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White mushroom lasagna

Based on 9 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍
35
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
800 g button mushrooms
250 g lasagna noodles
1 clove garlic
onion
2 sprigs rosemary
1 l whole milk
170 g butter
70 g flour
1 tsp white pepper
½ tsp ground nutmeg
lemon
150 g grated Parmesan cheese
½ tsp salt
salt
pepper
olive oil (for frying)
olive oil (for greasing)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • frying pan
  • saucepan
  • whisk
  • oven
  • baking dish

Nutrition per serving

Cal
675
Protein
26 g
Fat
39 g
Carb
57 g
  • Step 1/4

    Clean and slice the mushrooms. Peel and chop garlic and onion. Pluck rosemary leaves from stems and finely chop.
    • 800 g button mushrooms
    • 1 clove garlic
    • onion
    • 2 sprigs rosemary
    • knife
    • cutting board

    Clean and slice the mushrooms. Peel and chop garlic and onion. Pluck rosemary leaves from stems and finely chop.

  • Step 2/4

    Heat olive oil in a frying pan. Fry half of the mushrooms in a hot frying pan until golden brown. Season with salt and pepper and remove from the pan. Heat more olive oil in the same pan, add the rest of mushrooms, fry until slightly browned. Add onions, garlic and rosemary. Mix to combine. Fry until the mushrooms are golden brown. Season to taste with salt and pepper. Remove from the pan and mix with the first batch.
    • olive oil (for frying)
    • salt
    • pepper
    • frying pan

    Heat olive oil in a frying pan. Fry half of the mushrooms in a hot frying pan until golden brown. Season with salt and pepper and remove from the pan. Heat more olive oil in the same pan, add the rest of mushrooms, fry until slightly browned. Add onions, garlic and rosemary. Mix to combine. Fry until the mushrooms are golden brown. Season to taste with salt and pepper. Remove from the pan and mix with the first batch.

  • Step 3/4

    For the béchamel sauce, melt butter in a small saucepan. Add flour and, stirring constantly, add the milk and juice from a lemon, until you have a smooth mixture. Stir in salt, nutmeg, and white pepper. Reduce heat and let simmer for approx. 10 min. Stir several times.
    • 170 g butter
    • 70 g flour
    • 1 l whole milk
    • lemon
    • ½ tsp salt
    • ½ tsp ground nutmeg
    • 1 tsp white pepper
    • saucepan
    • whisk

    For the béchamel sauce, melt butter in a small saucepan. Add flour and, stirring constantly, add the milk and juice from a lemon, until you have a smooth mixture. Stir in salt, nutmeg, and white pepper. Reduce heat and let simmer for approx. 10 min. Stir several times.

  • Step 4/4

    Preheat the oven to 200°C/390°F. Cover the bottom of the baking dish with some olive oil, then add a layer of béchamel. Top with a lasagna sheet, mushroom mixture, more béchamel, and some freshly grated Parmesan cheese. Repeat until ingredients are used up. Finally, bake the lasagna for about 40 min. or until golden brown. Let cool slightly before cutting and serving. Enjoy!
    • 250 g lasagna noodles
    • 150 g grated Parmesan cheese
    • olive oil (for greasing)
    • oven
    • baking dish

    Preheat the oven to 200°C/390°F. Cover the bottom of the baking dish with some olive oil, then add a layer of béchamel. Top with a lasagna sheet, mushroom mixture, more béchamel, and some freshly grated Parmesan cheese. Repeat until ingredients are used up. Finally, bake the lasagna for about 40 min. or until golden brown. Let cool slightly before cutting and serving. Enjoy!