Mushroom Lasagna with Basil Cream is a delicious and comforting dish that’s perfect for a cozy night in. With its rich and creamy sauce, tender mushrooms, and layers of pasta, this lasagna is a true crowd-pleaser. The addition of fresh basil gives it a touch of brightness and freshness, making it the perfect meal to enjoy any time of the year.
Ingredients
- 12 lasagna noodles
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 pound of cremini mushrooms, sliced
- 2 tablespoons of flour
- 2 cups of vegetable broth
- 1 cup of heavy cream
- 1/2 cup of freshly chopped basil
- Salt and pepper, to taste
- 1 cup of grated parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Follow the instruction on the package to cook lasagna noodles. Drain and set aside.
- On medium fire heat olive oil in a large pan. In the pan add onion and garlic and cook for about 5 minutes.
- Cook for another 5 minutes or until they are tender while adding the sliced mushrooms.
- Over the mushrooms sprinkle the flour and stir to combine.
- Gradually add the vegetable broth, stirring constantly, until the mixture comes to a boil.
- Simmer for 5 minutes or until the sauce has thickened while reducing the heat.
- Stir in the heavy cream and chopped basil, and season with salt and pepper to taste.
- In a 9×13 inch baking dish, layer the cooked lasagna noodles with the mushroom sauce, until all the ingredients have been used.
- Over the top of the lasagna sprinkle the grated parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Bake for an additional 10 minutes or until the cheese is golden brown and bubbly by removing the foil.
Conclusion
Mushroom Lasagna with Basil Cream is a delicious and comforting dish that’s perfect for any night of the week. With its tender mushrooms, rich and creamy sauce, and fresh basil, this lasagna is a true crowd-pleaser. Whether you’re in the mood for a cozy night in or a comforting meal, this recipe is sure to hit the spot. So why not give it a try today and enjoy the taste of a classic Italian dish in your own home!
FAQs
Can I use a different type of mushroom?
You should use any type of mushroom you prefer. Shiitake, button, and portobello mushrooms all work well in this recipe.
Can I use a different type of pasta for the lasagna?
Yes, you can use any type of pasta that you prefer. Fresh lasagna noodles or dried lasagna sheets both work well.
Can I make this recipe vegetarian?
Yes, you can make this recipe vegetarian by using vegetable broth instead of chicken broth.
Nigel Slater Mushroom Lasagna Basil Cream
Mushroom Lasagna with Basil Cream is a delicious and comforting dish that's perfect for a cozy night in. With its rich and creamy sauce, tender mushrooms, and layers of pasta, this lasagna is a true crowd-pleaser. The addition of fresh basil gives it a touch of brightness and freshness, making it the perfect meal to enjoy any time of the year.
- 12 lasagna noodles
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 pound of cremini mushrooms, sliced
- 2 tablespoons of flour
- 2 cups of vegetable broth
- 1 cup of heavy cream
- 1/2 cup of freshly chopped basil
- Salt and pepper, to taste
- 1 cup of grated parmesan cheese
-
Preheat your oven to 375°F (190°C).
-
Follow the instruction on the package to cook lasagna noodles. Drain and set aside.
-
On medium fire heat olive oil in a large pan. In the pan add onion and garlic and cook for about 5 minutes.
-
Cook for another 5 minutes or until they are tender while adding the sliced mushrooms.
-
Over the mushrooms sprinkle the flour and stir to combine.
-
Gradually add the vegetable broth, stirring constantly, until the mixture comes to a boil.
-
Simmer for 5 minutes or until the sauce has thickened while reducing the heat.
-
Stir in the heavy cream and chopped basil, and season with salt and pepper to taste.
-
In a 9×13 inch baking dish, layer the cooked lasagna noodles with the mushroom sauce, until all the ingredients have been used.
-
Over the top of the lasagna sprinkle the grated parmesan cheese.
-
Cover the dish with aluminum foil and bake for 20 minutes. Bake for an additional 10 minutes or until the cheese is golden brown and bubbly by removing the foil.
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