Who doesn’t like a nice cheesy lasagna? That’s exactly what we have here. It’s a cheesy lasagna with a yummy mushroom duxelle filling. The first time I made mushroom duxelle was for beef wellington. I loved it so much I decided to try to put in this dish. It came out delicious and I had to share.
For the record, mushroom duxelle is like a mushroom paste or mixture made from mushrooms, onions or shallots with herbs and usually sautéed in butter. If you enjoy mushrooms, this recipe is for you. I could seriously eat the mushroom duxelle right out of the pan.
Try this recipe for a different spin on lasagna.
Mushroom Duxelle Lasagna
8-12 lasagna noodles, boiled al dente
20 oz mushrooms, (I used white button)
1 shallot, rough chopped
2 garlic cloves
2 t fresh parsley
2 T butter
1 t garlic powder
1 t onion powder
2 t dried basil
15 oz ricotta cheese
¾ cup shredded Italian cheeses, (I used a lasagna mix)
8-10 oz fresh mozzarella, sliced evenly
3/4-1 cup tomato sauce, (Any kind of your choice, more or less to taste)
Salt and pepper to taste
Large loaf pan
Directions: Preheat oven to 375°. In a food processor add mushrooms, garlic and shallot. Pulse until very finely chopped. Season mixture with fresh parsley, salt and pepper.
Heat a medium sauté pan on medium heat. Add the butter until it melts, then add in the mushroom mixture and cook on medium high heat mixing often until all the water cooks out. This may take 10-15 minutes. Let cool slightly.
In a medium bowl add the mushroom mixture, ricotta, garlic and onion powder and basil and mix well. Season mixture with salt and pepper.
Completely spray the large loaf pan with cooking spray. Spoon some sauce on the bottom of the pan, add 2 lasagna noodles to bottom and top with sprinkle of shredded cheese next add the mushroom mixture evenly and add 2-3 slices of fresh mozzarella lengthwise. Top with a little sauce and add lasagna noodles and complete the steps with the remaining ingredients. You should end with the fresh mozzarella and sauce.
Cover loosely with aluminum foil, bake in the oven 35-45 minutes. Remove the foil and cook another 10-15 minutes until the cheese is bubbling.
Let the lasagna sit 10-15 minute for it to settle before cutting and serving. Serve with garlic bread.
Notes: Use whatever mushrooms you have on hand, it’s delicious even if you use regular button mushrooms. Feel for to use more or less sauce. I like less sauce so I don’t use too much. You can double this recipe and make it in a larger pan. I choose to make in a large loaf pan because I was only making enough for 1 meal for 2 people. Make sure to get as much water out of the mushrooms as possible so it won’t affect the lasagna. In a pinch you can use no boil lasagna noodles. Just bake the lasagna according to the package.