Mushroom Bolognese Lasagna
Serves 1
Directions
- 1Add oil to a pan.
- 2Sauté celery, parsnips, and shallots until they start to get some color.
- 3Add trumpet, cremini, shiitake, and portobello mushrooms to the pan and cook.
- 4For the béchamel sauce, add garlic to melted butter in a separate pot.
- 5Add finely diced shallots to the pot with the garlic and butter.
- 6Combine corn starch and water in a bowl to make a quick paste.
- 7Whisk the corn starch paste into the garlic and shallot mixture.
- 8Gradually add room temperature milk to the thickened mixture, whisking constantly.
- 9Season the béchamel with pepper and salt.
- 10Salt the mushroom mixture.
- 11Add garlic to the mushroom mixture and continue cooking until browned.
- 12Melt a little more butter in the mushroom mixture.
- 13Deglaze the pan with white wine, scraping all the bits from the bottom.
- 14Add vegetable broth to the mushroom mixture.
- 15Add Parmesan cheese to the béchamel sauce.
- 16Strain the béchamel sauce to remove any magical bits.
- 17Combine the strained béchamel sauce with the mushroom bolognese.
- 18Lay lasagna noodles in a baking dish.
- 19Add Parmesan cheese on top of the noodles.
- 20Layer the mushroom bolognese sauce over the Parmesan cheese.
- 21Sprinkle sage over the layers.
- 22Cover the lasagna with aluminum foil and bake in the oven for 30 minutes.
- 23Remove the foil, broil the lasagna until golden brown, then take it out of the oven.
- 24Plate a slice of lasagna.
- 25Drizzle with olive oil.
- 26Grate fresh Parmesan cheese on top.
- 27Add a touch of black pepper.
- 28Garnish with parsley.
Ingredients
- oil
- celery
- parsnips
- shallots
- trumpet mushrooms
- cremini mushrooms
- shiitake mushrooms
- portobello mushrooms
- garlic
- corn starch
- water
- milk
- pepper
- salt
- butter
- white wine
- vegetable broth
- Parmesan cheese
- lasagna noodles
- sage
- olive oil
- black pepper
- parsley
Equipment
panpotwhisktongsstrainerbaking dishaluminum foilovenspatulagrater
Tips
- For the béchamel, have the milk at room temperature before adding it to the mixture.
- Scrape all the browned bits from the pan when deglazing with white wine, as they add flavor.
- When assembling the lasagna, include two and a half layers of Parmesan cheese and mushroom bolognese between each layer of pasta. Add sage on top.
Related recipes
Green Goddess Soup
Italian · Soup
Pasta Fagioli
Italian · Soup50m
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup