Lasagna casserole with mushroom cream. Traditional and Bimby recipe.

Today I offer you a rich and at the same time light main course, delicate in flavor, easy and quick to prepare unlike the traditional casserole, where you have to cook the ragù. With this, you can save a lot of time.

You will have the option to use both dry and fresh lasagna, or even better homemade. Here’s the recipe for you

To see all my recipes with lasagna click here.

Difficulty: Easy
Cost: Cheap
Rest time: 5 Minutes
Preparation time: 1 Hour
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Autumn, Winter

636.73 Kcal

calories per serving

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Energy 636.73 (Kcal)
Carbohydrates 62.83 (g) of which sugars 12.93 (g)
Proteins 25.14 (g)
Fat 32.41 (g) of which saturated 13.09 (g)of which unsaturated 6.65 (g)
Fibers 3.73 (g)
Sodium 1,548.72 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Lasagna casserole with mushroom cream

1 lb oz egg lasagna (dry or 24 oz fresh)
1 lb oz mushrooms (mixed, can be frozen)
2 teaspoons broth cube (homemade vegetable)
1 clove garlic
1 bunch chopped parsley
3.5 oz extra virgin olive oil
cup water
2.6 lbs oz béchamel sauce (follow my recipe)
3.5 oz grated parmesan
10.5 oz smoked provola cheese

Lasagna casserole with mushroom cream

Tools

what we need

1 Frying pan
2 Pots
1 Immersion blender
1 Parchment paper
1 Aluminum foil
1 Baking dish large rectangular
1 Oven

Steps

Lasagna casserole with mushroom cream

Clean the mushrooms with a damp cloth, trim the ends and discard them, then slice them thinly.
In a pan, chop a clove of garlic, add the oil and chopped parsley, and let it brown
Then add the mushrooms, 1 teaspoon of vegetable broth cube, and ⅓ cup of water. Adjust with salt and pepper, cover and cook for 15 minutes
At the end of cooking, blend everything and set aside.
Prepare the béchamel sauce by following my recipe click here
Now chop the smoked provola cheese.
Put the parsley and garlic in the bowl and chop for 10 seconds, speed 7. Gather with the spatula, and pour in the eco oil. Sauté for 3 minutes at 230°F, teaspoon speed.
Add the sliced mushrooms, the vegetable broth cube, and water.
Cook for 15 minutes at 212°F, reverse teaspoon speed. At the end of cooking, blend everything for 15 seconds, speed 7.
Transfer the mixture to a bowl, wash, and dry the bowl
Now prepare the béchamel.
Following my recipe click here.
Wash the bowl and put the provola in pieces and chop for 10 seconds, speed 8. Gather with the spatula and set aside.
Mix the mushroom cream with 3 ladles of béchamel. We’ll use this as the filling.
In a baking dish, put a ladle of béchamel and one of mushroom cream, then make a layer of lasagna,
then add some mushroom cream, some béchamel, and some provola, and continue like this until the end of the ingredients.
Finish with more provola and a sprinkle of parmesan.
Cover the baking dish with a sheet of parchment paper and then a sheet of foil, so the lasagna cooks evenly without drying out.
Now bake in the oven at 356°F for 20 minutes, then uncover the lasagna, turn on the grill, and cook it for a few minutes at maximum power to create a crust on top.
The lasagna casserole with mushroom cream is ready, enjoy your meal.