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Mushroom Lasagna Recipe
This mushroom lasagna recipe is a veggie version of the authentic lasagna bolognese.
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Course:
Pasta
Prep Time:
30
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
4
people
Calories:
546
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
package of fresh pasta sheets
▢
1
pound
cremini mushrooms thinly sliced
▢
5
tablespoons
unsalted butter
▢
1
cup
freshly grated mozzarella cheese
▢
5
tablespoons
all purpose flour
▢
3/4
cup
freshly grated Parmigiano-Reggiano
▢
1
large shallot finely chopped
▢
4 1/2
cups
milk
simmering (plus more if needed to thin out the sauce)
▢
1/4
cup
fresh Italian parsley
finely chopped
▢
Salt and pepper to taste
Instructions
For the Mushroom Besciamella Sauce
▢
In a large non-stick skillet melt the butter over medium heat.
▢
Add the shallots and sauté until soft.
▢
Add the mushrooms and sauté until soft.
▢
Add salt and pepper to taste.
▢
Stir in the flour and incorporate with the mushrooms, cook for 2 minutes.
▢
Gradually mix in the simmering milk and stir to combine.
▢
Stir continuously, when the sauce is creamy and smooth, turn off the heat and add the Parmigiano-Reggiano.
▢
Taste for salt and pepper, cover and set aside.
Assembling
▢
Preheat oven to 350°F.
▢
Layer each 6” x 6” individual lasagna pan, or a 9” x 12” baking pan with a ladle of mushroom besciamella sauce and add a first layer of pasta.
▢
Spread another ladle of the mushroom besciamella sauce on top of the pasta.
▢
Add 2 tablespoons of mozzarella on top of the sauce and sprinkle with 2 tablespoons of Parmigiano.
▢
Repeat the steps twice.
▢
Top with the remaining grated parmesan and besciamella sauce.
▢
Bake at 350° uncovered for 35 minutes or until bubbling.
▢
Remove from oven and let rest for 15 minutes covered with foil.
▢
Sprinkle the top with the chopped parsley and serve warm.
Calories:
546
kcal
|
Carbohydrates:
33
g
|
Protein:
27
g
|
Fat:
35
g
|
Saturated Fat:
21
g
|
Cholesterol:
108
mg
|
Sodium:
608
mg
|
Potassium:
979
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
1534
IU
|
Vitamin C:
5
mg
|
Calcium:
703
mg
|
Iron:
2
mg
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