Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup Pecorino Sardo cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms and onions
- Saucepan for making cheese sauce
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 and butter over medium heat. Add onions and garlic and sauté until onions are translucent.
4. Add mushrooms and cook until they release their moisture and become tender. Season with salt and pepper to taste.
5. In a saucepan, melt butter over medium heat. Add flour and whisk until smooth.
6. Gradually add milk, whisking constantly until the mixture thickens.
7. Add Pecorino Sardo cheese, Parmesan cheese, nutmeg, salt, and pepper to the saucepan. Whisk until cheese is melted and sauce is smooth.
8. In a 9x13 inch baking dish, spread a thin layer of cheese sauce on the bottom.
9. Place a layer of lasagna noodles on top of the cheese sauce.
10. Spread a layer of mushroom mixture on top of the lasagna noodles.
11. Repeat layers of cheese sauce, lasagna noodles, and mushroom mixture until all ingredients are used up.
12. Top with a final layer of cheese sauce.
13. Cover with foil and bake for 30 minutes.
14. Remove foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 38g
Protein: 18g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- Any type of mushroom can be used in place of the sliced mushrooms.
- Fontina or Gruyere cheese can be used in place of the Pecorino Sardo cheese.
- Gluten-free lasagna noodles can be used in place of regular lasagna noodles.
Variations:
- Add spinach or kale to the mushroom mixture for added nutrition.
- Use ground beef or Italian sausage in place of the mushrooms for a meatier lasagna.
- Add roasted red peppers or sun-dried tomatoes for a burst of flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente so they don't become mushy in the oven.
- Use a mandoline to slice the mushrooms evenly.
- Make the cheese sauce ahead of time to save time on the day of cooking.
Storage instructions:
- Leftovers 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 or oven until heated through.
Presentation ideas:
- Serve with a side salad and garlic bread for a complete meal.
- Garnish with fresh herbs like parsley or basil for added color and flavor.
Garnishes:
- Fresh herbs like parsley or basil
- Shaved Pecorino Sardo cheese
Pairings:
- A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this dish.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more cheese sauce or a little bit of milk to the top layer before baking.
- If the lasagna is too wet, try cooking the mushrooms for a little longer to release more moisture.
Food safety advice:
- Be 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 ancient Rome. It is typically made with layers of pasta, sauce, and cheese.
Flavor profiles:
- This lasagna is rich and creamy with a nutty flavor from the Pecorino Sardo cheese and a savory flavor from the mushrooms.
Serving suggestions:
- Serve hot with a side salad and garlic bread for a complete meal.
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Region: Italian