Saturday, July 10, 2010

Mushroom Lasagna with Beschamel Sauce

This recipe is derived from a Giada D. L. recipe.  I did very few things the same actually.  My husband doesn't quite think its actually dinner if there is no meat involved, so I added ground beef and altered several other ingredients.  So lets say that I was inspired to create my own recipe.... from Giada.   And we loved it!  It earned 6 Markses!!!

9 lasagna noodles cooked
1 pint of button mushrooms cut in quarters
1 pint of cremini mushrooms cut in quarters
1 lb ground beef
3 cloves of garlic
1/2 tsp. rosemary
1/2 tsp. tyme
olive oil
1/2 large onion chopped

Beschamel Cheese Sauce
5 Tb butter
1/2 cup flour
2 cups of heavy cream
2 cups of whole milk
1/2 tsp nutmeg
Salt and pepper
1/2 cup of bacon pieces or prosciutto
1/2 cup parmesan
1 cup italian blend shredded cheese divided

1. Chop mushrooms and onion
2. Cook onion with olive oil in frying pan until softened and almost transparent
3. Toss in mushrooms with garlic, cook until softened
4. Add salt, pepper, tyme and rosemary
5. After the mushrooms are cooked through remove to separate bowl and cover to keep warm
6. In same pan cook ground beef, mix with mushrooms and onions when done
7. Butter or spray bottom of casserole dish

Steps for Beschamel:
1. melt 5 T butter in sauce pan
2. add flour and whisk for about 1 minute until smooth
3. add milk and cream, whisk continually to thicken
4. add 1/2 tsp. nutmeg, pinch of salt and pepper
5. add in bacon or prosciutto
6. mix in 1/2 cup parmesan cheese (shredded) and italian blend cheese
7. Stir until cheese sauce sticks to your spoon 

In bottom of greased casserole dish add a ladel of beschamel
Layer across 3 lasagna sheets
Ladel beschamel on top of pasta
Layer of meat/mushrooms, repeat

After you have done 3 layers of the lasagna, sprinkle on the remaining italian blend cheese and bake for 25 minutes at 400 degrees.  Use all of the sauce.  It will look like a lot but it really thickens up in the oven.  Enjoy!!!