White Mushroom Skillet Lasagna
White mushroom lasagna bakes in cast iron for maximum flavor and edge crunch ~ it's a simple, luxe, meatless meal.
Servings: 6
Equipment
- large 10" oven ready skillet
Ingredients
noodles
- 12 full sized dry lasagna noodles
- salt
béchamel sauce
- 2 1/2 cups whole milk
- 1/2 cup cream
- 4 Tbs butter
- 1/4 cup flour
- nutmeg
- 1/4 cup grated Parmesan cheese
mushrooms
- 2 pints fresh wild mushrooms, sliced
- .75 ounce mixed dried mushrooms, re-hydrated and sliced
- 2-3 Tbsp dry sherry, vermouth, or marsala, optional
cheese
- 8 ounces whole milk ricotta cheese
- 8 ounces fresh mozzarella
Instructions
- Boil a large pot of well salted water and add a glug of olive oil. This is going to help keep the noodles from sticking together later. Cook the lasagna noodles until al dente, then drain and place on an oiled baking tray. I drizzle oil between the layers to keep them from sticking.
- While the pasta is cooking make the béchamel sauce. Warm the milk and cream in the microwave and set aside.
- Melt the butter in a medium saucepan and whisk in the flour. Whisk for a minute, but don't let it brown. Whisk in the warmed milk and cream, a little at first, then add the rest, whisking constantly. I usually switch to a silicone spoonula so I can scrape the pan sides and bottom as the sauce thickens. When the sauce has thickened slightly and lightly coats the back of a spoon, season with 1/2 tsp salt and a dash of fresh grated nutmeg, to taste. Remove from the heat and stir in the Parmesan cheese to melt. Set aside.
- Preheat oven to 375F.
- In your dry skillet saute the sliced fresh mushrooms over medium high heat, stirring often, until they release their moisture and start to turn golden. You may need to do this in batches. Remove to a plate.
- Begin layering your lasagna. Spoon a thin layer of sauce on the bottom of the skillet and arrange the first layer of noodles to cover the entire surface. Feel free to cut noodles as needed to fit. I make 3 layers and use 4 noodles per layer.
- Spread a layer of sauce over the noodles and sprinkle the mushrooms on top. Add dollops of ricotta and fill in with thin slices of mozzarella. Repeat 2 more times until you've got 3 full layers.
- Bake loosely covered with foil for 20–25 minutes, then uncover 10–15 minutes until bubbling with light golden spots. Finish (optional): broil 1–2 minutes for extra color but watch carefully, it can burn.
- Rest 10 minutes before slicing to allow the layers to set.
Nutrition
Calories: 664 kcal · Carbohydrates: 61 g · Protein: 31 g · Fat: 34 g · Saturated Fat: 20 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 0.3 g · Cholesterol: 107 mg · Sodium: 457 mg · Potassium: 936 mg · Fiber: 4 g · Sugar: 11 g · Vitamin A: 1149 IU · Vitamin C: 4 mg · Calcium: 464 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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