Cheesy Mushroom Lasagna
Servings: 6
Total Time: 3 hours 30 minutes
Ingredients
1 TBSP olive oil
1 shallot, finely chopped
1 pound cremini (baby bella) mushrooms, sliced
1/2 pound white button mushrooms, sliced
3 medium garlic cloves minced
1/2 tsp thyme
salt & pepper
4 TBSP unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
4 ounces cream cheese
15 ounces ricotta cheese
2 large eggs
4 ounces freshly grated Parmesan cheese
12 uncooked lasagna noodles (about 12 ounces)
Directions
1. Heat the oil in a dutch oven or large saucepan over medium-high heat.
2. Add the shallot, mushrooms, garlic, thyme and 1/2 tsp salt to the pan and cook, stirring occasionally, until mushrooms are browned and the moisture from the mushrooms has evaporated, about 7 minutes.
3. Stir the butter in with the mushrooms until melted. Stir in the flour and continue to stir until well incorporated. Slowly stir in the milk a little at a time while continously stirring. When all the milk has been added bring to a boil. Reduce heat to medium-low and cook for 1 minute. Take off the heat and stir in the cream cheese until fully melted and blended in. Set aside.
4. In a large mixing bowl combine the ricotta, eggs, 1/4 tsp salt, 1/2 tsp pepper, and HALF of the grated Parmesan cheese. Set aside.
5. Assemble the lasagna:
- Spread a little bit of the mushroom sauce evenly on the bottom of a 9x13 baking dish, just enough to cover the bottom.
- Lay on 4 uncooked noodles.
- Spread HALF the mushroom sauce evenly on top of the noodles.
- Lay on 4 more noodles.
- Spread on the ricotta mixture.
- Lay on 4 more noodles.
- Spread on the remaining mushroom sauce.
- Sprinkle the remaining grated Parmesan on top.
6. Cover the lasagna with foil and refrigerate for 2 hours to allow flavors to meld.
7. Preheat the oven to 375°F.
8. Bake the lasagna, covered, for 1 hour or until bubbly.
2. Add the shallot, mushrooms, garlic, thyme and 1/2 tsp salt to the pan and cook, stirring occasionally, until mushrooms are browned and the moisture from the mushrooms has evaporated, about 7 minutes.
3. Stir the butter in with the mushrooms until melted. Stir in the flour and continue to stir until well incorporated. Slowly stir in the milk a little at a time while continously stirring. When all the milk has been added bring to a boil. Reduce heat to medium-low and cook for 1 minute. Take off the heat and stir in the cream cheese until fully melted and blended in. Set aside.
4. In a large mixing bowl combine the ricotta, eggs, 1/4 tsp salt, 1/2 tsp pepper, and HALF of the grated Parmesan cheese. Set aside.
5. Assemble the lasagna:
- Spread a little bit of the mushroom sauce evenly on the bottom of a 9x13 baking dish, just enough to cover the bottom.
- Lay on 4 uncooked noodles.
- Spread HALF the mushroom sauce evenly on top of the noodles.
- Lay on 4 more noodles.
- Spread on the ricotta mixture.
- Lay on 4 more noodles.
- Spread on the remaining mushroom sauce.
- Sprinkle the remaining grated Parmesan on top.
6. Cover the lasagna with foil and refrigerate for 2 hours to allow flavors to meld.
7. Preheat the oven to 375°F.
8. Bake the lasagna, covered, for 1 hour or until bubbly.
