Mushroom Lasagna with Creamy Béchamel

Mushroom Lasagna with Creamy Béchamel Recipe
Becky Luigart-Stayner; Jan Gautro
Lots of porcini, shiitake, and cremini mushrooms are smothered in a creamy sauce for this tasty entrée. The white sauce, or béchamel, for the lasagna is thinner than traditional ones. It will just coat the back of a wooden spoon, but it thickens and soaks into the noodles as the lasagna bakes.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 304
Caloriesfromfat 30 %
Fat 10.3 g
Satfat 5 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 17.5 g
Carbohydrate 37.4 g
Fiber 3.7 g
Cholesterol 21 mg
Iron 3.5 mg
Sodium 671 mg
Calcium 304 mg

Ingredients

Mushroom filling:
2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
1 tablespoon olive oil
2 cups chopped onion
4 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 1/2 pounds)
3 cups sliced cremini mushrooms (about 1/2 pound)
1/2 teaspoon salt
1/2 cup Côtes du Rhône or other fruity red wine
1 tablespoon low-sodium soy sauce
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
B[SPECIAL_CHAR
3 cups 1% low-fat milk
2 tablespoons butter
3 tablespoons sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
Remaining ingredients:
Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 1/2 cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and 1/2 teaspoon salt. Sauté 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 cup (about 10 minutes). Remove from heat; stir in 1/4 teaspoon pepper.

To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

Preheat oven to 350°.

Spread 1/2 cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with 1/2 cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.

Martha Rose Shulman,

Cooking Light

April 2004
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