Hi everyone, this week I made a mushroom lasagna. One of my friends requested it a while back so this is for you 🙂
What you need for this recipe is, 4 table spoons of butter, 1/4th cup of flour, salt, pepper, 1.3 kg of portobello mushrooms, 12 dried lasagne pieces, 1 pack of defrosted and squeezed chopped spinach, 2 cups of 3.25% milk, 1 cup of freshly grated parmesan cheese, and 1 head of roasted garlic.
Cut the top of the head of garlic and sprinkle sea salt and a table spoon of olive oil and rub. Wrap with aluminum foil and put into the convention oven for 45 minutes at 350F. When the head turns a slight brown and it soft to the touch, its ready.
Next, cook the lasagne in boiling water for about 5 minutes, then I usually cut the temperature off and put the entire pot on the side to cool down slightly. I dislike fully cooking the pasta through because it will lose texture when you bake the lasagna.
While the pasta is boiling/cooling down, slice the portobello mushrooms into 3/4th inch slices and panfry on medium heat with olive oil and a pinch of sea salt. Remember that you want to brown the mushrooms and remove as much moisture as you can so pay attention to how quick your mushrooms cook. This should take about 5-10 minutes depending on how many mushrooms you throw into your pan. The mushrooms are cooked when they are tender to the bite and no more moisture remains in the pan.
Prepare the bechamel sauce by bringing up the 2 cups of milk to a simmer and in another smaller pot, melt the butter and then mix in the flour. When you add the flour, remove the pan from the heat or turn the heat to the lowest setting. Stir the rue constantly with a whisk. When the color has turned slightly brown, add the milk slowly and continue whisking to prevent lumps. My bechamel sauce came out thick as I kept stirring (but I prefer it to be a little thicker than usual for lasagna because you dont want a runny-mess when you eat it!). Remove the roasted garlic cloves from the bulb and whisk into the sauce with sea salt and freshly ground pepper.
After all the items have cooled to room temperature (the lasagne was still warm), you can assemble the lasagna.
Place some of the bechamel sauce onto the bottom of the pan. Layer with lasagne sheets. On-top of the sheets, place some bechamel sauce ontop of the sheets, 1/3rd of the mushrooms, 1/3rd of the spinach, and 1/4th of the cheese. Repeat two more times.
Layer with the final layer of lasagne, bechamel sauce, and the remaining cheese. Place into the oven and bake for 45 minutes at 375F uncovered.
The recipe was pretty good. You can’t go wrong with the basic spinach/mushroom/garlic/cream sauce combination 😀 However, in the future, I will probably thin the bechamel sauce a little more by adding more butter or milk (hey! I never said this was healthy). Give this recipe a try and add your own spin to it to personalize it to your taste, like adding some cooked pancetta. Until next time!
The original recipe can be found at http://www.foodnetwork.com/recipes/ina-garten/portobello-mushroom-lasagna-recipe/index.html where it is very basic (and looks bland), which is why I added to it.
Until next time!