Lasagne with mushrooms. Lasagne with mushrooms and cheese. Mushroom Lasagna Recipe

Many housewives have heard the word lasagna, although not all cook it for their household. Lasagna is prepared with mushrooms and cheese, or with vegetable stew and cheese, or with minced meat and cheese, or a variety of versions of this dish are possible.

From about the XIV century until the present day, lasagna was considered a dish of the national cuisine of Italy. However, the UK recently claimed its rights to the lasagna recipe. In the old cookbook of this country, a recipe for a dish similar to lasagna was discovered. It was prepared by the chefs of Richard II for the hungry knights who served the English king. This reference was considered by experts to be the earliest written recipe for lasagna.

According to the assurances of the researchers, the dish of wide flat pastries and cheese was satisfying, it was cooked and eaten until the time when potatoes were widespread in England and dishes from it gradually replaced the English version of climbing from the menu of the inhabitants of foggy Albion.

Lasagne with mushrooms and cheese

The dispute over the origin of climbing can be brought to court, and although Italy has already won the courts over Parma ham and Parmesan cheese, this has not stopped the British in the lasagna dispute.

While the countries are figuring out who is right and who is wrong, housewives are quite capable of making lasagna with mushrooms and cheese on their own.

This requires products:

Recipe

Lasagna with mushrooms and cheese begins with the preparation of mushrooms. To restore dried mushrooms, you need to put them in water and leave for an hour or two. After that, boil them in clean water for a quarter of an hour.

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Kuhman to help

Lasagna with mushrooms and cheese will turn out much better if you follow the advice:

thin plates can stick together during cooking, so that this does not happen, you need to pour 30-40 ml of vegetable oil into the boiling water.

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The dish can be cooked in 50 - 60 minutes if you soak the mushrooms in advance and follow the instructions:

Lasagna with mushrooms and cheese can be both a main course for lunch and a complete meal for dinner.

Lasagna is a famous Italian dish: it is served in restaurants around the world, but you can also make it in your own kitchen. Mushrooms are a great addition to pasta. For this, champignons are traditionally chosen, but chanterelles, white, honey agarics and other forest species will be no less tasty.

Classic lasagna with mushrooms - a delicious dish prepared according to all the traditions of the culinary art

Classic lasagna with mushrooms is a delicious dish prepared according to all the traditions of the culinary art. It is great for satisfying your appetite, so it can be served alone or used as part of a hearty meal.

To prepare a classic lasagna, you will need:

10 sheets of lasagna, rectangular or square;
400 g of fresh champignons (if necessary, they are replaced with other aromatic mushrooms: the taste will not deteriorate from this);
100 g of hard cheese, which must be grated before adding;
200 g sour cream with a high percentage of fat;
2 tbsp. tablespoons of flour;
200 g of onions;
40-50 g butter;
a couple of tablespoons of vegetable oil, which is useful for boiling pasta and frying;
1 egg;
Salt, black pepper and spices chosen at will (basil, rosemary, thyme, ready-made mixture of "Provencal herbs" and others, in harmony with mushrooms, will do).

The classic recipe for mushroom lasagna

When all the necessary ingredients for the dish are prepared, you can start the culinary process:

The first step is to deal with mushrooms and onions: peel the food and finely chop them.
Put in a frying pan with a minimum amount of vegetable oil, sprinkle with selected spices, black pepper and fine salt, and fry over low heat until the onion is golden brown and transparent.
The crucial step is to boil lasagna sheets. They must be cooked to the "Al dente" state. This means that the hardness of the pasta is encouraged: if they are too soft, then the future dish will become too soft and simply fall apart. To comply with the correct technology, it is recommended to add 2 tbsp. To boiling water. tablespoons of sunflower or olive oil, and immediately after bringing to readiness, the sheets are gently mixed. So that they are not damaged.
Next, you need to remove the paste from the pan, rinse and leave in cool water.
Then comes the turn of making the dressing: mix the chicken egg with flour, sour cream and spices.
In a greased form with butter or a small amount of fat, spread the lasagna sheets over the entire area, make a layer of mushrooms fried with onions, carefully coat with dressing on top and sprinkle with finely grated cheese.
Make several layers.
Cover with remaining pasta sheets.
Put in the oven for 15–20 minutes at a temperature of about 200 ° C. Periodically, you need to check the readiness so as not to spoil the future dish.

