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Portobello Lasagna with Basil Cream

December 2007
Portobello Lasagna with Basil Cream

by 12 people

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Makes: 6 servings

Prep: 30 mins

Bake: 45 mins

  • 5 tablespoons butter
  • 1/4 cup flour
  • 3 cups milk, heated
  • 4 cloves garlic1 smashed, 3 finely chopped
  • Salt
  • 1/2 pound lasagna noodles
  • 2 large onions, chopped
  • 3 6 ounce packages  portobello mushroom slices (or 2 pounds whole, stemmed and sliced)
  • 1 bunch basil, stems discarded
  • 1 cup heavy cream
  • 1 1/4 cups grated parmesan cheese
  • Pepper
  1. In a medium saucepan, melt 3 tablespoons butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt. Bring the garlic sauce to a boil and cook, whisking, until thickened, about 5 minutes. Set aside.
  2. In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
  3. Position a rack in the center of the oven and preheat to 375 degrees . In a large skillet, melt the remaining 2 tablespoons butter over low heat. Add the onions and chopped garlic and cook until softened, about 5 minutes. Stir in the mushrooms and cook until softened, about 7 minutes.
  4. Using a food processor, puree the basil leaves with the cream. Set aside 1/2 cup basil cream. Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
  5. Grease a 9-by-13-inch baking dish and spread 1 cup reserved garlic sauce on the bottom. Drain the lasagna noodles and lay 3 in the baking dish. Top with half of the mushroom mixture, a layer of noodles, then the remaining mushroom mixture and noodles. Combine the remaining garlic sauce and basil cream; spoon on top. Sprinkle with the remaining 3/4 cup parmesan.
  6. Bake until golden, 40 to 45 minutes. Let stand for 15 minutes.
Tip Get ahead
  • Prepare the lasagna a day before and refrigerate; bring to room temperature before baking.