Main Courses, Main Dish, Pasta, Italian Cuisine
Portobello Mushroom Lasagna
Source:
Show: Barefoot Contessa Episode: Breakfast, Lunch and Dinner
URL: http://www.foodnetwork.com
URL: http://nalbone.us/recipes/
Servings: 6
Yield: 1 pan
Preparation Time: 25 minutes
Start to Finish Time: 1 hour 25 minutes
Ingredients
- Kosher salt
- olive oil
- 3/4 pound lasagna noodles, dry
- 4 cups whole milk
- 3/4 cup unsalted butter (11/2 sticks) divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds Portobello mushrooms
- 1 cup grated fresh Parmesan cheese
Directions
- Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. - Pour the hot milk into the butter-flour mixture all at once.
Add 1 tablespoon salt, the pepper, and nutmeg, and cook over
medium-low heat, stirring first with the wooden spoon and then
with a whisk, for 3 to 5 minutes, until thick.
Set aside off the heat. - Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) sauté pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
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Per Serving (excluding unknown items): 643 Calories; 34g Fat (47.2% calories from fat); 22g Protein; 64g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 340mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 6 Fat.