How To make Wild Mushroom Lasagna
4 tablespoons olive oil
3 cloves garlic
minced
2 medium onion :
thinly sliced
1 pound mushroom wild
1/4 cup Italian parsley :
chopped
1 tablespoon thyme -- chopped
1/4 cup Marsala wine
1/4 cup butter
1/4 cup flour
1/8 teaspoon nutmeg
1 cup milk
2 cups fontina cheese
12 lasagna noodles
1 cup mozzarella cheese
1 cup parmesan cheese
salt and pepper 1 cup beef broth
Preheat oven to 375F
In a large skillet, heat olive oil, on med. high heat. Add garlic and onions and saute 6 to 7 minutes. Add mushrooms, parsley and thyme, saute 5 minutes. Stir in wine. Simmer for 5 minutes and set aside.
In saucepan, make a roux with butter, flour and nutmet. Stir in broth and milk. Collk til sauce thickens. Stir in Fontina Cheese.
In bottom of 12" x 8" baking dish arrange 1/3 noodles. Spread with 1/4 mushroom mixture and 1/4 of the sauce. Repeat, finishing with sauce. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 30 minutes. Remove foil, bake 10 more minutes.
How To make Wild Mushroom Lasagna's Videos
Vegetarian White Lasagna with Mushrooms Recipe (So Cheesy)
Vegetarian White Lasagna with Mushrooms Recipe (So Cheesy)
RECIPE:
250 g lasagna sheets (about 12)
600 g mushrooms (21.16 oz)
100 g provolone cheese or other(1 cup)
100 g mozzarella (1 cup)
60 g cup white wine (1/4 cup)
40 g grated parmesan (1/3 cup)
1/2-1 leek or onion
3/4 tsp salt
fresh sage
pepper
For the bechamel white sauce:
1 l milk (4 cups)
85 g butter (1/3 cup)
85 g flour (1/2 cup+ 1 tbsp)
1/4 tsp nutmeg
1/2 tsp salt
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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#lasagna #bechamel #vegetable #vegetarian #vegetarianlasagna #whitelasagna
Recipe Wild mushroom lasagne
Recipe - Wild mushroom lasagne
INGREDIENTS:
●110g (3 3/4 oz) unsalted butter, plus extra for greasing the dish
●60g (2 1/4 oz) plain flour
●1 1/5l (2pt) whole milk
●Salt and freshly ground black pepper
●Pinch of freshly grated nutmeg
●284ml (10oz) carton double cream
●3tbsp roughly chopped flat-leaf parsley
●75g (2 3/4 oz) grated Parmesan cheese or vegetarian equivalent
●1tbsp olive oil
●600g (1lb 5oz) mixed
●Wild mushrooms, trimmed and thickly sliced
●1 clove garlic, crushed
●50ml (2fl oz) dry white wine
●25g (1oz) dried porcini mushrooms, soaked in 100ml (3 1/2fl oz) hot water
●300g (10 1/2 oz) fresh lasagne sheets
SoFlo Taste: White Lasagna with Wild Mushrooms
Chef Michelle Bernstein celebrates National Lasagna Day with some of her favorite ways to layer delicious.
Wild Mushroom Lasagna - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Wild Mushroom Lasagna Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Butter
Salt and Pepper
1 c : Mozzarella Cheese
1 c : Parmesan Cheese
4 tb : Olive Oil
1/4 c : Italian Parsley, Fresh; Chopped
1 c : Milk
1/4 c : Flour
1 lb : Mushroom, Wild
12 : Lasagna Noodles
3 c : Garlic; Minced
1 tb : Thyme; Chopped
2 md : Onion; Thinly Sliced
1/8 ts : Nutmeg
1/4 c : Marsala Wine
2 c : Fontina Cheese
Enjoy Rita, Giovanna and grandson Giulio make mushroom lasagna | Pasta Grannies
Cooking is a family activity for Rita and Giovanna and here they are making their favourite mushroom lasagna.
For the dough: 300g 00 flour, 3 eggs
For the béchamel: 1 litre semi skimmed milk, 80g each of butter and flour, plenty of nutmeg
For the mushrooms: a 750g mixture, including porcini if you can, 2 garlic cloves, 1/2 a glass of white wine, olive oil (not too much), salt
To assemble: 250g mozzarella, 50g Parmigiano or similar.
How To Make Spinach and Mushroom Lasagna
Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. An easy (and vegan!) homemade pasta dough is layered with a combination of mozzarella and ricotta cheeses, plus spinach and cremini mushrooms. This lasagna is the ultimate comfort food, and the perfect gift for a friend who is going through a rough patch.
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