Mixed mushroom lasagne

This gourmet vegetarian lasagne uses dried porcini and portobello mushrooms. Experiment with other mushroom combinations and let us know which you like best.

Recipe «Mixed mushroom lasagne» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author Gomer would need: 9 fresh lasagne sheets, 1 cup finely grated parmesan, 2 tbsp thin cream, 2 portobello mushrooms, thickly sliced, 6 cups milk , 1 brown onion, coarsely chopped, 2 dried bay leaves, 4 whole cloves , Pinch of freshly grated nutmeg, 100g butter, 1/2 cup plain flour, 1 cup finely grated parmesan, 50g dried porcini mushrooms, 2 cups boiling water, 1 tbsp extra virgin olive oil, 2 brown onions, finely chopped.

Ingredients:

• 9 fresh lasagne sheets 
• 1 cup finely grated parmesan 
• 2 tbsp thin cream 
• 2 portobello mushrooms, thickly sliced 
• 6 cups milk 
• 1 brown onion, coarsely chopped 
• 2 dried bay leaves 
• 4 whole cloves 
• Pinch of freshly grated nutmeg 
• 100g butter 
• 1/2 cup plain flour 
• 1 cup finely grated parmesan 
• 50g dried porcini mushrooms 
• 2 cups boiling water 
• 1 tbsp extra virgin olive oil 
• 2 brown onions, finely chopped 
• 4 garlic cloves, crushed 
• 80g butter 
• 800g portobello mushrooms, thinly sliced 
• 1 cup dried white wine 

Instructions

1. To make the béchamel sauce, combine the milk, onion, bay leaves, cloves and nutmeg in a large saucepan over medium heat. Bring to a simmer. Remove from heat and set aside for 30 minutes to infuse. Strain and discard solids.
2. Heat butter in a large saucepan over high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until flour appears grainy. Remove from heat. Add milk; use a balloon whisk to combine. Place over medium heat and cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add parmesan and stir to combine.
3. Meanwhile, to make the mushroom filling, place the porcini mushrooms in a large heatproof bowl and cover with boiling water. Set aside for 30 minutes to soak.
4. Drain mushrooms, reserving 1/2 cup (125ml) of the soaking liquid. Heat the oil in a large frying pan over medium heat. Add onions and garlic and cook, stirring, for 5 minutes or until onion is soft. Transfer to the bowl with the porcini mushrooms and reserved liquid.
5. Heat one-quarter of the butter in the pan over high heat until foaming. Add one-quarter of portobello mushrooms and cook, stirring, for 5 minutes or until tender and golden brown. Transfer to porcini mixture. Repeat in 3 more batches with remaining butter and mushrooms, reheating pan between batches.
6. Return all mushrooms to pan and add wine and thyme. Bring to the boil. Cook, stirring, for 2 minutes or until wine reduces by half. Add the cream and cook, stirring, for 10 minutes or until mixture boils and thickens. Remove from heat. Taste and season with salt and pepper.
7. Preheat oven to 200°C. Spoon a little of the mushroom mixture over the base of a 12-cup (3-litre) shallow ovenproof baking dish. Top with 3 pasta sheets. Spoon over one-third of the bechamel sauce; top with half the mushroom mixture. Continue layering pasta, bechamel and mushrooms, finishing with bechamel. Sprinkle with parmesan and drizzle with cream. Top with sliced extra mushrooms. Bake in preheated oven for 40 minutes or until heated through and golden brown.