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Mushroom Lasagna
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A Forest Aroma in Every Bite
Friends, this mushroom lasagna is a real find for connoisseurs of refined flavors! It's not just a dish; it's a culinary ode to the autumn forest, where every piece is filled with the rich, earthy aroma of mushrooms that perfectly combines with a delicate creamy base and gooey cheese. It's an ideal option for a cozy family dinner or lunch when you crave something hearty but meat-free.
The "highlight" of this dish is the deep, concentrated flavor of the mushrooms, achieved through proper sautéing. And the combination of two sauces — an aromatic mushroom sauce and a classic béchamel — makes this lasagna incredibly juicy and multi-layered. You can easily order all the necessary ingredients on Zakaz.ua and enjoy cooking!
Alternatives/Variations:
- Mixed Mushrooms: For a richer flavor, use a mix of button mushrooms, oyster mushrooms, chanterelles, or even dried porcini mushrooms.
- With Spinach: Add fresh spinach to the mushroom filling to make the dish even healthier and juicier.
- With Other Cheeses: Instead of mozzarella, you can use Suluguni, and add a pinch of blue cheese to the parmesan.
Secrets for Tenderness/Flavor:
- Proper Sautéing: Sauté the mushrooms over high heat, in small batches, so they brown rather than stew. Let all the excess liquid evaporate completely to concentrate the mushroom flavor as much as possible.
- Juicy Filling: Add a little heavy cream or sour cream to the mushroom filling. This will make it more tender and moist.
Ingredients for the recipe
Ingredients
Casa Rinaldi Durum Wheat Lasagna Pasta 500g
250 g
Champignon
700 g
Onion
150 g
Garlic
3 cloves
Borges Refined Olive Oil 0.5l
3 tbsp
Nashe Moloko Barista UHT Milk 2.5% 950g
500 ml
Galychyna Extra Sweet Cream Butter 82.5% 180g
50 g
Kyivmlyn wheat flour 5000g
50 g
Pripravka ground nutmeg spices 15g
¼ tsp
Sto Pudiv Sea Salt 700g
½ tsp
Ukrayinskiy Mozzarella Cheese 45% 200g
200 g
Brazzale Gran Moravia Parmesan Cheese 32%
50 g
Eco Black Ground Pepper
to taste
Preparation steps
01
Prepare the Mushroom Filling (25 minutes): Finely chop the onion and garlic. Slice the mushrooms thinly. In a hot pan with oil, sauté the onion and garlic until soft (5 minutes). Add the mushrooms and cook over medium heat until all the liquid has evaporated. Season with salt and pepper.
02
Make the Béchamel Sauce (10 minutes): In a saucepan, melt the butter, add the flour, and cook for 1 minute. Gradually pour in the cold milk, whisking constantly until the sauce thickens. Add salt and nutmeg.
03
Assemble the Lasagna (15 minutes): Grease a baking dish with a little béchamel. Lay down the first layer of lasagna sheets. Then alternate layers of the mushroom filling, béchamel, and grated mozzarella.
04
Form the Final Layers: Repeat the layers until the ingredients are used up. The last layer should be lasagna sheets, generously coated with béchamel and sprinkled with grated parmesan.
05
Bake (40 minutes): Preheat the oven to 180°C (350°F). Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 20 minutes until a golden crust forms.
Where to order ingredients
Select the required ingredients in one of the stores
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