John Miller
Mushroom lasagna is a popular dish that combines the earthy flavors of mushrooms with pasta, cheese, and a variety of sauces. It is a versatile dish that can be made with different types of mushrooms, sauces, and additional ingredients, such as meat or vegetables. The mushrooms can be sliced, cooked, and layered in various ways, and the lasagna can be assembled and baked ahead of time, making it a convenient and tasty option for family meals or gatherings.
| Characteristics | Values |
|---|---|
| Type of dish | Lasagna |
| Main ingredient | Mushrooms |
| Other ingredients | Meat, cheese, pasta, béchamel sauce, vegetables, tomato sauce |
| Variations | White lasagna (no tomatoes), red lasagna (tomato-based sauce) |
| Preparation time | 90 minutes |
| Cook time | 30-45 minutes |
| Rest time | 15-20 minutes |
| Total time | 2 hours 5 minutes - 2 hours 20 minutes |
| Make-ahead option | Yes, can be assembled and refrigerated up to 24 hours in advance |
| Servings | Varies, typically 10-12 |
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What You'll Learn
Types of mushrooms used in lasagna
Mushroom lasagna is a versatile dish that can be made with various types of mushrooms, depending on your preference and what you have on hand. Here are some common types of mushrooms used in lasagna:
White Button Mushrooms
White button mushrooms are a popular choice for mushroom lasagna due to their wide availability and affordability. They have a mild flavor and can be easily found in most fruit shops or supermarkets. White button mushrooms are also versatile and can be used in various recipes.
Shiitake Mushrooms
Shiitake mushrooms have a distinct umami flavor and a meaty texture that can enhance the heartiness of the lasagna. They are commonly used in Asian cuisine and can add a unique flavor profile to the dish.
Portobello Mushrooms
Portobello mushrooms are large, mature mushrooms with a strong, earthy flavor. They are often used as a meat substitute in vegetarian and vegan dishes because of their hearty texture and robust flavor. Portobellos can add a rich, savory note to your lasagna.
Dried Porcini Mushrooms
Dried porcini mushrooms need to be rehydrated before use, but they offer a concentrated mushroom flavor and a chewy texture. They are perfect for adding a deep, earthy taste to your lasagna sauce.
Wild Mushrooms
Using wild mushrooms in your lasagna can add a unique, rustic flavor to the dish. Wild mushrooms often have a more intense flavor and aroma than cultivated varieties, so they can elevate your lasagna and make it truly special.
Other Types
You can also experiment with other types of mushrooms, such as cup mushrooms, Swiss brown mushrooms, or even a mix of different varieties. The key is to choose mushrooms that you enjoy and that complement the other ingredients in your lasagna.
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How to prepare mushrooms for lasagna
Preparing mushrooms for lasagna is a simple process. You can use any type of mushroom you like, such as white button mushrooms, shiitakes, portobellos, dried porcini mushrooms, or even wild mushrooms. Start by separating the mushroom stems from the caps and discarding the stems. This step is especially important for shiitake mushrooms. Then, peel and rinse the mushrooms, and place them into a strainer to let the water drip off.
Next, you can choose to slice the mushrooms into 1/4-inch thick pieces. Cooking the mushrooms is an important step to enhance their flavour. Heat a couple of tablespoons of olive oil in a skillet on medium heat. Add the sliced mushrooms and a pinch of salt to the skillet and cook until they are golden brown. Alternatively, you can roast the mushrooms in the oven. Simply toss them with olive oil and place them in the oven as it preheats.
Once the mushrooms are cooked, you can add them to your lasagna layers. Start by buttering or oiling your baking pan and sprinkling some citrus zest, such as lemon or orange zest, on the bottom of the pan. Then, build the lasagna in layers, starting with a thin layer of your chosen sauce, followed by lasagna noodles, and then the cooked mushrooms. Repeat these layers until you reach the top of the pan, usually about three or four layers.
Finally, cover the baking dish with aluminium foil and bake in the oven at 375°F for about 30 minutes. Uncover the lasagna and bake for an additional 15 to 20 minutes, or until the cheese is melted and starting to brown. Let the lasagna cool for about 15 to 20 minutes before serving.
