Barefoot Contessa's Portabella Mushroom Lasagna

"I just tried this recipe when I was looking for something to make for Lent and I love it! I love mushrooms and it's delicious in lasagna. It is from Barefoot Contessa at home cookbook."
 
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Ready In:
1hr 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil with 1 T salt and a splash of oil.
  • Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan; set aside.
  • Melt 8 T (1 stick) of the butter in large saucepan.
  • Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.
  • Pour the hot milk into the butter-flour mixture all at once.
  • Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.
  • Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems.
  • Slice the caps 1/4-inch thick.
  • Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.
  • When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.
  • If they become too dry, add a little more oil.
  • Toss occasionally to make sure the mushrooms cook evenly.
  • Repeat with the remaining mushrooms and set all the mushrooms aside.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.
  • Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
  • Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
  • Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
  • Allow to sit at room temperature for 15 minutes and serve hot.

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Reviews

  1. I added spinach and marinated artichokes in with the mushrooms, so delicious! My mom and dad came for dinner and they were very impressed with this take on lasagna. I will make this again and again, as I just loved it!
     
  2. Wow this is sooooo good! I cut it in half and baked it in a 9x9 for 30min which worked perfectly. Super rich and delicious. Definitely making again!
     
  3. I love this White Mushroom Lasagna! It takes time to make, but it is so worth it.
     
  4. This was great. I wasn't sure about the nutmeg and mushrooms, but everything really worked. I added in about 5 cloves of chopped
     
  5. I was not very impressed. It was very time consuming to make, and the results were not as good as I had hoped for. I took in the suggestions of some reviews and added spinach and a little garlic, but what I think didn't work for me was the nutmeg.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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