Satisfying Meatless Lasagna

Kathy Jollimore | Cooking Class

Based on a traditional dish from the Le Marche region, this mushroom lasagna makes a rich and satisfying meatless main.

For a more authentic version, add slices of Parma ham or prosciutto. A great idea is to make a full pan of Lasagna on the weekend, and simply reheat during the week for a quick and easy meal.

Accompany it with a classic wine from the Le Marche or savoury wine from Emilia Romagna, a region known for as one of Italy’s culinary capitals.

Mushroom Lasagna

8 servings

Prep Time: Less than 1 hour

Total time: More than 1 hour

  • 2 tbsp butter
  • 1 onion, diced
  • 2 lb mixed mushrooms, sliced
  • 1/4 tsp dried thyme
  • 2 cloves garlic, minced
  • 3 tbsp white wine
  • Béchamel (see Here’s How)
  • 12 lasagna noodles, cooked
  • 2 cup Parmesan, finely shredded
  • Truffle oil, to serve

 

Preheat oven to 375°F. Heat butter in a large skillet over medium high heat. Add the onion. Cook until lightly browned. Add the mushrooms and thyme and continue to cook until the mushrooms are golden brown and the liquid is evaporated. Add the garlic, cooking another minute. Add the wine or sherry. Cook, scraping the bottom of the pan, until most of the liquid has reduced. Season to taste with additional nutmeg, salt and pepper. To assemble the lasagna, add a spoonful of béchamel to the bottom of a 9” x 13” casserole dish. Add three noodles followed by a spoonful of béchamel, 1/3 of the mushrooms and a quarter of the cheese. Repeat for two additional layers. Finish with the last three noodles topped with the remaining béchamel and cheese. Cover with foil. Bake until sauce is bubbling and noodles are tender, about 30 min. Remove foil and continue to bake until the top is golden brown, about 15 minutes. Cover and allow to sit at least 15 min before cutting. Drizzle with truffle oil to serve.

Here’s How: Bechamel

  1. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add 6 tablespoons flour. Cook while stirring, until lightly browned and it takes on a nutty aroma; about 5 minutes.
  2. In a separate saucepan, heat 4 cups milk over medium heat. Slowly whisk the milk in the butter and flour mixture.
  3. Continue to cook while whisking often until sauce is smooth and thick enough to coat the back of a spoon. Season with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon pepper and 1/4 teaspoon nutmeg.

Occasions recommends: Umberto Cesari Iove Sangiovese Merlot Italy, $15.99

Next week: Kathy continues her journey of exploration of Italian cuisine.

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