For an attractive crust on top, you can brush the final layer of lasagna with whipped yolk. Also, if desired, additional ingredients are included in the recipe: for example, tomato sauce or garlic passed through a special press: this will add new notes to the taste.

How to cook lasagna with mushrooms, bacon and spinach (video)

Cooking lavash lasagna with mushrooms and cheese

A very original and alternative way of making lasagna is with Armenian lavash, which replaces traditional Italian pasta. You need to choose a high quality product in which there are no holes: otherwise the filling will fall out and out of it and the dish will turn out to be unsuccessful.

In addition to 2 large pita bread, the area of which corresponds to half of the baking dish, you will need:

200-300 g of selected mushrooms;
300 g of cheese (hard varieties or mozzarella after baking);
1 onion (regular onion or red);
2 tbsp. tablespoons of olive oil (sunflower oil is also suitable);
1 tbsp. spoons of sour cream;
1/3 cup milk
3 chicken eggs;
a clove of garlic pressed through the press;
finely chopped herbs (dill and parsley),
salt and ground black pepper.

After preparing all the ingredients of the lasagna, they begin to prepare it:

Chop the onion and chop the mushrooms, then sauté with the addition of vegetable oil.
Cut the pita bread in half to make 4 pieces.
Prepare a flavored sauce: mix sour cream with herbs, salt and pepper to taste.
Put the first part of lavash on the bottom of the mold, coat it with sour cream sauce, and then half of the mixture of mushrooms and onions, grated mozzarella or other cheese.
Repeat the steps so that you get 4 layers of pita bread.
The final touch of cooking is the decoration of the top of the mushroom lasagna. To do this, carefully beat the eggs and milk, and the resulting liquid is poured on top of the layers.

Baking is carried out in the oven for 30 minutes at an average temperature of 180 ° C. Despite the use of unconventional lavash, lasagna turns out to be just as tasty as when using Italian pasta.

Lavash lasagna with mushrooms and cheese

Recipe for tender lasagna with mushrooms and creamy sauce

The creamy sauce adds a delicious flavor to the lasagna, making it softer and more tender. To do this, you will need to cook it separately, however, this process does not take much time and does not require the cost of additional ingredients.

To prepare the dish you will need:

300-400 g of fresh mushrooms;
Sufficient lasagna sheets or special lasagna dough;
2 onions;
vegetable oil for passivation;
200 g sour cream;
1.5 tbsp. spoons of wheat flour;
50 g butter;
200 g cream;
salt and pepper - to taste.

Cooking steps:

Chopped mushrooms and onions are sautéed in vegetable oil until tender (usually 10 minutes is enough).
Prepare the creamy sauce: to do this, melt in a small saucepan, and then stir with cream, salt, pepper and sifted flour until smooth and no lumps.
When using lasagna sheets, cook until al dente is cooked.
Lay out the layers of lasagna, brushing each layer with sour cream, and pour the creamy sauce on top.

The cooking time for creamy lasagna in the oven is approximately 30 minutes at a temperature of approximately 180 ° C. After that, the dish is immediately served hot.

Lasagne with mushrooms, spinach and cream sauce

Bechamel - the base sauce of classic French cuisine - in combination with Italian lasagna will make your food original and, of course, very tasty. Garlic will add a delicious and specific flavor to the dish. This original recipe calls for the use of:

8-10 sheets of lasagna or dough for her;
400 g fresh or thawed mushrooms, cut into thin slices;
6 garlic cloves;
2 onions;
200 g grated cheese;
2 tbsp. tablespoons of olive oil (can be replaced with vegetable oil);
700 ml of milk;
50 g of high-quality butter;
3 tbsp. tablespoons of sifted flour.

