Wild Mushroom And Three Cheese Lasagne Recipes

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WILD MUSHROOM LASAGNE

Categories     Mushroom     Pasta     Bake     Christmas     Vegetarian     Fall     Winter     Noodle     Gourmet

Yield Makes 12 first-course or 8 main course servings

Number Of Ingredients 19



Wild Mushroom Lasagne image

Steps:

  • Make béchamel:
  • Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
  • Make mushroom tomato sauce:
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
  • Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
  • Assemble and bake lasagne:
  • Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
  • Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

For béchamel sauce:
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper
For mushroom tomato sauce:
2 cups boiling-hot water
1 ounce dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra-virgin olive oil
2 (14- to 15-ounce) cans diced tomatoes in juice
Pinch of sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
For assembling lasagne:
12 long ruffle-edged dried lasagne noodles (not no-boil)
5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)

WILD MUSHROOM AND GOAT CHEESE LASAGNA

This elegant lasagna combines layers of portobello mushrooms (or any other type of edible wild mushroom) cooked with onion, garlic, basil, lasagna noodles, crumbled goat cheese and grated Parmesan cheese and a smooth cream sauce. - Divine -

Provided by Chef mariajane

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15



Wild Mushroom and Goat Cheese Lasagna image

Steps:

  • Preheat oven to 400°F Grease a 9x13-inch baking dish.
  • Heat oil in a large skillet on medium heat. Add onions, and garlic and cook gently untirl fragrant, about 3 minutes. Add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated . Stir in salt and pepper and basil. This step can be done a day ahead. Just keep mixture refrigerated until ready to use.
  • Heat butter in a large saucepan on medium heat. Add flour and cook for 2 minutes. Whisk in milk and bring to a boil. Add salt and pepper.
  • Meanwhile, cook lasagna noodles according to package directions. Rinse in cold water.
  • ASSEMBLY: Place a single layer of noodles on bottom of prepared dish. Spread 1 cup of sauce over noodles. Place about 1 cup mushrooms over sauce. Sprinkle with 1/4 cup goat cheese and 2 tablespoons Parmesan. Repeat, using 4 layers of noodles. Top last layer of noodles with remaining sauce and cheese.
  • Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 530.5, Fat 21.6, SaturatedFat 10.8, Cholesterol 54.8, Sodium 927, Carbohydrate 62.4, Fiber 3.4, Sugar 3.6, Protein 23.3

2 tablespoons crisco canola oil or 2 tablespoons vegetable oil
2 garlic cloves, chopped
1 onion, chopped
2 lbs wild mushrooms, trimmed and sliced (portobello, oyster, shiitake)
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil, chopped or 1 teaspoon dried basil
1/4 cup butter
1/3 cup all-purpose flour
2 (375 ml) cans Carnation Evaporated Milk (regular, 2% or fat free)
1 teaspoon . salt
1/4 teaspoon pepper
1 cup goat cheese, crumbled
1 cup parmesan cheese, grated
1 lb lasagna noodle

VINCISGRASSI (WILD MUSHROOM & PROSCIUTTO LASAGNE)

A luxury porcini and Portobello mushroom lasagne with a sumptuous creamy sauce, and a drizzle of truffle oil if you like

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 15



Vincisgrassi (Wild mushroom & prosciutto lasagne) image

Steps:

  • Pour the stock into a saucepan, bring to the boil and tip the dried mushrooms into a heatproof bowl or jug. Pour over the hot stock and leave to soak until it has been absorbed and the mushrooms have cooled. Drain the mushrooms over a bowl, pressing down on them to release all the stock. Reserve the stock, roughly chop the mushrooms and set aside.
  • Heat the olive oil and two-thirds of the butter in a large, shallow saucepan. Add the soaked mushrooms and bay leaf, and sizzle for a few mins. Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. Gradually add the hot milk, stirring between each addition, until you have a thick mushroom sauce, then simmer for 10 mins, stirring occasionally. Remove from the heat, fish out the bay leaf, then stir in the cream, prosciutto and parsley, and leave to cool slightly.
  • If cooking straight away, heat oven to 200C/180C fan/gas 6. Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the mushroom mixture and some of the sauce over the lasagne sheets, then scatter over a little grated Parmesan and drizzle with a few drops of truffle oil, if using. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce - it should be reasonably mushroom free. Scatter over the remaining grated Parmesan and drizzle with more truffle oil, if using. Can be made a day ahead, covered and chilled.
  • Bake the lasagne for 20-25 mins until golden and bubbling. Turn the oven up at the end of cooking if it's not brown enough. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and drizzle over some more truffle oil just before serving, if you like.

