Growing up lasagna was one of my most favourite dishes! My grandma always made meat lasagna with the traditional red sauce and used Ricotta cheese. My mother on the other hand made beef and spinach lasagna with the traditional red sauce but used Mozzarella cheese.
As I’ve stopped eating beef and pork, I would always make turkey lasagna but the meat would always be dry. I then thought why not make a lasagna twist??! Why not have a cream sauce than a tomato based sauce? Why not make a vegetarian mushroom lasagna?!
I then started brainstorming different ingredients to put into the lasagna. Of course there would be lots and lots of mushrooms!! Portobello, crimini, porcini and last but not least the white mushrooms!
Next came the cheese! Instead of the typical Ricotta cheese I decided to use Parmesan, Gouda and Gruyere. All three of these cheeses would give such an amazing amount of flavour 🙂 There would of course be fresh basil, parsley, garlic and red onions and of course lots and lots of white wine 😉 My boyfriend also decided to come over and help me put this masterpiece together and I must say it came out pretty rich, creamy and tasty!!
– 2 large Portobello mushrooms (washed, gills removed and thinly sliced)
– 1 pound of white mushrooms (washed and thinly sliced)
– ½ pound of crimini mushrooms (washed and thinly sliced)
– 1 ounce of dried porcini mushrooms
– ¼ cup of olive oil
– Salt & pepper
– ½ cup of water
– 1 red onion (finely chopped)
– 7 garlic cloves (finely chopped)
– ½ cup of white wine
– 3 tbsp of butter
– 3 tbsp of flour
– 3 ½ cup of milk
-¼ cup of fresh chopped basil
– ¼ cup of fresh chopped parsley
– 9-12 no bake lasagna noodles
– 1 ½ cup of grated Parmesan cheese
– 1 cup of grated Gouda cheese
– 1 cup of grated Gruyere cheese
1) Roast the portobello mushrooms. Heat oven to 425ºF. Toss the portobello mushrooms with olive oil, salt and pepper. Roast in oven for 30 minutes. Transfer into a large bowl once roasted and set aside.
2) Microwave the water and porcini mushrooms for 1 minute. Let mushrooms sit until softened. Finely chop the mushrooms and reserve the liquids.
3) In a large pot over medium heat, heat olive oil and add onions, salt and pepper. After 6-8 minutes add the chopped white, crimini, porcini mushrooms along with 5 chopped cloves of garlic & salt and pepper.
4) Once the mushrooms have cooked (8-10 minutes) add in the white wine, roasted onions and portobello mushrooms, stirring until the liquid has evaporated, 2-3 minutes.
5) Stir in the butter and allow to melt. Add the flour, stirring constantly for 1 minute. Gradually add in the milk and porcini liquid. While stirring, bring to a simmer. Add in the basil and parsley (reserve some of the basil and parsley for the topping.
6) Pour some boiling water into a baking dish. Add the lasagna noodles into the water. After 2 minutes remove the noodles and discard the water.
7) Toss together the 3 grated cheeses. Spread some of the mushroom mixture over the bottom of the pan. Arrange 3 noodles on top of the mixture. Spread a third the mushroom mixture evenly over the noodles. Then sprinkle with 1 cup of cheese. Repeat the layering of the noodles, mushroom mixture and cheese 2 more times.
8) Cook the dish in the preheated oven for 25 minutes. In the last 5 minutes add the garlic, basil and parsley over the cheese topping.
9) Broil the lasagna for the next 3-4 minutes or until the cheese starts to brown.
10) Let cool 15 minutes before serving and ENJOY! 🙂