Cooking mushroom lasagne and French béchamel sauce consists of the following steps:

First you need to chop the onion and garlic with a sharp knife. Garlic can be passed through a press.
Heat olive oil in a skillet, and then add prepared mushrooms, onions and garlic to it. The browning time will take about 10 minutes until a light golden crust forms on the food. The juice flowing from fresh mushrooms must evaporate. After that, the pan is removed from the heat.
Now you need to prepare the béchamel sauce. To do this, melt the butter in a saucepan, into which you then need to add flour and mix well. Pour in milk, stirring the sauce continuously. It is kept over medium heat, constantly stirring with a spoon or a broom: you need to ensure that the liquid thickens. After that, the sauce is salted to taste.
Layers of lasagna sheets, mushrooms and onions, cheese and sauce are placed in a baking dish.

When the creation of the dish is finished, it is sent to the oven for half an hour at a temperature of 180-200 ° C. Once cooked, the mushroom lasagna should cool slightly so that the bechamel has time to harden.

Mushroom lasagna with Bechamel sauce

Cooking lasagna with mushrooms in a slow cooker

The multicooker makes it easy to prepare many dishes. It's easy and quick to make lasagne with it. This recipe involves the use of ingredients traditional for the dish:

350 g of mushrooms;
about 10 sheets of lasagna;
bulb;
4 tbsp. spoons of sour cream;
glass of water;
2-4 (if necessary) Art. tablespoons of vegetable oil;
salt and seasonings to taste;
if desired, grated cheese.

Technology for cooking lasagna with mushrooms in a slow cooker:

Fry mushrooms and onions in a pan (or in a slow cooker on baking mode for 40–45 minutes).
Steam the pasta sheets, pour boiling water over them for 3 minutes.
Lay out the layers: lasagna sheets, onion and mushroom filling, cheese.
Pour sour cream diluted in a glass of water.

This dish is cooked in a slow cooker in baking mode for about 2 hours.

Vegetable lasagna with mushrooms (video)

Mushroom lasagna, although a traditional Italian dish, has many recipes today. For example, instead of pasta, they use pita bread, and instead of an oven, a multifunctional multicooker. The dish turns out to be no less tasty than that prepared in the classical way.

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Lasagna with mushrooms - general cooking principles

If you like tasty, satisfying and at the same time not very fatty food, then lasagna with mushrooms is what you need! The combination of healthy carbohydrates and proteins will perfectly saturate your body with useful elements and vitamins. But there are a few secrets behind making delicious lasagna.

Lasagna dough should be made exclusively from durum wheat. What does it mean? If you use regular premium flour dough, the dish will be tasty, but not healthy. Refined flour does not contain only coarse grain particles, but also important micro and macro elements. Swap your usual pasta and bread for products made from unrefined wholemeal flour, and you will quickly lose weight, normalize digestion, and your skin will become clean and healthy.

The lasagna should be well soaked. Do not forget about this rule, and then the dish will turn out to be both beautiful and juicy. Make the filling either liquid in consistency, or season with sauce. If, in addition to the filling, there is no juice between the sheets of lasagna, then it will turn out to be dry.

Don't forget about the fill! During cooking, the lasagna is soaked in an aromatic sauce and it will turn out to be both juicy and aromatic.

Bake the dish, covering it with foil on top. If this is not done, then the food will turn out to be dry, even if you generously grease the top with sauce. But if you want the top to bake and acquire a golden hue, remove the foil a few minutes before the end of cooking.

Lasagne with mushrooms - preparing food and dishes

The lasagna will be delicious no matter what kind of mushroom you use. This can be, for example, store-bought oyster mushrooms or champignons. Of course, nothing beats the magic of the aroma with forest mushrooms, but not everyone lives near the forest edge, and purchasing such a product is often expensive.

Can frozen mushrooms be used? Undoubtedly. Just defrost them first by placing them in a colander so that all the water is gone. Dry mushrooms are also suitable.

A very important step in making mushroom lasagna is removing dust and dirt from the mushrooms. To do this, fill the product with water and leave for ten minutes, then drain the water and rinse again.

In addition to mushrooms, you will need onions, as well as other ingredients that will qualitatively improve the taste of the dish - meat, chicken, seafood, cheese, vegetables.

Prepare lasagna sheets according to the recommendations on the box. Some sheets do not need to be cooked at all, others need to be scalded with boiling water or boiled. When buying, pay attention to the fact that the dough is made from durum wheat.

