Creamy White Mushroom Lasagna
Introduction
Italian cuisine is one of the most beloved in the world. From pasta dishes, to pizza, to meatballs, and of course, lasagna. There are tons of recipes with lasagna out there. This white lasagna is made with delicious cream sauce, mushrooms, Asiago and Mozarella cheeses. It is not hard to assemble this lasagna. If you are making it for guests, you can assemble it the night before and then just pop it in the oven the next day. I think what gives this lasagne its amazing taste is mushroom. There is something about the combination of mushroom and creamy cheese, it gives the lasagne rich and creamy flavor. For this lasagna I used no boil lasagne noodles. Feel free to use whichever noodles you prefer, but be sure to follow packet instructions. Because this lasagne is very rich, I suggest to pair it with crunchy fresh, and slightly tangy salad to cut through the richness. Enjoy!
Recipe
Ingredients
About 400g of sliced Cremini or Baby Bella mushrooms (feel free to use mushrooms of your choice)
150g of Asiago OR Parmesan cheese, shredded
300g of Mozarella cheese (full fat), shredded
30g-40g of butter, unsalted
40g of flour
About 1-2 tablespoons of olive oil
Pinch of salt and black pepper
Pinch of ground nutmeg (optional)
500 mL of milk (about 2 cups)
Oven-ready lasagna noodles
Instructions
Mushrooms: Start with mushrooms. Preheat the pan and drizzle it with olive oil. Add mushrooms and sauté them for about 10-15 minutes until most of the liquid evaporates. Keep stirring the pan in order to prevent mushrooms from burning. After the liquid evaporates the mushrooms will develop a nutty flavor. Turn off the heat and set the mushrooms aside.
The cream sauce: Preheat the pot and add butter to it. After butter starts to melt, add flour to it and keep stirring it to prevent from forming clumps. Then add milk to the pan and keep on stirring the liquid until it comes to almost a boiling point. Do not stop stirring. While stirring, add a pinch of ground nutmeg and a pinch of black pepper. As soon as the liquid comes to a boil, add shredded Asiago or Parmesan cheese to it and turn off the heat. Check for salt and add a pinch of it if it is needed. Now your cream sauce is ready and it’s time to assemble the lasagna.
Assembling the lasagna: Get your baking tray and add a thin layer of cream sauce to the bottom in order to prevent lasagna from sticking to the bottom. Now add the noodles, then on top of noodles add a layer of cream sauce, then mushrooms, then Mozarella cheese, and then lasagna noodle again. Follow the same order: cream sauce, mushrooms, Mozarella cheese until you reach all layers. Now cover the lasagne with aluminum foil. Your lasagna is ready for baking!
Baking: Preheat the oven to 350 degrees F and bake it for about 40 minutes. If you want your lasagna to be golden on top, then after 40 minutes, change your setting on broil and leave it in the oven for about 5 more minutes or until it reaches your desired color. Be careful not to burn it. Now your creamy lasagna is ready. Enjoy!