I’ve made this lasagna twice. The first time, I made it for a girlfriend and followed the recipe, almost exactly. The second time, I made it for my brother-in-law and sister-in-law and added asparagus. I wouldn’t do that again. So, while there are pictures of asparagus in this blog post – I highly recommend not using them… lasagna needs to cook too long for asparagus to the crisp-ness that makes them delicious.
The recipe calls for cremini or portobello mushrooms, I used both. (Please excuse the disco lighting in this image. I’m not sure what was going on there…)
Rather than using dried lasagna, I used fresh lasagna for this pasta and I seriously think it made the dish. It also made the dish way easier. And yes that is a super cute gingham apron (from etsy) I am wearing.
This is me in full on lasagna preparing mode. I asked the hubs to do some photography of me for this dish!
Each layer of lasagna called for one super big lasagna noodle, a coat of bechamel sauce, fried mushrooms, and parm. That’s it. (Well, except for the asparagus time….)
Yes, I am preparing the lasagna on the kitchen table, I’m a little short for the counters sometimes.
Doesn’t this look simply delicious? But remember, even though the asparagus looks good, go with just plain mushroom. I promise, you are in for a culinary delight!
Adapted (only a bit) from smitten kitchen, which she adapted (only a bit) from Ina Garten.
This is the first recipe in my lifefor which I did not double the garlic. That was a good thing. Keep it to one clove (it can be a big clove), it’s perfect.
- Olive oil
- 1 package fresh lasagna noodles
- 1 large clove garlic, minced
- 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 freshly ground black pepper
- 1 pinch nutmeg (if you are so inclined, I cut this)
- 1 1/2 pounds (total) cremini and portobello mushrooms
- 1 cup freshly grated parmesan
Preheat your oven to 375°F.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, and set it aside. Melt 1/2 cup butter into a large saucepan. Add 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 at first and stirring until combined. Add up to 1 1/2 teaspoons table salt and pepper to taste (and nutmeg, if you are using it). Cook over medium-low heat, whisking frequently, until thick (about 3-5 minutes). Set aside.
Prepare mushrooms: Discard portobello mushroom stems and trim the ends of the cremini stems. Slice mushrooms about 1/4-inch thick. Heat 2 tablespoons olive oil over medium in a large pan. Cook half the mushrooms with a couple pinches of salt until they release some of their juices. Repeat with remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. Arrange a layer of noodles on top of the sauce, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving.