Wednesday, March 20, 2013

Mushroom Lasagna

We hosted my husbands family for a games afternoon on Sunday.  He is one of 5 siblings and they all enjoy playing games and each others company, so we try to bring the family together a few times a year to do this.  I decided to cook lasagna as it is easy to cook for a crowd and who doesn't love lasagna.  My Sister in law however is vegetarian and so I try to make some main course that she can eat, and decided to make a vegetarian lasagna.

It turned out to be a good job as my nieces husband had also given up eating meat for lent!

This made enough for 4 if that was all you were having

1 onion finely chopped
2 cloves of garlic sliced
2 tablespoons of olive oil
6 cups of mushrooms chopped
2 cups of white sauce (see below
lasagna noodles (preferably the oven ready ones)
1/2 cup of ricotta cheese
1 cup of grated mozzarella cheese.

White sauce
2 tablespoons of butter
2 tablespoons of flour
2 cups of milk
1/2 cup of grated Parmesan

Put the butter in a large microwavable bowl and microwave for one minute.
Add the flour stir and microwave for one minute
Add the milk and using a whisk mix together microwave for 2 minutes
Whisk again and microwave for a further 2 minutes.
The sauce should now be thickened, but if not whisk again and microwave for a further minute.
When the sauce is the required consistency add the Parmesan cheese and mix well.

Add the olive oil, onion and garlic in to a large pot and cook until the onion is translucent.

Then add the chopped mushrooms.

Stir frequently until the mushrooms have collapsed down, and continue to cook until nearly all the liquid released has evaporated or been absorbed back.  While this is happening make the white sauce. When the mushrooms are dry add half the white sauce mix in and take off the heat. Add a good helping of black pepper and salt to taste.

Now spread half the remaining white sauce on the bottom of the baking dish and then a layer of lasagna noodles.

Dollop half the ricotta cheese on top, then spread half the mushroom mixture on top.

Add a layer of noodles

Repeat finishing with a noodle layer.  Spread the remaining white sauce and the mozzarella cheese, then top off with grated Parmesan.

Bake in a 350 oven for about 30 minutes until the top is bubbling and golden brown.

This was delicious but not exactly weight watcher friendly, I only had a very small portion, because at the end of the day, portion control is about as important as what you eat I think.

So small mushroom lasagna large green salad.

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