Nutrition Facts : Calories 561 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium

500g chicken stock
30g pack dried porcini mushrooms
2 tbsp olive oil
100g butter
1 bay leaf
300g Portobello mushrooms or chestnut mushrooms, halved and sliced
1 garlic clove , crushed
75g plain flour
500ml hot full-fat milk
100g double cream
140g prosciutto , roughly shredded
handful flat-leaf parsley leaves, chopped
12 sheets fresh lasagne
140g parmesan , about two-thirds finely grated, the rest shaved
truffle oil (optional)

WILD MUSHROOM LASAGNE WITH A PARMESAN CREAM

A delectable dinner party main that combines a blend of incredible flavours, from MasterChef's Monica Galetti

Provided by Good Food team

Categories     Dinner, Main course

Time 3h50m

Number Of Ingredients 15



Wild mushroom lasagne with a parmesan cream image

Steps:

  • Heat the olive oil in a large pan and fry the mushrooms for a few mins until lightly browned. Drain, return to the pan with the knob of butter, toss through, then season and set aside.
  • Melt 50g butter in a small pan until foaming, add the flour, stirring well, and cook for 1 min. Stir in the milk and cook for about 4 mins, stirring continuously, until thickened. Whisk in the egg yolks and heat until bubbling. Remove from heat, stir in gruyère and cheddar, season, then fold through the mushrooms.
  • To assemble, line a terrine or loaf tin (about 12 x 20cm) with cling film. Place a sheet of cooked pasta onto the base and spread over half of the mushroom mix. Add another sheet of pasta, pressing down firmly, before spreading remaining mushroom mix on top and covering with the last sheet of pasta. Cover with cling film, directly onto the pasta, and sit something flat on top to weigh down. Chill for at least 2 hrs or overnight.
  • For the parmesan cream, bring the cream and butter to the boil, then remove from the heat and whisk in the parmesan. Cover with cling film and chill. If it gets too thick, thin with a bit of milk.
  • For the confit peppers, put the pepper slices into a deep pan and add just enough olive oil to cover and a pinch of salt. Cook gently on a low heat for about 20 mins until soft, then drain.
  • Heat oven to 200C/180C fan/gas 6. Tip the lasagne out onto a board, remove the cling film and cut into 6 slices. Space portions out on a baking tray, drizzle 1 tbsp of parmesan cream over each and bake for 12-20 mins until hot. Serve with another drizzle of parmesan cream, the confit peppers and a salad.

Nutrition Facts : Calories 671 calories, Fat 56 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.96 milligram of sodium

1 tbsp olive oil
600g wild mushrooms
50g unsalted butter , plus extra knob for frying
50g flour
500ml milk
2 egg yolks
25g gruyère or vegetarian alternative, grated
25g large sheets fresh cheddar or vegetarian alternative, grated
3 3 large sheets fresh pasta (about 12 x 20cm), cooked
200ml double cream
100g butter
50g parmesan or vegetarian alternative, grated
a little milk
3 mixed peppers , peeled, deseeded and thinly sliced
olive oil , for frying

LASAGNA WITH SPINACH AND WILD MUSHROOMS

Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn't such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14



Lasagna With Spinach and Wild Mushrooms image

Steps:

  • Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
  • Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
  • Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
  • Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
  • Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 8 grams, TransFat 0 grams

1 pound spinach, stemmed and washed in 2 changes water if using bunch spinach, rinsed if using bagged baby spinach
Salt
2 tablespoons extra virgin olive oil, plus additional for oiling baking dish
1/2 pound wild mushrooms, such as oyster mushrooms or maitakes, torn or cut into smaller slices if large or in clumps
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
8 ounces ricotta cheese
1 egg
1 tablespoon water
Pinch of nutmeg
Salt and freshly ground pepper
2 1/3 to 2 1/2 cups marinara sauce (more to taste)
7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
4 ounces (1 cup) freshly grated Parmesan

HOME/MADE MUSHROOM LASAGNA

Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: "cheese," "smoked," "bacon," "caramelized." Three of those four appear in Byrne's lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.

