Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound sliced mushrooms
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Asiago Stravecchio cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making the cheese sauce
- Skillet for cooking mushrooms
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, melt 1/4 cup of butter over medium heat. Add sliced mushrooms and cook until tender. Set aside.
4. In a saucepan, melt 1/4 cup of butter over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking constantly, until the mixture thickens.
5. Add salt, black pepper, and nutmeg to the sauce. Stir in grated Asiago Stravecchio cheese, Parmesan cheese, and mozzarella cheese until melted and smooth.
6. Spread a thin layer of cheese sauce on the bottom of the baking dish.
7. Place a layer of lasagna noodles on top of the sauce.
8. Spread half of the mushroom mixture over the noodles.
9. Pour half of the remaining cheese sauce over the mushrooms.
10. Repeat with another layer of noodles, mushrooms, and cheese sauce.
11. Top with a final layer of noodles and cheese sauce.
12. Cover with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 25 minutes, or until the top is golden brown and bubbly.
14. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 480
Fat: 28g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of sliced mushrooms.
- Gouda or cheddar cheese can be used in place of Asiago Stravecchio cheese.
Variations:
- Add cooked ground beef or Italian sausage to the mushroom mixture for a meaty lasagna.
- Use spinach instead of mushrooms for a vegetarian option.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente to prevent them from becoming too mushy.
- To prevent the lasagna from sticking to the foil, spray the foil with cooking spray before covering the dish.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat, place lasagna in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve lasagna on a large platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the lasagna is too dry, add a little more cheese sauce or a can of diced tomatoes to the mushroom mixture.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and meat or vegetables.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot and enjoy with a glass of red wine.
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Region: Italian