Ina Garten’s Mushroom Lasagna is made with dried lasagna noodles, portobello mushrooms, milk, unsalted butter, flour, ground black pepper, salt, olive oil, nutmeg, and Parmesan cheese, resulting in a savory dish that takes 1 hour and 35 minutes to be ready!
Try More Ina Garten Recipes:
🧡 Why You’ll Love This Mushroom Lasagna Recipe:
- Decadent Creaminess: Indulge in a rich, creamy sauce infused with nutmeg and pepper, creating a luxurious texture that satisfies every bite.
- Earthy Mushroom Flavor: Enjoy the hearty, earthy taste of portobello mushrooms, adding depth and complexity to each layer of the lasagna.
- Cheesy Delight: Revel in the generous sprinkle of freshly ground Parmesan cheese, providing a savory and indulgent finish to every forkful.
- Versatility: Whether it’s a cozy family dinner or a special occasion, this lasagna fits the bill, offering a versatile dish suitable for any gathering or craving.
❓ What Is Ina Garten’s Mushroom Lasagna Recipe?
Ina Garten’s Mushroom Lasagna features layers of al dente noodles with a creamy sauce infused with nutmeg and pepper, portobello mushrooms, and generous Parmesan cheese, baked to perfection.
🍜 Ina Garten Mushroom Lasagna Ingredients
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 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 ground Parmesan
🍲 How To Make Ina Garten Mushroom Lasagna
- Set the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large pot, bring water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for about 10 minutes until al dente. Drain and set aside.
- In a saucepan, bring the milk to a simmer. In another large saucepan, melt 8 tablespoons (1 stick) of butter, then add flour and cook for 1 minute over low heat, stirring constantly.
- Pour the hot milk into the butter-flour mixture, and add 1 tablespoon of salt, pepper, and nutmeg. Cook over medium-low heat, stirring until thickened. Set aside off the heat.
- Separate the mushroom stems from the caps and slice the caps into 1/4-inch thick slices. Heat oil and 2 tablespoons of butter in a large sauté pan.
- Cook half of the mushrooms until tender and they release juices, about 5 minutes. Repeat with the remaining mushrooms. Set aside.
- Spread some sauce in the bottom of an 8x12x2-inch baking dish. Arrange a layer of noodles on top, then sauce, mushrooms, and Parmesan.
- Repeat the layers twice more, ending with noodles and sauce on top. Sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes before serving
💭 Recipe Tips
- Even Mushroom Slices: Slice the portobello mushrooms evenly to ensure consistent cooking and distribution throughout the lasagna layers, enhancing both texture and flavor.
- Quality Parmesan: Opt for good quality Parmesan cheese for the best flavor and texture. Freshly grated Parmesan will elevate the dish, adding a rich and nutty taste.
- Rest Before Serving: Allow the lasagna to rest for about 15 minutes at room temperature after baking. This allows the flavors to meld together and the lasagna to set, making it easier to slice and serve.
- Customize to Taste: Feel free to personalize the recipe by adding additional herbs or spices such as thyme or rosemary to the sauce for extra aroma and depth of flavor. Adjust seasoning according to your preferences for a truly customized dish.
🧆 What To Serve With Mushroom Lasagna?
Serve Mushroom Lasagna with Indonesian Chicken, Sausage And Peppers, Grilled Swordfish, Midnight Pasta, Asian Grilled Salmon, Chicken Scarpariello, Reuben Sandwich, Sirloin Tip Roast, and Chilean Sea Bass.
🎚 How To Store Leftovers Mushroom Lasagna?
- In The Fridge: Keep leftover mushroom lasagna in an airtight container for up to 3 days.
- In The Freezer: Wrap tightly leftover mushroom lasagna in foil and freeze for up to 3 months.
🥵 How To Reheat Leftovers Mushroom Lasagna?
- In The Oven: Cover leftover mushroom lasagna with foil and heat at 350°F for 10-15 minutes or until heated through.
- In The Microwave: Heat leftover mushroom lasagna in a microwave-safe dish on medium power for 1 to 1 ½ minutes, stirring occasionally, until warmed.
FAQs
How do you keep mushroom lasagna from getting soggy?
To prevent soggy mushroom lasagna, thicken the sauce with cornstarch, ensuring it holds its structure during baking.
Why do you put sauce on the bottom of mushroom lasagna?
Saucing the bottom of mushroom lasagna helps hold noodles in place, creating a stable base for layering ingredients evenly.
Which cheese is better for mushroom lasagne?
The best cheeses for mushroom lasagna are whole milk ricotta, mascarpone, Parmesan, mozzarella, and fontina cheese for a rich flavor.
How to prevent mushroom lasagna from falling apart?
To prevent mushroom lasagna from falling apart, allow it to rest for about 15 minutes after removing it from the oven.
Try More Ina Garten Recipes:
Ina Garten Mushroom Lasagna Nutrition Facts
Amount Per Serving
- Calories 440
- Total Fats 20g
- Saturated Fats 9g
- Trans fats 0g
- Cholesterol 75mg
- Sodium 840mg
- Carbs 54g
- Net carbs 48g
- Fiber 6g
- Sugar 8g
- Protein 15g
Ina Garten Mushroom Lasagna
Description
Ina Garten’s Mushroom Lasagna is made with dried lasagna noodles, portobello mushrooms, milk, unsalted butter, flour, ground black pepper, salt, olive oil, nutmeg, and Parmesan cheese, resulting in a savory dish that takes 1 hour and 35 minutes to be ready!
Ingredients
Instructions
- Set the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large pot, bring water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for about 10 minutes until al dente. Drain and set aside.
- In a saucepan, bring the milk to a simmer. In another large saucepan, melt 8 tablespoons (1 stick) of butter, then add flour and cook for 1 minute over low heat, stirring constantly.
- Pour the hot milk into the butter-flour mixture, and add 1 tablespoon of salt, pepper, and nutmeg. Cook over medium-low heat, stirring until thickened. Set aside off the heat.
- Separate the mushroom stems from the caps and slice the caps into 1/4-inch thick slices. Heat oil and 2 tablespoons of butter in a large sauté pan.
- Cook half of the mushrooms until tender and they release juices, about 5 minutes. Repeat with the remaining mushrooms. Set aside.
- Spread some sauce in the bottom of an 8x12x2-inch baking dish. Arrange a layer of noodles on top, then sauce, mushrooms, and Parmesan.
- Repeat the layers twice more, ending with noodles and sauce on top. Sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes before serving
Notes
- Even Mushroom Slices: Slice the portobello mushrooms evenly to ensure consistent cooking and distribution throughout the lasagna layers, enhancing both texture and flavor.
Quality Parmesan: Opt for good quality Parmesan cheese for the best flavor and texture. Freshly grated Parmesan will elevate the dish, adding a rich and nutty taste.
Rest Before Serving: Allow the lasagna to rest for about 15 minutes at room temperature after baking. This allows the flavors to meld together and the lasagna to set, making it easier to slice and serve.
Customize to Taste: Feel free to personalize the recipe by adding additional herbs or spices such as thyme or rosemary to the sauce for extra aroma and depth of flavor. Adjust seasoning according to your preferences for a truly customized dish.
Ina Garten Mushroom Lasagna