Gina's Creamy Mushroom Lasagna

Name: Gina's Creamy Mushroom Lasagna
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams butter; 2 Tbsps all-purpose flour; 15 grams chopped fresh flat-leaf parsley; 384 milliliters sliced fresh mushrooms; 384 milliliters sliced fresh mushrooms; 2 garlic cloves, minced; 8 servings salt and ground black pepper to taste; 12 uncooked lasagna noodles; 976 milliliters milk; 1 Tbsp olive oil; 100 milliliters grated Parmesan cheese; 149 grams diced red bell pepper; 1 teaspoon crushed red pepper flakes; 372 grams ricotta cheese; 237 grams chopped shallots; 112 grams shredded mozzarella cheese

Gina's Creamy Mushroom Lasagna might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 517 calories, 24g of protein, and 25g of fat each. This recipe from Allrecipes requires lasagna noodles, bell pepper, flat-leaf parsley, and mushrooms. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. Gina’s Easy Lasagna Rolls, Creamy Spinach and Mushroom Lasagna, and Creamy Spinach and Mushroom Lasagna are very similar to this recipe.

Instructions

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.

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Lasagne Noodles

Pasta

Water

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Pot

Drain and set aside.

Preheat oven to 350 degrees F (175 degrees C).

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Oven

Spray a 9x13-inch baking dish with cooking spray.

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Cooking Spray

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Baking Pan

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.

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Olive Oil

Shallot

Garlic

Cooking Oil

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Frying Pan

Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.

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Red Pepper Flakes

Red Pepper

Bell Pepper

Shallot

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.

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Salt And Pepper

Mushrooms

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Frying Pan

Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.

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Ricotta Cheese

Mushrooms

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Frying Pan

Melt butter in another skillet over medium heat.

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Butter

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Frying Pan

Whisk in flour until smooth, 2 to 3 minutes.

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All Purpose Flour

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Whisk

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.

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Salt And Pepper

All Purpose Flour

Milk

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Whisk

Coat the bottom of the prepared baking dish with a small amount of the white sauce.

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Sauce

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Baking Pan

Arrange 4 lasagna noodles in a single layer over the white sauce.

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Lasagne Noodles

Sauce

Spread about 1/3 of the mushroom mixture over the noodles.

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Mushrooms

Pasta

Spread

Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.

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Lasagne Noodles

Mushrooms

Sauce

Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.

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Mozzarella

Parmesan

Parsley

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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Cheese

Sauce

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Oven

Equipment

Ingredients

Servings:

57grams

butter 2Tbsps

all-purpose flour 15grams

chopped fresh flat-leaf parsley 384milliliters

sliced fresh mushrooms 384milliliters

sliced fresh mushrooms 2

garlic cloves, minced 8servings

salt and ground black pepper to taste 12

uncooked lasagna noodles 976milliliters

milk 1Tbsp

olive oil 100milliliters

grated Parmesan cheese 149grams

diced red bell pepper 1teaspoon

crushed red pepper flakes 372grams

ricotta cheese 237grams

chopped shallots 112grams

shredded mozzarella cheese

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne on the menu? Try pairing with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The NV Ruinart , Wine with a 5 out of 5 star rating seems like a good match. It costs about 89 dollars per bottle.