Wednesday, December 03, 2014

Mushroom Lasagna with Béchamel Sauce





I haven't posted for a while but after publishing the coconut cheesecake recipe, I decided that it deserves to stay on the first page of my blog a little bit longer. Yes, it was that good.
But now it's time for another "that good" recipe: the creamiest ever lasagna. If you like Bechamel sauce, pasta, mushrooms, cheese and garlic, you're going to love this. It's oozing with cheesy white sauce and it's packed with juicy mushrooms. 
I don't make lasagna very often but when I make it, I eat nothing but lasagna. This lasagna was finished within 2 days just by me. It would've been finished the same day but I had to save one piece for pictures. Blogging is a hard job.


Mushroom Lasagna with Béchamel Sauce

2 tbsp oil
2 medium onions, chopped
6 cloves garlic, minced
450g mushrooms, sliced
salt

9 lasagna noodles (150g)
120g cheese (1 1/2 cup), grated

Bechamel sauce:
750ml (3 cups) milk
45g butter
24g (3 tbsp) flour
salt

1) Heat oil in a saucepan. Add onions, garlic and cook, until soft and lightly browned. Add mushrooms and cook until they release their liquid and become soft. Cook a few more minutes until the liquid evaporates. Season with salt. Remove from heat and set aside.

2) Make the bechamel sauce: In a heavy saucepan, melt the butter. Add flour and stir for a minute until smooth. Start pouring the milk and stir very quickly so you avoid any lumps. You will have to stir it constantly. Cook, over medium-low heat, stirring constantly, until the mixture thickens. It might take 10-20 minutes. For this lasagna, I like my bechamel sauce thicker than usually, but it's up to you. It must be thick enough to coat the spoon. By the end of cooking, add salt. Remove from heat and set aside.

3) Preheat oven to 180C (350F). Grease a 20x20cm (8x8 inch) baking dish. Now start layering. You can layer it as you wish, but I did it this way: Bechamel sauce (enough to coat the bottom of a baking dish), lasagna noodles, half of the mushroom mixture, half of the shredded cheese, Some bechamel sauce, noodles, remaining mushrooms, noodles, bechamel sauce, noodles, remaining bechamel sauce and cheese. 

4) Cover with foil and bake for 30 minutes. Uncover and increase the heat to 200C (400F). Bake for another 20 minutes.

5) Let cool a little bit. Don't serve it right after you remove it from the oven. It's better to cool it for a longer time because the bechamel sauce will be too runny if you serve it immediately.

P.S. It's also very good the next day. I even liked it cold! Or you can always reheat it in your microwave. 

Serves 4.

Recipe by collecting memories

4 comments:

  1. Gorgeous Gaby! Simply delightful! I will be pinning this lovely, delicious looking recipe for sure:)

    Thank you so much for sharing...

    ReplyDelete
  2. what kind of cheese did you use?? Also, did you pre cook the lasagna noodles?

    ReplyDelete
    Replies
    1. You can use your favourite cheese (I used Gouda). Any similar cheese will work. And I used dried (no-boil) lasagna noodles.

      Delete

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