Portobello Mushroom Lasagna

Show: Barefoot ContessaEpisode: Breakfast, Lunch and Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (214)

RECIPE
COMMENTS & REVIEWS(214)

Cook Time:
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Level:
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Yield:
6 servings

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Ingredients

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

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Comments & Reviews

recipe Portobello Mushroom Lasagna
Jessica Las Vegas, NV 11-10-2009
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Loved it!
Rated: 5 stars out of 5

I read this recipe and had to try it. LOVED IT!!!! I did change a few things. I added some dried Italian seasoning to the... white sauce to give it a little more flavor. I also chopped the mushrooms instead of making them strips so they were more bite size. I cooked the mushrooms with some garlic which made them extra tasty. When layering, I added some spinach and some shredded mozzarella cheese. The spinach and extra cheese gave it a great flavor. It was great the next day too! Mmmmm....Read more
recipe Portobello Mushroom Lasagna
Anne Rochester, NY 11-09-2009
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Delectable - comforting - the absolute best!
Rated: 5 stars out of 5

I watched this episode - which was probably 3 years old - about a month ago and could not get it out of my mind. I read all... of the reviews - good and bad - and put together my own recipe using the suggestions of others. I only used about an 1/8th of a teaspoon of nutmeg - I also roasted some garlic and chopped up individual cloves for put on one of the layers with the mushrooms. I also put a some fresh Mozzarella Cheese (thin slices) on two of the layers and on the third layer I put a very small amount of ricotta cheese ( about 4 tablespoons mixed with 1 egg and some fresh parsley). On the top I put the last of the sauce with shredded Mozzarella Cheese, grated cheese and about 1/2 cup of Panko crumbs over the top. When I took it out of the oven the top was brown and yummy looking. I let it sit for a good 1/2 hr. and when I cut it it stayed together perfectly and was the HIT of the night. My mom took the leftovers home - she couldnt wait to eat it again! This is a marvelous recipe to add your own little touches! Thank you Ina!Read more
recipe Portobello Mushroom Lasagna
barbara orlando, FL 11-07-2009
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Yummy but with changes
Rated: 3 stars out of 5

You just can't go wrong with portobella's, they have so much flavor and texture. Overall it was very good. However, it was a... lot of work to make. It did lack a little on the overall flavor but I will probably make it again. Next time I will add more portobella's and some other seasoning, not sure what yet..basil would porbably be delicious in it. Read more
recipe Portobello Mushroom Lasagna
Michele Gladstone, NJ 11-02-2009
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Delicious!
Rated: 5 stars out of 5

I made the recipe even after reading many of the negative reviews. I did not change one single thing and it was absolutely... delicious. I do not understany how anyone could say that this dish is bland. The next time I make it I will not change one single thing because I think it was that good. One word of caution, be sure to use Kosher salt as the recipe says. I know sometimes people substitute if they don't have an ingredient (I do that too) but table salt is not the same measure and you could end up with a disaster. I must admit, while making the sauce I tasted it and thought it was very salty, however, once the lasagna was assembled and baked it was just fabulous. I made it early in the morning and reheated for dinner and we had not problem at all reheating. It wasn't greasy, bland or anything other than wonderful!Read more
recipe Portobello Mushroom Lasagna
Dorothy New York, NY 11-01-2009
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OVER THE TOP DELICIOUS
Rated: 5 stars out of 5

I guess there are always some people using a stove who can manage to snatch defeat from the jaws of victory when it comes... to a recipe. I read some of the negatives and almost didn't make this, but I do trust Ina's taste and abilities, and I was expecting friends for dinner shortly so I forged ahead with my plans. I made the recipe with the only change being I had yellow oyster mushrooms from Ina's mushroom source, Dave, and I had cremini mushrooms from the supermarket on hand and that was what I wanted to be using. My guests LOVED it. One said he doesn't even LIKE mushrooms but this was fantastic! And could he have the recipe? He had TWO helpings and a third was only a question of space available in his stomach. I can't yet say how well, it reheats. But even if it doesn't it was totally worth it. I didn't do wine or shallots or garlic...I just made it as written. Frankly I think if all you have in the way of mushrooms are the white button mushrooms if you brown them up nicely using LOTS of butter they will get that nutty mushroomy flavor. And if you aren't cheesy on the quantity, the butter or the time to brown them low and slow, you'll have a great lasagna. And this was the first time I made this recipe. Bravo, Ina!!!!Read more
recipe Portobello Mushroom Lasagna
alexandra brecksville, OH 10-29-2009
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Delicious. Will definitely make again.
Rated: 5 stars out of 5

I made this and though it was absolutely delicious! It has turned out to be the best vegetarian recipe that I have ever... tried. I used 1% milk, not the whole milk the recipe calls for. I also read some of the other reviews and added chopped garlic, shallots and some white wine to the mushrooms. I also ommited the nutmeg because I don't particularly care for the flavor. I did not think this dish was to bland, rich or greasy at all. I will definitely make it again. Read more