Go Back
Print
Mushroom Marsala Lasagne
Servings: 4
: 352 kcal
Author: Just Jo
Ingredients
For the mushrooms
  • 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
For the white sauce
  • 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
Instructions
  1. Heat the olive oil in a large frying/sauté pan on medium heat and cook the onions until soft, not browned.
  2. 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.
  3. 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).
  4. Pop in you bay leaves and the garlic.
  5. 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.
  6. Sprinkle on the stock powder and season with plenty of black pepper and a little sea salt.
  7. Stir in your fresh parsley then set aside whilst you make the sauce.
  8. 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.
  9. Off the heat, whisk in most of the parmesan (reserving rest to sprinkle on top before baking the assembled lasagne).
  10. Add the greek yogurt and grate over plenty of freshly grated nutmeg and a pinch of ground allspice, followed by more black pepper.
  11. 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.
  12. 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.
Recipe Notes

This works very well with buttermilk in place of the milk and yogurt I have recently discovered.
This freezes beautifully and you can even cook it from frozen if covered with foil tightly to prevent the top from catching.