How To Make Mushroom Lasagna with Chef Chris Shepherd | Made In Cookware

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a good substitute that is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for sautéing.

Dice an onion and set aside.

Chop garlic and set aside.

Put cremini mushrooms into a food processor and rough chop them.

Heat a large skillet over high heat and add olive oil.

Add the chopped mushrooms to the skillet and sweat them down without seasoning initially to avoid releasing too much liquid.

Once mushrooms have started to caramelize, add the diced onion and garlic to the skillet and mix them in.

Season the mixture with salt and pepper after the mushrooms have cooked down a bit.

Add tomato paste to the skillet and mix it in, allowing it to cook and develop flavor.

Deglaze the pan with stock, scraping up any fond from the bottom, and let the mixture simmer until it reduces and thickens, about 5-7 minutes.

Transfer the mushroom mixture to a bowl and cool it down on a bowl of ice to prevent the ricotta from turning into liquid when mixed.

In a separate bowl, combine ricotta cheese, egg, and a little salt and pepper, mixing well.

Add some of the mozzarella cheese into the ricotta mixture for added structure.

Begin assembling the lasagna in a baking dish by spreading a little of the mushroom mixture on the bottom.

Layer lasagna noodles over the mushroom mixture, followed by a layer of the ricotta mixture, then a layer of cheese, and repeat the process.

Press down on the layers to compact them as you build.

Place the assembled lasagna on a sheet tray to catch any overflow during baking.

Bake in a preheated oven at 375°F for about 40 minutes until bubbly and golden on top.

Let the lasagna rest for about 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens