Lasagna is a traditional Italian dish made with vegetables, lasagna noodles, and cheese. Lasagna noodles are among the oldest types of wide, flat pasta. According to Wikipedia, lasagna originated in Italy and is traditionally associated with Naples (Campania).

In my recipe, I use Parmesan cheese, also called Parmigiano-Reggiano, a hard, granular cheese made from unpasteurized cow’s milk. I also use kosher salt, which has larger grains than regular table salt and smaller grains than most sea salt. If you love Italian Recipes, this Mushroom Lasagna is a delicious dish to add to your collection.

Now, let’s come to the recipe. Mushroom Lasagna Recipe is easy to make, and you can prepare this delicious dish without spending too much time in the kitchen.

Go ahead and make this Italian classic for your family and surprise them with something delicious. Please share your experience in the comment box. I love hearing from my readers.

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Mushroom Lasagna

Recipe by Vipasha

0.0 from 0 votes

Course: Main Course, Veg FoodCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Total time

minutes

This Mushroom Lasagna from Italian cuisine is full of veggies and noodles great for fast food hunger.

Ingredients

All-purpose flour (मैदा) – 1/2 cup
Mushrooms (मशरूम) – 1.5 pounds
Grated parmesan cheese – 1 cup
Dried lasagna noodles – 3/4 pound
Whole milk – 4 cups
Black pepper (काली मिर्च) powder – 1 tsp.
Nutmeg (जायफल) powder – 1 tsp.
Unsalted butter – 12 tbsp.
Olive Oil – 2 tbsp.
Kosher salt as per taste.

Directions

In a large pot add water with 1 tbsp. salt and bring it to boil; add dried lasagna noodles cook them for 10 minutes – stirring in-between. Drain under cold water and keep aside.
Now make a white sauce; in a deep heavy base sauce pan boil milk and keep aside.
In another pan melt 8 tbsp. unsalted butter and add all-purpose flour (मैदा), cook simmer for 1 minute; stirring in-between with wooden spoon.
Now pour the hot milk over this mixture and add black pepper (काली मिर्च) powder, nutmeg (जायफल) powder and kosher salt to taste. Cook for 3-5 minutes over medium-low heat; stirring in between until thick enough for sauce. Your white sauce is read, keep aside.
Slice the mushrooms (मशरूम).
In a pan heal 2 tbsp olive oil and 2 tbsp. unsalted butter. Now add sliced mushrooms (मशरूम) and sprinkle some salt; cook for 5 minutes until the mushrooms are tender and they release some of their juices. If require add more oil, don’t let mushrooms (मशरूम) dry. Keep aside.
Now start assembling lasagna; take a baking dish and spread some white sauce on its bottom, over this sauce layer arrange the boiled lasagna noodles, then add more sauce, then layer toasted mushrooms (मशरूम), over it spread some parmesan cheese. Repeat this until your dish not full. Don’t over full it; leave some little space in top.
Over a high heat bake mushrooms lasagna for 45 minutes, until the top turned brown and sauce become bubbly.
Remove from microwave and keep aside for 15 minutes. Serve hot.

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