Mushroom Lasagna Recipes:

Recipe 1: Mushroom Lasagna

Mushrooms are an unrivaled source of protein. If you are a vegetarian, be sure to eat mushrooms at least twice a week. Cooking lasagna is a great reason to do this. You can add different ingredients, but without them, with only one mushroom, the dish will turn out excellent.

Required Ingredients:

Mushrooms - 460 grams
Lasagne dough
Bulbs - 4 pieces
Hard cheese - 130 grams
Sour cream - 330 grams
Spices
Butter - 1 tablespoon
Egg - 1 pc.

Cooking method:

Let's prepare the filling for the mushroom lasagna. Finely chop the onion, chop the washed mushrooms as small as possible.
Fry the onions in a greased hot frying pan, add the mushrooms after three minutes. Saute the vegetables for at least ten minutes, until all the moisture is gone.
Combine sour cream, egg and spices with a mixer.
Spread the dough and filling in layers on the deck. Grease each layer with mushrooms with a few tablespoons of sour cream sauce. The top layer will need to be greased liberally. Cover the baking dish with foil and send to bake for 20 minutes at 160 degrees.

Recipe 2: Lasagna with mushrooms and chicken

An easy and at the same time satisfying dish will turn out if you add chicken to the mushrooms in the filling. It is best to use chicken fillet - this part of the meat contains almost no fat, and therefore fits perfectly.

Required Ingredients:

Mushrooms - 330 grams
Chicken fillet - 210 grams
Lasagne dough
Bow - 2 heads
Cream - 180 grams
Butter - 220 grams
Sour cream - 200 grams
Flour - 1 ½ tablespoons

Cooking method:

Let's start preparing the dish with the filling. Boil the chicken for eight minutes. Boiled fillet, slightly chilled, chop, passing through a meat grinder or blender.
Finely chop the mushrooms and onion, fry for 10 minutes in oil.
Combine sautéed vegetables and chicken.
Let's prepare the sauce for pouring. In a saucepan, add cream and flour to the melted butter, stir until smooth.
Layer the dough and filling in layers. Each layer of mushrooms and chicken should be greased with sour cream, and the very last layer should be filled with creamy sauce. Cook the lasagne at 160 degrees for about half an hour.

Recipe 3: Lasagna with mushrooms and spinach

Most of us are used to thinking that protein is only found in meat or dairy products, but this is not entirely true. Many herbs, including spinach, are rich not only in vitamins and minerals, but also in protein. Combine spinach and mushrooms in a lasagna filling for a great dish that's also suitable for vegetarian cuisine.

Required Ingredients:

Spinach - 130 grams
Mushrooms - 410 grams
Leeks - 170 grams
Bulb onions - 1 pc.
Zucchini - 1 pc.
Lasagne dough
Cream - 170 ml
Carrots - 1 pc.
Spices

Cooking method:

Peel the zucchini and cut into cubes.
Cut the leeks into rings (only the white part of the vegetable is needed for the dish). Chop the mushrooms and fry with onions in a hot pan, add the courgette after five minutes.
Grind the spinach in a blender, mix with cooled toasted vegetables.
Chop the onions and grate the carrots. Fry them for 5 minutes, then pour over the cream and season. This will be the sauce and sauce for the lasagne.
Lay the lasagna in layers, pour 2 tablespoons of sauce on each layer with the filling, and then pour the lasagne over it. Cover the top of the deck with the dish with foil and send it to the oven for 25 minutes at a temperature of 160 degrees.

Recipe 4: Lasagna with mushrooms and minced meat

In this version of the preparation of lasagna, two types of filling will be used. One will be with meat, the other with eggplant and mushrooms. Layers with minced meat should be thin, with vegetables - thicker.

Required Ingredients:

Dough for the dish
Eggplant - 1 pc.
Mushrooms - 320 grams
Minced meat - 270 grams
Tomatoes - 3 pcs.
Bulb onions - 2 pcs.
Butter - 160 grams
Flour - 2 tablespoons
Cream - 260 ml

Cooking method:

The first type of filling is slightly fried vegetables. Chop the onions, mushrooms and eggplant, then fry them for 12 minutes.
The second type of filling is minced meat with onions. Place the minced meat in a hot skillet with a little oil, fry for 6 minutes, then add the chopped onion. Fry for 12 minutes.
Chop the tomatoes in a blender. Pour the minced meat into the puree.
Make the pouring sauce. Melt butter, add cream and flour, and cook for 5 minutes, stirring constantly.
Spread alternately: dough, layer with meat, dough, layer with vegetables. Pour the top layer with creamy sauce.

