- Written by Cynthia Presser
I love making this lasagna recipe when I throw large parties because it can be made in advance, so I can enjoy the festivities! The other reason why it is a great recipe to serve at large gatherings is that it is a vegetarian dish with a meaty and fullfilling texture (thanks to mushrooms and rich flavored cheeses). This is an old recipe that I have been making for about 18 years. Enjoy with great friends and good wine!
- 1 pound lasagna noodles
- ¼ cup olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 2 1/2 pounds mixed mushrooms, wiped and sliced
- 3 cups Cynthia’s Special White Sauce, or store bought white sauce
- 2 cups fontina cheese, shredded
- 2 cups gouda cheese, shredded
- 2 tablespoon parmesan cheese, shredded
In a large pot of boiling water, cook lasagna noodles 10 to 12 minutes, until al dente. Drain and arrange lasagna pieces flat in a single layer on clean, dry towels to dry until ready to use.
To a large skillet over medium-high heat, add olive oil and onions. Cook until soft, 3 minutes. Stir in garlic and cook until fragrant, an additional minute. Turn heat to high and add mushrooms to skillet. Cook stirring occasionally until mushrooms are soft, 2 to 3 minutes. Remove from heat and season with salt and pepper. Set aside.
Preheat oven to 350 degrees F.
Coat bottom of a large ovenproof lasagna pan with olive oil. Layer 6 to 7 noodles on bottom of pan, overlapping them slightly. Cover with 1/3 sautéed mushrooms (and juices that may have accumulated), 1 cup white sauce, 1 cup Fontina cheese, and 1 cup Gouda cheese.
Repeat the process a second time.
Finish with a third layer of noodles, the remaining mushrooms and remaining white sauce. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes, or until cheeses have melted. Let sit 10 minutes before serving.
I love making this lasagna when I throw a large party because I can prepare it in advance and enjoy the festivities! It is more elegant than traditional meat lasagna and it is vegetarian so everyone can eat it. Don’t worry, the mushrooms are so meaty that you don’t miss the protein texture in your meal.
I used baby portabella mushrooms, white mushrooms, and shitake mushrooms but you can add different mushrooms to the mix like porcini, oyster, funghi secchi, etc...
Most people love mushrooms, but you can substitute them with thin sliced roasted peppers, eggplant or asparagus.
*The recipe for the "Cynthia's Special White Sauce" is in the recipe blog. It takes about 60 minutes to make and is totally worth it! If you don’t have the time or patience, you can buy a ready-to-go white sauce in your grocery store or simply prepare a Béchamel (another kind of white sauce). You can make Béchamel by heating up 2 tablespoons of butter with 2 tablespoons of flour, slowly adding 2 cups of milk, and stirring constantly. Season with salt, pepper, and nutmeg. It takes about 7 minutes to make.
Amount Per Serving - Calories 560.5 - Total Fat 29.1 g - Cholesterol 104.8 mg - Sodium 620.2 mg - Potassium 183.1 mg - Total Carbohydrate 45.4 g - Dietary Fiber 2.1 g - Sugars 3.7 g - Protein 27.5 g