Italian > Lasagnas

Coolea Cheese and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded Coolea cheese

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms
- Saucepan for making cheese sauce
- Whisk

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-high heat. Add sliced mushrooms, salt, and black pepper. Cook until mushrooms are tender and browned, about 5-7 minutes. Add minced garlic and cook for an additional minute. Set aside.

4. In a saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk and nutmeg. Cook until sauce thickens, stirring constantly, about 5-7 minutes.

5. Remove saucepan from heat and stir in grated Parmesan cheese and shredded Coolea cheese until melted and smooth.

6. Spread a thin layer of cheese sauce on the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles on top of the sauce. Spread half of the mushroom mixture on top of the noodles. Pour half of the remaining cheese sauce over the mushrooms. Repeat layers, ending with a layer of cheese sauce.

7. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.

8. Let lasagna cool for 10 minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 450
Fat: 24g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 650mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 6g
Protein: 23g

Substitutions for ingredients:
- Any type of mushroom can be used instead of sliced mushrooms.
- Gouda or cheddar cheese can be substituted for Coolea cheese.

Variations:
- Add cooked and crumbled Italian sausage to the mushroom mixture for a meaty version.
- Use spinach instead of mushrooms for a vegetarian option.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.

Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.

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

Reheating instructions:
To reheat, place individual portions in the microwave for 1-2 minutes or in the oven at 350°F for 10-15 minutes.

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

Garnishes:
Sprinkle extra grated Parmesan cheese on top of each serving.

Pairings:
Serve with a side salad and garlic bread.

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 watery, make sure to drain the mushrooms well and pat them dry with a paper towel.

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 made with layers of pasta, cheese, and sauce, and can be customized with a variety of ingredients.

Flavor profiles:
This Coolea Cheese and Mushroom Lasagna is rich and creamy, with a savory and earthy flavor from the mushrooms and nutmeg.

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

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Taste: Savory, Cheesy, Creamy, Mushroomy, Garlicky, Rich