Mushroom Lasagna With Bechamel Sauce ~This dairy and mushroom lasagna is meatless so all Vegetarian Readers can feel free to read on! Being Italian I have made lasagna for years. About 45 years. Meals I can make the night before and then throw in the oven before a dance recital, game, or running the kids to an appointment have become very popular in my house. The fridge does a great job of marrying all the flavors together and the deliciousness of the flavor is a great reward! All the cleanup is done the night before leaving you with just one dish and a spatula to wash after dinner. This is an awesome go to meal when you find yourself smack in the middle of a busy week!
Mushroom Lasagna With Bechamel Sauce
This dairy and mushroom lasagna is meatless so all Vegetarian Readers can feel free to read on!
- 2 pounds fresh mushrooms, (can use a combination of cremini and button)
- 1 package dried mixed wild mushrooms
- 4 tablespoons fresh thyme (about 1 bunch)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 large shallots, minced
- ½ cup Marsala wine
- 3 tablespoons flour
- 1 cup whole milk
- 1 cup half-and-half
- 2 cups fresh ricotta cheese
- 2 eggs
- Kosher salt and freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 8 ounces grated white cheddar or Fontina cheese
- 16 pasta sheets or fresh lasagna, (enough for 4 layers, but I make 2 layers)
- 8 ounces grated Gruyere cheese
- Preheat oven to 350 degrees. Wipe mushrooms clean, trim stems and thickly slice. Reconstitute dried mushrooms in cup boiling water, let soak for 30 minutes, then drain and rinse, squeeze dry and roughly chop. Set aside.
- Boil lasagna noodles in deep pan. Add enough water to cover and boil 11 minutes ubtil noddles are tender. Do not ocer boil as they become hard to work with.
- Heat a large saute pan on medium high heat (do not add oil or butter) and saute the mushrooms, and about half of the fresh thyme leaves, in batches, stirring constantly until they have begun to lose their moisture and are nice and fragrant and browned. The mushrooms will pop and sizzle, so do them in batches so as not to crowd the pan. Put the mushrooms aside on a plate, and finally add the reconstituted dried mushrooms for just a minute or so. Set aside.
- In the same pan, heat the olive oil and butter and saute the shallots for a few minutes. Add the Marsala and let it simmer for a minute, scraping the bottom of the pan. When the liquid has reduced, sprinkle the flour over the shallots and stir to combine. Stir for another minute. Combine the milk and half-and-half and add it to the pan in a stream, stirring constantly. Whisk to combine everything well, and then cook until the sauce thickens. Do not let mixture boil. Turn off the heat and add the grated cheddar cheese. Sprinkle the Parmesan cheese in and stir to melt it, too. If the sauce seems too thick, add a little more milk. Taste it and season with salt and pepper as necessary.
- Whisk together the ricotta and the two eggs. Set aside.
- Layer lasagna:
- Lay down a layer of pasta. Scatter 1/3 of the mushrooms across the top. Then 1/3 of the ricotta cheese, then ¼ of the sauce.
- Add another layer of pasta, and repeat. When you get to the top layer of pasta, you will be adding the remaining sauce. Spread evenly over the entire top. Then add the Gruyere cheese evenly sprinkled over the sauce. Cover loosely with foil that’s been sprayed with oil so that the cheese doesn’t stick, and bake for about 40 minutes, or until everything is bubbling and hot throughout. If you want some color, slide it under the broiler for a minute. Scatter the remaining fresh thyme over the top and serve. Serves 8.
Serving Size 3" square
Amount Per Serving
% Daily Value
Total Fat 40 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.