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
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
Creamy Spinach Mushroom Lasagna - SO COZY!
This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce. It’s all layered with lasagna noodles, covered in mozzarella cheese and baked until you have a hearty, rich, gooey lasagna!
Wild Mushroom Lasagne
A recipe off Jade's first cookbook, co-authored with her aunt Sonia Cabano, which won a Gourmand award for best local vegetarian cookbook.
WILD MUSHROOM LASAGNE
Use any mushrooms you can find, including rehydrated dried ones. Just remember to strain the soaking water to go into to the sauce, and rinse rehydrated mushrooms ell under running water to remove any grit. A comforting yet luxurious main course.
Serves 8
Ingredients:
For the sauce:
3 cups (750ml) warm milk
2T (30ml) butter
2T (30ml) cake flour
¼ t (1ml) grated nutmeg
Filling:
3T (45ml) butter
1T (15ml) olive oil
2 bay leaves
1 large onion, finely chopped
2t (10ml) crushed garlic
1 kg mixed mushrooms, wiped clean and thickly sliced
1T (15ml) chopped fresh thyme or rosemary
1 cup (250ml) vegetable or mushroom stock (recipe in Basics)
1 T (15ml) tomato concentrate
Salt and pepper
500g dried instant lasagne sheets
300g grated Fontina, Gruyere or Mozzarella cheese
½ cup (125ml) grated Parmesan
Method:
1. First make the sauce by heating the milk and butter together until the butter has melted, then sift over the flour and nutmeg, and whisk furiously until completely smooth.
2. Turn the heat down and let the sauce simmer with barely a bubble until nicely thickened, about 10 minutes. Stir constantly to prevent scorching.
3. Preheat the oven to 180 C. Cook the bay leaves, onion and garlic in the butter and olive oil until onion is soft and translucent, about 5 minutes.
4. Add the mushrooms, including any drained soaked ones, and herbs, turn the heat up and cook while stirring until all moisture has evaporated.
5. Add the vegetable stock and tomato concentrate and turn heat to simmer. Let cook until sauce is thickened and season well. Remove the bay leaves.
6. Lightly oil the base of an ovenproof dish and line with instant lasagne sheets. Spread over a quarter of the white sauce, then follow with a third of the mushroom mixture and then a third of the grated Fontina or Gruyere (not Parmesan). Repeat with lasagne, sauce, mushrooms and cheese until you finally end with a layer of lasagne.
7. Cover with the remaining white sauce, sprinkle over Parmesan and bake in middle of oven for 45-55 minutes, until golden brown the sauce is bubbling. It might be wise to place a baking sheet underneath the lasagne dish to catch any drips.
Keep warm until ready to serve.
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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Mushroom Lasagne
Here’s a fully-loaded mushroom lasagne that plays no second fiddle to beef lasagne! It’s the ideal comfort food for a mixed group of carnivores and vegetarians – nobody is going to miss the meat I can promise you.
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 276)!
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Wild Mushroom Lasagna - English Version
A dish every vegetarian will love. This lasagna tastes and looks gourmet. The steps are easy to follow.