Home-Made Mushroom Lasagna

May 09, 2023May 9, 20230 3
Hearty and Flavorful Home-Made Mushroom Lasagna Recipe
in Pasta

Prep

30 min

Cook

1 hour 5 min

Ready In

1 hour 35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup extra-virgin olive oil or 1/2 cup herb oil
6 large shallots , peeled and minced
1 1/2 lbs mushrooms ( wild or best available , such as oyster , shiitake , cremini )
1 cup dry white wine
1 head radicchio , halved , cored and cut into 1/2-inch slices ( softball-sized )
kosher salt & freshly ground black pepper
4 tablespoons unsalted butter or 4 tablespoons herb oil
3 large garlic cloves , peeled and minced
4 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon grated nutmeg
1 cup gruyere cheese , grated
1 cup Fontina cheese , grated
2 tablespoons best-quality truffle oil ( optional )
2 boxes of no-boil lasagna sheets
1 ball smoked mozzarella cheese , sliced ( base-ball size )
1 cup fresh parmesan cheese , grated
1 bunch fresh thyme
1/2 bunch fresh rosemary
1 bunch fresh sage
5 garlic cloves , peeled
1 tablespoon kosher salt
2 1/2 cups extra-virgin olive oil

Nutrision Information

Servings Per Recipe
8-10
Calories
620
Sugar
8g
Fat
45g
Home-Made Mushroom Lasagna is a hearty and flavorful pasta dish that is perfect for any occasion. This recipe features layers of no-boil lasagna sheets, a rich mushroom and radicchio mixture, and a cheesy sauce made with Gruyere and Fontina cheeses. The dish is finished with a layer of smoked mozzarella and Parmesan cheese and baked to golden perfection. The mushrooms and radicchio add an earthy flavor to the dish and are an excellent source of antioxidants and anti-inflammatory compounds. The cheese sauce is creamy and indulgent, making this lasagna a crowd-pleaser for the whole family. This Home-Made Mushroom Lasagna is sure to become a go-to recipe for years to come.

Instructions

1.Heat olive oil in a large sauté pan over medium heat.
2.Add minced shallots and cook until soft.
3.Add chopped mushrooms and cook until they release their liquid and it has evaporated.
4.Add white wine and cook until reduced by half.
5.Add sliced radicchio and cook until wilted, season with salt and pepper and set aside.
6.In a large pot, melt butter or herb oil over medium heat.
7.Add minced garlic and cook for 1-2 minutes until fragrant.
8.Whisk in all-purpose flour and cook for 2-3 minutes to make a roux.
9.Slowly whisk in whole milk and continue to cook, whisking frequently, until thickened.
10.Add grated nutmeg, Gruyere cheese, Fontina cheese, and optional truffle oil and stir until cheese has melted and sauce is well combined.
11.Preheat oven to 375°F.
12.Brush a 9x13 inch baking dish with olive oil and lay a single layer of lasagna sheets.
13.Spread a layer of mushroom/radicchio mixture on top of the lasagna.
14.Ladle a layer of cheese sauce over the mushroom mixture.
15.Repeat with additional layers until all ingredients are used up, ending with a layer of cheese sauce.
16.Top with sliced smoked mozzarella cheese and grated Parmesan cheese.
17.Cover with foil and bake for 30 minutes.
18.Remove foil and bake for an additional 15-20 minutes until cheese is golden and bubbly.
19.Garnish with fresh thyme, rosemary, and sage.

PROS

This hearty lasagna is packed with flavor and a great way to incorporate mushrooms and radicchio into your diet.

The dish is perfect for feeding a crowd or to make as leftovers for later in the week.

CONS

Although this dish is rich and filling, it is also high in calories and fat.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Mushrooms and radicchio are both high in antioxidants and anti-inflammatory compounds that can help boost the immune system and reduce inflammation in the body.
This recipe also contains calcium, vitamin D, and other important nutrients that can support bone health and help maintain a healthy weight.

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