I don’t know how you could go wrong with these ingredients. The recipe was first Ina Garten’s, and then Deb from Smitten Kitchen added garlic, and now I’ve added caramelized onions. Let me tell you–it is delicious. The caramelized onions are sweet and give the lasagna an additional flavor component. The texture of the portabello mushrooms is meaty. The leftovers are delish as well. The only downside is the abundance of pans you have to dirty to cook all of the components.
Serves about 9/Ina Garten
- Salt (I may have added more than Ina said to, but then again…I like salt.)
- Olive Oil
- 3/4 pound dried lasagna noodles
- 1 large garlic clove
- 4 cups whole milk
- 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portabello mushrooms (you could swap these for cremini)
- 1 cup freshly grated parmesan cheese
- Caramelized onions
Preheat oven to 375 degrees. Bring a large pot of water to boil with a splash of olive oil and dash of salt. The oil helps the noodles from sticking together when they drain. Add lasagna noodles and cook for about ten minutes, or until they are tender. Drain and set aside.
Start caramelized onions.
Make bechamel sauce: Bring milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time and stirring until combined. Once you’ve added half of it, you can add the second half all at once along with the 1/2 teaspoon salt, pepper and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for three to five minutes, or until thick. Set aside.
Prepare mushrooms: Discard portabello mushroom stems and slice the mushrooms 1/4 inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in a large saute pan. Cook half the mushrooms with a couple pinches of salt until they soften and release some of their juices, then repeat with additional oil and butter and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 inch baking dish. Arrange a layer of noodles (I did three in a row) then add sauce 1/3 of the mushrooms, 1/3 of the caramelized onions and 1/4 cup grated Parmesan. Repeat two more times then top the final layer of noodles with the remaining sauce and Parmesan.
Bake for 45 minutes or until the top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. If you are freezing this, bake it in a foil pan, then let it cool and wrap it two or three times in plastic wrap before freezing.