We usually have red lasagna, when we have lasagna. But it’s mushroom season and mushrooms are on our mind… hence this dish. This white lasagna – full of fresh herbs and richly savory mushrooms, kale and leeks – is perfect for a cozy dinner and some leftovers to take for a few days of lunches, to boot.
Adapted from a recipe from Cooking Light.
Preheat the oven to 375.
Make the Béchamel Bring 1 quart of milk to a simmer in a saucepan, and take off the heat. Melt butter in another large saucepan, over medium heat. Add 1/2 cup flour and cook, stirring, until it’s dark. Whisk the hot milk into the flour mixture all at once and whisk until smooth. Add salt (if you used unsalted butter) and pepper and 1/2 tsp nutmeg. Stir the sauce over medium-low heat until it’s thick enough to coat a spoon. Then take it off the heat and stir in the 3 minced garlic cloves, 3 T chopped parsley and 1 T chopped thyme. Put a lid on it.
Cook the Leeks Heat a deep, wide pot over medium-high heat, then add a splash of olive oil and 2 medium leeks, sliced into thin rounds. Cook until the leeks are tender but not browned, then scoop them into a bowl and set aside.
Cook the Mushrooms Heat olive oil over medium heat in what was the leek pot and add the 1 1/2 lbs sliced portabella mushrooms and 1/2 lb shiitake mushrooms. Stir, then cover the pot and cook until the mushrooms turn tender and release their juices. Then take the lid off and cook until the mushrooms start to brown at the edges. Stir in the leeks and 1/2 T chopped thyme. Remove from heat.
Put Together the Lasagne Spread a few spoonfuls of the bechamel over the bottom of an oiled 9X13″ baking dish. Layer noodles along the bottom, then spoon on about 1/2 cup béchamel, 1/3 of the mushrooms, and 1/3 cup grated parmesan. Repeat the layers, including all of the chopped kale in one of the layers, and finish with a layer of noodles. Top that with a little more béchamel and the remaining sprinkle of cheese.
Bake until brown and bubbly – about 45 minutes. Let it sit for 15 minutes before serving, so things have time to set up.
- 12 lasagne noodles
- 1 quart milk
- 1/2 cup butter
- 1/2 cup flour
- salt and pepper
- 1/2 tsp nutmeg
- 3 garlic cloves, minced
- 3 T chopped fresh parsley
- 1 T chopped fresh thyme
- olive oil
- several large handfuls of cleaned, chopped kale leaves
- 1 1/2 lbs portabella mushrooms, sliced
- 1/2 lb shiitake mushrooms, stemmed and sliced
- 1 cup shredded parmesan cheese
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