Sarah Brown
Mushroom lasagna is a popular dish that can be made in a variety of ways, including vegetarian and meaty options. Mushrooms can be added raw or sautéed, and some recipes call for a mushroom ragu, while others use sliced or chopped mushrooms. Whether you're a mushroom lover or simply looking for a new twist on a classic dish, mushroom lasagna offers a hearty and satisfying option with a unique flavor and texture.
| Characteristics | Values |
|---|---|
| Type of mushroom | Button, Cup, Portobello, Swiss Brown, Shiitake, Oyster |
| Cleaning mushrooms | Run under warm water, wipe off soil |
| Slicing mushrooms | 1/4-inch thick |
| Cooking mushrooms | Sautéed, dry sautéed, roasted |
| Layering | 4-6 layers |
| Cheese | Cheddar, Mozzarella, Ricotta, Parmesan |
| Bechamel | Creamy, rich white sauce with shallots, garlic, nutmeg, pepper, crème fraîche |
| Noodles | Whole-wheat, egg noodles, homemade, store-bought |
| Sauce | Tomato, mushroom ragu, pesto, bechamel |
| Other ingredients | Spinach, soy sauce, nutmeg, lemon zest, basil |
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What You'll Learn
Types of mushrooms for lasagna
Mushrooms are a versatile ingredient that can add a rich, earthy flavour and a hearty texture to lasagna. While you can use almost any type of mushroom, some varieties are better suited for lasagna than others. Here are some popular types of mushrooms that can enhance your lasagna:
Button Mushrooms: These are the most common type of mushrooms found in supermarkets and fruit shops. They are relatively inexpensive and have a mild flavour, making them a good choice for lasagna.
Portobello Mushrooms: Portobello mushrooms are large, brown mushrooms with a meaty texture and a rich, savoury flavour. They can be sliced thinly and used as a substitute for pasta sheets in lasagna or added as a layer for a more robust mushroom flavour.
Swiss Brown Mushrooms: Also known as cremini mushrooms, these have a more robust flavour and a darker colour than button mushrooms. They add a earthy, nutty taste to your lasagna.
Cup Mushrooms: These mushrooms have a delicate flavour and a thin, white appearance. They can be sliced and added to lasagna for a subtle mushroom taste without overwhelming the other ingredients.
Shiitake Mushrooms: Shiitake mushrooms are exotic mushrooms with a distinct, savoury flavour. They can be sliced into thin strips and added to lasagna for a unique, umami taste.
Oyster Mushrooms: Oyster mushrooms have a delicate texture and a mild, slightly sweet flavour. They are commonly used as a side dish, but can also be incorporated into lasagna for a subtle mushroom accent.
When choosing mushrooms for lasagna, it is best to avoid dried mushrooms or those with a strong flavour or chewy texture. Fresh, standard varieties of mushrooms work best and can be cleaned by rinsing them under warm water and wiping away any soil or dirt with your hands.
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Cleaning mushrooms
When preparing mushrooms for lasagna, it is important to clean them properly. Some mushrooms come pre-cleaned, packaged, and sometimes even sliced. These mushrooms usually don't need to be washed. However, loose mushrooms sold in boxes that you pick yourself can often have traces of manure or dirt on them. Here is a step-by-step guide to cleaning mushrooms:
- Rinse the mushrooms under warm running water: Hold the mushrooms under a gentle stream of warm water. This will help to loosen and remove any dirt, debris, or pesticides that may be on the surface.
- Gently rub the mushrooms with your fingers: Use your fingertips to gently rub the surface of the mushrooms. This will help to remove any remaining dirt or residue. Avoid using abrasive sponges or brushes as they can damage the delicate mushroom surface.
- Dry the mushrooms: Although not necessary for the mushroom lasagna recipe, you can pat the mushrooms dry with a clean cloth or paper towel if you are using them in a stir-fry or another recipe where dry mushrooms are required.
- Remove the stems: Separate the mushroom caps from the stems. You can discard the stems or save them for making vegetable stock.
- Slice or chop the mushrooms: Depending on your recipe, you may need to slice or chop the mushrooms into uniform pieces. This will ensure even cooking and a consistent texture in your final dish.
By following these steps, you can ensure that your mushrooms are properly cleaned and prepared for your lasagna or any other dish you are creating.
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Slicing and cooking mushrooms
When preparing mushrooms, it is important to first clean them by wiping them with a damp paper towel or running them under warm water to remove any dirt or debris. Mushrooms like button, portobello, cup, and Swiss Brown mushrooms are commonly used in lasagna.
