Mushrooms Lasagna - Recipe
A variation of the classic Italian lasagna recipe with Porcini mushroom and bechamel layered with homemade flat lasagna sheets. A delicious treat for your holiday meals.
- Level: Hard
- Preparation time: 60 minutes
- Total time: 120 minutes
- Yield: 8 servings
In a large pot boil the water, add the salt and briefly cook the lasagna sheets until they are soft. Be aware, it takes less than 5 minutes.
in a pan, sautee the sliced mushrooms with some olive oil and the chopped garlic
In a baking pan (11x8) ladle 2 tablespoons of bechamel sauce and spread along the bottom of the pan. Apply a layer of the previously cooked lasagna sheets to cover the bottom of the pan. Ladle few spoons of bechamel sauce followed by some of the sliced mushrooms, previously cooked.
Apply a second layer of lasagna sheets, followed by bechamel sauce, and mushrooms as described in step 3.
Apply a third layer of lasagna sheets, then top with bechamel sauce and mushrooms.
Spread the grated cheese to cover entirely the bechamel and mushroom sauce.
Bake at 375 F for 40-50 minutes. Allow to cool before serving.
Lasagne sheets may also be bought ready to use. We suggest cooking them as described in step 2 for better results.
If you cannot find Porcini mushrooms, you can substitute them with wild mushrooms or Portobello mushrooms.
Flavor greatly improves for second service. Just heat the lasagna in the conventional oven at 375 F for 15-20 minutes or until hot inside. To test it, quickly put a fork within the layers. When the reheated lasagna are ready, the fork will be hot on the tips.