Ina Garten Mushroom Lasagna Recipe
The Ina Garten Mushroom Lasagna Recipe is rich, creamy and very comforting.This dish is perfect for mushroom lovers and vegetarian meals.Learning how to make Ina Garten Mushroom Lasagna is simple and enjoyable.
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 pound mushrooms sliced
- 1 onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Fresh parsley for garnish
Instructions
Cook the Noodles
- Boil lasagna noodles in salted water until tender. Drain and lay flat to cool.
Cook the Mushrooms
- Heat olive oil in skillet. Add mushrooms and cook until soft and browned.
Add Onion and Garlic
- Add chopped onion and garlic. Cook until soft and fragrant.
Make the Sauce Base
- Melt butter in saucepan. Whisk in flour and cook for one minute.
Add Milk Slowly
- Slowly pour milk into flour mixture. Whisk until smooth and thick.
Season the Sauce
- Add salt, pepper, thyme and Parmesan cheese. Stir until creamy.
Assemble the Lasagna
- Spread sauce in baking dish. Add noodles, mushrooms, sauce, and mozzarella layers.
Repeat the Layers
- Repeat layers until ingredients finish. End with sauce and mozzarella on top.
Bake the Lasagna
- Bake at 375°F for 40 to 45 minutes until bubbly and golden.
Rest and Serve
- Let lasagna rest for 15 minutes. Slice and serve warm.
Notes
- Use fresh mushrooms for best taste.
- Cook mushrooms until water dries fully.
- Whisk sauce slowly to avoid lumps.
- Let lasagna rest before slicing.
- Use good quality cheese for flavor.