For an easy and comforting meal this rich creamy garlicky mushrooms lasagna is what I crave in these cool autumn nights. It’s rich no-cream creamy sauce is skillet baked with sautéed mushrooms, torn lasagna sheets, wilted spinach, then a quick browning to bake off the cheese. Sounds yummy right!
The recipe happens to be vegetarian if you use veggie broth and a great way to use up those scraggily, broken lasagna pieces. If you have intact pieces you can cut them in half. The cooking time for the pasta mentioned is for no-cook lasagna sheets which normally cook in under 5 minutes along with the mushroom sauce. If your lasagna sheets need additional cooking time I recommend you boil them like pasta and then add to the mushrooms sauce.
Skillet Mushroom Lasagna
Equipment
- Oven safe large Skillet
Ingredients
- 1 pound mixed mushrooms cremini, shimiji, oyster, wild mushrooms
- 2 tbsp olive oil
- 1-2 tbsp butter
- 3 cloves garlic minced
- 4 sprigs fresh thyme or 1 tsp dried
- 1 medium onion finely chopped
- 3 tbsp all purpose flour
- 1 cup vegetable or chicken stock
- 1 cup whole milk
- 4 oz lasagna pasta sheets cut in half lengthways or torn pieces
- 2 cups packed baby spinach
- ½ cup grated mozzarella alternatively use ¼ cup mozzarella and ¼ cup gruyere
- ½ cup grated parmesan
- handful parsley finely chopped
- Sea salt & freshly ground black pepper
Instructions
- Preheat the oven grill to a medium high heat.
- In a large ovenproof skillet or saute pan, warm half the olive oil and the butter over a medium high heat and sauté the mushrooms for 7-10 minutes or until they are slightly golden and a little crisp. Add the garlic and thyme and fry for a minute more and transfer onto a plate.
- Add the rest of the oil to the pan and gently fry the chopped onion for 5-7 minutes until softened. Add the rest of the butter and when melted add the flour and cook out for 1-2 minutes. Gradually add the stock, milk and gently whisk until you have a smooth thick sauce and season well with salt and pepper.
- Bubble for 1-2 minutes then add the lasagna pasta sheets and mushrooms into the pan. Simmer together for 2-4 minutes then stir in the spinach.
- Scatter the cheese and pop under the grill for 2-3 minutes until golden and bubbling. Garnish with chopped parsley. Serve with a green salad.
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