| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 40 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 724 |
| Total Fat | 41 g |
| Saturated Fat | 22 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 25 g |
| Cholesterol | 94 mg |
| Sodium | 936 mg |
Reviews
Can I use a 9 x 13 pan instead of 8 x 12?
This was fantastic. We used only one stick of unsalted butter (6 tbsp for the sauce and two tbsp for sautéing the mushrooms) and didn’t add any salt (as salt from the Parmesan alone was the perfect amount). To cut some fat, next time we may experiment with 2% milk and a tbsp or so more flour. Anything heavier than whole milk would overwhelm the sauce, IMHO. Finally, save yourself some time, frustration (peeling cooked lasagna noodles apart is no fun), and cleanup and use no-boil noodles. We used whole wheat noodles, baked it in a lidded lasagna pan and it turned out beautifully in our convection oven.
I have made this recipe multiple times. As I reread this morning, I am wondering if the recipe calls for small portobello mushrooms? Oh my! I’ve been using the full size ones that are pre-sliced – then I halve the slice to make the mushroom thinner. Seems to have worked pretty well!
I made this for the first time so I did not make a lot of changes. I did cut the salt from previous reviews. I did add a bit more milk (1/2 cup). I did use all of it. It was very good. I will make again and add spinach and maybe onions and some ricotta cheese. I will try and use Skim milk instead of whole milk and try and keep it thick with flower next time.
haven’t made it yet, so can’t rate.
but just a comment. Ina says “serves 6.”
when I click on the “Nutritional info” link it shows the amounts of Kcal, fat, sodium, etc etc for 1 of ***16*** servings!!!! I’ve noticed similar for other recipes on this site.
but just a comment. Ina says “serves 6.”
when I click on the “Nutritional info” link it shows the amounts of Kcal, fat, sodium, etc etc for 1 of ***16*** servings!!!! I’ve noticed similar for other recipes on this site.
Getting ready to make this for family Christmas Eve gathering. I’ve been making this wonderful recipe for years to rave reviews.
For those questioning if you can make it ahead. Yes! I typically assemble the day before and wrap well. Take it out of the fridge ~30 minutes prior to popping in the oven to cook.
As for salt, Ina uses Diamond salt, which is less salty than Morton’s kosher salt. So just halve the salt called for in the recipe. Problem solved!
Enjoy! I know we will!
For those questioning if you can make it ahead. Yes! I typically assemble the day before and wrap well. Take it out of the fridge ~30 minutes prior to popping in the oven to cook.
As for salt, Ina uses Diamond salt, which is less salty than Morton’s kosher salt. So just halve the salt called for in the recipe. Problem solved!
Enjoy! I know we will!
Every time I serve the Barefoot Contessa’s Portobello lasagna I am asked for the recipe. I made some changes. Cooked half a cup of diced shallots with some garlic and added spinach. I squeezed the water out of the spinach with my potato ricer then put it in the blender with 250g of ricotta ending with two layers. I used 2 lbs. of cremini mushrooms the second time I made this and found them easier to work with. I drained them before adding to the dish. I added a bit of cayenne to the béchamel. Michelle Thompson
Can this be made ahead of time, not heated but wrapped securely, and heated the day of the party? I have already bought the mushrooms and I am afraid they will go bad. Or can I make, cook, and reheat the dsy of the party?
I love this recipe and have made it many times. I usually make some extra sauce so it doesn’t turn out dry. The last couple of times I have added some black truffle tapenade to the sauce and shallots to the mushrooms and it comes out amazing. I cover the lasagna with tin foil before putting it in the oven. After 45 minutes I remove the foil and put it on broil for 5 minutes. This way you don’t lose so much moisture while baking, which is important if you use no-boil noodles. So delicious every time!
I love mushrooms so this is right up my alley. It is very decadent so I only make the lasagna for a special occasion..