{"id":107,"date":"2015-05-25T15:13:21","date_gmt":"2015-05-25T22:13:21","guid":{"rendered":"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/?p=107"},"modified":"2015-05-25T15:13:21","modified_gmt":"2015-05-25T22:13:21","slug":"mushroom-lasagna","status":"publish","type":"post","link":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2015\/05\/25\/mushroom-lasagna\/","title":{"rendered":"mushroom lasagna"},"content":{"rendered":"<p>I took an even-longer weekend, and used one of my days in tidying the kitchen. \u00a0I looked through my <a href=\"https:\/\/www.pinterest.com\/nadyner\/recipes-to-try\/\">recipes to try board<\/a> and was inspired by <a href=\"http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/portobello-mushroom-lasagna-recipe.html\">mushroom lasagna<\/a>. \u00a0It&#8217;s a good recipe for a weekend: kind of involved (so many pots!), but kind of not (saut\u00e9 some mushrooms, make a bechamel, bake them together with some pasta).<\/p>\n<p>I made a couple of minor changes to the recipe: I added some minced garlic to the b\u00e9chamel and I used brown mushrooms instead of portabellos. \u00a0Also, I made more mushrooms and b\u00e9chamel because I think it&#8217;s ridiculous to use 3\/4s of a box of lasagna noodles. \u00a0I ended up with one 9&#215;13&#8243; pan of lasagna and one 8&#215;8&#8243; pan of lasagna, with a couple of cooked noodles left over (which I think I&#8217;ll turn into a teensy little tomato lasagna for a lunch sometime). \u00a0In the big pan, I didn&#8217;t overlap the noodles; in the little one, I did.<\/p>\n<p>This is a great dish for freezing. \u00a0Use a foil pan, and do everything through assembling the lasagna. \u00a0Then let it cool (if it isn&#8217;t already), cover tightly with foil, and freeze it.<\/p>\n<p>I wouldn&#8217;t use no-boil lasagna noodles in this dish. \u00a0Those work better if you&#8217;ve got a sauce with a lot of liquid, and this sauce isn&#8217;t it.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>salt<\/li>\n<li>olive oil<\/li>\n<li>1 pound dried lasagna noodles<\/li>\n<li>6 cups whole milk<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>16 tablespoons (2 sticks) unsalted butter, divided<\/li>\n<li>3\/4 cup all-purpose flour<\/li>\n<li>1-1\/2 teaspoon freshly ground black pepper<\/li>\n<li>1-1\/2 tablespoon salt<\/li>\n<li>1-1\/2 teaspoon ground nutmeg<\/li>\n<li>2-1\/4 pounds brown mushrooms, sliced 1\/4&#8243; thick<\/li>\n<li>1-1\/2 cup freshly ground Parmesan<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<p>Preheat the oven to 375 if you&#8217;re making this now. Leave the oven alone if you&#8217;re freezing it for later.<\/p>\n<h3>Boil the pasta<\/h3>\n<p>Bring a large pot of water to a boil. \u00a0Add about a tablespoon of salt and a splash of olive oil. \u00a0Add the lasagna noodles and cook for 10 minutes. \u00a0Drain the lasagna noodles and set aside.<\/p>\n<p>(If you&#8217;re trying to reduce the number of pots you have to clean, give this a quick wash if it needs it, and reuse it for cooking the mushrooms.)<\/p>\n<h3>Make the b\u00e9chamel<\/h3>\n<p>In a medium saucepan, combine the milk and garlic. \u00a0Bring to a simmer, then set aside.<\/p>\n<p>Melt 12 tablespoons (1-1\/2 sticks) of butter in a large saucepan. \u00a0Add the flour, turn the flame to low, and whisk constantly for 1 minute. \u00a0Add the warm milk in a steady stream, whisking all the while. \u00a0Add the salt, pepper, and nutmeg. \u00a0Cook over medium-low heat, whisking occasionally, for 3-5 minutes. \u00a0The b\u00e9chamel should be thick but not lumpy.<\/p>\n<h3>Saute the mushrooms<\/h3>\n<p>In a large pot, melt 2 tablespoons of butter over a medium flame. \u00a0Add 2 tablespoons of oil, 1\/3 of the mushrooms, and a good sprinkle of salt. \u00a0Cook the mushrooms, stirring occasionally, for about 5 minutes, until the mushrooms are tender and start to release some of their liquid. \u00a0If the mushrooms become too dry, add a little bit of butter or oil. \u00a0Set the mushrooms aside. \u00a0Repeat for the rest of the mushrooms.<\/p>\n<h3>Assemble the lasagna<\/h3>\n<p>Spread some of the b\u00e9chamel in the bottom of your 9&#215;13&#8243; baking pan. \u00a0Arrange a layer of noodles on top, then more b\u00e9chamel,\u00a0then 1\/4 of the mushrooms, and 1\/4 cup grated Parmesan. Repeat 2-3 more times, layering noodles, b\u00e9chamel, mushrooms, and Parmesan. Top with a final layer of noodles and b\u00e9chamel, and sprinkle with some more Parmesan. \u00a0Repeat in your 8&#215;8&#8243; baking pan until all noodles, b\u00e9chamel, and mushrooms are gone.<\/p>\n<p>If you&#8217;re planning on freezing, stop here. \u00a0Let the assembled lasagna cool, cover tightly with foil.<\/p>\n<h3>Bake\u00a0the lasagna<\/h3>\n<p>Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I took an even-longer weekend, and used one of my days in tidying the kitchen. \u00a0I looked through my recipes to try board and was inspired by mushroom lasagna. \u00a0It&#8217;s a good recipe for a weekend: kind of involved (so &hellip; <a href=\"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2015\/05\/25\/mushroom-lasagna\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,29,10],"tags":[],"class_list":["post-107","post","type-post","status-publish","format-standard","hentry","category-mushrooms","category-pasta","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/comments?post=107"}],"version-history":[{"count":1,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/107\/revisions"}],"predecessor-version":[{"id":108,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/107\/revisions\/108"}],"wp:attachment":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/media?parent=107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/categories?post=107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/tags?post=107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}