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Mushroom Lasagna

Posted on December 19, 2011.



One yellow onion diced
2 cloves garlic minced
1 cup porcini mushrooms sliced
1 cup button mushrooms sliced
1 cup shitake mushrooms sliced
1 tablespoon fresh thyme minced
1 tablespoon fresh Rosemary minced
1/2 cup white wine
3 tablespoons olive oil
5 tablespoons butter
1/2 cup flour
4 cups of whole milk brought to room temperature
1 teaspoon nutmeg
2 cups smoked mozzarella cheese grated
1 cup grated parmesan cheese
1 cup diced prosciutto ham
1 lb spinach lasagna cooked al dente
Salt & pepper


In preheated pan on high heat, add 1 tablespoon olive oil and Saute onion until softened (about 3-5 minutes). Add 2 cloves garlic and cook 2-3 minutes more.

Add mushrooms, rosemary, thyme, salt and pepper. Cook until mushrooms softened. Deglaze with white wine and cook until reduced (about 3 minutes).

Remove mushroom mix from the heat and set aside.

Preheat oven to 400 degrees.

In separate pan, create white cream sauce by melting the butter, adding the flour, and whisking in the milk. Cook and whisk until cream sauce is thick.

Add prosciutto, nutmeg, salt and pepper and cook 3-5 minutes. Then add 1 cup of smoked mozzarella and 1/2 cup of Parmesan. Cook until cheese is melted.

Layer lasagna in pan as follows: Light layer of Cream, lasagna, 1/2 of Mushroom mix, 1/3 of cream sauce, lasagna, 1/2 of mushroom mix, 1/3 of cream sauce, lasagna, remainder of cream sauce, 1 cup smoked mozzarella, 1/2 cup parmesan cheese.

Drizzle top of dish with olive oil.

Place in oven and bake for 45 minutes.


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Posted By: Chief Foodie Officer