Portobello Mushroom Lasagna

  • 28 Aug - 03 Sep, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· Kosher salt

· Olive oil

· 350 g dried lasagna noodles

· 4 cups whole milk

· 12 tablespoons unsalted butter

· ½ cup flour

· 1 teaspoon black pepper

· 1 teaspoon ground nutmeg

· 600 g portobello mushrooms

· 2 cups parmesan

Method

Preheat the oven to 190°C. Bring a pot of water to boil with one tablespoon salt and a splash of oil. Add the lasagna and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring milk to a simmer. Set aside. Melt eight tablespoons of butter in a saucepan. Add flour and cook for a minute over low heat. Pour hot milk into the butter-flour mixture. Add one tablespoon salt, pepper, and nutmeg, and cook over low heat and then whisk for five minutes until thick. Separate the mushroom stems from the caps and discard the stems. Slice the caps. Heat the oil and two tablespoons of butter in a pan. Add mushrooms, sprinkle with salt, and cook until tender. To assemble the lasagna, spread the sauce in the bottom of a baking dish. Arrange a layer of noodles, then more sauce, mushrooms and grated parmesan. Repeat the layers and sprinkle with parmesan on top. Bake until the top is browned and the sauce is bubbly. Serve hot.

RELATED POST

COMMENTS