Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom lasagne. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mushroom Lasagne is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Mushroom Lasagne is something which I have loved my entire life. They’re nice and they look wonderful.
This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. But the mushroom cream sauce alone is reason enough to whip this up.
To get started with this recipe, we have to prepare a few ingredients. You can have mushroom lasagne using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom Lasagne:
- Take 1 kg mushrooms (I used chestnut, portobello and white)
- Prepare 2 brown onions
- Get 10 cloves garlic (yes, really!)
- Take 2 tbsp olive oil
- Take 1 pinch oregano
- Prepare 1 tsp salt
- Get 2 tsp ground black pepper
- Prepare 250 g mascapone
- Prepare 2 tbsp milk
- Make ready 1 large handful grated cheese
- Prepare 1 small handful grated Parmesan
- Make ready Basil (optional garnish)
A fantastic recipe for Mushroom Lasagna - three different types of mushrooms, a bechamel sauce, Fontina and Parmesan cheeses. Four types of mushroom and two types of cheese give this lasagne the most satisfying, savoury intensity that, to my mind. Spinach and fresh mushrooms fill this meat-free lasagna. Cottage cheese and ricotta cheese Delicious!
Steps to make Mushroom Lasagne:
- Remove the mushroom stalks. Peel the mushrooms (if they are clean you can just rub them gently)
- Dice the onions. Add the olive oil to a large sauce pan along with the crushed garlic. Heat on a medium heat until the garlic starts to turn golden. Add the onions and cook for 2-3mins until they soften.
- Meanwhile, slice the mushrooms.
- Once the onions have softened, add the sliced mushrooms to the pan. Cook until the mushrooms release water and reduce in size (approx 5-7 mins). Add the oregano, salt and 1.5 tspn pepper.
- Continue to cook until the mushrooms are completely reduced in size and the water is starting to evaporate (approx 5 more mins). To the water add two table spoons of the mascarpone. This will make the sauce creamy!
- Take the mushrooms off the heat and start to layer in a baking dish, starting with the mushrooms then the lasagne sheets. Build it up so you have three layers of each.
- Add the rest of the mascapone back into the same now empty pan. Add the milk and 1/2 teaspoon ground pepper. On a low heat, heat until a sauce has formed.
- Add the mascapone sauce to the top lasagne layer, pushing it right to the edges. Top with the grated cheese and Parmesan.
- Cook in the oven at 180c for 30-40 mins, until the cheese is golden brown. Enjoy!
Mushroom lasagna with layers of ricotta cheese, bechamel, tomatoes and of course mushrooms. Made with no boil noodles, this recipe is easy to make! They are hearty meals that the whole family can enjoy while talking and laughing around the dinner table. After many a trial, I believe I've cracked the secret of a perfect, cheesy lasagne. Serve with a green salad - it's vital.
So that is going to wrap it up with this exceptional food mushroom lasagne recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