Recipe 5: Lasagna with mushrooms and cheese

For such a dish, you will need two types of cheese - soft for the filling and hard for the top layer.

Required Ingredients:

Lasagne dough
Feta cheese - 270 grams
Hard cheese - 130 grams
Mushrooms - 340 grams
Onions - 1 pc.
Cream
Butter

Cooking method:

Finely chopped mushrooms and onions must be stewed for at least 10 minutes in a pan. Add soft cheese to the vegetable mass.
Grate hard cheese.
Prepare the sauce. To do this, melt the butter, add the cream. When the heat is turned off, add the grated cheese to the sauce.
Spread the dough and mushrooms and cheese in layers, and sprinkle the top layer with the cheese-cream sauce. Bake the lasagne for 25 minutes.

What if you don't find lasagna sheets in the store? Is it possible to somehow do without them? Quite if you make the dough yourself! Use unrefined flour or add ground bran. Take 400 grams of flour, 4 eggs, 2 tablespoons of water, salt. Substitute tight dough and leave for 15 minutes. Pinch off pieces of lasagna the size of a chicken egg, roll them into a thin cake, then let dry and can be used. Such sheets of dough do not need to be boiled beforehand.

Lasagne with mushrooms can be prepared not only from special dough, but also using thin sheets of lavash. To do this, prepare the filling by frying the mushrooms and onions. Lavash needs to be cut into squares, then leave them for 10 minutes in a mixture of kefir and eggs (use 450 ml of kefir and two eggs). Spread the dough and filling alternately, fill the top layer with the rest of the egg-kefir mixture. This lasagna will be tasty, light and satisfying.

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Cooking instructions

40 minutes Print

1. Onion, cut into thin half rings, and chopped garlic, fry in a little oil until soft. Add the chopped mushrooms and cook, stirring occasionally, for 10 minutes, until the excess liquid evaporates. Then add the chanterelles. Crib How to prepare garlic

2. Season with salt and continue cooking for about 10 minutes over medium heat, then turn off heat.

3. Prepare the béchamel sauce. Melt the butter in a skillet over low heat. Add flour, stir, bring to a boil. Remove from heat and add a little cold milk to the hot mixture, stirring very well so that there are no lumps.
Crib How to make béchamel sauce

4. Put the mixture on low heat and cook, stirring constantly (especially in the corners of the pan) until thickened. Add a pinch of nutmeg and salt. The sauce should not turn out too thick, flowing.

5. Peel the tomatoes and mash with a blender, add a teaspoon each of aromatic dried herbs. Assembling the lasagna: carefully read the instructions on the sheets to see if you need to boil them. This recipe contains no-boil sheets.
Crib How to prepare tomatoes

6. Grease the pan with butter. The first layer is sheets. Pour 3-4 tablespoons of bechamel evenly on top. The next layer is mushrooms and a third of tomato sauce. Cover with sheets and repeat in the same order three more times. Sprinkle the last layer of bechamel generously with grated cheese.

7. The top of the lasagna can be decorated with mushrooms cut lengthwise into 3-4 slices.

8. Bake in an oven preheated to 190 degrees for 35–40 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and exactly - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

Lasagna with mushrooms is a variation on a classic Italian dish. Lasagna is loved by housewives all over the world, not only for its excellent taste and various combinations of tastes, but also because it is a very practical dish.

As a rule, lasagna is prepared in large volumes and it can both feed a large family and save it for future use. Namely: freeze. To do this, you first need to completely cool the finished lasagne in the refrigerator. After that, cover the form in which the lasagna was baked (it must be suitable for freezing), cover with cling film, and then with foil and freeze for up to three months. To defrost the lasagne, refrigerate it overnight. The next day, turn on the preheat oven to 180 degrees and remove the cling film from the lasagna and cover with foil. Place in the oven for 30-40 minutes to fully warm up.

