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Meaty Mushroom Lasagna

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Meaty Mushroom Lasagna

Meaty Mushroom Lasagna

If you want to add more Mediterranean recipes to your recipe box, Meaty Mushroom Lasagna might be a recipe you should try. This main course has 744 calories, 21g of protein, and 56g of fat per serving. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of flour, thyme leaves, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. If you like this recipe, you might also like recipes such as Spicy Meaty Lasagna, Meaty Chili Lasagna, and Spicy Meaty Lasagna.

Instructions

1
Watch how to make this recipe.
2
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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ButterButter
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OvenOven
3
Sauce: In a 2-quart saucepan, melt the butter over medium heat.
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SauceSauce
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4
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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MilkMilk
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5
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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6
Add the prosciutto, 1 tablespoon salt and 2 teaspoons pepper.
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SaltSalt
7
Filling: In a large skillet, heat the oil and butter over medium-high heat.
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8
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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OnionOnion
9
Add the garlic and cook until aromatic, about 30 seconds.
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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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MushroomsMushrooms
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ThymeThyme
11
Add 1 tablespoon salt and 2 teaspoons pepper.
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SaltSalt
12
Bring a large pot of salted water to a boil over high heat.
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13
Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
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14
Drain and set aside.
15
To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish.
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LadleLadle
16
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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17
Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes.
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18
Remove from the oven and cool for 5 minutes.
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19
Cut the lasagna into wedges and serve.

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 Tenuta di Capraia Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Tenuta di Capraia Chianti Classico
Tenuta di Capraia Chianti Classico
Chianti Classico Tenuta di Capraia is a wine with an optimal complexity and structure. Ruby red color with violet tinges. Intense and rich aroma, vinous, fruit-driven. Pleasant cherry notes, refreshing and well-balanced with hints of integrated vivid tannin.
DifficultyExpert
Ready In1 h, 35 m.
Servings8
Health Score12
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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