CLASSIC LASAGNA WITH BéCHAMEL
This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.
Provided by Sarah Holt
Categories Dinner
Time 2h20m
Number Of Ingredients 23
Steps:
- Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
- Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
- Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
- Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
- Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
- Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
- Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
- Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
- Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
- Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
- Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
- Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!
Nutrition Facts : ServingSize 1 Serving, Calories 227.03 kcal, Carbohydrate 8.82 g, Protein 20.98 g, Fat 10.88 g, SaturatedFat 4.51 g, Cholesterol 49.81 mg, Sodium 848.8 mg, TransFat 0.01 g, Fiber 0.8 g, Sugar 4.88 g
ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE
The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.
Provided by Valerie Brunmeier
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
- To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
- In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
- To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
- Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g
VEGAN MUSHROOM & BECHAMEL LASAGNA
This is a decadent lasagna for special occasions. After trying to make it low fat, I finally figured out I needed a rich bechamel sauce I love in order to make a lasagna I love. I began by adapting Ina Garten's buttery bechamel sauce to a vegan one, and then tinkered with the rest until I had a creamy lasagna with lots of fresh mushroom flavor. Hope you like it.
Provided by vecca
Categories Vegetable
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat over to 220 C / 425°F.
- For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
- For the Bechamel: In heavy bottomed saucepan, melt the margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 5 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg.
- For the onions, etc: Saute the onion, shallot, fennel and leek in 2 tsp of the olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside.
- For the Mushrooms: Still using the non-stick pan, saute the portabellas in 2 tsp of the olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add the splash of sherry. Set aside. Saute the oyster mushrooms in the remaining 2 tsp of olive oil for about 2 - 3 minutes. Remove from heat and mix with the portabellas.
- For the Vegan Parmesan: In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 2 tsp of garlic powder (more or less as you prefer) and a 1/2 tsp of the salt. Test, and add the other 1/2 tsp of salt if needed.
- Layer the Lasagna: Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles.
- Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles.
- Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
- Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
- Spoon all remaining bechamel on top and top with remaining 'parmesan'.
- Cover tightly with tin foil and bake for 40 minutes.
- Remove foil and broil for 5 minutes or until top begins to brown slightly.
Nutrition Facts : Calories 517, Fat 17.7, SaturatedFat 2.6, Sodium 1273.6, Carbohydrate 69.8, Fiber 9.3, Sugar 5.9, Protein 22.7
MIXED-MUSHROOM LASAGNA WITH PARMESAN SAUCE
Categories Cheese Mushroom Pasta Tomato Vegetarian Back to School Dinner Parmesan Fall Winter Noodle Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Spray 13 x 9 x 2-inch glass baking dish with vegetable oil spray.
- Heat 1/2 teaspoon oil in large nonstick skillet over medium-high heat. Add garlic and oregano and stir 30 seconds. Add crushed tomatoes and wine and bring to boil. Reduce heat and simmer until slightly thickened, about 6 minutes. Season with salt and pepper. Set tomato sauce aside.
- Heat 1/2 teaspoon oil in another large nonstick skillet over medium-high heat. Add mushrooms; sauté until mushrooms begin to release juices, about 9 minutes. Season with salt and pepper. Set aside.
- Spread 1/3 cup tomato sauce over bottom of prepared dish. Arrange 3 lasagna noodles crosswise in dish. Spread 3/4 cup Parmesan Sauce over. Arrange 1/3 of mushrooms over sauce. Spoon 1/2 cup tomato sauce over mushrooms. Repeat layering 2 more times. Top with 3 lasagna noodles. Spread remaining Parmesan Sauce over. Drizzle with remaining tomato sauce. Sprinkle with Parmesan cheese.
- Cover lasagna with foil. Bake 20 minutes. Uncover and bake until noodles are tender and top is golden, about 25 minutes longer. Let stand 10 minutes.
More about "lasagna w parmesan mushroom bechamel sauce food"
INCREDIBLE MUSHROOM LASAGNA - GARLIC & ZEST
From garlicandzest.com
5/5 (3)合計時間 1 時間 55 分カテゴリ Main Course, Side Dishカロリー 402 (1 人分)
LASAGNA WITH BéCHAMEL SAUCE - BITES WITH BRI
From biteswithbri.com
評価の数 35カテゴリ Main料理 Italian合計時間 2 時間 30 分
BéCHAMEL SAUCE FOR LASAGNA (BESCIAMELLA) - A LITTLE …
From alittleandalot.com
5/5 (5)合計時間 22 分カテゴリ Sauces And Salsaカロリー 251 (1 人分)
MUSHROOM LASAGNA WITH WHITE SAUCE | THE MIDWEST ...
From themidwestmediterranean.com
THE BEST VEGAN LASAGNA WITH MUSHROOMS AND …
From cookeatlivelove.com
MUSHROOM LASAGNA - LEMM ON FOOD
From elainelemm.com
MUSHROOM LASAGNA WITH GRUYèRE BECHAMEL | WILLIAMS …
From williams-sonoma.com
EASY HOMEMADE LASAGNA WITH BéCHAMEL SAUCE
From gingerwithspice.com
CLASSIC ITALIAN LASAGNA WITH BéCHAMEL (LASAGNE AL …
From thematbakh.com
MUSHROOM LASAGNA | THE MODERN PROPER
From themodernproper.com
MUSHROOM LASAGNA WITH CREAMY BéCHAMEL RECIPE
From myrecipes.com
KUNDE RECIPE - CARAMELIZED ONION & MUSHROOM LASAGNA
From kunde.com
CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
From muchbutter.com
MUSHROOM LASAGNA RECIPE - BROWN EYED BAKER
From browneyedbaker.com
HOW TO MAKE PARMESAN BéCHAMEL SAUCE (FOR LASAGNA ...
From youtube.com
LASAGNA BéCHAMEL WITH MUSHROOM RAGù MEATLESS - MSN
From msn.com
LASAGNA BOLOGNESE WITH PARMESAN BéCHAMEL - A …
From alittleandalot.com
10 KREASI MAKANAN DARI SAUS BECHAMEL, COCOK DENGAN SAYUR ...
From idntimes.com
INA GARTEN'S PORTOBELLO MUSHROOM LASAGNA RECIPE
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love