Italian > Lasagnas

Pecorino di Romagna and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of sliced mushrooms
- 2 cups of Pecorino di Romagna cheese, grated
- 1/4 cup of all-purpose flour
- 4 cups of milk
- 1/2 cup of butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg

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

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 large skillet, sauté sliced mushrooms until they release their liquid and are browned. Set aside.

4. In a large pot, melt butter over medium heat. Add flour and whisk until smooth.

5. Gradually add milk, whisking constantly until mixture is smooth.

6. Add salt, black pepper, and nutmeg. Continue to whisk until mixture thickens.

7. Remove from heat and add 1 cup of Pecorino di Romagna cheese. Stir 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. Add a layer of lasagna noodles, followed by a layer of mushrooms, and a layer of cheese sauce.

10. Repeat layers until all ingredients are used, ending with a layer of cheese sauce on top.

11. Sprinkle remaining Pecorino di Romagna cheese on top.

12. Cover with foil and bake for 25 minutes.

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


Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 550mg

Substitutions for ingredients:
- Any type of mushrooms can be used in place of sliced mushrooms.
- Parmesan cheese can be used in place of Pecorino di Romagna cheese.
- Gluten-free lasagna noodles can be used in place of regular lasagna noodles.

Variations:
- Add cooked ground beef or Italian sausage to the mushroom layer for a meaty lasagna.
- Add spinach or kale to the mushroom layer for a veggie-packed lasagna.
- Use a different type of cheese sauce, such as a béchamel or marinara sauce.

Tips and tricks:
- Be sure to fully cook the lasagna noodles before assembling the lasagna.
- Use a mandoline or sharp knife to slice mushrooms evenly.
- Grate the cheese fresh for the best flavor.

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

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

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

Garnishes:
Fresh herbs, such as parsley or basil.

Pairings:
- A crisp green salad with a vinaigrette dressing.
- Garlic bread or breadsticks.

Suggested side dishes:
- Roasted vegetables, such as broccoli or Brussels sprouts.
- Garlic mashed potatoes.

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 to the mushroom layer.

Food safety advice:
- Be sure to fully cook the lasagna noodles and mushrooms before assembling the lasagna.
- Store leftover lasagna in the refrigerator for up to 3 days.

Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.

Flavor profiles:
This lasagna is rich and creamy, with a nutty flavor from the Pecorino di Romagna cheese and earthy notes from the mushrooms.

Serving suggestions:
Serve lasagna hot with a side salad and garlic bread for a comforting and satisfying meal.

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Region: Italian

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