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Lasagna sauces that complement mushrooms
Mushroom lasagna is a versatile dish that can be made with various sauces, each offering a unique flavour profile and texture. Here are some sauces that beautifully complement mushrooms in a lasagna:
Béchamel Sauce
The béchamel sauce is a classic choice for mushroom lasagna. This creamy white sauce is made with flour, butter, and milk, creating a rich and indulgent texture. The béchamel provides a neutral base that allows the earthy flavour of mushrooms to shine through while adding a comforting creaminess to the dish. It is a popular option for those who prefer their lasagna without tomatoes.
Tomato-based Sauce
While less common, a hearty tomato-based sauce can be a delicious complement to mushrooms in lasagna. This combination delivers a comforting and flavourful experience. The tomato sauce adds a vibrant red hue and a tangy taste that pairs well with the meaty texture of mushrooms. It is often used in mushroom lasagna recipes that include ground beef or other meats, creating a satisfying and robust dish.
Mushroom Ragù
For a truly mushroom-centric experience, a mushroom ragù is an excellent choice. This sauce is slow-cooked with finely chopped mushrooms, tomatoes, and aromatics, and even white wine, resulting in a rich and deeply flavorful sauce. The mushroom ragù enhances the earthy notes of the mushrooms in the lasagna while adding depth and complexity to the overall taste.
Soy Sauce
While not a traditional lasagna sauce, soy sauce can be a secret ingredient to boost the umami flavour of mushroom lasagna. Adding a touch of soy sauce to the mushrooms, especially when paired with spinach, enhances the savoury notes and creates a more intense flavour profile. This technique is ideal for mushroom lasagna recipes that include meat, as the soy sauce accentuates the meaty flavours.
Cheese Sauce
Cheese is a fundamental component of lasagna, and creating a cheese sauce can take your mushroom lasagna to the next level. A blend of cheeses, such as ricotta, mozzarella, Parmesan, and Pecorino, can be combined with other ingredients like eggs and aromatics to make a decadent cheese sauce. This sauce adds creaminess and a tangy sharpness that pairs beautifully with the earthy mushrooms.
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Meat and mushroom lasagna
Ingredients:
- Ground beef
- Lasagna noodles (preferably whole grain brown rice pasta noodles)
- Mushrooms (white button, shiitake, portobello, dried porcini, or wild mushrooms)
- Onion
- Garlic
- Spinach
- Soy sauce
- Tomato sauce
- Chopped tomatoes
- Fresh basil
- Fresh parsley
- Oregano
- Basil
- Salt
- Pepper
- Eggs
- Cheese (ricotta, mozzarella, Parmesan, Pecorino, cottage cheese)
- Aluminum foil
- Cooking spray
Method:
- Soak and rinse the ground beef to remove any dye and blood. This step is optional but recommended if you're using store-bought ground meat.
- Prep the mushrooms by separating the stems from the caps and discarding the stems, especially for shiitake mushrooms. Peel and rinse the mushroom caps, then place them in a strainer to drip off excess water.
- Cook the ground beef in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Break up the meat into small pieces and cook until browned and cooked through, about 8 minutes. Transfer the cooked beef to a medium bowl.
- In the same pot, add onions and garlic, cooking until softened, about 3 to 4 minutes.
- Add the mushrooms, spinach, and soy sauce to the pot. Cook until the mushrooms release their moisture and the spinach is wilted. Drain any excess liquid and return the vegetables to the pan.
- Return the cooked beef to the pot and add the tomato sauce, chopped tomatoes and their juices. Add the herbs and spices: basil, oregano, parsley, salt, and pepper. Stir everything together.
- Cover the pot and simmer over low heat until the flavors meld, about 45 to 60 minutes.
- In a separate bowl, combine the ricotta cheese, half of the mozzarella, eggs, Pecorino or Parmesan cheese, black pepper, and parsley. Set this cheese mixture aside.
