At last, I am blogging my much requested Marsala Mushroom Lasagne recipe! I say much requested as following an unprecedented interest in this recipe that I had originally devised one day to feed a formerly-vegetarian friend. A couple of my foodie friends made it and published pictures of theirs on Facebook leading to a few other friends asking for the recipe. I am ashamed to say, it’s taken me several weeks to get onto this so I do apologise to those who asked for the recipe. The wait is over!
To help me present it, let me first show you the inspiration for this dish with the help of my newly vegetarian friend Joost (well, he newly returned to being a veggie) with his fabulous close up photo of all those lovely mushrooms.
I throw my mushrooms into the food processor to slice in seconds especially when you have a recipe with quite a few stages, although all of them are easy. Of course you may slice by hand. The woodsy earthiness of the mushrooms is intensified and deepened further by the addition of a small quantity of Marsala wine. When I was creating this recipe, I was going through a phase of adding Greek yogurt to almost every dish I made so I make a white sauce with some thick Greek yogurt to add tang versus the sweet Marsala and the fruitiness of the fresh parmesan rather well.
Once you’ve cooked your mushrooms, made your yogurty white sauce and grated some cheese to sprinkle with, all you need is to layer up the veg, sauce and pasta then bake until cooked through and browned on top. May I introduce my second veggie foodie buddy to show off the final dish – here is Hazzer’s shot of the finished article.
- 3 tbsp olive oil
- 250 g button mushrooms thinly sliced
- 250 g chestnut mushrooms thinly sliced
- 1 large onion fine chopped
- 3-4 cloves of garlic minced
- 90 ml Marsala wine
- 1 tsp Marigold stock powder or other vegetable stock bouillon powder
- 2-3 bay leaves
- One small packet of fresh parsley chopped
- Cracked black pepper
- 2-3 tbsp butter*
- 2-3 tbsp plain flour*
- 500 ml milk
- 125 ml Greek yogurt
- 4-6 tbsp grated parmesan
- Good grating of nutmeg
- Pinch of ground allspice
- Salt and black pepper
- *= Just as long as the flour and butter ratio is 1:1 that’s all that is important here
- Approx 375g dried lasagne sheets I used the whole box I had
Heat the olive oil in a large frying/sauté pan on medium heat and cook the onions until soft, not browned.
Add in all the mushrooms – it will look like there is far too much in the pan but have faith! They will soften and shrink and cook down at least by half their volume.
Cook until the mushrooms have given up the liquid they naturally give off when you first apply heat to them (this can take 10 minutes as there are such a lot of ‘shrooms).
Pop in you bay leaves and the garlic.
Pour in the Marsala and let it sizzle just a little – you don’t want to evaporate off, you want the mushrooms to drink it up instead.
Sprinkle on the stock powder and season with plenty of black pepper and a little sea salt.
Stir in your fresh parsley then set aside whilst you make the sauce.
In a medium sauce pan over a low-medium heat make a roux with the flour and butter (whisk together until thickened). Add the milk in, a drop at a time, whisking constantly until it is all combined over a lowish heat – again, this may take 10 minutes or so.
Off the heat, whisk in most of the parmesan (reserving rest to sprinkle on top before baking the assembled lasagne).
Add the greek yogurt and grate over plenty of freshly grated nutmeg and a pinch of ground allspice, followed by more black pepper.
Now to assemble – take a large ovenproof dish and layer up the white sauce, sheets of lasagne, mushroom mix, more white sauce etc finishing with the parmesan.
If liked, grate over some extra nutmeg and pop the oven on 200˚C and cook for about 30mins until the pasta is soft, the filling cooked through and the top burnished and beautifully bronzed.
This freezes beautifully and you can even cook it from frozen if covered with foil tightly to prevent the top from catching.