Beefy mushrooms are a satisfying way to add earthy flavor nuances and meaty texture to dishes without meat. Consider this delicious menu that features mushrooms as a key ingredient. They bring earthy flavor nuances to the recipes and are a healthy way to introduce your family to international cuisines. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Mushroom Lasagna Mushroom Lasagna Recipe | PT2H Serves 4 Ingredients: 1.5 Tablespoons Kosher Salt 1.33 Tablespoons Olive Oil 1.33 Pound Lasagna Noodles 2.66 Cups Whole Milk 0.5 Cup Butter 0.33 Cup All-Purpose Flour 0.66 Teaspoon Salt & Freshly Ground Black Pepper 0.66 Teaspoon Ground Nutmeg 1 Pounds Portobello Mushroom Caps 0.66 Cup Freshly Ground Parmesan Cheese Preheat the oven to 375 degrees. In a large saucepan over medium-high heat, add water, 1 tablespoon of salt and bring to a boil. Add pasta and cook for 10 minutes, stirring occasionally. Drain pasta in a colander and set aside. In a small saucepan over low heat, add milk and bring to a simmer. Remove the pan from heat and set aside. In a large saucepan over low heat, add 1/2 cup of butter and stir until melted. Add flour and continue to stir until flour is incorporated about 1 minute. Pour the milk into the flour mixture and stir constantly until blended. Add 1/2 tablespoon salt, pepper, and nutmeg and use a whisk to mix for 3 to 5 minutes, until sauce thickens. Remove sauce from heat and set aside. In a large skillet over medium-high heat, heat 2 tablespoons of butter and 1 tablespoon of oil. Add 1/2 pound of the mushroom caps and 1/8 teaspoon of salt. Saute until the mushrooms are tender, about 5 minutes. Repeat with the second batch of mushrooms. Remove from heat and set aside In the bottom of a large casserole dish, spread some cheese sauce. Arrange a layer of pasta on top then another layer of sauce. Add the remaining mushrooms and sprinkle with a 2/3 cup Parmesan. Repeat with remaining ingredients, and top with a layer of noodles, and top with remaining sauce and cheese. Bake the lasagna for 45 minutes, or until the cheese is golden brown & bubbly. Allow the casserole to rest for 15 minutes before serving.

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