PORTABELLA MUSHROOM LASAGNA (VEGETARIAN)

PORTABELLA MUSHROOM LASAGNA


Among the advantages to dried mushrooms are the concentrated flavors and not adding water to dishes. Soaking Organic Sliced Portabella Mushrooms plumps them up, and boosts the rich, umami flavor into the lasagna.

Prep time: 30 min

Cook time: 60 min

Total time: 90 min

INGREDIENTS

Serves 6-8

DIRECTIONS

  1. Heat an oven to 350° F.

  2. Pour boiling water over the mushrooms, enough to cover, and set aside.

  3. Place a large skillet over medium-high heat and add the oil. When the oil shimmers add the shallots and cook for 2 minutes, then add the garlic, thyme and mustard seeds. Cook this for 3 to 4 minutes. Strain the mushrooms and add them to the skillet, reserving the liquid. Cook until the pan is dry before adding the sherry wine and reserved mushroom liquid. Cook this until the pan is almost dry, then season with salt and pepper and set aside.

  4. In a medium pot over medium heat, add the butter. When it has melted and is foamy, add the flour. Stir continuously until the flour smells a bit nutty. Slowly add the milk while whisking, and continue to stir for 3 to 4 minutes. When the sauce is silky smooth, remove from heat and stir in 1/4 cup of each cheese.

  5. Grease a 9x13 baking dish. Add a thin layer of the sauce and spread it across the bottom to cover. Begin placing the pasta sheets down next to each other, tightly but not overlapping. Spread another layer of sauce on the pasta, about 1/2 cup. Distribute about 1/3 of the mushroom mixture over this, then 1/4 of each cheese. Repeat this 2 more times and finish with a layer of pasta. Spread the remaining sauce over the top and sprinkle the remaining cheeses on last.

  6. Spray the shiny side of a piece of aluminum foil and place it lightly over the pan.

  7. Bake for 45 minutes, then remove the foil and continue baking until the top is golden and bubbly.

  8. Allow the lasagna to rest for 15 minutes before cutting. Serve with fresh chopped parsley.

Chris Crandall