Mushroom Lasagna

Mushroom Lasagna + a Whole Foods Giftcard Giveaway!!

Mushroom Lasagna | What's Gaby Cooking

Did everyone have a fabulous Thanksgiving? Ours was pretty low key and delicious. I prepped everything early yesterday AM, took a grilled cheese induced nap, and then finished it off later in the day before dinner. Hands down my most favorite dish of the night was my rustic herb stuffing complete with a boat load of mushrooms!

My mushroom obsession has gone to a whole new level. I’ve been working them into dishes for months on end, and I can’t get enough. This mushroom lasagna stuffed with a variety of mushrooms and fresh spinach is the perfect thing to make while you’ve still got all your family in town for the holiday!

Mushroom Spinach Lasagna

 

You can use any kind of mushrooms you want for this one – I opted for oyster, shitake, crimini, chantrelle and maitake varieties – but I promise you any kind will work! You could even throw in a few truffles if you’re feeling extra fancy. The more the merrier in my opinion!

Mixed Mushrooms

The mushrooms are sautéed and layered between pasta sheets and a decadent cheesy bechamel sauce! What could be better?

I’m giving away a $75 Whole Foods Gift Card that’s been graciously donated by Whole Foods! It will help ya stock up on all the ingredients you need to make this mouth watering Mushroom Lasagna!

*Giveaway Details*

All you have to do to enter is leave a comment below telling me your favorite thing to make with mushrooms!  For more chances to win, share this giveaway on TwitterInstagram, and Facebook and tag @whatsgabycookin, and leave a separate comment for each letting me know you’ve done so. I’ll randomly pick 1 winner! Good luck! This giveaway will be open until Friday, December 6th at 11:59pm PST!

Who Can Enter: Open to residents in the USA only.

Congratulations to #1 Marsha on winning this contest! Email me at whatsgabycooking@gmail.com to get your gift card!

Mushroom Lasagna

Ingredients

    For the filling
  • 1.5 pounds mushrooms (I used a variety of oyster, shitake, crimini), roughly chopped
  • 2 shallots, finely diced
  • 6 cloves garlic, roughly chopped
  • kosher salt and freshly cracked black pepper
  • 4 cups fresh spinach
  • 2 tablespoons olive oil
  • For the bechamel
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • kosher salt and freshly cracked black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • For assembly
  • 12 ounces fresh mozzarella, torn into pieces
  • 15 ounces whole milk ricotta
  • 3/4 cup freshly grated Parmesan
  • 1 package no-boil lasagna sheets

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place a large skillet, over medium heat, with the olive oil. Add the diced shallots and sauté on medium heat for about 2-3 minutes. Add the garlic, lower heat to low and sauté for 2 minutes. Add the mushrooms and sauté until over medium heat until the mushrooms release their liquid and are tender, about 10 minutes. Add the spinach and stir to combine. Season with salt and pepper and set aside.
  3. In a small pot, melt the butter on medium heat. Add the flour and whisk for a few minutes until flour is golden. Add the milk and continue to whisk. Bring the mixture to a boil, add 4 ounces of the mozzarella and stir constantly for 3 minutes until the cheese has melted. Season with salt, nutmeg and pepper. Remove the pot from the heat and set aside.
  4. Grease a large 8x12 inch pan. Pour 1/2 cup of the bechamel sauce evenly on the bottom of the pan. Lay down one layer of no-boil pasta sheets. Place teaspoon sized dollops of ricotta on top of the pasta. Spread out the 1/2 of the mushroom mixture, drizzle 1/2 cup of bechemal, sprinkle 1/4 cup of Parmesan, and 4 ounces of the fresh mozzarella. Repeat, so you have 2 layers. Top the last layer of pasta with the remaining bechamel, and spread it evenly on top. Add the final 1/4 cup of Parmesan.
  5. Bake covered tightly with foil in the oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest for 10-15 minutes before serving.
http://whatsgabycooking.com/mushroom-lasagna/

Tags: , , ,


100 thoughts on “Mushroom Lasagna

  1. Pingback: Mushroom Lasagna | ShoutYourSite

  2. I would LOVE to try this lasagna! My favorite thing is portobello mushroom burgers, roasted red peppers, onions, and butter lettuce which in the Northeast is called Boston Lettuce. I will be out in California in December and cannot wait to go to Plant Cafe my favorite place for their veggie burger…………..

    Amy

    P.S. Did you ever find that conversion chart? I am entering the contest as that’s the ONLY place I shop.

