Home/Made Mushroom Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Serves:
-
6-8
ingredients
- 1⁄2 cup extra-virgin olive oil or 1/2 cup herb oil
- 6 large shallots, peeled and minced
- 1 1⁄2 lbs mushrooms (wild or best available, such as oyster, shiitake, cremini)
- 1 cup dry white wine
- 1 head radicchio, halved, cored and cut into 1/2-inch slices (softball-sized)
- kosher salt & freshly ground black pepper
- 4 tablespoons unsalted butter or 4 tablespoons herb oil
- 3 large garlic cloves, peeled and minced
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1⁄2 teaspoon grated nutmeg
- 1 cup gruyere cheese, grated
- 1 cup Fontina cheese, grated
- 2 tablespoons best-quality truffle oil (optional)
- 2 (9 ounce) boxes of no-boil lasagna sheets
- 1 ball smoked mozzarella cheese, sliced (base-ball size)
- 1 cup fresh parmesan cheese, grated
-
Herb Oil
- 1 bunch fresh thyme
- 1⁄2 bunch fresh rosemary
- 1 bunch fresh sage
- 5 garlic cloves, peeled
- 1 tablespoon kosher salt
- 2 1⁄2 cups extra-virgin olive oil
directions
- 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.
- Add the rest of the olive oil. Store in the refrigerator. Last about a week.
- 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.
- 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.
- 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.
- Reserve a cup of bechamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!