Rosemary and Mushroom White Lasagna
The creamiest lasagna you'll ever make.
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If there’s lasagna around I’m probably cutting myself a piece of it. To me it’s one of the most satisfying dishes to make and eat. You get the satisfaction of slicing into a thick block of food, but inside the noodles are perfectly delicate and surrounded by a lovely sauce and some creamy ricotta.
This rosemary and mushroom white lasagna is all that and more because instead of a tomato sauce there’s only a béchamel sauce flavored with freshly chopped rosemary. This easy sauce is then thickened with some mozzarella. Normally I’d say to use fresh mozzarella for any Italian recipe, but for this lasagna I find that the shredded kind works really well.
The mushrooms are given a hit of brightness from lemon zest and this flavor carries all the way through the layers for an irresistible taste.
The lemon in this recipe really adds the perfect counterbalance to the creaminess in the sauce and cheeses. To make it simple we’re using a 9-ounce box of no-boil lasagna noodles. This means it’s extra easy to arrange the noodles and get those even layers. The layering is the best part of the process to me.
I don’t normally go out of my way to make things with rosemary and to be honest the scent just reminds me of Thanksgiving. But, combined with the cream sauce, the mushrooms, and the lemon zest the flavor of the rosemary adds the perfect aromatic element to this lasagna.
I love any kind of lasagna, but this unique rosemary and mushroom white lasagna is hands down my new favorite.
Rosemary and Mushroom White Lasagna
Diet: Vegetarian
For the filling:
- 2 tablespoons olive oil
- 16 oz sliced mushrooms
- 1/2 onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon fresh rosemary leaves, finely chopped
- 6 cloves garlic, minced
- zest of 1 1/2 lemons
- 9 oz no-boil lasagna noodles
- 6 oz shredded mozzarella
- 15 oz whole milk ricotta
- 1/4 cup boiling water
- 3/4 cup parmesan, grated
For the sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 tablespoon fresh rosemary leaves, plus extra for garnish
- 3 cups milk
- 1 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 6 oz shredded mozzarella cheese
Preparation
- Heat olive oil on medium heat. Add mushrooms and onion to pan. Season with salt and pepper. Cook until softened, about 7 minutes. Add garlic and rosemary and cook for 2 minutes more. Stir in lemon zest and remove from heat. Set aside while you make sauce.
- In a small saucepan melt butter over medium-low heat. Add flour and cook for 2 minutes, stirring often. Whisk in 1 cup of milk at a time. Add rosemary and allow to simmer for 1-2 minutes, constantly stirring. Remove from heat and stir in nutmeg, white pepper, and mozzarella. Preheat oven to 400˚F.
- Place a layer of sauce on bottom of greased 9"x13" deep baking dish. Then add a layer of noodles. Add spoonfuls of ricotta on top of noodles, then follow with a layer of mushrooms and a layer of the bechamel sauce. Sprinkle some mozzarella and parmesan cheese on top, then repeat the process. Pour the hot water into the pan at corners before the last layer goes on top. The top layer should be just pasta, bechamel, mozzarella, and parmesan, so save enough of each for this step.
- Bake for 40 minutes or until top begins to brown. Cover with foil after 20 minutes. Remove from oven and sprinkle lightly with rosemary leaves. Allow to sit for 15 minutes before cutting into squares.
Recipe adapted from Feasting at Home.