To slice mushrooms, first trim off any dried-out parts of the ends. Then, cut them into slices of your desired thickness. For a meaty texture, slightly thicker slices are recommended. If you prefer, you can quarter the mushrooms by slicing them in half, turning them 90 degrees, and then slicing them in half again.
To chop the mushrooms, you can cut them into slices or quarters and then chop them into smaller pieces. The stems of some mushrooms, like portobellos, tend to be woody and dried out, so they should be removed entirely. You can also scoop out the gills of the mushroom caps with a spoon as they may become mushy when cooked.
When cooking mushrooms for lasagna, it is common to sauté them. Heat oil in a pan over medium-high heat, add the mushrooms, and let them cook undisturbed until they begin to brown. Continue cooking and stirring until the mushrooms are golden brown. This process helps to achieve a caramelized flavor and a golden brown color.
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Other ingredients and layering
The ingredients you will need for a mushroom lasagna are lasagna sheets, cheese, tomato paste, sauce, and mushrooms. You can use any standard variety of mushrooms for this recipe, such as button mushrooms, cup mushrooms, portobello mushrooms, or Swiss Brown mushrooms. You can also use shiitake or other exotic mushrooms. If you're using dried lasagna sheets, you'll need to cook them according to the package instructions before assembling the lasagna. If you're using fresh lasagna sheets, you can assemble the lasagna without pre-cooking the sheets.
To prepare the mushrooms, start by cleaning them under warm running water to remove any traces of dirt or manure. Then, slice the mushrooms into thin pieces. You can use a mandolin to get evenly thin slices. You can choose to add the mushrooms to your lasagna raw or sautéed. To sauté the mushrooms, heat some oil in a pan over high heat. Add the mushrooms to the pan and do not touch them, allowing them to cook until they are golden brown. This will give them a caramelized flavor.
Now, you can start layering your lasagna. Start with a thin layer of sauce on the bottom of your baking dish. Then, add a layer of lasagna sheets, followed by more sauce. If you're using a meat sauce, spread a layer of the meat sauce over the noodles. Next, add a layer of cheese. You can use a blend of cheddar and mozzarella or just mozzarella. Repeat these layers until you've used up all your ingredients, ending with a layer of sauce and cheese on top.
If you're using béchamel sauce, the layering process will be a bit different. Start by spreading a layer of béchamel sauce on the bottom of your baking dish. Then, add a layer of lasagna noodles, followed by more béchamel sauce, ricotta cheese, mozzarella cheese, and mushrooms. Repeat these layers until you've used up all your ingredients, ending with a layer of béchamel sauce and cheese on top.
Finally, bake your lasagna in the oven until it's cooked through and the cheese is melted and golden brown.
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Storing and reheating mushroom lasagna
Mushroom lasagna can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months. To freeze the lasagna, allow it to cool completely, then slice it into desired portions and store each slice in an individual container or freezer bag.
When reheating mushroom lasagna, it's important to note that the pasta sheets will absorb liquid from the sauce as it sits, which can result in a dry dish with crispy edges. To prevent this, you can add some extra liquid, such as a splash of water, while reheating.
There are several ways to reheat mushroom lasagna:
- Oven: Reheating in the oven is the best method as it mimics the original cooking environment. Cover the lasagna with foil and preheat the oven to 400°F. Place the frozen or refrigerated lasagna on a parchment-lined baking sheet and heat for about 30 minutes, or until the center is hot.
- Microwave: The microwave is a quick and convenient option for reheating single servings or small portions. To prevent dryness, drizzle 2 tablespoons of water on top of each piece of lasagna. You can also loosely wrap the plate with microwave-safe plastic wrap and heat on full power in 90-second increments until warmed through, aiming for an internal temperature of 165°F.
- Skillet Pan: This method can be useful for reheating a small portion of lasagna.
- Air Fryer: Using an air fryer is another option for reheating lasagna, ensuring it is warmed through and crispy.
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Frequently asked questions
Yes, you can put mushrooms in lasagna. They are a popular choice for vegetarian lasagna.
You can use any standard variety of mushroom. Button mushrooms are a good option as they are usually the cheapest. Other options include cup mushrooms, portobello mushrooms, and Swiss Brown mushrooms.
You should clean your mushrooms by running them under some water and using your hands to wipe off any soil. You can then slice them and sauté them in a pan with some oil to avoid a watery lasagna.
Mushrooms go well with a creamy béchamel sauce, made with butter, milk, and flour. You can also add ricotta, Parmesan, lemon zest, basil, and spinach.
Yes, you can assemble the lasagna the night before and store it in the refrigerator until you are ready to bake it. You can also freeze cooked mushroom lasagna for up to three months.
