Portobello Mushroom Lasagna Recipe
Mushroom Béchamel, Mozzarella, Gouda, Basil Pesto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lasagna Noodles
Mushroom Béchamel
Cheese Mixture
Method
Preparation of Ingredients
- 1
Prepare the Lasagna Noodles
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 2
- 3
Make the Roux
Sprinkle the all-purpose flour over the sautéed mushrooms, stirring well to combine. Cook for 2 minutes to eliminate the raw flour taste.
- 4
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-10 minutes.
- 5
Season the Béchamel
Add grated nutmeg, salt, and black pepper to taste. Remove from heat and set aside.
- 6
Prepare the Cheese Mixture
In a bowl, combine the shredded mozzarella, gouda cheese, and basil pesto. Mix well and set aside.
Assembling the Lasagna
- 7
Layer the Ingredients
Preheat your oven to 180°C (350°F). In a baking dish, spread a layer of mushroom béchamel on the bottom. Place 3 lasagna noodles on top.
- 8
Add Cheese Mixture
Spread a portion of the cheese mixture over the noodles, and add another layer of mushroom béchamel. Repeat the layering process, ending with a layer of béchamel on top.
- 9
Final Cheese Layer
Sprinkle the remaining mozzarella and gouda cheese on top of the final béchamel layer.
Baking
- 10
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
- 11
Cool and Serve
Remove from the oven and let the lasagna cool for 10-15 minutes before slicing. Serve warm and enjoy!
