Portobello Mushroom Lasagna

[KainGo127]

Hello guys! Craving comfort food with a twist? Dive into this scrumptious Portobello Mushroom Lasagna recipe! Creamy layers of goodness, savory mushrooms, and cheesy perfection – it's a flavor explosion! Perfect for cozy dinners or impressing guests with your culinary skills. Who's ready to indulge in a slice of cheesy heaven? Let's get cooking and elevate our lasagna game



Portobello Mushroom Lasagna
Ingredients:

• Kosher salt
• Good olive oil
• 3/4 pound dried lasagna noodles
• 4 cups whole milk
• 12 tablespoons (1 1/2 sticks) unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg
• 1 1/2 pounds portobello mushrooms
• 1 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375°F.
2. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
3. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
4. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) sauté pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
5. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
6. Bake the lasagna for 45 minutes, or until the top is browned, the sauce is bubbly, and hot. Allow to sit at room temperature for 15 minutes and serve hot. Enjoy your delicious Portobello Mushroom Lasagna!

Friends, it's been an incredible journey sharing this Portobello Mushroom Lasagna recipe with you! From slicing mushrooms to layering cheesy goodness, we've crafted something truly special together. Let's savor every bite and create cherished memories around the dinner table. Here's to good food, good company, and the joy of cooking! Cheers to many more delicious adventures ahead!

 

[becky_bake]

Wow, looks like a showstopper! Those creamy layers and cheesy goodness have me drooling! This is a must-try for any lasagna lover, vegetarian or not!

 

[Nutellah_]

Yum! Excited to try this twist on lasagna! Thanks for sharing!

 

[Fivemplarity]

Can't wait to try making this cozy dish and savor the earthy goodness of portobello mushrooms in every bite. Thanks for sharing!

 

[Rain]

Hello guys! Craving comfort food with a twist? Dive into this scrumptious Portobello Mushroom Lasagna recipe! Creamy layers of goodness, savory mushrooms, and cheesy perfection – it's a flavor explosion! Perfect for cozy dinners or impressing guests with your culinary skills. Who's ready to indulge in a slice of cheesy heaven? Let's get cooking and elevate our lasagna game



Portobello Mushroom Lasagna
Ingredients:

• Kosher salt
• Good olive oil
• 3/4 pound dried lasagna noodles
• 4 cups whole milk
• 12 tablespoons (1 1/2 sticks) unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg
• 1 1/2 pounds portobello mushrooms
• 1 cup freshly grated Parmesan cheese

View attachment 2802



Directions:

1. Preheat the oven to 375°F.
2. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
3. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
4. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) sauté pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
5. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
6. Bake the lasagna for 45 minutes, or until the top is browned, the sauce is bubbly, and hot. Allow to sit at room temperature for 15 minutes and serve hot. Enjoy your delicious Portobello Mushroom Lasagna!

Friends, it's been an incredible journey sharing this Portobello Mushroom Lasagna recipe with you! From slicing mushrooms to layering cheesy goodness, we've crafted something truly special together. Let's savor every bite and create cherished memories around the dinner table. Here's to good food, good company, and the joy of cooking! Cheers to many more delicious adventures ahead!

Wow, portobello mushroom lasagna sounds like a delicious twist on a classic dish! I love the idea of using mushrooms to add depth and flavor. Can't wait to try it out for dinner this week. Thanks for sharing the recipe!

 

[KainGo127]

Wow, looks like a showstopper! Those creamy layers and cheesy goodness have me drooling! This is a must-try for any lasagna lover, vegetarian or not!

Thank you so much! I'm thrilled you liked the lasagna! It's definitely a favorite in my kitchen. Let me know how it turns out if you give it a try!