Portobello Lasagna with Basil Cream
Indulge in the comforting layers of this Portobello Lasagna with Basil Cream, a sophisticated twist on the Italian classic that’s equal parts creamy and savory. This recipe features tender Portobello mushrooms sautéed to perfection, nestled between sheets of al dente lasagna noodles and a rich ricotta-Parmesan filling. The star of the dish is the luxurious basil cream sauce, infused with fresh basil and aromatic garlic for a fragrant, velvety finish. Topped with bubbly mozzarella and golden Parmesan, this lasagna offers a delightful balance of textures and flavors. Perfect for family dinners or special occasions, this vegetarian lasagna is a show-stopping dish that will leave everyone craving seconds.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 9 sheets Lasagna noodles
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 3 cloves Garlic, minced
- 1 cup Fresh basil leaves
- 2 cups Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 small Onion, finely chopped
Instructions
Preheat your oven to 375°F (190°C).
Wipe the Portobello mushroom caps clean, then slice them into 1/4-inch thick pieces.
In a skillet over medium heat, warm the olive oil. Add the sliced mushrooms and season with salt and pepper. Cook for 6-8 minutes until they release their moisture and become slightly golden. Set aside.
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on parchment paper to prevent sticking.
In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic and sauté until they are soft and fragrant, about 3 minutes.
Sprinkle the flour over the onion and garlic, stirring constantly to form a roux. Slowly pour in the heavy cream while whisking to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Chop the basil leaves finely and stir them into the cream mixture. Remove from heat and set the basil cream aside.
In a medium-sized bowl, mix the ricotta cheese and 1/2 cup of the grated Parmesan cheese. Season the mixture with a pinch of salt and pepper.
To assemble the lasagna, spread a thin layer of the basil cream sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles on top of the sauce, followed by half of the ricotta mixture, a third of the mushrooms, and a sprinkle of mozzarella. Spoon a bit of the basil cream over this layer.
Repeat the layers (noodles, ricotta, mushrooms, mozzarella, and basil cream) until all ingredients are used, ensuring the top layer is noodles covered with basil cream and mozzarella.
Sprinkle the remaining Parmesan cheese evenly over the top for a golden, crispy finish.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and lightly browned.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.8 g | 445% | |
| Saturated Fat | 190.4 g | 952% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 5987 mg | 260% | |
| Total Carbohydrate | 459.6 g | 167% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 37.4 g | ||
| Protein | 218.3 g | 437% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4675 mg | 360% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3910 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