- Preheat your oven to 375°F and coat a deep 9x13-inch baking dish with cooking spray.
- Spread 1 cup of the meat sauce on the bottom of the prepared baking dish.
- Arrange 3 noodles in a single layer over the sauce.
- Spread 1 1/2 cups of the meat sauce over the noodles.
- Dollop one-third of the ricotta cheese mixture over the meat sauce and spread it evenly.
- Repeat the layering process two more times, starting with the noodles.
- Finish with the remaining 3 noodles, meat sauce, and mozzarella cheese.
- Cover the dish tightly with aluminum foil and bake for about 40 minutes, until the cheese is melted.
- Uncover the lasagna and bake for an additional 15 to 20 minutes, until the cheese on top starts to brown.
- Remove the lasagna from the oven and let it cool for 15 to 20 minutes before slicing and serving.
Tips and Variations:
- You can make this lasagna ahead of time and refrigerate it until you're ready to bake it. It's best to bake it within 24 hours of assembling it.
- If you prefer a meatier lasagna, reduce the amount of mushrooms and increase the quantity of ground beef.
- For a vegetarian option, omit the meat and add more vegetables, such as spinach, or use tofu as a meat substitute.
- Feel free to experiment with different types of mushrooms and cheeses to find your favorite combination.
- To add a creamy element, you can include a béchamel sauce made with butter, milk, and flour.
- Fresh pasta sheets can enhance the taste and texture of your lasagna.
- Garnish with fresh herbs like basil or parsley for added flavor and presentation.
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Vegetarian mushroom lasagna
This mushroom lasagna is a hearty and rich dish that everyone can enjoy. It is a great option for a weeknight dinner as it can be prepared in advance and baked later. It is also a versatile dish that can be made with different types of mushrooms and vegetables.
Ingredients:
- Mushrooms (any variety)
- Spinach
- Pasta sauce (tomato-based or béchamel)
- Lasagna noodles (no-boil or fresh)
- Cheese (ricotta, mozzarella, parmesan, or cottage cheese)
- Olive oil
- Salt
- Lemon zest
- Aromatics (optional)
- Walnuts (optional)
Method:
- Prepare the mushrooms by slicing them into 1/4-inch thick pieces.
- Cook the mushrooms in a skillet with olive oil and a pinch of salt until golden. Alternatively, roast them in the oven while it is pre-heating.
- Butter or oil a baking pan and sprinkle with lemon zest.
- Pre-cook the lasagna sheets in boiling, salted water. Dunk them in ice water with olive oil and transfer to a baking sheet.
- Start assembling the lasagna by adding a thin layer of pasta sauce to the baking pan.
- Add a layer of noodles, followed by a layer of cheese (ricotta or cottage cheese).
- Add another layer of noodles, followed by a layer of mushrooms and spinach.
- Repeat the layers, ending with a layer of noodles on top.
- Top with mozzarella and parmesan cheese, and chopped walnuts (if desired).
- Cover the lasagna with aluminum foil and bake at 350°F for 25-30 minutes.
- Remove the foil and bake for an additional 15-25 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for 10-20 minutes before slicing and serving.
Tips:
- You can make this lasagna ahead of time and store it in the refrigerator for up to 3-5 days.
- To freeze the lasagna, line the pan with foil, assemble the unbaked lasagna, and freeze.
- If you prefer a white lasagna, use a béchamel sauce instead of a tomato-based sauce.
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Frequently asked questions
The ingredients for mushroom lasagna are simple and usually include mushrooms, béchamel sauce, lasagna noodles, and cheese. Some recipes also call for ground beef, tomato sauce, and various vegetables.
To make mushroom lasagna, start by preparing the béchamel sauce and cooking the mushrooms. Next, assemble the lasagna by layering the sauce, noodles, cheese, and mushrooms in a baking dish. Repeat the layers a few times, then bake in the oven until golden brown.
The total time to make mushroom lasagna depends on the recipe and your preparation methods. It can take anywhere from 30 minutes to an hour and a half, or even longer if you make the pasta sheets from scratch.