  3. This looks heavenly and sounds delicious!!! The list of ingredients doesn’t list chicken, but the instructions do. How much chicken did you add?

  4. My favorite mushrooms are shittakes! I used them yesterday in my stuffing for Thanksgiving. They make a nice substitute for sausage (because of the meaty texture) so that vegetarians can eat the stuffing too!

  5. My favorite mushroom dish changed after I recently sampled a side dish at Whole Foods. It is a melange of shitake mushrooms and brussel sprouts gently sauteed in broth, a little brown sugar and deglazed with balsamic vinegar. Very good!!! And the meaty mushrooms are the best part!

  6. Mushrooms sauteed in butter with a little garlic and Worcestershire sauce is heaven to me. I am so pedestrian I can easily eat the canned variety when that’s all I have!

  7. Absolute favorite—saute baby bella mushrooms, add beaten eggs
    for omelet or scrambled—add grated smoked gouda on top or mixed in.
    Yummy!

  8. My favorite way is to use them with kasha varnishkes – that is a dish I was introduced to by a Jewish friend, it is toasted buckwheat groats with bowties, and sauteed mushrooms, it is very good!

  9. we made a garlic truffle mushroom spread last night. omg so delicious! slice mushrooms, olive oil, truffle oil, garlic, and breadcrumbs baked. easy and yum!

  10. I’d like to try this recipe. It talks about chicken and mushroom mixture but I don’t see any chicken in the list of ingredients.. which is it?

  11. I love to make mushroom risotto. And there is a mushroom and asparagus salad I make that is so light and yummy. Mushroom lasagna sounds absolutely fantastic.

  12. I cooking up white mushrooms in a pan of butter with a little chicken stock, some cream and then a dash of sherry (plus a grind of pepper) and eaten on toast like an English person!

  13. Mushrooms and I are getting to be BFFS! My favorite way to eat mushrooms is probably sauteed in olive oil and worcestershire (put them on nut-and-panko-covered fish!). I recently made a risotto with chanterelles and maitakes and peas – heaven!

  14. I love mushrooms! I’m so excited for your mushroom obsession as I hope it’ll broaden my mushroom repertoire! I love portobello mushroom burgers at restaurants, adding crimini to my Jimmy Dean breakfast sausage spaghetti but my fave mushroom is an Asian varietal called Wood Ear Mushroom. It’s often diced finely and is one of the ingredients in Vietnamese Egg rolls. It’s also left in chunks & sautéed with tofu & asian greens like a “Buddha’s feast” dish at Americanized Chinese restaurants.

    I’m in search for a mushroom soup & how to cook with maitake!

    • I made this yesterday and loved it! When I made the roux, it was rather runny like a clam chowder consistancy instead something thicker. I added a little bit of cornstarch to thicken it up. I realized I didn’t need to as the it soaked up the no bake noodles completely!

      Oh, and I used chanterelles, shiitake, and baby portabellos. I swear a bought a block of gouda to mix up the parm & mozzarella cheeses, but I can’t find it!

  15. Love grilled Portobello burgers slathered with olive oil & Montreal steak seasoning, garlic powder & fresh cracked black pepper.

  16. I love sauteeing mushrooms in a little olive oil, butter, garlic and white wine, then serving with grilled baguette. This mushroom lasagna looks delicous and I plan on trying it asap!

  17. I make this yummy mushroom ragu with paprika that is to die for. I first made it for a dinner party when when I was serving lamb but knew I had one vegetarian coming. Unfortunately the vegetarian did not like mushrooms but the rest of us had a lovely meal!

  18. Mushrooms are a favorite, I could just snack on them all day… but with this lasagna addition – it’s reached ultimate perfection level! My favorite mushroom dish is mushroom salad – served with some olive oil and chopped up peppers!

  19. I’m taking a class on fungi, so this is looking really good right now. I love to make risotto with farro and wild mushrooms.

  20. Mmmm. Mushrooms are great in just about every hearty dish or stew. They are really versatile, and I love the fact that my toddler will happily chow down on portabellas and cremini mushrooms.

  21. I love mushrooms! I used them in my Thanksgiving stuffing! I used both sweet and hot sausages and baby Bella mushrooms that were sautéed. Yum. Can’t wait to make this lasagna!

  22. I absolutely love making (and EATING) stuffed mushrooms especially when they are stuffed with a flavored potato mixture – something rustic and delicious.

  23. Pingback: Top Ten Reasons to Enjoy Mushrooms this Holiday Season | Mushroom Channel

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>