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.
2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
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
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) grated fresh Parmesan cheese
How to Make It
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.
This was delicious! I think that I would add an extra tablespoon of soy sauce next time; I think it needed a tad more salt. I might toy with substituting thyme for rosemary, too. It was a lot of prep time, but that is par for lasagna.
Also, a make-ahead note: I assembled this earlier in the day and stored it uncovered in the refrigerator (so that the condensation from the warm dish wouldn't make things soggy). To bake, I put the cold dish (covered with foil) in a cold oven and baked for 35-40 minutes. Then I uncovered and baked it for 15.
This was a little time consuming, but totally worth it. The mushrooms smelled so good during cooking and then the result was delicious. Next time I think I would make some more bechamel because it didn't cover the whole thing. I made this for lunch today and when my partner saw it, she opened a bottle of wine, it was perfect. :o)
Wonderful! I didn't use the porcini mushrooms, but rather an 8 oz pak of gourmet blend (cremini, shitake, & oyster) with the rest of the shrooms being portobellos and buttons. Instead of raw onions and garlic, I used caramelized onions I had in the fridge along with roasted garlic. For the step with the porcini water, I just added regular water, maybe 2/3 cup, to make the appropriate amt of liquid. Also, no bake noodles. I used Red Zin for the wine.
For the sauce, I adjusted the proportions to make extra, as others have mentioned. 4c milk, 4tbsp flour, 3 tbsp butter. A small dash of nutmeg, my husband isn't a fan.
A wonderful lasagna if you love the earthy taste of mushrooms! Served with a side salad of spinach.
This recipe is a keeper. Definitely use oven-ready lasagna noodles. I only had 1/2 lb of regular mushrooms so used those and the porcini then added diced cooked chicken breast. I also made the extra sauce as others below - which is probably necessary for the no-cook noodles. Very tasty!