| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 1 hr 15 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup all-purpose flour
- 5 cups whole milk, at room temperature
- 1 tablespoon kosher salt
- 1 dried bay leaf
- 1 tablespoon olive oil
- 1/2 pound bacon, diced
- 2 pounds mixed mushrooms such as portobello, cremini or royal trumpet, diced
- 2 1/4 teaspoons kosher salt
- 1/2 red onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, chopped
- 1/2 teaspoon dried thyme
- 1/2 cup white wine
- Unsalted butter, for buttering the baking dish
- 12 no-boil flat lasagna noodles
- 2 1/4 cups freshly grated Parmesan
Instructions
- For the bechamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook, whisking constantly, for 3 minutes. Slowly whisk in the milk until smooth. Add the salt and bay leaf and bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and simmer, stirring occasionally to prevent burning, for 20 minutes. Remove and discard the bay leaf.
- For the lasagna: Meanwhile, add the oil and bacon to a large skillet over medium heat and cook, stirring often, until the bacon is crispy and golden brown and the fat is rendered, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Drain off all but 3 tablespoons of the fat from the skillet. Add the mushrooms and 1 teaspoon salt to the skillet and increase the heat to medium-high. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released their liquid and are beginning to brown, about 15 minutes. Add the onion, carrot, celery, garlic, thyme and remaining 1 1/4 teaspoons salt and cook until fragrant, the vegetables are soft and the mushrooms have browned, about 5 minutes longer. Deglaze with the white wine. Simmer until the liquid is almost entirely evaporated, about 4 minutes. Stir in the reserved bacon.
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Ladle and spread 1 cup bechamel on the bottom of the baking dish. Place a layer of pasta over the bechamel, breaking the pasta to fit the pan if needed. Spread 1 1/2 cups bechamel over the pasta. Spoon half of the mushroom filling over the bechamel and top with 3/4 cup Parmesan. Place another layer of pasta on top of the filling and repeat with the bechamel, the remaining mushroom filling and another 3/4 cup Parmesan. Layer on another layer of pasta and top with the remaining bechamel and Parmesan.
- Bake until golden brown and bubbly around the edges, 30 to 35 minutes. Allow the lasagna to rest for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 710 |
| Total Fat | 46 g |
| Saturated Fat | 24 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 31 g |
| Cholesterol | 105 mg |
| Sodium | 999 mg |
Reviews
I love mushrooms and this is so my kind of lasagna! However, I agree it is too salty. I even reduced the amount of salt as well as parmesan in the recipe, but still was a bit too salty. Next time I will reduce it even more.
I thought it was good, I might add bacon and mushrooms to my regular lasagna now
Way too salty and very rich
There are several steps but they are all easy. This is a very decadent lasagna to serve on fall weekends and extremely tasty
Way too salty
Delicious, hearty and satisfying, but not too heavy. I’ve made lasagnas with ricotta, and some with bechamel, but had never tried a recipe that omitted mozzarella entirely in favor of Parmesan. Not difficult, and I think the prep time is overestimated here, but one caveat: I salt my food well, but followed the recipe and found it almost too salty. Would suggest tasting the sauteed mushrooms and the sauteed mushroom/mirepoix mixture and adding a little at a time. As another poster commented, some nutmeg in the bechamel is recommended.
Finally, I covered the dish in foil to ensure the noodles were properly cooked, taking it off for the last 15 minutes only, and then ran the dish under the broiler for finishing color. A winner!
Challenged my skills as a home cook. Took my time and it was terrific.
This is not a typical Giada recipe. How many calories and fat do you think are in this?
Excellent! Well worth the time to prepare. Will definitely make again.
Oh this is so good! Perfect for summer since it’s lighter on ingredients. The recipe transcribed left out nutmeg in the bechamel…. don’t forget this! I watched Giada make this and she used some nutmeg. I think it makes a huge difference