Italian > Lasagnas

Röthenbacher Bergkäse and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 1 lb lasagna noodles
- 1 lb Röthenbacher Bergkäse cheese, grated
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1/4 cup fresh parsley, chopped

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for sautéing mushrooms and onions
- Whisk for making 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 large skillet, heat olive oil and butter over medium heat. Add onions and garlic and sauté until softened.
4. Add mushrooms and continue to sauté until they release their moisture and become tender.
5. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
6. Gradually whisk in milk and continue to cook until sauce thickens.
7. Add salt, pepper, and nutmeg to the sauce and stir to combine.
8. Add half of the grated Röthenbacher Bergkäse cheese to the sauce and stir until melted.
9. In the baking dish, layer lasagna noodles, mushroom mixture, and cheese sauce. Repeat until all ingredients are used up.
10. Top with remaining grated Röthenbacher Bergkäse cheese.
11. Cover with foil and bake for 30 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
13. Let lasagna cool for a few minutes before serving.
14. Garnish with chopped parsley.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings

Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 650mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 7g
Protein: 24g

Substitutions for ingredients:
- Any type of cheese can be substituted for Röthenbacher Bergkäse cheese.
- Any type of mushrooms can be used in place of sliced mushrooms.
- Soy milk or almond milk can be used in place of regular milk for a dairy-free version of the recipe.

Variations:
- Add cooked spinach or kale to the mushroom mixture for added nutrition.
- Use gluten-free lasagna noodles for a gluten-free version of the recipe.
- Add cooked ground beef or sausage to the mushroom mixture for a meaty version of the recipe.

Tips and tricks:
- Be sure to cook the lasagna noodles al dente so they don't become too soft during baking.
- Use a mandoline or food processor to slice mushrooms quickly and evenly.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.

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 baking dish and cover with foil. Bake at 350°F for 20-30 minutes, or until heated through.

Presentation ideas:
Serve lasagna on a large platter with a side salad and garlic bread.

Garnishes:
Chopped parsley

Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.

Suggested side dishes:
Side salad and 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 to the mushroom mixture.

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 originated in Italy and is a traditional Italian dish made with layers of pasta, cheese, and tomato sauce.

Flavor profiles:
Creamy, cheesy, savory

Serving suggestions:
Serve hot with a side salad and garlic bread.

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Region: German

Taste: Savory, Rich, Cheesy, Earthy, Creamy, Herbal