An Easy Cheesy Mushroom Lasagna

Cheesy Mushroom Lasagna

This creamy vegetarian dish has layers of B.C. cheese and mushrooms, and melts in your mouth–perfect for impressing your date (or your cat). I really want to feature the delicious cheese our province has to offer, so I chose a three-cheese mix of mozzarella, parmesan, and ricotta to keep it creamy and flavourful.

Preparation

Sauté the Mushrooms:

1. Heat 2 tbsp olive oil in a pan on medium-high
2. Once the oil is hot, take a handful of your mushrooms and chopped onions and fry them together in batches, ensuring they don’t overcrowd the pan. This prevents steaming and helps them caramelize
3. Fry each batch for 5-10 minutes until browned and caramelized and set aside

Make the Béchamel Sauce:

1. In a wide saucepan, melt ½ pound of butter over medium heat
2. Add chopped shallots and garlic, and a pinch of salt, and sweat them until fragrant
3. Slowly mix in 1 cup of flour, stirring constantly until it looks like a thick paste
4. Pour in 1 cup of white wine and stir for 2 minutes until most of the alcohol is evaporated
5. Reduce heat to medium low and gradually whisk in 4 cups of 2% milk until smooth
6. Continue simmering and whisk often, until flour has softened and no longer looks gritty and raw, about 10-15 minutes
7. Add the grated Parmesan and stir until melted. Remove sauce from heat to cool

Cooking the Pasta:

1. If using fresh pasta, blanch it for 1 minute in salted water. Drain and set aside
2. If using boxed lasagna noodles, cook 1-2 minutes less than the box instructions so it’s pliable but not overcooked. Drain and set aside

Prepare the Spinach:

1. Blanch spinach for 1 minute in boiling, salted water, then strain and set aside to cool
2. Squeeze out excess moisture using a clean towel or hands
3. Chop the blanched spinach

Assemble the Lasagna:

1. Lightly coat a 9×13 inch baking pan with olive oil
2. Layer ingredients: lasagna noodles, blanched spinach, sautéed mushrooms and onions, béchamel sauce
3. Repeat layers until all ingredients are used
4. Top with sliced mozzarella

Bake the Lasagna:

1. Bake at 300°F for 45 minutes to 1 hour until bubbly and golden. Then broil on high for a few minutes until the top is crispy
2. Remove from the oven. Let the lasagna rest for 10-15 minutes before slicing

Tomato sauce for plating:

1. Add a can of crushed tomatoes into a saucepan, add a pinch of salt, pepper, oregano, and simmer for 20 minutes stirring occasionally.
2. Drizzle with one or two tablespoons of olive oil for extra richness and set aside to use for plating.

Serve:

1. Serve lasagna slice on a bed of warm tomato sauce and a spoonful of ricotta for extra creaminess.

Pro Tips:

• Cook low and slow. Let those flavours meld together by baking at a lower temperature for longer
• Let the lasagna rest after baking for at least 10-15 minutes before cutting into it–it helps the layers set and makes it much easier to serve

Cheesy Mushroom Lasagna Wine Pairings:

• White wine: The Unoaked Chardonnay from Dirty Laundry Vineyard will complement the creamy béchamel sauce and rich cheeses and offer a crisp contrast.
• Red wine: A Pinot Noir from Quails Gate will enhance the earthy flavours of the mushrooms to provide a balanced finish.
  
  

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