Mushroom Lasagna

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 3 May, 2013

Mushroom Lasagna
prepTime cookTime
15 minutes 45 minutes
Serves rating
6 portions
Mushroom Lasagna
  • 4.00 / 5 5
16 votes, 4.0 avg. rating (80% score)

Summary

Mushroom Lasagna, This recipe of Layers of pasta, a creamy mushroom filling, mushrooms sautéed in butter with shallots, garlic, thyme, white wine, light cream cheese and chives, The top layer is covered in Parmigiano-Reggiano and due to this the pasta gets a little crisp.

Ingredients

  • Boiling water    :- 1 cup / 240 ml
  • Porcini mushrooms, dried (or any other mushroom dried)   :- 30 grams
  • Butter    :- 1 tablespoon / 15 grams
  • Olive oil, divided    :- 2 tablespoons / 30 ml
  • Shallots , chopped    :- 1 1/4 cups / 200 grams
  • Presliced cremini or White button mushrooms    :- 240 grams
  • Presliced exotic mushroom blend    :- 120 grams
  • Salt, divided    :-1 teaspoon
  • Black pepper, freshly ground, divided    :- 1/2 teaspoon
  • Thyme, chopped fresh    :- 1 1/2 tablespoons / 3.6 grams
  • Garlic cloves, minced and divided    :- 6
  • White wine    :- 1/2 cup / 120 ml
  • Cream cheese    :- 1/3 cup
  • Chives, chopped fresh, divided    :- 2 tablespoons / 6 grams
  • Milk, divided    :- 3 cups / 720 ml
  • All-purpose flour     :- 1/4 cup / 45 grams
  • Cooking oil
  • Regular lasagna noodles    :- 9
  • Parmigiano-Reggiano cheese, grated or any hard cheese like Parmesan cheese    :-1/2 cup / 60 grams

Garnish

  • Chives, chopped

Preparation

  1. Preheat oven to 180 degree C.
  2. Boil and prepare the lasagna pasta. and keep aside
  3. Combine 1 cup boiling water and dried porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  4. For the Mushroom Filling: Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes.
  5. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned.
  6. Add thyme and 3 garlic cloves; sauté 1 minute.
  7. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  8. Remove from heat; stir in cream cheese and 1 tablespoon chives.
  9. Add reserved porcini mushrooms.
  10. For the Sauce: Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
  11. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture while whisking, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
  12. To Assemble: Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with little cooking oil, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top.
  13. Bake for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.
Mushroom Lasagna
Print

Recipe type: Pasta, Kids Food
Cuisine: World, American, Indian, Continental, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 portions
Juniorchef-Mushroom Lasagna, This recipe of Layers of pasta, a creamy mushroom filling, mushrooms sautéed in butter with shallots, garlic, thyme, white wine, light cream cheese and chives, The top layer is covered in Parmigiano-Reggiano and due to this the pasta gets a little crisp.
Ingredients
  • Boiling water    :- 1 cup / 240 ml
  • Porcini mushrooms, dried (or any other mushroom dried)   :- 30 grams
  • Butter    :- 1 tablespoon / 15 grams
  • Olive oil, divided    :- 2 tablespoons / 30 ml
  • Shallots , chopped    :- 1¼ cups / 200 grams
  • Presliced cremini or White button mushrooms    :- 240 grams
  • Presliced exotic mushroom blend    :- 120 grams
  • Salt, divided    :-1 teaspoon
  • Black pepper, freshly ground, divided    :- ½ teaspoon
  • Thyme, chopped fresh    :- 1½ tablespoons / 3.6 grams
  • Garlic cloves, minced and divided    :- 6
  • White wine    :- ½ cup / 120 ml
  • Cream cheese    :- ⅓ cup
  • Chives, chopped fresh, divided    :- 2 tablespoons / 6 grams
  • Milk, divided    :- 3 cups / 720 ml
  • All-purpose flour     :- ¼ cup / 45 grams
  • Cooking oil
  • Regular lasagna noodles    :- 9
  • Parmigiano-Reggiano cheese, grated or any hard cheese like Parmesan cheese    :-1/2 cup / 60 grams
  • Garnish
  • Chives, chopped
Instructions
  1. Preparation
  2. Preheat oven to 180 degree C.
  3. Boil and prepare the lasagna pasta. and keep aside
  4. Combine 1 cup boiling water and dried porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  5. For the Mushroom Filling:
  6. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes.
  7. Add cremini and exotic mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; sauté 6 minutes or until mushrooms are browned.
  8. Add thyme and 3 garlic cloves; sauté 1 minute.
  9. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  10. Remove from heat; stir in cream cheese and 1 tablespoon chives.
  11. Add reserved porcini mushrooms.
  12. For the Sauce:
  13. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2¾ cups milk, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; bring to a boil.
  14. Combine remaining ¼ cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture while whisking, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
  15. To Assemble:
  16. Spoon ½ cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with little cooking oil, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top.
  17. Bake for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

 

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