Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. sliced mushrooms
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated Piave Mezzano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking 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, sauté mushrooms, onion, and garlic in olive oil until tender. Season with salt, pepper, thyme, oregano, and basil. Set aside.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
5. Gradually whisk in milk and bring to a simmer. Cook for 2-3 minutes until thickened.
6. Stir in Piave Mezzano, Parmesan, and mozzarella cheese until melted and smooth.
7. Spread a thin layer of cheese sauce on the bottom of the baking dish.
8. Layer 4 lasagna noodles on top of the sauce.
9. Spread half of the mushroom mixture over the noodles.
10. Pour half of the remaining cheese sauce over the mushrooms.
11. Repeat layers with 4 more noodles, remaining mushrooms, and remaining cheese sauce.
12. Top with remaining 4 noodles and sprinkle with additional Parmesan cheese.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
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: 423
Fat: 23g
Saturated Fat: 12g
Cholesterol: 62mg
Sodium: 607mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 6g
Protein: 19g
Substitutions for ingredients:
- Piave Mezzano cheese can be substituted with Asiago or Pecorino Romano cheese.
- Parmesan cheese can be substituted with Grana Padano or Romano cheese.
- Mozzarella cheese can be substituted with provolone or fontina cheese.
Variations:
- Add cooked ground beef or Italian 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 until al dente to prevent them from becoming too mushy in the oven.
- Use a mandoline to slice the mushrooms evenly and quickly.
- Let the lasagna cool for 10 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:
Reheat individual portions in the microwave or oven until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese 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:
- 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. The dish is made with layers of pasta, cheese, and sauce, and can be customized with a variety of ingredients.
Flavor profiles:
Creamy, cheesy, savory, and earthy.
Serving suggestions:
Serve with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian