Ingredients for Barefoot Contessa's Portabella Mushroom Lasagna
- 2 teaspoons + to taste Kosher Salt
- 2 tablespoons + a splash + as needed Olive Oil
- 1 pound Lasagna Noodles
- 4 cups Whole Milk
- 10 tablespoons (1 stick + 2 tbsp) Unsalted Butter
- 1/2 cup All Purpose Flour
- 1/2 teaspoon + to taste Fresh Ground Black Pepper
- 1/4 teaspoon Ground Nutmeg
- 1 pound Portabella Mushrooms
- 1 1/2 cups Parmesan Cheese
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How to Make Barefoot Contessa's Portabella Mushroom Lasagna
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water (about 8 cups) to a boil with 1 teaspoon salt and a splash of olive oil.
- Add 1 pound lasagna noodles and cook for 10-12 minutes, or until al dente, stirring occasionally. Drain and set aside.
- Make the béchamel sauce: In a medium saucepan, heat 4 cups whole milk over medium heat until simmering.
- In a separate large saucepan, melt 8 tablespoons (1 stick) butter. Whisk in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly, until smooth.
- Gradually whisk in the hot milk until smooth. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon freshly grated nutmeg.
- Cook over medium-low heat, whisking constantly, for 3-5 minutes, or until thickened. Remove from heat and set aside.
- Separate the stems from 1 pound portobello mushroom caps and discard the stems.
- Slice the mushroom caps 1/4-inch thick.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Add half of the sliced mushrooms, season with salt and pepper, and cook for 5-7 minutes, or until tender and have released their juices. If they become too dry, add a little more oil.
- Repeat with the remaining mushrooms and set aside.
- To assemble the lasagna: Spread a thin layer of béchamel sauce in the bottom of a greased 8x12 inch baking dish.
- Layer 3-4 lasagna noodles over the sauce, followed by 1/3 of the béchamel, 1/3 of the mushrooms, and 1/4 cup grated Parmesan cheese.
- Repeat layers two more times.
- Top with remaining lasagna noodles, the rest of the béchamel sauce, and the remaining Parmesan cheese (about 1/2 cup).
- Bake, uncovered, for 45-50 minutes, or until the top is golden brown and bubbly.
- Let stand for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
51g
Fat
104g
Carbs
21g
