Ina Garten Mushroom Lasagna Recipe
This Ina Garten Mushroom Lasagna Recipe is rich, creamy and packed with deep mushroom flavor.
Ingredients
- 12 lasagna noodles
- 2 pounds mushrooms sliced
- 2 tablespoons olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- 2 cups ricotta cheese
- 2 cups mozzarella cheese
- 1 cup Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- Fresh parsley for garnish
Instructions
Cook noodles
- Boil lasagna noodles according to package directions. Drain and set aside.
Cook mushrooms
- Heat olive oil in a skillet. Cook mushrooms until browned and moisture evaporates.
Add onions and garlic
- Stir in onions and garlic until soft.
Make white sauce
- Melt butter in a saucepan. Add flour, then slowly whisk in milk.
Season sauce
- Add salt, pepper and thyme to the sauce.
Layer lasagna
- Add sauce, noodles, mushrooms, ricotta, mozzarella and Parmesan in layers.
Bake
- Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake 15 minutes more.
Rest and serve
- Let lasagna rest for 15 minutes before slicing.
Notes
- Use mixed mushrooms for better flavor
- Add spinach for extra vegetables
- Use fresh mozzarella
- Let lasagna rest before slicing
- Add truffle oil for gourmet flavor
- Freeze leftovers for later
- Use oven-ready noodles to save time