Italian > Lasagnas

Bündner Bergkäse and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 1/2 cups of Bündner Bergkäse cheese, grated
- 1 1/2 cups of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of tomato sauce
- 1/2 cup of heavy cream
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- Salt and pepper, to taste

Special equipment needed:
- Large pot
- Skillet
- Whisk
- 9x13 inch baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cook the lasagna noodles according to the package instructions. Drain and set aside.

3. In a skillet, melt the butter over medium heat. Add the onions and garlic and sauté until softened.

4. Add the mushrooms and sauté until they release their liquid and become tender.

5. Add the flour and whisk until the mixture is smooth.

6. Slowly add the milk, whisking constantly, until the mixture thickens.

7. Add the tomato sauce and heavy cream and stir until well combined.

8. Season with salt and pepper to taste.

9. In a 9x13 inch baking dish, spread a layer of the sauce mixture.

10. Add a layer of lasagna noodles on top of the sauce.

11. Sprinkle a layer of Bündner Bergkäse cheese on top of the noodles.

12. Repeat the layers of sauce, noodles, and cheese until all ingredients are used up.

13. Cover the baking dish with foil and bake for 30 minutes.

14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

15. Let the lasagna cool for a few minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 600mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 8g
Protein: 20g

Substitutions for ingredients:
- Bündner Bergkäse cheese can be substituted with any other type of hard cheese, such as Parmesan or Asiago.
- Mushrooms can be substituted with any other type of vegetable, such as spinach or zucchini.
- Heavy cream can be substituted with half-and-half or milk.

Variations:
- Add cooked ground beef or sausage to the sauce mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add a layer of ricotta cheese and spinach for a vegetarian lasagna.

Tips and tricks:
- Be sure to cook the lasagna noodles until they are al dente, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before serving to allow the layers to set.
- Leftover lasagna can be frozen for up to 3 months.

Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the lasagna in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the lasagna on a large platter, garnished with fresh herbs such as basil or parsley.

Garnishes:
Fresh herbs such as basil or parsley.

Pairings:
Serve with a side salad and garlic bread.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more tomato sauce or heavy cream to the sauce mixture.

Food safety advice:
- Be sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Bündner Bergkäse is a type of Swiss cheese that is made in the canton of Graubünden. It is a hard cheese that is aged for at least 6 months, giving it a nutty and slightly sweet flavor.

Flavor profiles:
This lasagna is rich and creamy, with a savory tomato sauce and a nutty flavor from the Bündner Bergkäse cheese.

Serving suggestions:
Serve this lasagna as a main dish for a family dinner or special occasion.

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Region: Swiss

Taste: Savory, Rich, Cheesy, Earthy, Umami, Comforting