Mushroom Lasagne With Tomato Cream Sauce
I was mesmerized by the mushroom lasagna with tomato cream sauce I had at Barley & Grapes Cafe (Phoenix Marketcity, Bangalore, India) and was desperate to recreate it at home. Soul of lasagna is in its sauce. If I could make a perfect sauce, there’s no doubt about my lasagna being perfect. This led me to make the rich and velvety tomato cream sauce. Now was the time to use that sauce and make me some mushroom lasagna.
You Would Need
Tomato cream sauce (Recipe here. My tomato cream sauce is for serving size 8, but this lasagna recipe is for serving size 4. Hence, cut all the ingredients of the tomato cream sauce to half so you end up making just half of what my recipe says. I like my lasagna a little drier, but if you like yours more moist, just increase the quantity.)
2 packs of packed button mushrooms (around 400 grams)
8-9 Lasagna sheets
Parmesan or Romano cheese – shredded
Serving size – 4
How To Go About It
Clean and rinse mushrooms. Rinse quickly as mushrooms have a tendency of absorbing water, you don’t want that to happen. Destem the mushrooms and then slice them. Slices should neither be too thick nor too thin.
Heat olive oil in a pan and saute mushrooms for around 5 minutes. The mushrooms will first loose some water and then soon start caramelizing and get a little brown tinge.
From your tomato cream sauce, set aside 2 -3 tablespoon of sauce. Add in rest of the sauce to the mushrooms. Do a quick taste check, adding more salt or pepper if you need to.
Now cover the pan and let mushrooms cook in the sauce for another 5 minutes. If you want a little saucy lasagna, stop after 5 minutes. If you want drier lasagna, cook for another 5 minutes. Just make sure that you don’t get the sauce too dry or else it wont be easy to work with it.
This is when I stopped cooking my mushrooms and sauce. You can see mushroom pieces and there is enough sauce as well.
Cook your lasagna sheets as per the instruction on the packet.
Preheat oven to 200 degrees C.
Take a baking dish (mine is 8 inches in diameter). Coat it with a little olive oil. Put the first layer of lasagna sheets in the dish. Just line the sheets parallel to each other with a little overlapping in between.
Next to go will the mushrooms cooked in tomato cream sauce. Divide your mushroom tomato cream sauce in two equal part. Spread one part here.
Top the sauce with nice dose of Parmesan.
Layer with another layer of lasagna sheets.
Top with the remaining mushroom tomato cream sauce. Add another dose of Parmesan. And then the final layer of lasagna sheets.
On this layer of lasagna sheets, spread the previously reserved tomato cream sauce (2-3 tablespoons of sauce without mushrooms).
Keep the baking dish in the preheated oven and bake for around 30 minutes.