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    You are in: Home / Recipes / Home/Made Mushroom Lasagna Recipe
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    Home/Made Mushroom Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    JackieOhNo!'s Note:

    An earthy marriage of smoke, fire and cheese created by Monica Byrne, who runs a tiny restaurant in Red Hook, Brooklyn called Home/Made. There are two important notes. First, the truffle oil that Byrne calls for is entirely optional. The dish works well without it. Second, use of the recipe's herb oil ought to be mandatory. This is an excellent addition to your pantry. You might use it as a base for salad dressing or to dress small potatoes for roasting, etc.

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    Ingredients:

    Servings:

    Units: US | Metric

    Herb Oil

    Directions:

    1. 1
      To make Herb Oil: Put herbs, garlic and salt into a food processor. Add a splash of olive oil, and pulse to combine. Place mixture into a jar.
    2. 2
      Add the rest of the olive oil. Store in the refrigerator. Last about a week.
    3. 3
      To make Lasagna: Preheat oven to 350 degrees. Place a large saute pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they being to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
    4. 4
      Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with the mushrooms and reserve.
    5. 5
      Make the bechamel: Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they being to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyere and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
    6. 6
      Reserve a cup of bechamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
    7. 7
      Assemble lasagna: spread plain bechamel sauce across the bottom of a 9x13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyere. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

    Ratings & Reviews:

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    Nutritional Facts for Home/Made Mushroom Lasagna

    Serving Size: 1 (422 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1727.6
     
    Calories from Fat 1239
    71%
    Total Fat 137.6 g
    211%
    Saturated Fat 32.1 g
    160%
    Cholesterol 87.9 mg
    29%
    Sodium 1693.7 mg
    70%
    Total Carbohydrate 84.1 g
    28%
    Dietary Fiber 4.1 g
    16%
    Sugars 11.6 g
    46%
    Protein 36.3 g
    72%

    The following items or measurements are not included:

    radicchio

    smoked mozzarella cheese

    fresh thyme

    fresh rosemary

    fresh sage

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