Mushroom Lasagna with Creamy Béchamel

Name: Mushroom Lasagna with Creamy Béchamel
Yield: 8 servings
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); ½ teaspoon salt; ½ cup Côtes du Rhône or other fruity red wine; 1 tablespoon low-sodium soy sauce; ¼ cup chopped fresh parsley; 2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary; ¼ teaspoon freshly ground black pepper; B[SPECIAL_CHAR; 3 cups 1% low-fat milk; 2 tablespoons butter; 3 tablespoons sifted all-purpose flour; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon ground nutmeg; Remaining ingredients:; Cooking spray; 1 (8-ounce) package precooked lasagna noodles; 1 cup (4 ounces) grated fresh Parmesan cheese

7 Ratings
6 Reviews

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.

By Martha Rose Shulman

Recipe by Cooking Light April 2004

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:

8 servings

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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.
Step 4
Preheat oven to 350°.
Step 5
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.

Nutrition Facts

Per Serving:

304 calories; calories from fat 30%; fat 10.3g; saturated fat 5g; mono fat 3.5g; poly fat 0.9g; protein 17.5g; carbohydrates 37.4g; fiber 3.7g; cholesterol 21mg; iron 3.5mg; sodium 671mg; calcium 304mg.

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dorothyb

04/09/2011

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.

lumixqc

07/13/2010

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)

seraeads

03/22/2010

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.

Branch

02/15/2009

It tasted like Beef Stroganoff with the good stuff left out. It wasn't bad; what it was, was disappointing. I felt it more suited to be a side dish rather than a main course.

harpchick

01/08/2009

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!

Breadaholic

12/06/2008

I thought this was just okay. For the cost and amount of cleanup time, I don't think that I would make it again.

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Mushroom Lasagna with Creamy Béchamel

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Mushroom Lasagna with Creamy Béchamel

Mushroom Lasagna with Creamy Béchamel

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Mushroom Lasagna with Creamy B&eacute;chamel

All Reviews for Mushroom Lasagna with Creamy Béchamel