Mushroom Lasagna


prep 1:00       total 2:00


6 to 8 servings



1 oz. porcini
1-1/2 cup ½ cup warm water
1/4 cup unsalted butter
1/4 cup flour
4 sprigs fresh thyme
1 bay leaf
Nutmeg, to taste
Salt, to taste
Pepper, to taste
2-1/2 cup milk
5 tbsp. olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 tbsp. fresh sage
2 tbsp. minced fresh Italian flat leaf parsley
1 can pureed tomatoes
2 lbs. fresh mushrooms, cleaned and thinly sliced
1 cup grated Parmesan cheese
1-1/2 lb. lasagna


In bowl combine warm water and porcini; let sit 30 minutes. Remove porcini and chop; reserve soaking liquid. Melt butter over medium heat. Add flour and cook for 1 minute, wisking constantly. Add milk and ½ cup soaking liquid; bring to simmer, wisking constantly. Add fresh thyme sprigs and bay leaf, season with nutmeg, salt and pepper. Cook on low heat for 30 minutes, wisking sporadically. Strain with fine mesh sieve and set aside.

Warm 2 tbsp. olive oil in sauté pan on medium heat. Add onion and sauté until golden brown. Add garlic and sauté for 1 minute. Add parsley, sage, and tomatoes; season with salt and pepper. Bring to simmer and cook about 10-15 minutes.

In another sauté pan heat 2 tbsp. olive oil over high heat. Add fresh mushrooms, salt and pepper; cook until liquid is gone, about 15 minutes.
Add tomato sauce, porcini and enough soaking liquid to thin sauce. Cover and simmer for 10 minutes, continuing to stir.

Preheat oven 400°F. Cook lasagna according to package directions.

Assemble lasagna:
Put a thin layer of cream sauce into 9x13-inch baking dish. Top with a layer of lasagna. Put 3 tbsp. cream sauce over pasta. Top with ½ cup tomato sauce. Sprinkle with 1 tbsp. Parmesan. Repeat until last layer of lasagna, which should be covered by 1/3 cup cream sauce and 2 tbsp. Parmesan.

Bake uncovered for 25-30 minutes. Cool for 15-20 minutes before serving.

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