Wheat Free Classic Mushroom Lasagna
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Learn more →Ingredients
6 servings
For the lasagna
- 12 lasagna noodles
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
- salt and pepper, to taste
For the béchamel
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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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