Mushroom Lasagne

By Valli Little

Cooking Mushroom lasagne step by step details? If you are looking cooking tips for Mushroom lasagne you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Youre sure to find a new family favourite with this ultimate vegetarian pasta recipe

All you have to do is throw all your ingredients of Mushroom Lasagne

  1. 10g dried porcini mushrooms (see note)
  2. 2 tablespoons olive oil
  3. 2 onions, thinly sliced
  4. 2 garlic cloves, finely chopped
  5. 500g Swiss brown mushrooms, sliced
  6. 1 bay leaf
  7. 2 thyme sprigs
  8. 500ml good-quality tomato passata
  9. 200g buffalo mozzarella (see note) (or bocconcini), sliced, drained on paper towel
  10. 375g pkt fresh lasagne sheets
  11. 1/2 cup (40g) grated parmesan, plus extra to serve
  12. 1L (4 cups) milk
  13. 1 onion, halved
  14. 1 bay leaf
  15. 1 thyme sprig
  16. 50g unsalted butter
  17. 1/3 cup (50g) plain flour
  18. Pinch of nutmeg

The instruction how to make Mushroom Lasagne

  1. Preheat the oven to 180u00b0C and grease a 30cm baking dish.
  2. Soak the porcini in 1/2 cup (125ml) boiling water for 10 minutes.
  3. Meanwhile, heat oil in a large pan over medium heat. Cook onion, stirring, for 5-6 minutes or until softened. Add the garlic, Swiss browns, bay leaf and thyme, then cook, stirring, for 2-3 minutes until mushrooms start to wilt and caramelise. Add porcini and soaking liquid, then cook for a further 2 minutes until most liquid has evaporated. Stir in passata and 1 cup (250ml) water and season well. Set aside.
  4. Meanwhile, for bechamel, place milk, halved onion, bay leaf and thyme in a pan over medium-high heat and bring to just below boiling point. Remove from heat and stand for 15 minutes to allow flavours to infuse. Melt butter in a pan over medium-low heat. Add flour and stir for 2 minutes until smooth and combined. Strain milk through a sieve into a jug, then gradually whisk into butter mixture until smooth. Add nutmeg, season, then stir over low heat for 3-4 minutes until thickened.
  5. To assemble lasagne, spoon half the mushroom sauce in the baking dish, spread with one-third of bechamel, then top with half the mozzarella. Cover with pasta sheets, then repeat with remaining mushroom mixture, half the remaining bechamel and the remaining mozzarella and pasta. Finish with a final layer of bechamel, scatter with parmesan, then cover with baking paper and foil. Bake for 45 minutes, then uncover and bake for 15 minutes more until golden and cooked. Rest for 10 minutes, then slice and serve with extra parmesan.

Nutritions of Mushroom Lasagne

fatContent: 475.371 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent:
cholesterolContent: 23 grams protein
sodiumContent:

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