Stovetop Mushroom Lasagna
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Stovetop Mushroom Lasagna
Category
Potatoes, Pastas and Grains
Ingredients
- 5 tablespoons Fustini's Sage and Wild Mushroom olive oil, divided
- 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1" pieces
- Kosher salt
- 1 tablespoon thyme leaves
- 1 large shallot, finely chopped
- 3 garlic cloves, finely grated
- 2 tablespoons all-purpose flour
- 2¾ cups whole milk
- 1 3/4 cup water
- Freshly ground black pepper
- 1 lemon
- ⅓ cup crème fraîche or thinned sour cream
- 1 tablespoon Fustini's Parmesan Spice blend
- 8 oz. regular lasagna noodles, broken in half (uncooked)
- 4 oz. mozzarella, thinly sliced
- Finely grated Parmesan (for serving)
Ingredients
Directions
- Heat 3 tablespoons of olive oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5&ndash,7 minutes. Transfer to a bowl, mix in thyme.
- Reduce heat to medium-low. Heat the remaining olive oil in the skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
- Add milk, pepper, a pinch of salt, and 1¾, cups water, then finely grated zest of ¼, lemon into the pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crè,me fraî,che, and stir to combine.
- Add about one-third of the noodles, pushing down into the sauce to submerge, followed by a third of the mushrooms. Repeat with half of the remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook for 15 minutes. (If lasagna threatens to boil over, use the very lowest heat and/or prop open the cover.) Uncover, cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through another 6&ndash,8 minutes. The mixture should be bubbling gently, adjust the heat as necessary. Remove from heat.
- Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan, season with pepper. Let sit for 5&ndash,10 minutes. Cut the lemon into wedges and serve with lasagna.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from bonappetite.com.