The white lasagna with mushrooms, with creamy béchamel sauce and cheese, they are one of my favorite autumn recipes. A mix of simple but delicious flavors really irresistible. As long as you like mushrooms. The recipe for white lasagna with mushrooms is easy and quick to prepare: it is a vegetarian dish but rich in taste. Gianluca always insists on adding a little’ of bacon, sausage or speck, but in my opinion they are perfect as they are. Delicate and tasty.
Lasagna and pasta the oven in general are always a joker in the kitchen: versatile, they can be prepared in advance and have a thousand and more variations. To find the one you like the most, I suggest you take a look at my article with 15 IDEAS OF LASAGNE AND BAKED PASTA FOR THE HOLIDAYS, where you will surely find some delicious recipe that inspires you, how WHITE LASAGNA PISTACHIO AND MORTADELLA. or the 10 LASAGNE IDEAS FOR THE HOLIDAYS: of fish, Meat, vegetables. One for every taste.
To prepare this recipe you can use any type of mushroom, although I suggest a mix of mushrooms to have in the dish every possible nuance of taste. Chanterelles, Champignon, porcini mushrooms, tacks. You can use fresh or frozen mushrooms. Be careful only to properly manage the greater amount of water that frozen mushrooms release during cooking. As for the cheese, choose a soft cheese: fresh scamorza cheese, taleggio, Asiago. At this point I just have to wish you a good day!
a pack of fresh sheets for lasagna
800 mixed mushrooms (chanterelle mushrooms, porcini mushrooms, Champignon)
extra virgin olive oil, to taste
a clove of garlic
parsley, to taste
a small piece of chili pepper
150 grams of grated Parmigiano Reggiano Dop
50 grams of Pecorino Romano PDO
250 grams of scamorza or Asiago or other type of soft cheese
ground black pepper, to taste
20 grams of butter
a gallon of whole milk
80 grams of butter
80 grams of flour 00
Salt, to taste
The preparation of mushroom lasagna is extremely simple.
First you have to prepare the bechamel: melt the butter over a gentle heat, add the flour and stir until you get a homogeneous mixture (Red). Heat the milk and cook for a few minutes the mixture of butter and flour over very low heat, stirring constantly stirring. Pour the milk flush and in small quantities over the butter and flour roux, stirring quickly with the hand whisk until you get a lumpless batter.
Slowly pour all the milk, season with salt and cook always stirring until the béchamel sauce has slightly thickened by veiling the spoon. When preparing lasagna the béchamel sauce should not be too thick. Turn off the heat and allow to cool completely. It is good that the béchamel sauce is cold when you prepare the lasagna, so you can make it even a day before and store it in the refrigerator.
Clean the mushrooms eliminating the hard part of the stem and any residues of earth. You can clean the mushrooms with a brush or a damp sponge. In this case, more types of mushrooms used, tastier will be the lasagna. Cut the mushrooms into not too small pieces. If you use frozen mushrooms, no need to slice them.
Brown the poached garlic and a piece of chilli in extra virgin olive oil. Then add the mushrooms and sauté them over a very high heat. Mushrooms prefer short but intense cooking. Salted, add a little black pepper and, When cooked, the finely chopped parsley. Allow to cool.
Composition of lasagna. Cut the cheese into cubes. Put a little béchamel sauce on the bottom of a baking dish, cover with fresh sheets for lasagna, add a little more béchase, a part of mushrooms and cheese, then sprinkle with grated Parmesan and Pecorino cheese. Complete with freshly ground black pepper. Continue with another series of sheets for lasagna and until the ingredients are exhausted. I suggest you do 4-5 layers. Season the last layer with abundant béchase, Parmigiano Reggiano, a few pieces of mushroom and a few flakes of butter.
Cover the baking sheet with aluminum foil and bake in a preheated oven at 200 degrees static for 25 minutes. Uncover and let the lasagna gratin for another 10 minutes or until a slightly golden crust has formed on the surface. Remove from the oven and let the mushroom lasagna rest for a few minutes for 10 minutes before serving. Bon appétit!