Total cooking time - 2 hours
Active cooking time - 45 minutes
Calorie content per 100 g - 131 kcal
Servings - 8

Mushroom Lasagna Recipe

Ingredients:

Mushrooms - 10 g(dried porcini or other dried forest mushrooms)
Bulb onions - 2 pcs.
Olive oil- 2 tbsp. l.
Champignons - 500 g(fresh)
Garlic - 2 teeth
Thyme - 1/2 tsp(dried)
Sauce - 500 ml(Tomato, I use homemade, cooked)
Bay leaf - 1 pc.
Mozzarella - 200 g(can be replaced with suluguni cheese)
Salt to taste
Lasagne - 250-300 g(dry sheets)
Black pepper - to taste(ground)
Hard cheese - 100 g

Bechamel sauce
Milk - 1 l
Bay leaf - 1 pc.
Thyme - 1/4 tsp(dried)
Bulb onions - 1 pc.
Flour - 50 g(1/3 stack.)
Butter- 50 g
Salt to taste
Nutmeg - 1 pinch
White pepper - to taste(ground)

Preparation:

Pour 1/2 cup boiling water over the dried porcini mushrooms and set aside to absorb the liquid. While the dried mushrooms are infused, finely chop the onion and garlic. Cut fresh mushrooms into thin slices.

Pour olive oil into a frying pan and wait until it warms up well. Add the onions and, stirring constantly, cook until the onions are translucent and tender. Then add the garlic, fresh mushrooms, bay leaf and thyme. Fry, continuing to stir, over high heat, until all the liquid has evaporated from the mushrooms and they begin to brown.

While fresh mushrooms are being prepared, drain the liquid from the soaked dried ones, keeping this infusion. Rinse the mushrooms thoroughly, squeeze out excess liquid and cut into small pieces. Filter the mushroom infusion through a dense cloth so that sand and other debris remain on it. When all the liquid has evaporated from the fresh mushrooms, add porcini mushrooms and mushroom infusion to them. Cook for a couple more minutes until most of the liquid has evaporated.

Add tomato sauce, 1 glass of water to the mushrooms, salt and pepper. Stir and remove from heat.

For the béchamel sauce, pour the milk into a saucepan. Peel the onion and cut in half. Place the onion halves in the milk, then add the bay leaves and thyme. Heat the milk to almost a boil (so that the boiling bubbles just start to appear around the edges), remove the pan from the stove and leave to infuse for 15 minutes so that the milk is saturated with the aromas of onions and spices. Then filter the milk.

Melt the butter in a skillet. When it starts to bubble, add flour and fry it, stirring occasionally, over low heat for a couple of minutes until a characteristic nutty smell appears. Then start adding milk a little at a time. Stir well after each addition of milk to avoid clumping. At first, the mixture will look like a fairly thick dough, but will gradually turn into a thin sauce.

When all the milk has been added, add salt and ground white pepper to the sauce, as well as a pinch of nutmeg. Usually white pepper is added to bechamel, so as not to spoil the color of the "white sauce", as it is also called, but if you only have black pepper on hand, then you can use it as well. Cook over low heat, stirring occasionally, for another 3-4 minutes, until the sauce begins to thicken.

Turn the oven on to preheat to 180 degrees.

Now you can collect lasagna. Place one third of the mushroom sauce on the bottom of a large ovenproof dish (approx. 30x30 cm). Drizzle with 1/4 béchamel sauce. On the bechamel, put a third of the mozzarella (I replaced it with suluguni cheese), previously cut into thin slices. Cover with lasagna sheets.

Repeat the layers one more time: half of the remaining mushroom sauce, one-third of the béchamel, half of the remaining mozzarella, lasagna sheets. Then the leftover mushroom sauce, half of the leftover béchamel, the mozzarella pieces, the leftover lasagna sheets. Top with béchamel sauce and sprinkle with pre-grated hard cheese.

Cover the lasagne dish with foil and bake in the oven for 45 minutes. Then remove the foil and continue baking for another 15 minutes until golden brown. Let the finished lasagne stand for 10 minutes before serving, then cut into portions and serve.

Bon Appetit!