This Portobello Mushroom Lasagna is the perfect mixup on traditional lasagna. It is packed full of creamy mushrooms and delicious alfredo sauce!
I have been envisioning this recipe for weeks. Every time I would sit down to plan out my recipes for the week, I would envision a lasagna full of creamy alfredo sauce and packed full of fresh mushrooms. Now that dream has become my reality!
Mushrooms and alfredo sauce (really as well as any kind of pasta) are one of my favorite combinations out there. The fresh earthiness of the mushrooms pairs so perfectly with the creamy and cheesy alfredo sauce. So why not combine the two into one big dish of delicious?
Now I will admit, it isn’t the quickest recipe out there. It does involve a fair amount of active prep time, but it is definitely worth it. If you need to cut back on time you could always consider using a jarred alfredo sauce. Of course, I recommend making the sauce yourself though because my version is much leaner and of course fresher!
Prep time 1 hour and 40 minutes, Serves 6
- 1 1lb box lasagna noodles (not the no cook kind)
- 2 lbs portobello mushrooms, gently scrubbed clean
- 2 tbs butter
- 2 tbs olive oil
- 1 6.5oz can sliced mushrooms (if desired)
- 2/3 cup shredded mozzarella
- 1 cup shredded Parmesan
For the sauce:
- 8 cloves garlic, minced
- 6 tbs flour
- 2 cups broth, comprised of remaining mushrooms drippings (about 1/2 cup) and chicken broth (about 1 and 1/2 cup)
- 2 cups milk
- 1 and 1/2 cups shredded Parmesan
- 1 tsp salt
- 1/2 tsp grated black pepper
- In a large pot, boil noodles according to package instructions. In boiling water, add in a splash of olive oil to prevent the noodles from sticking. Once done, drain noodles and set aside to cool.
- While the pasta is cooking, prepare the mushrooms. Slice mushrooms into thin slices. Place a pot on the stove on medium heat. Add 2 tbs butter and 2 tbs olive oil. Once the butter is melted, add 1/2 of the sliced mushrooms. Saute until mushrooms have browned on all sides, about 3 to 4 minutes. Remove mushrooms from the pan and add in the remaining half of the mushrooms and cook until browned. Once done, remove mushrooms from pan leaving the liquid released by the mushrooms in the pot. If desired, add small can of canned mushrooms in with the sautéed mushrooms on the side.
- Return the pot to heat. In the remaining juice from the mushrooms, prepare the sauce. Heat pot with drippings to medium heat and add minced garlic cloves. Saute garlic for 2 to 3 minutes or until fragrant. Add in flour and stir until thickened. Saute an additional two minutes to cook the flour. Add chicken broth to the pan, whisking until the flour mixture has completely dissolved. Once dissolved, add milk to the pan and simmer, whisking frequently, until the mixture has begun to thicken. Add in shredded Parmesan cheese, salt and pepper to the sauce and whisk until cheese is melted. Turn off the heat and set pot aside.
- Preheat oven to 375F. Grease a 9×13 baking dish on all sides. Assemble the lasagna. Begin by spreading a thin layer of sauce on the bottom of the pan. Next top with a layer of noodles, then 1/3 of mushrooms and 1/3 cup shredded mozzarella cheese. Repeat with the next layer using Parmesan instead of mozzarella. For the third and final layer, use another spoonful of sauce, the remaining 1/3 of mushrooms and 1/3 cup mozzarella. Top lasagna with a final layer of noodles, another spoonful of sauce, and 2/3 cup Parmesan.
- Bake lasagna in the oven for 45 minutes until the top is browned and the sauce is hot and bubbly.
Notes: 1. To properly clean mushrooms, you should dampen a paper towel and lightly scrub the surface of the mushroom. Do not soak them in water as mushrooms will absorb what they are soaking in.
2. If there are too many mushrooms in the pan at a given time, they will not brown properly.
3. If you like a lot of mushrooms in your lasagna, add a can of canned mushrooms to the dish.
4. In the sauce recipe, note that it simply calls for two cups of broth. This is because part of the broth is the mushroom drippings left after sauteing. This can vary based on the size of the mushrooms. Mine amounted to about 1/2 cup of juice. Save these drippings and cook the garlic in them. The remaining broth comes from chicken broth to meet the 2 cup total. In my situation, therefore, I added 1 and 1/2 cups chicken broth.