Do you know anybody that doesn’t like lasagna? I doubt it. Do you know anybody that doesn’t like mushrooms? Perhaps. Even those people won’t be able to resist this incredibly divine dish. Layers of fresh pasta, creamy parmesan cheese sauce, ricotta cheese, fresh mozzarella cheese, fresh herbs, and sautéed mushrooms combine to make my Portobello Mushroom Lasagna. Mmmm.
Lasagna originated in Naples, Italy and dates back to the middle ages. The Greeks were the first people to settle in Naples. According to food historian Francine Segan, there are a few theories on the origin of the name, including that the ancient Greek word laganum – meaning “flat piece of bread” translates to what we now know as lasagna. There’s not one right or wrong way to compose lasagna. It varies by region in Italy, and mostly all varieties combine a protein, a tomato base, and fresh cheese, and of course, the pasta noodles. I went the opposite direction for this spin off: a vegetable instead of a protein and a cream base instead of a tomato base. It’s nonetheless delectable down to the last drop of cheese-y, mushroom-y, oil.
Portobello Mushroom Lasagna features alternating layers of tender lasagna noodles, rich white sauce, sautéed portobello mushrooms, and a creamy cheese filling. Each layer contributes to the overall depth and complexity of flavors in the dish.
The mushrooms add a savory and earthy element to the lasagna, providing a satisfying meat-like experience for vegetarians and mushroom enthusiasts alike.
The lasagna layers are interspersed with a creamy cheese filling, typically made with a combination of ricotta cheese, grated Parmesan or Pecorino cheese, and sometimes mozzarella cheese. The cheese filling adds richness, creaminess, and a delightful melt-in-your-mouth texture to the lasagna.
Whether enjoyed by vegetarians or as a flavorful alternative for mushroom lovers, this lasagna is a crowd-pleasing option that showcases the wonderful qualities of portobello mushrooms in a comforting and satisfying dish.
Portobello Mushroom Lasagna
8
servings30
minutes45
minutes1
hour15
minutesLayers of fresh pasta, creamy parmesan cheese sauce, ricotta cheese, fresh mozzarella cheese, fresh herbs, and sautéed mushrooms combine to make this purely divine dish. Rich, decadent, and surprisingly easy to make.
Ingredients
16 ounces lasagna noodles (I used fresh pasta)
1 pound portobello mushroom caps, sliced
5 cloves garlic, minced
1 whole shallot, minced
6 tablespoons butter
1/4 cup flour
4 cups whole milk
1/2 cup whipping cream
1 cup parmesan cheese, grated
3 cups mozzarella cheese, grated
15 ounces whole milk ricotta cheese
1 tablespoon thyme, chopped
1 tablespoon oregano, chopped
salt for pasta water
Directions
- Preheat the oven to 400° and gather a 9″ x 13″ casserole dish.
- Cook the lasagna in a large pot of water to al dente. Cut 3-4 minutes off the suggested cook time. Drain and set aside once finished.
- Heat 2 tablespoons of olive oil in a dutch oven or large skillet. Chop the portobello mushrooms and cook, occasionally stirring in the skillet for 8-10 minutes. Transfer to a bowl or plate and set aside. I prefer to let mine drain in a colander to remove as much excess moisture as possible. (The mushrooms will release more moisture during the cooking process).
- In the same skillet or dutch oven, add another 2 tablespoons of olive oil. Add the minced garlic and shallot, and cook for 2-3 minutes. Add in the butter. Stir until melted. Sprinkle in the flour and stir until well absorbed, about 2 minutes. Whisk in the milk one cup at a time. Sprinkle in a dash of pepper, fresh thyme, and fresh oregano, and let simmer for about 5 minutes. Whisk in the whipping cream and parmesan cheese until fully combined. At this point, you can remove the sauce from the heat.
- Now it’s time to layer the lasagna in the casserole dish. Spread a thin layer of sauce on the bottom of the casserole dish. Then, repeat the following layers until you run out of ingredients: noodles, sauce, ricotta cheese, mushrooms, mozzarella…. noodles, sauce, ricotta cheese, mushrooms, mozzarella. You get the gist.
- Loosely cover the casserole dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until lightly browned. Not all ovens are the same, so if it doesn’t look cooked enough, or browned enough, to your liking, feel free to adjust the temperature and cooking time.
- Let sit for 10-15 minutes before serving.
Notes
- Quality of ingredients can make a world of difference. I used fresh pasta, fresh herbs, and fresh cheese in this dish. If you can do the same, I’d highly recommend it. Using store branded and prepackaged pasta, herbs, and cheeses will create an inferior taste.