Welcome back to Food Gold 2k11! This week we getting heavy and hearty with a Grandma classic, lasagne. Our version features the woodsy goodness of four kinds of mushrooms, bright fresh herbs and a delicious mother sauce, the bechamel. I broke things down in a few easy steps so you can keep everything in order as you cook up this treat. My only advice is to make sure to you butter the dish before you throw it in the oven and that you taste as you go on the seasoning front. Aside from that, it’s a breeze. You can do this! I want to see you do this!

Bechamel Lasagne with Mushrooms

Filling:

– 3 Tablespoons butter

– 3 Tablespoons olive oil

– 1 onion, chopped

– 1 1/2 lbs assorted delicious mushrooms. I used cremini, portabella, black trumpet and the cheap white ones.

– Tablespoon of fresh thyme leaves, chopped with stems removed

– Tablespoon of fresh rosemary leaves, chopped

– 1 Teaspoon or so salt, plus more to taste

Bechamel Sauce:

– 5 tablespoons unsalted butter (be exact)

– 1/2 cup white flour (be exact)

– 4 cups whole milk, warmed (not boiled, warm enough to dip your finger)

– 1 1/2 teaspoon salt, plus more as needed.

– 1/2 cup or so grated parmesan cheese

– black pepper to taste

Other Stuff:

-9 no boil lasagne noodles

– Approx 1/2 lb fresh great quality mozzarella

– Freshly grated parm to taste

Part 1: Making The Filling

1. Preheat your oven to 400 degrees and butter (I’m using butter a verb here, meaning schmear the butter using your fingers) a 9 1/2 by 12 inch baking dish. This is a standard size but if you use one a little bit bigger or smaller it will be fine.

2. Start making your filling. Heat 3 tablespoons butter and 3 tablespoons olive oil in large skillet. Once butter is foamy and hot, add your onion, along with a healthy pinch of salt. Cook onion over medium/high heat until it softens, approx 7 minutes.

3. Add your mushrooms to onions and cook until they are golden brown and the water evaporates, approx 12 minutes. Be patient. Then add your fresh thyme and rosemary.

Part 2: Making the Bechamel

1. Mentally prepare yourself. Don’t get psyched out. Start heating your milk in a large saucepan. Once warm, turn off heat.

2. Melt all 5 tablespoons of butter in saucepan over medium heat.

3. Once foamy, add flour to the butter. DON’T FREAK OUT. It will look like you ruined the sauce because it will turn into a giant lump. Start whisking. Here’s where the warm milk comes in. You are going to coax this into a delicious sauce.

4. Slowly add milk approx 1/2 cut at a time while whisking. It will start looking like a sauce. Simmer and whisk until you have added all the milk and the sauce is creamy, smooth and without lump, approx 8 minutes.

5. Add salt and remove from heat. Whisk a bit more so it is silky smooth and thick enough to coat the back of a spoon.

Part 3: Assemble

1.  Ladel 1/2 cup of sauce on bottom of baking dish. Arrange three lasagne noodles on bottom of dish, then add approx 1/3 of mushroom filling on top.

2. Add another layer of noodles, then more sauce, then more mushrooms.

3. Do it again.

4. Top with remaining sauce. Add sliced mozzarella on top, covering the entire pan with a layer of cheese. Add some freshly grated parm too.

Part 4: Bake

1. Place in 400 degree oven and cook until cheese on top is golden and amazing and filling bubbles, approx 35 minutes.

2. Remove from oven and let the lasagne rest for 10 minutes. Cut into wedges and serve.

Enjoy!

Fork The World,

Elliot