Mushroom Lasagna Star (Print Version)
# Ingredients:
→ Tomato-Mushroom Mixture
01 -
300g grape tomatoes, cut in half
02 -
450g assorted mushrooms (shiitake, cremini, portobello), cleaned and sliced
03 -
2 tablespoons olive oil
04 -
1 teaspoon dried oregano
05 -
1 teaspoon dried thyme
06 -
Salt and black pepper as needed
07 -
3 finely chopped garlic cloves
08 -
60ml dry white wine, if you like
09 -
1 large onion, chopped small
→ Creamy Bechamel Sauce
10 -
950ml warm whole milk
11 -
60g plain all-purpose flour
12 -
60g unsalted butter
13 -
Pinch of ground nutmeg
14 -
Salt and pepper for seasoning
→ Putting it Together
15 -
12 sheets of lasagna pasta
16 -
200g shredded mozzarella cheese
17 -
100g Parmesan cheese, grated
18 -
200g fresh spinach, roughly cut
19 -
(Optional) Fresh basil leaves for topping
# Instructions:
01 -
Warm up the olive oil in a big pan over medium heat. Throw in the onions and cook until they look clear. Add the mushrooms and sauté for about 8-10 minutes until they release their juices and start browning. Mix in the thyme, oregano, salt, and pepper. If you're using wine, pour it in and keep cooking for an extra 2-3 minutes until it reduces. Finally, toss in the tomatoes and cook for 2-3 more minutes until they're softened a bit.
02 -
Over medium heat, melt butter in a medium pot. Stir in the flour and keep whisking non-stop for 2-3 minutes until it turns light golden. Slowly add warm milk, a little at a time, while whisking so you don’t get lumps. Cook and stir often until it thickens to a creamy texture that sticks to the back of your spoon. Season it up with some nutmeg, salt, and pepper.
03 -
Set your oven to 190°C. Cook the lasagna pasta following the instructions on the package until it's just firm to bite (al dente). Drain it and spread the noodles flat on clean dish towels so they won't stick together.
04 -
Start by spreading a thin layer of bechamel at the bottom of a 23×33cm baking pan. Lay down sheets of pasta on top. Follow that with half the veggie mix, then sprinkle with half the spinach. Pour about one-third of the remaining bechamel over the spinach. Add a third of the mozzarella and Parmesan cheeses on top of that. Do it all again—pasta, veggie mix, spinach, sauce, and cheeses. Finish with one last layer of pasta, the remaining sauce, and top with the rest of the cheese.
05 -
Cover the baking dish with foil and bake it in the oven for 25 minutes. Remove the foil and bake for another 20 minutes or so until the top is bubbly and browned around the edges. Let it sit for 10-15 minutes after taking it out so the layers hold together better when serving.
# Notes:
01 -
Swap regular lasagna pasta for gluten-free ones and use gluten-free flour for the bechamel if you're avoiding gluten.