| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- Butter, for greasing the baking dish
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups warm whole milk
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Pinch ground nutmeg
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more, as needed
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, at room temperature
- 1 medium onion, chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 3 cloves garlic, minced
- 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons chopped fresh thyme leaves
- 9 spinach-flavored or plain lasagna noodles
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Olive oil, for drizzling
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.
- Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 1/2 teaspoons salt and 2 teaspoons pepper.
- Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 1/2 teaspoons salt and 2 teaspoons pepper.
- Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
- To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 591 |
| Total Fat | 40 g |
| Saturated Fat | 20 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 27 g |
| Cholesterol | 105 mg |
| Sodium | 1218 mg |
Reviews
Love it!
This has become a favorite at our house! My sons, 11 and 14, get so excited when they see all the ingredients for this dish in the fridge. Even better, there’s no red sauce to cause my husband’s acid reflux to act up. I am not the quickest in the kitchen due to my MS, but I enjoy making meals for my family and friends and have always loved cooking; this meal is one which is definitely worth the time and effort. I add a pound and a half of sliced cooked Italian sausage (half chicken, half pork to try to be able to tell myself that the cholesterol count isn’t quite so high :-)) to the layers about half the time and usually make fresh spinach noodles. If I’m pressed for time (or just not feeling up to it), I simply add some chopped cooked spinach to the mushrooms. I tend to be on the anemic side so both of those additions help keep my iron up and fill the bottomless pits of my teenage boys.
Since it is a bit labor intensive, I do break it down into steps to avoid over-fatigue and also prepare it in two 8″X 8″ pans. The two 8″X 8″ pans combined are, of course, a bit larger than the 9″X 13″ originally called for, but I’ve found that this allows for any of my “add-ins” and helps prevent the lasagna from boiling over and making a mess in the oven. Also, with two pans, we have one for dinner and one for the freezer and I have a night off from the kitchen with a delicious homemade meal one night in the future.
An excellent recipe that was far better received by my tribe of men than I ever could have expected! Thank you!
Since it is a bit labor intensive, I do break it down into steps to avoid over-fatigue and also prepare it in two 8″X 8″ pans. The two 8″X 8″ pans combined are, of course, a bit larger than the 9″X 13″ originally called for, but I’ve found that this allows for any of my “add-ins” and helps prevent the lasagna from boiling over and making a mess in the oven. Also, with two pans, we have one for dinner and one for the freezer and I have a night off from the kitchen with a delicious homemade meal one night in the future.
An excellent recipe that was far better received by my tribe of men than I ever could have expected! Thank you!
I used minced garlic. Bought the mushrooms cut up. I often chopped onions, put them in bags and freeze them for cooking. Maybe this would save some prep time.
I gave this recipe 5*s although I didn’t follow the recipe exactly. This was because I couldn’t find the spinach lasagna nor the smoked mozzarella. I used mezzo(small) penne & added some spinach & smoked Gouda to regular mozzarella. I liked the fact I could just scoop out the dinner without having to cut through it had I used the lasagna noodles.
Cant wait to make this
I made this with no salt in either the filling or the béchamel because the cheeses and prosciutto are already very salty, and it was delicious. I made it for Christmas Eve with my daughter and husband, and we loved it. Tomato sauces give me tremendous problems with heartburn, so this one appealed to me but the amount of salt would have made this inedible (in my opinion). My daughter works for a great company in Ann Arbor MI where there is a coffee shop, bakery, creamery and deli, and she brought the smoked mozzarella from the creamery. It was awesome, and the béchamel was so creamy and delicious. In fact, I sent some home with her, my husband and I ate it for dinner again one night, I had it for lunch 2 days, and just ate the last of it, and it got better each time. 5 stars without the salt; 1 star with all of it as written. Sorry, Giada, but that’s just way too much salt.
I made this for a food challenge. Turned out great. I didn’t put any salt in the white sauce, the prosciutto is salty enough. The smoked mozzarella makes the dish!
Rich and savory, splurge-worthy dish. Added about 3 cups thawed frozen spinach to add some green and bulk to the dish (highly recommended. Just about NO salt added, except about a tsp. to the mushroom and spinach filling and it was perfect. Excellent first day, next day lost some magic but still decent leftover meal.
SALTY! I had to throw the dish out. I followed it perfectly, and paused at the full tablespoons (2! of salt ingredients as I read the cooking directions, but who was I to question Giada? I had never made it before so I trusted the recipe. I feel bad for my money because this dish was not cheap to make and It took the bulk of my afternoon preparing it. For those of you wanting to try this recipe, salt and pepper to ttaste as you go through the steps. I am sure it would be a much better result. So disappointed. Looks like a bowl of cold cereal for dinner instead.
Looking at the recipe again, I see that salt amount is listed in the ingredients as well as the cooking directions. In the ingredient list it is in teaspoons. In the directions it is tablespoons. Perhaps the person editing made a huge error.
Looking at the recipe again, I see that salt amount is listed in the ingredients as well as the cooking directions. In the ingredient list it is in teaspoons. In the directions it is tablespoons. Perhaps the person editing made a huge error.
Very good but labor intensive even with prepping ahead of time. We did not find it to salty either. I would taste as I went along. Will make again.