How to Cook the Ultimate Creamy Mushroom Lasagna for a Triumphant Meal

This cherished lasagna recipe is sure to become a family favorite due to its hearty, creamy, and comforting flavors. Not only does it yield enough to feed an army, but it's also freezer-friendly and can be prepared ahead of time. From start to finish, this recipe takes a bit more time and effort than usual, but the end result is absolutely worth it.

Once assembled, the lasagna can be refrigerated or frozen for later enjoyment. This makes it a versatile and convenient option for busy schedules or special occasions.

AUTHENTIC FLAVOR, LESS EFFORT

The key ingredient to this lasagna that truly elevates its taste is the incredible mushroom cream sauce.opaque, this creamy sauce not only serves as a full meal on its own but also as a delicious addition to any comforting dish, such as a rich and hearty soup. This sauce alone is a reason to give this dish a try.

RECIPE COMPONENTS

For the lasagna, you'll layer three epic creamed mushroom sauces with an abundance of spinach and cheese. The inclusion of spinach not only adds vital nutrients but also provides a vibrant green color that complements the rich, creamy toppings. And as mentioned yesterday, we've been focusing on balanced meals, so this may be just the balance your meal needs after a carb-heavy meal.

This dish is vegetarian, but feel free to add in a protein of your choice such as ground turkey, Italian sausage, or leftover chicken.

FORget THE CREAM, ADD SOME MILK!

Believe it or not, you don't need cream to achieve that creamy texture. Milk is the star of this dish, giving it that rich, velvety consistency. For about 1 kg (2 pounds) of porcini mushrooms, you'll need to use common white or dark mushrooms as a cheaper alternative. Soak about 15 grams of dried porcini mushrooms in warm water for 15 minutes, then clean and slice them.

For the dried mushrooms, cut them in pieces but do not throw away the soaking water. Use a large pan and place a good knob (about 25 grams) of butter over a moderate heat. Once melted, add one crushed garlic clove and some very thinly sliced rosemary. After a minute, add the mushrooms and a pinch of salt. If using dried mushrooms, add their water (filtered to remove sediment) and cook until the mushrooms are dry. Season with a pinch of freshly ground pepper to finish.

MAKING THE BECHAMEL SAUCE

To prepare the bechamel sauce, you'll need 50 grams of butter, 50 grams of white flour, and half a liter of fresh whole milk. Melt the butter and brown the flour until golden in the butter. Gradually add the milk, stirring well to prevent any lumps from forming. Add a pinch of salt and freshly grated nutmeg to taste. Stir in two-thirds of the grated Parmigiano Reggiano and set aside.

ASSEMBLING THE LASANGA

First, make sure your lasagne sheets are made with egg dough and are quite thin. Dip each piece in a pot of boiling water for about a minute. Prepare two or three at a time to prevent them from sticking. Grease a baking pan with butter and lay a layer of lasagne. Distribute some of the mushroom mixture and a few tablespoons of bechamel sauce. Repeat until you use up all your ingredients, making at least 4-5 layers of pasta with thin layers of sauce in between.

Make sure the first layer of lasagne covers the sides of the dish with some extra pasta to be used for folding over the top of the dish. Finish by adding the rest of the mushroom sauce and bechamel, then top with the remaining cheese and a few knobs of butter. Bake at 180°C for 30 minutes. Let it rest for 15 minutes before cutting and serving.

When preparing this meal, you'll be rewarded with a dish that improves in flavor over the next day, making it a perfect meal for leftovers or feeding a crowd.