The lasagna with mushrooms and brie is perfect for the fall and winter seasons, although I eat it all year round. They are very easy to make and have a special taste that will captivate you. I make them often, the flavor of the mushrooms pairs perfectly with the brie cheese, or even camembert. These lasagnas are prepared in a few minutes, we just need to cook the mushrooms first. You can choose to use ready-made béchamel or make it yourself: I’ve included the recipe for butter-free béchamel below, which is very easy to make!
To cook the lasagna with mushrooms and brie you can choose to use the air fryer, with a significant reduction in cooking times (I’ll explain how to cook them perfectly even inside with a trick), or in the oven by increasing degrees and times. Below you will find all the cooking instructions.
If you don’t like the taste of mushrooms and brie, check out these delicious lasagnas (the last one is meat-free):
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 5 sheets fresh lasagna
- 8.8 oz champignon mushrooms
- 7 oz brie or camembert
- 1.8 oz grated Parmesan
- 1 bunch parsley
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- 2.1 cups milk or soy
- 3 tbsp sunflower oil
- 1.8 oz all-purpose flour
- to taste nutmeg
- to taste salt
Tools
- Air Fryer
Steps
First, let’s prepare the mushrooms: clean them well and slice them. Finely chop the parsley with a knife separately. In a pan, pour a drizzle of EVO oil and sauté a clove of garlic; when it is golden, add the mushrooms, parsley, a pinch of salt and cook for about ten minutes, stirring occasionally. Once ready, remove them from the pan, discard the garlic, and let them cool.
Now let’s make the butter-free béchamel. In a saucepan, heat the milk (or soy beverage if you prefer) and bring it almost to a boil, then turn off the heat. In another tall-sided saucepan, heat the sunflower oil over low heat for a minute; sprinkle in the flour while quickly stirring with a hand whisk. If you notice the consistency is becoming too thick, do not add more flour; conversely, if it’s still very liquid, add a few more grams of flour. Continue stirring and pour in the hot milk. Salt to taste and add a grating of nutmeg; turn off the heat when reaching the right consistency.
Separately, slice the brie or camembert cheese.
In a baking dish suitable for your air fryer (I used this one: 8×8 inches), spread a ladle of béchamel, place a sheet of lasagna on top, more béchamel, mushrooms, brie and grated Parmesan. Make a total of 5 layers until the ingredients are used up.
At this point (IMPORTANT) place a sheet of parchment paper on top and seal well with aluminum foil. This way, it will cook well inside without burning on top. Cook in the air fryer at 356°F for 20 minutes, removing the cover in the last 5 minutes to brown the surface. Alternatively, bake in a hot oven at 392°F for 40 minutes.
Plate the lasagna and enjoy. Bon appétit!
Tips for you
✔ You can also bake the lasagna with mushrooms and brie in the oven by increasing the temperature and cooking times (you can find the instructions above in the recipe). In this case, you can also double the doses and use a larger baking dish for 8 servings.
✔ You can use dry lasagna instead of fresh ones without having to change the temperature and cooking times.
✔ To cook the lasagna, I used a non-stick baking dish measuring 8×8 inches. If you don’t have it, you can find it on Amazon by clicking here.
✔ Please make sure to use parchment paper and aluminum foil for cooking: this will allow the cannelloni to cook well inside. Remove it only when there are 4 minutes left, so it won’t overcook and will still be creamy for adding the pistachio crumble on top.
✔ The lasagna with mushrooms and brie can be stored in the refrigerator for up to 2 days. If you don’t have time to cook them, you can make them and freeze them to cook later. In this case, I recommend taking them out of the freezer for at least 2 hours, then proceed with cooking as indicated above, adding a few more minutes.
✔ For this recipe, I used the SEVERIN 5-liter air fryer, which you can see by clicking here: Severin air fryer.
Don’t miss the latest recipe of the 👉 Yeast-free Mushroom Focaccias in Air Fryer: cheesy, delicious, and amazing!
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FAQ (Questions and Answers)
Why do you use parchment paper as well?
Parchment paper is used with foil to avoid the lasagna being in direct contact with the foil. In fact, even without parchment paper, it’s okay if the lasagna is covered directly with foil, but this way, let’s say “everyone’s safer.”
Is aluminum foil harmful??
More than a question, often it’s stated as an “assertion.” Anyway, the answer is no: it’s not harmful. In fact, the aluminum foil sold in supermarkets is for food use and can only create problems at extreme temperatures. Remember, foil is also used in the oven, which can reach very high temperatures like 500°F, unlike the air fryer which can reach a maximum of 400°F (and in some air fryers 450°F, which is rare). Even at the oven’s maximum temperature, there are no problems. So, rest assured! In any case, as you have seen, I have inserted parchment paper between the lasagna and foil so everyone is more relaxed.
