Ina Garten Mushroom Lasagna is made with portobello mushrooms, milk, butter, flour, lasagna noodles, Parmesan cheese, salt, olive oil, black pepper, and nutmeg. This easy Mushroom Lasagna recipe makes a tasty dinner that takes about 1 hour and 15 minutes to prepare and serves 8 people.
This Recipe From Barefoot Contessa at Home Cookbook.
? Why You’ll Love This Mushroom Lasagna Recipe:
- Rich and Creamy Sauce: The white sauce is made with butter, flour, and milk, giving the lasagna a rich and creamy texture.
- Tasty Mushrooms: The portobello mushrooms have a meaty and earthy taste, making the lasagna hearty and filling.
- Balanced Seasoning: Black pepper and nutmeg in the sauce add a gentle spice that makes the lasagna even tastier without being too strong.
- Easy to Make: The clear instructions make it easy to layer the lasagna, so you get perfect results every time.
- Great for Guests: This lasagna looks impressive and tastes delicious, making it perfect for family dinners and parties.
Ina Garten Mushroom Lasagna Ingredients
- Kosher salt (amount to taste for assembly)
- Good olive oil (amount to taste for assembly)
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (1 1/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly grated Parmesan
How To Make Ina Garten Mushroom Lasagna
- Preheat the oven: Preheat the oven to 375 degrees F.
- Boil the lasagna noodles: Bring a large pot of water to a boil with 1 tablespoon salt and a splash of olive oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- Prepare the white sauce: Bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Prepare the mushrooms: Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- Assemble the lasagna: Spread some of the sauce (about 1/2 cup) in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna: Bake the lasagna for 45 minutes, or until the top is browned, and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Recipe Tips
- Cook Noodles Right: Don’t overcook the lasagna noodles. Keep them firm because they will cook more in the oven.
- Smooth White Sauce: Stir the white sauce all the time to avoid lumps and make it thick and smooth.
- Season Mushrooms Well: Add salt to the mushrooms while cooking to make them tender and bring out their flavor.
- Layer Evenly: Spread the sauce, noodles, and mushrooms evenly so every bite tastes good.
What To Serve With Mushroom Lasagna?
Mushroom Lasagna goes well with garlic bread, Caesar salad, roasted vegetables, or a simple green salad. It also can be served alongside steamed broccoli, sautéed spinach, mashed potatoes, or a tomato and basil salad for a full and delicious meal.
How To Store Leftovers Mushroom Lasagna?
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers Mushroom Lasagna?
- In The Oven: Preheat the oven to 350°F (175°C). Cover the lasagna with foil and bake for about 20-25 minutes, or until heated through.
- In The Microwave: Place a portion of lasagna on a microwave-safe plate. Cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes, or until hot.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place a portion of lasagna in the basket and heat for 10-15 minutes, or until hot.
FAQs
An I Use A Different Type Of Mushroom?
Yes, you can use cremini or button mushrooms, but portobello mushrooms give the best flavor and texture.
How Do I Prevent My Lasagna From Being Too Watery?
Make sure to cook the mushrooms until they release and evaporate their juices. Also, drain the lasagna noodles well.
My White Sauce Is Lumpy, What Should I Do?
Whisk the sauce vigorously to break up the lumps. If needed, strain it through a fine-mesh sieve.
Ina Garten Mushroom Lasagna Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 724
- Total Fat: 41 g
- Saturated Fat: 22 g
- Carbohydrates: 64 g
- Dietary Fiber: 4 g
- Sugar: 13 g
- Protein: 25 g
- Cholesterol: 94 mg
- Sodium: 936 mg
Try More Ina Garten Recipes:
- Ina Garten Vegetable Lasagna
- Ina Garten Seafood Lasagna
- Ina Garten Warm Mushroom Salad
- Ina Garten Mushroom Bolognese
Ina Garten Mushroom Lasagna
Description
Ina Garten Mushroom Lasagna is made with portobello mushrooms, milk, butter, flour, lasagna noodles, Parmesan cheese, salt, olive oil, black pepper, and nutmeg. This easy Mushroom Lasagna recipe makes a tasty dinner that takes about 1 hour and 15 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 375 degrees F.
- Boil the lasagna noodles: Bring a large pot of water to a boil with 1 tablespoon salt and a splash of olive oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- Prepare the white sauce: Bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Prepare the mushrooms: Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- Assemble the lasagna: Spread some of the sauce (about 1/2 cup) in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna: Bake the lasagna for 45 minutes, or until the top is browned, and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Notes
- Cook Noodles Right: Don’t overcook the lasagna noodles. Keep them firm because they will cook more in the oven.
- Smooth White Sauce: Stir the white sauce all the time to avoid lumps and make it thick and smooth.
- Season Mushrooms Well: Add salt to the mushrooms while cooking to make them tender and bring out their flavor.
- Layer Evenly: Spread the sauce, noodles, and mushrooms evenly so every bite tastes good.
Ina Garten Mushroom Lasagna, Barefoot Contessa Mushroom Lasagna