Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mushroom lasagne. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my. Top lasagna with mozzarella and reserved mushrooms. Finely grate more lemon zest over.
Mushroom Lasagne is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Mushroom Lasagne is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mushroom lasagne using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mushroom Lasagne:
- Prepare 1 kg mushrooms (I used chestnut, portobello and white)
- Take 2 brown onions
- Get 10 cloves garlic (yes, really!)
- Make ready 2 tbsp olive oil
- Get 1 pinch oregano
- Take 1 tsp salt
- Get 2 tsp ground black pepper
- Make ready 250 g mascapone
- Take 2 tbsp milk
- Make ready 1 large handful grated cheese
- Get 1 small handful grated Parmesan
- Make ready Basil (optional garnish)
Stir in lasagna noodles and return to a boil. Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Plus: More Pasta Recipes Cook lasagna noodles until al dente according to package instructions. Once the mushrooms start to release water into the pan, stir in the chopped onions.
Instructions to make Mushroom Lasagne:
- Remove the mushroom stalks. Peel the mushrooms (if they are clean you can just rub them gently)
- Dice the onions. Add the olive oil to a large sauce pan along with the crushed garlic. Heat on a medium heat until the garlic starts to turn golden. Add the onions and cook for 2-3mins until they soften.
- Meanwhile, slice the mushrooms.
- Once the onions have softened, add the sliced mushrooms to the pan. Cook until the mushrooms release water and reduce in size (approx 5-7 mins). Add the oregano, salt and 1.5 tspn pepper.
- Continue to cook until the mushrooms are completely reduced in size and the water is starting to evaporate (approx 5 more mins). To the water add two table spoons of the mascarpone. This will make the sauce creamy!
- Take the mushrooms off the heat and start to layer in a baking dish, starting with the mushrooms then the lasagne sheets. Build it up so you have three layers of each.
- Add the rest of the mascapone back into the same now empty pan. Add the milk and 1/2 teaspoon ground pepper. On a low heat, heat until a sauce has formed.
- Add the mascapone sauce to the top lasagne layer, pushing it right to the edges. Top with the grated cheese and Parmesan.
- Cook in the oven at 180c for 30-40 mins, until the cheese is golden brown. Enjoy!
Plus: More Pasta Recipes Cook lasagna noodles until al dente according to package instructions. Once the mushrooms start to release water into the pan, stir in the chopped onions. Sauté the mushrooms and onions for about a minute. Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini.
So that is going to wrap this up for this exceptional food mushroom lasagne recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
