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Mushroom Lasagna

December 17, 2016

img_4854You’re in menu planning mode for the holidays. Do you go with the usual beef tenderloin and all the perfect sides or shake it up??  THIS decadent lasagna just might be the answer. Pasta sheets layered with a simple mushroom ragout, nutty Parmigiana-Reggiano, and a creamy, rich béchamel sauce.  Serve with a Christmas salad and crusty bread.

Mushroom Lasagna

Serves 6

Salt
Olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (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 cremini or portobello mushrooms
1 cup freshly grated parmesan (I added more)

Preheat your oven to 375°F. Bring a large, wide of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.

Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.

Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.

Assemble lasagna: Spread some sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. Arrange a layer of noodles on top, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.

Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze, cool completely and wrap two to three times in plastic wrap before freezing.

Adapted from: Smitten Kitchen

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