Ina Garten Mushroom Lasagna Recipe
Try this Ina Garten Mushroom Lasagna Recipe. It is the best way to enjoy a meal without meat.
Ingredients
- 1 pound of lasagna noodles no-boil.
- 1 1/2 pounds of cremini mushrooms sliced.
- 1/2 cup of unsalted butter.
- 1/2 cup of all-purpose flour.
- 4 cups of whole milk.
- 1 cup of heavy cream.
- 2 cups of shredded mozzarella cheese.
- 1 cup of grated Parmesan cheese.
- 2 tablespoons of extra virgin olive oil.
- 1 teaspoon of fresh thyme leaves.
- Salt and black pepper to taste.
Instructions
Prep the Oven
- Heat your oven to 375°F before you start. Grease your baking dish with butter.
Sauté the Mushrooms
- Cook mushrooms in oil and butter in the skillet. Cook until they are brown and soft.
Make the Roux
- Melt butter in the saucepan over medium heat. Whisk in the flour for one minute.
Add the Dairy
- Slowly pour in the milk and heavy cream. Whisk until the sauce is very thick.
Season the Sauce
- Add salt, pepper, and thyme to the sauce. Stir in half of the Parmesan cheese.
Layer the Lasagna
- Spread a little sauce on the dish bottom. Add a layer of noodles and mushrooms.
Add the Cheese
- Pour more sauce and mozzarella over the mushrooms. Repeat until the dish is full.
Bake the Dish
- Top with the remaining cheese. Bake for 45 minutes until the top bubbles.
Notes
- Use no-boil noodles. This saves a lot of time and mess.
- Slice mushrooms thin. This makes the layers very easy to cut.
- Use fresh thyme. It makes the mushroom flavor much deeper.
- Let it rest. Wait 15 minutes before cutting the lasagna.
- Add a little nutmeg. A tiny pinch makes white sauce taste great.
- Don't skip heavy cream. It makes the sauce extra rich and silky.