Meaty Mushroom Lasagna

Name: Meaty 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: 2 teaspoons freshly ground black pepper, plus more, as needed; 2 teaspoons freshly ground black pepper, plus more for seasoning; 8 servings Butter, for greasing the baking dish; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh rosemary leaves; 2 Tbsps chopped fresh thyme leaves; 3 cloves garlic, minced; 1 pinch Pinch ground nutmeg; 2 teaspoons kosher salt, plus extra, as needed; 9 spinach-flavored or plain lasagna noodles; 946 milliliters warm whole milk; 680 grams assorted mushrooms, such as cremini, shiitake and button, quartered; 3 Tbsps olive oil; 8 servings Olive oil, for drizzling; 1 medium onion, chopped; 57 grams 1/2 cup grated Parmesan; 227 grams thinly sliced prosciutto, coarsely chopped; 113 grams cup shredded smoked mozzarella cheese; 3 Tbsps unsalted butter, at room temperature; 5 Tbsps unsalted butter

Meaty Mushroom Lasagna might be a good recipe to expand your main course recipe box. One serving contains 816 calories, 27g of protein, and 61g of fat. This recipe serves 8. It is a rather expensive recipe for fans of Mediterranean food. A mixture of onion, kosher salt, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert.

Instructions

Watch how to make this recipe.

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.

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Butter

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Baking Pan

Oven

Sauce: In a 2-quart saucepan, melt the butter over medium heat.

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Butter

Sauce

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Sauce Pan

Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil).

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All Purpose Flour

Sauce

Milk

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Whisk

Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth.

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Nutmeg

Sauce

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Frying Pan

Add the prosciutto, 1 tablespoon salt and 2 teaspoons pepper.

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Prosciutto

Pepper

Salt

Filling: In a large skillet, heat the oil and butter over medium-high heat.

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Butter

Cooking Oil

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Frying Pan

Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes.

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Salt And Pepper

Onion

Add the garlic and cook until aromatic, about 30 seconds.

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Garlic

Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes.

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Salt And Pepper

Mushrooms

Rosemary

Thyme

Add 1 tablespoon salt and 2 teaspoons pepper.

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Pepper

Salt

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

Drain and set aside.

To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish.

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Sauce

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Baking Pan

Ladle

Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan.

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Mozzarella