Skillet Mushroom Lasagna
Ingredients
-
5
Tbsp.
extra-virgin olive oil
-
12
oz.
mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini)
-
1½
tsp.
kosher salt
-
2
Tbsp.
thyme leaves
-
1
large
shallot
-
3
cloves
garlic
-
2
Tbsp.
all-purpose flour
-
2¾
cups
whole milk
-
¼
lemon
zest
-
⅓
cup
crème fraîche or thinned sour cream
-
8
oz.
regular lasagna noodles
-
4
oz.
mozzarella
-
to taste
freshly ground black pepper
-
to serve
finely grated Parmesan
Instructions
- Heat 3 Tbsp. of olive oil in a large skillet over medium-high heat, add mushrooms, and cook until starting to brown.
- Season mushrooms with salt, then cook until golden brown and transfer to a bowl, mixing in thyme.
- Reduce heat to medium-low, add remaining oil, shallot, and garlic, cooking until softened.
- Sprinkle flour over the mixture and cook until golden, then add milk, pepper, salt, and water, stirring to dissolve flour.
- Add lemon zest and bring to a gentle bubble, then reduce heat and whisk in crème fraîche.
- Layer noodles and mushrooms in the sauce, cover, and cook for 15 minutes.
- Uncover and cook until noodles are cooked through and sauce thickens.
- Preheat broiler, top lasagna with mozzarella and reserved mushrooms, and broil until cheese is bubbling.
- Garnish with lemon zest and Parmesan, let sit, then serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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