnut mushrooms with a pinch of salt for 15 mins until the water released by the mushrooms has evaporated, stirring now and then. The mushrooms should be a deep brown colour and the other veg should be soft and slightly coloured.
• Add the mixed mushrooms, garlic and most of the thyme, and cook for another 5 mins until the mushrooms have started to soften. Drain the rehydrated porcini, add the soaking liquid to the pan, then finely chop the porcini and add that too. Stir in the wine, passata, ketchup and paprika to combine. Simmer for 25 mins until the ragu has reduced and is thick enough to coat the back of a spoon. Season generously with sea salt flakes and a grinding of black pepper.
• Meanwhile, make the béchamel. Melt the butter in a saucepan over a medium heat, then add the bay and cook for a minute. Scatter in the flour and stir until you have a sticky paste. Add the milk in stages, whisking between each addition until you have a thick sauce. Reduce the heat to low and cook for 3-4 mins, stirring occasionally until the sauce is thick enough to coat a spoon. Remove the bay, then mix in the crème fraîche, a generous grating of nutmeg and seasoning.
• Heat the oven to 200C/180C fan/gas 6. Rub the olive oil over the base and sides of a large ceramic baking dish (ours was 35 x 20 x 6cm). Arrange a layer of lasagne sheets in the base (you may need to break them so they fit), then spoon over a layer of the mushroom ragu, drizzle with some of the béchamel, and scatter over a handful of the mozzarella. Repeat until you have used all the ragu and the final layer of lasagne sheets, then smooth over a thick layer of béchamel. Sprinkle over the remaining mozzarella and bake for 40-45 mins until the filling is bubbling and the top is golden. Leave to rest for 10 mins, then sprinkle with the remaining thyme leaves before serving.

MUSHROOM LASAGNA

Steps:

• Cover porcini with water in microwave-safe dish; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop. Strain liquid though fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.
• Adjust oven rack to middle position and heat oven to 425 degrees.
• Spread portobellos in even layer on rimmed baking sheet and drizzle with 2 tbsp oil; tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoons salt and 1/2 tsp pepper and toss again. Roast mushrooms until shriveled and all liquid has evaporated, about 30 minutes. Set aside to cool. Do not turn off oven.
• Heat 1 tablespoons oil in 12 inch nonstick skillet over medium high heat until shimmering. Add onions, 1/4 teaspoons salt and 1/4 teaspoons of pepper and cook, stirring occasionally, until onions are browned around the edges, about 10 minutes. Transfer onions to large bowl and set aside.
• Process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape bowl as needed. Heat remaining 1 tablespoons oil in no-empty skillet over medium high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and moisture has evaporated, 6-8 minutes.
• Reduce heat to medium and stir in porcini mushrooms, 1 tablespoons garlic, 1 teaspoons salt, and 1 teaspoons pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2-3 minutes.
• Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Add milk, scraping pan bottom to loosen brown bits. Add reserve porcini liquid and nutmeg. Increase heat to medium high and bring mixture to boil. Reduce heat to medium low and simmer until sauce reaches consistency of heavy cream, 10-15 minutes. Remove from heat and stir in 2 tablespoons parsley and 1/4 cup basil.
• Combine fontina and Parmesan in medium bowl. Toss cooled portabello mushrooms with onions in large bowl. Place noodles in 13 X 9 inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, stirring occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.
• Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup mushroom sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remainin cheese. Lightly spray laarge sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.
• While lasagna is baking, combine remaining 2 tablespoons parsley, 2 tablespoons basil and 1 tsp garlic with zest in small bowl. Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6-8 minutes. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool for 15 minutes, then cut into pieces and serve.

MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
• Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
• Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
• Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

HOME-STYLE MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a large frying pan, melt 2 tablespoons of the butter.
• Add the mushrooms and cook over medium-high heat until tender; drain.
• Stir together the mushrooms and 1 cup of the pasta sauce; set aside.
• To make the bechamel sauce, melt the remaining butter in a small saucepan; add the flour, stirring to blend well.
• Add the milk, nutmeg and salt and cook over medium heat, stirring until thickened.
• Remove from the heat; set aside.
• In a bowl, stir together the ricotta, basil, 1 cup mozzarella, 1/4 cup parmesan and 1 cup of the bechamel sauce.
• To assemble, spread 1 cup of the remaining pasta sauce in the bottom of a 9" x 13" lasagna dish.
• Arrange a layer of 5 noodles over the sauce, overlapping slightly to the pan edges.
• Spread the ricotta mixture evenly over the noodles and repeat with another layer of noodles.
• Top with the mushrooms and last layer of lasagna noodles.
• Spread with the remaining pasta sauce, covering the noodles completely and drizzle with bechamel sauce.
• Top with the remaining mozzarella and parmesan.
• Cover with foil and bake for 35 minutes or until the noodles are tender.
• Remove the foil and bake for an additional 10 minutes or until golden.