Potato and Forest Mushroom Lasagna
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large russet potatoes (peeled and trimmed into blocks)
- 1⁄4 cup melted unsalted butter
- 1 pinch coarse salt
- 1⁄4 cup unsalted butter
- 2 1⁄2 cups thinly sliced cremini mushrooms (stems removed)
- 1 1⁄4 cups thinly sliced portabella mushrooms (stems and gills removed)
- 1 large shallot, finely chopped
- 1 tablespoon chopped chives
- salt and pepper
directions
- Potatoes:.
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper. Brush with melted butter and sprinkle with salt.
- Using a mandoline, slice potatoes 1/8" thick.
- Arrange potato slices in single layer on parchment.
- Brush with more melted butter, and sprinkle with salt.
- Cover with a second piece of parchment paper.
- Bake for 12-15 mins or until fork tender. Set aside.
- Mushrooms:.
- Melt butter in large saute pan. Add mushrooms.
- Cook mushrooms on medium heat until all liquid has disappeared.
- Add shallots and chives. Season with salt and pepper to taste.
- Remove from heat, cool slightly.
- Assembly:.
- Preheat oven to 350 degrees F.
- On a baking sheet, create a layer of potato topped with a layer of mushroom mix. Alternate ingredients, creating three layers of mushroom and ending with a layer of potato.
- Place another baking sheet on top of lasagna with a weight (5 lbs) on top. Allow lasagna to compress for 1 hour.
- Before serving, place lasagna in preheated oven for 5-7 mins or until warmed through.
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RECIPE SUBMITTED BY
I'm 23 and a full time student/soon to be radiological technologist. I just started learning to cook in the last couple of years but I am really enjoying myself and I love trying new recipes. I really try my best to create healthy meals for myself and whoever else is brave enough to try my cooking.