Provided by Sam Sifton

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18



Home/Made Mushroom Lasagna image

Steps:

  • Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
  • Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
  • Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
  • Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
  • Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

Nutrition Facts : @context http, Calories 814, UnsaturatedFat 26 grams, Carbohydrate 73 grams, Fat 42 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 1006 milligrams, Sugar 13 grams, TransFat 0 grams

1/2 cup extra-virgin olive oil or herb oil
6 large shallots, peeled and minced
1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
Kosher salt
freshly ground black pepper
4 tablespoons unsalted butter, or herb oil
3 large cloves garlic, peeled and minced
4 tablespoons flour, ideally instant or all-purpose
3 cups whole milk
1/2 teaspoon grated nutmeg
1 cup Gruyère cheese, grated
1 cup Fontina cheese, grated
2 tablespoons best-quality truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella, sliced
1 cup fresh Parmesan, grated

WILD MUSHROOM LASAGNA

I found this wonderful recipe in an issue of Gourmet Magazine. I am a mushroom lover and find this recipe fascinating. Although, being married to a mushroom hater, I may never have the opportunity to actually prepare it. I am anxious for someone to try it so I can live vicariously though your experience.

Provided by Bev I Am

Categories     Vegetable

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 16



Wild Mushroom Lasagna image

Steps:

  • Make bechamel:.
  • Heat butter in a 2-qt heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking 3 minutes.
  • Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt.
  • Bring to a boil, whisking.
  • Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
  • Make mushroom tomato sauce:.
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.
  • Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.
  • Pour soaking liquid through sieve lined with a dampened paper towel into another bowl.
  • Chop porcini and add to soaking liquid.
  • Cook onion in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until softened, 4-5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 TBS basil.
  • Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
  • Stir in salt and remaining TBS basil.
  • Assemble and bake lasagne:.
  • Cook lasagne noodles in a 6-8 quart heavy pot of boiling salted water 8 minutes (Noodles will not be cooked through), then drain and transfer to a bowl of cold water.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer.
  • Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan.
  • Spread pasta in pan evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese.
  • Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles.
  • Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese.
  • Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes.
  • Let stand at room temperature at least 15 minutes before cutting.
  • Note:.
  • *You can prepare bechamel and mushroom tomato sauces up to 2 days ahead of time.
  • Cool uncovered and then chill separately, covered.
  • Bring sauces to room temperature before using.
  • *You can assemble lasagne 1 day ahead and chill, covered.
  • Bring to room temperature before baking.

Nutrition Facts : Calories 377.9, Fat 16.3, SaturatedFat 8.2, Cholesterol 33.5, Sodium 922.9, Carbohydrate 43.2, Fiber 3.3, Sugar 10.8, Protein 15.8

3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, mashed
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups boiling water
1 ounce dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra virgin olive oil
2 (14 ounce) cans diced tomatoes with juice
1 pinch sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
12 long ruffle-edged dried lasagna noodles (not no-boil)
5 ounces finely grated parmigiano-reggiano cheese (1 3/4 cups)

WILD MUSHROOM LASAGNE

Categories     Mushroom     Pasta     Bake     Vegetarian     Mozzarella     Parmesan     Sherry     Gourmet

Yield Serves 6

Number Of Ingredients 22



Wild Mushroom Lasagne image

Steps:

  • Make filling:
  • In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
  • Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
  • Make sauce:
  • In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
  • Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
  • Assemble lasagne:
  • Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

For mushroom filling
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
For sauce
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

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Web Feb 3, 2022 Directions. Step 1. In a medium saucepan, melt butter over medium heat. Add the flour and stir with wooden spoon until a paste forms. Step 2. Remove from heat and …
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WILD MUSHROOM AND GOAT CHEESE LASAGNA - CARNATION MILK
Web Top last layer of noodles with remaining sauce and cheese. 6 : Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.
From carnationmilk.ca


WILD MUSHROOM LASAGNA - DELALLO
Web Whisk in pureed mushrooms with béchamel until blended. Preheat oven to 350˚F. In a 13- by 9-inch casserole dish, begin by spreading 1/2 cup of the mushroom béchamel sauce …
From delallo.com


WILD MUSHROOM LASAGNA RECIPE - DELISH
Web Mar 20, 2012 Step 1 Preheat the oven to 350 degrees F and lightly butter a 9- by 13-inch baking dish. In a large, deep skillet, melt the 2 tablespoons of butter in the oil. Add the …
From delish.com


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