Saturday, November 19, 2011

Recipe for Mushroom Lasagna

Yield: 6 servings
Time: 2 hours 15 minutes


  • 1 cup dried shiitake mushrooms
  • 3 TBSP olive oil, divided
  • 1/2 cup plus 2 TBSP finely chopped onions
  • 3 garlic cloves, finely chopped
  • 1 pound button mushrooms, sliced
  • 1/2 cup fruity red wine (or whatever you have open or on hand)
  • 2 TBSP butter
  • Salt and pepper
  • 1 tsp fresh thyme leaves
  • 2 TBSP all-purpose flour
  • 2 cups low fat milk
  • 9 no-boil lasagna noodles (may need more or less depending on shape, size of serving dish)
  • 1 cup grated Parmesan cheese
  • Cooking spray
  • Optional: herbs for serving


  • Pour 2 cups boiling water over the dried shiitake mushrooms and soak for 30 minutes.
  • After 30 minutes, pour mushrooms and liquid through a fine colander or strainer lined with paper towels that has been positioned over a bowl to catch the liquid.
  • Squeeze all liquid out of mushrooms into bowl and reserved 1 1/2 cups of soaking liquid.
  • Trim stems from mushrooms and discard stems.  Chop mushrooms.
  • Heat 1 TBSP olive oil in skillet over medium heat and add 1/2 cup chopped onions.
  • Cook until translucent, about 3 minutes.
  • Add garlic, stir for 30 seconds and then add in the shiitakes and button mushrooms.
  • Cook about 5 minutes until softening and releasing some fluid.
  • Add in the wine and bring to a boil on high heat.
  • Stir in reserved mushroom liquid, thyme and salt and pepper (to taste).
  • Simmer/low boil until liquid is reduced by half, about 15 minutes.
  • Stir in butter and taste again for salt and pepper and add if needed.
  • While mushrooms are cooking, heat remaining olive oil over medium heat in a heavy saucepan.
  • Heat oven to 350 degrees.
  • Put a saucepan of water on to boil.
  • Add remaining onion to hot olive oil and cook until softened, about 3 minutes.
  • Stir in flour and whisk for 3 minutes until smooth.  Do not brown.
  • Add in milk and continue whisking until smooth and thickened.
  • Reduce heat to low and simmer for 15 minutes, whisking often.
  • Add salt and pepper to taste and stir sauce in to the cooked mushroom mixture.
  • Spray a 2 quart casserole dish with cooking spray.
  • Spread a few TBSP of mushroom sauce over the bottom of casserole dish.
  • Place 3 (or number needed for 1 layer) lasagna noodles in boiling water just until softened and pliable.
  • Drain noodles briefly on paper towels and trim if needed to fit casserole dish.
  • Place noodles over sauce in casserole dish and top with 1/3 of remaining mushroom sauce.
  • Sprinkle 1/4 of cheese over sauce.
  • Place 3 (or more) additional noodles in boiling water until softened.
  • Drain and trim as above.
  • Place noodles over first layer and top with same amount of mushroom sauce and cheese as first layer.
  • Cook final layer of noodles, drain, trim, and place over 2nd layer.
  • Top with remaining sauce and cheese.
  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake additional 5-10 minutes until slightly browned.
  • Cook for 10 minutes then cut into portions and serve, garnished with herbs if desired.