HOMEMADE MUSHROOM LASAGNA

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.

Welcome to the kitchen; introduce the dish and the guest.

Combine double O flour and durum flour in a mixer.

Slowly incorporate egg yolks into the flour mixture to hydrate it.

Add a little water to help get all the egg yolks out of the bowl.

Knead the dough until it forms a ball and then shape it into a disc.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Prepare the mushroom ragu by sautéing shiitake mushrooms with aromatics like onion and celery, and deglazing with white wine.

Add cream to the mushroom ragu to make it decadent.

Roll out the rested pasta dough into sheets for the lasagna.

Cut the pasta sheets to fit the baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens