Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups Hegarty's cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
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 onion and garlic and sauté until onion is translucent.
4. Add mushrooms, thyme, oregano, salt, and pepper. Cook until mushrooms are tender and liquid has evaporated.
5. Sprinkle flour over mushroom mixture and stir until flour is absorbed.
6. Slowly add milk, stirring constantly until mixture thickens.
7. Add Hegarty's cheddar cheese and stir until melted.
8. Spread a thin layer of the cheese sauce in the bottom of the baking dish.
9. Place a layer of lasagna noodles on top of the cheese sauce.
10. Spread a layer of the mushroom mixture on top of the noodles.
11. Repeat layers of noodles and mushroom mixture until all ingredients are used, ending with a layer of cheese sauce.
12. Sprinkle Parmesan cheese on top of the cheese sauce.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10-15 minutes or until cheese is bubbly and golden brown.
15. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 385
Fat: 20g
Carbohydrates: 33g
Protein: 19g
Sodium: 550mg
Sugar: 6g
Substitutions for ingredients:
- Any type of cheese can be used instead of Hegarty's cheddar cheese.
- Fresh herbs can be used instead of dried herbs.
- Gluten-free lasagna noodles can be used instead of regular lasagna noodles.
Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meaty lasagna.
- Use spinach instead of mushrooms for a vegetarian option.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente so they don't become too soft in the oven.
- Use a mandoline to slice the mushrooms evenly.
- Let the lasagna cool for a few 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 oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve with a side salad and garlic bread.
Garnishes:
Sprinkle chopped parsley on top of the lasagna before serving.
Pairings:
Pair with a full-bodied 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 until desired consistency is reached.
- If the lasagna is too dry, add more cheese sauce or a can of diced tomatoes.
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:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and meat or vegetables.
Flavor profiles:
This lasagna has a rich and creamy cheese sauce with earthy mushrooms and savory herbs.
Serving suggestions:
Serve hot with a side salad and garlic bread for a comforting and satisfying meal.
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