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My review
Gina's Creamy Mushroom Lasagna
1
Gina
"If you like mushrooms, then this recipe is right up your alley. It's great to make for dinner or entertaining."
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Ingredients
1 h 35 m servings 371Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
- Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
- Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
- Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
- Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.
- Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.
- Coat the bottom of the prepared baking dish with a small amount of the white sauce.
- Arrange 4 lasagna noodles in a single layer over the white sauce.
- Spread about 1/3 of the mushroom mixture over the noodles.
- Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.
- Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
8/25/2012
I lightened a bit by using 2% skim mozzarella, fat free ricotta, skim milk, and used baby bell mushrooms which gave it a meaty texture. It was tasty, but I would have liked more filling. Ther...
Most helpful critical review
1/9/2016
I made it pretty much as written, but (thanks to another review) doubled everything except the noodles and milk (actually, I probably used 4 cups ricotta). I used jarred, roasted red peppers in...
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8/25/2012
I lightened a bit by using 2% skim mozzarella, fat free ricotta, skim milk, and used baby bell mushrooms which gave it a meaty texture. It was tasty, but I would have liked more filling. Ther...
1/9/2016
I made it pretty much as written, but (thanks to another review) doubled everything except the noodles and milk (actually, I probably used 4 cups ricotta). I used jarred, roasted red peppers in...
7/30/2014
Prepared exactly as written and it came out way too saucy. Also I think that medium heat may be too high when adding the milk as the milk separated.
3/10/2017
I made this for my vegetarian daughter, we will need a bigger dish next time as it was a big hit. I did leave out the ricotta and used lactose free cheeses as my son is lactose intolerant
1/8/2017
We all loved the resulting taste of this recipe, thanks! I did use varieties of mushrooms , Portabella and the ones we see here, and Baby Bellas. I find it makes the flavors richer. I added so...
5/12/2016
Made this dish along with regular lasagna for some vegetarian friends one night. Never thought I would say this lasagna was every bit as good (or maybe better?) than my regular recipe... A reall...