Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated Carlow cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Set aside.
4. In a saucepan, sauté chopped onion and minced garlic until softened, about 3 minutes.
5. Add all-purpose flour and stir until combined.
6. Gradually add milk, stirring constantly until mixture thickens.
7. Add salt, black pepper, and nutmeg. Stir to combine.
8. Add grated Carlow cheese and stir until melted and combined.
9. In the prepared baking dish, layer 3 lasagna noodles, followed by 1/3 of the mushroom mixture, and 1/3 of the cheese sauce. Repeat layers twice, ending with cheese sauce.
10. Sprinkle grated Parmesan cheese over the top.
11. Cover with foil and bake for 25 minutes.
12. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
13. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 410
Fat: 19g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 630mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 8g
Protein: 21g
Substitutions for ingredients:
- Any type of mushroom can be used in place of sliced mushrooms.
- Whole milk can be used in place of 2% milk.
- Any type of grated cheese can be used in place of Carlow cheese.
Variations:
- Add cooked and crumbled Italian sausage to the mushroom mixture for a meaty version.
- Add chopped spinach to the cheese sauce for a veggie-packed version.
- Use gluten-free lasagna noodles for a gluten-free version.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- Use a mandoline to thinly slice the mushrooms for even cooking.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve with a side salad and garlic bread.
Garnishes:
Sprinkle with chopped fresh parsley or basil before serving.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more cheese sauce or a can of diced tomatoes.
Food safety advice:
- Make 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:
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!
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Region: Irish