Nickel Allergy Friendly Classic Mushroom Lasagna

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

Nickel Allergy Friendly Classic Mushroom Lasagna

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Ingredients

6 servings

For the lasagna

12 lasagna noodles
Our Family Enriched Noodles, Lasagna
See all

For the mushroom ragù

2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 lb cremini mushrooms, thinly sliced
8 oz shiitake mushrooms, stems removed, thinly sliced
½ cup dry white wine
1 can (14 oz) crushed tomatoes
1 tsp fresh thyme leaves
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
salt and pepper, to taste

For the béchamel

4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
¼ tsp freshly grated nutmeg
salt and pepper, to taste

For the assembly

2 cups shredded low-moisture mozzarella cheese
1 cup freshly grated parmesan cheese

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Cook the lasagna noodles in a large pot of well-salted boiling water until just shy of al dente — tender but with a firm bite at the center, about 1–2 minutes less than the package directions. Drain, lay flat on a lightly oiled baking sheet, and set aside.
2
Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter is melted and the foam subsides. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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