Mushroom and Fresh Herb Lasagna
Mushroom and Fresh Herb Lasagna might be just the Mediterranean recipe you are searching for. This recipe makes 12 servings with 284 calories, 11g of protein, and 16g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, kosher salt, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.
Instructions
Soften noodles in a pan of very hot water while you prep the other ingredients.
Make bchamel (white sauce): Bring milk to a simmer in a saucepan and remove from heat. Melt butter in a large saucepan over medium heat.
Add flour and cook, stirring, until slightly darkened, 2 minutes.
Whisk milk into flour mixture all at once and whisk until smooth.
Add 1 1/2 tsp. salt, 1/2 tsp. pepper, and the nutmeg. Sauce should be thick enough to coat a spoon; if it isn't, cook over medium-low heat, stirring, until thickened, 2 to 3 minutes.
Remove from heat and stir in garlic, 2 tbsp. parsley, and 1/2 tbsp. thyme. Keep covered.
Heat a deep, wide pot over medium-high heat 2 minutes. Swirl in 1 tbsp. oil and add leeks. Cook until tender but not browned, 3 to 4 minutes, stirring occasionally. Scoop leeks into a bowl and set aside.
Swirl 2 tbsp. oil into pot.
Add mushrooms, season lightly with salt and pepper, and cook over medium heat, covered, until mushrooms are tender and beginning to release juices, about 5 minutes. Uncover and cook until edges start to brown. Stir in leeks and remaining 1/2 tbsp. thyme.
Mix parmesan with asiago.
Assemble lasagna: Oil a 9- by 13-in. baking dish.
Spread a few spoonfuls of bchamel over bottom. Arrange 3 noodles crosswise in dish, then spoon on about 1/2 cup bchamel, followed by a third of the mushrooms and 1/3 cup cheeses. Repeat layers twice more. Top with a final layer of noodles and bchamel, and sprinkle with remaining cheese.
Bake lasagna until browned and bubbling, about 45 minutes.
Sprinkle with remaining 1 tbsp. parsley and let sit at least 15 minutes before slicing.
Make ahead: Through step 6, 1 day, chilled, or up to 3 months, frozen.
Let chilled lasagna sit at room temperature 1 hour before baking. Frozen lasagna can either be thawed in the refrigerator overnight and then baked, or baked straight from the freezer for 1 3/4 hours (cover for first hour).
TIPS FOR COOKS Shop: Regardless of variety, all mushrooms should smell sweet and earthy and have dry, firm, undamaged caps. If they're spongy or sticky, steer clear. Store: Keep in a paper bag (storing them in plastic rots them), chilled, up to 4 days. Even if they become completely dry, they'll be fine in stews; the juices plump them back up. Clean: Wipe with a barely damp paper towel. If they're very dirty or sandy, swish briefly in cold water and scrub with a small brush, then dry immediately (they get soggy fast). To cook or not to cook?: Most experts advise cooking all edible mushrooms because, to varying degrees (and depending on the person), they're difficult to digest raw. Also, many have toxins that cooking destroys. However, there's no conclusive proof that eating mild raw mushrooms, especially in moderation, is harmful.