It’s very easy to make this elegant lasagne dish and it freezes very well, too.
You can use most any mushrooms, I usually make this with oyster mushrooms, but I’ve also used morel and chanterelle mushrooms, too
- 4 cups standard bechamel sauce
- 1 large onion, coarse shopped and carmelized
- 2 tbs butter
- 2 tbs olive oil
- 4 cups (about 1 1/2 pounds) mushrooms coarse chopped
- 2 cups fontina cheese (if you can’t find it, any standard italian blend of shredded cheese works just fine.)
- 3 cloves garlic (we REALLY like garlic, you may want to use just two cloves.)
- 1/4 cup fresh basil (sweet or purple) chopped
- 1/4 cup grated Parmesan cheese
- 12 oven ready lasagne noodles (I can make 3 neat layers of 4 each in my pan, adjust the number of noodles needed for the size pan you’re using)
- Pre heat oven to 350
- Make about 4 cups standard bechamel sauce, when it is done, melt in 1/2 cup of the cheese
- Caramelize the onions while making the sauce
- In a large non-stick frying pan, saute 4 cups of mushrooms in olive oil and butter for about 5 minutes than add garlic about 2 more minutes, just until you get that wonderful aroma and it is heated through.
Now you’re ready to assemble.
- Spread about 1/2 cup of the sauce in the bottom of your lasagne pan
- Place a single layer of noodles on top to overlap or not, depending upon your pan
- Top noodles with half the mushrooms, half the onions and half the fresh basil
- Spread about 1 cup of the sauce on top of that and sprinkle with the Parmesan cheese and 1/2 cup fontina cheese.
- Place another layer of noodle.
- Top that layer with the remaining mushrooms and onions.
- Top with final layer of noodles.
- Pour the rest of the sauce over the whole thing, top with remaining basil and cheese.
- Bake at 350 for about 45 minutes, until the cheese on top is nicely golden browned.
Let sit for about 10 minutes and serve with a nice massaged kale salad or steamed broccoli.