Mushroom Lasagna, an irresistible classic autumn dish. Really tasty and flavorful, this mushroom lasagna remains creamy, thanks to the béchamel sauce, and is truly irresistible. I used fresh homemade lasagna, like my mom’s, but the fresh ones from the supermarket fridge are also fine.
Perfect first course for special occasions, like Christmas or New Year’s, with the advantage that you can prepare them the day before, freeing up time for other dishes.
Let’s see together how to prepare Mushroom Lasagna. Get the ingredients ready and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty first courses to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Mushroom Lasagna
For 4 people
- 9 oz egg lasagna sheets
- 1 lbs mushrooms (champignons)
- 1 clove garlic
- 2 cups milk
- 1/4 cups butter
- 1/4 cups flour
- 2 mozzarella cheeses
- 5 tbsps Grana Padano DOP (grated)
- 2 tbsps extra virgin olive oil
- to taste nutmeg
- to taste salt
- to taste white pepper
Tools
To prepare the Mushroom Lasagna, you need:
- 1 Pan
- 1 Saucepan
- 1 Pot
- 1 Skimmer
- 1 Baking dish
Preparation of Mushroom Lasagna
Making Mushroom Lasagna is simple. First, prepare the mushrooms.
Clean them carefully, removing the dirt with a small knife and wiping them with a damp cloth.
Then, slice them thinly.
Sauté the crushed garlic in a pan with 2 tablespoons of extra virgin olive oil.
Remove it, add the mushrooms, and cook them over high heat for 8 minutes, stirring often.
Season with salt and pepper and set aside.
Melt 1/4 cup of butter in a heavy-bottomed saucepan.
Add the flour and mix everything with the warm milk, poured in gradually, ensuring no lumps form.
Cook it for 10 minutes, always stirring, add salt, pepper, and a hint of nutmeg.
Boil the lasagna sheets, a few at a time, in salted boiling water; add 1 tablespoon of oil to prevent them from sticking.
Drain them with a skimmer, place them to dry on a cloth.
Butter a baking dish, spread a layer of béchamel on the bottom, and arrange a layer of lasagna sheets, then again béchamel, mushrooms, pieces of mozzarella, and a sprinkle of Grana Padano.
Continue in the same order until the ingredients are used up.
Finish with a layer of béchamel and Grana Padano and sprinkle with the remaining butter in small pieces.
Gratinate in a preheated oven at 350°F, for about 25 – 30 minutes, let rest in the oven for 5 minutes and serve.
Here is the Mushroom Lasagna ready!
Here, the inside
Enjoy your meal and … until the next recipe!
Mani in Frolla Recommends
You can prepare Mushroom Lasagna well in advance: for example, you can prepare them the night before, cover them with cling film and keep them in the fridge overnight. When you want to bake them, just let them sit at room temperature for about half an hour and then put them in the oven.
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You can accompany the Lasagna with:
– Octopus and Potato Carpaccio (appetizer)
– Rabbit Stew with Olives and Carrots (main course)
For a Perfect Béchamel
For a smooth and lump-free béchamel, let it cool slightly and then blend it in the mixer.
For a smooth and lump-free béchamel, let it cool slightly and then blend it in the mixer.
If you try my mushroom lasagna and feel like it, write in the comments if you liked them and your opinion… I’m sure you will really like them!
If you try my mushroom lasagna and feel like it, write in the comments if you liked them and your opinion… I’m sure you will really like them!
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