This easy and creamy vegetarian stovetop lasagna was very well received by my family. 😉 The original recipe said that it wasn’t as pretty as a typical baked and layered lasagna, but I thought that it looked pretty appealing.
The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I increased the amount of mushrooms and garlic. I also used no-boil lasagna noodles. It is a perfect weeknight dish.
Yield: Serves 4 to 6
- 5 T extra-virgin olive oil, divided
- 12 to 16 oz mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, cut or torn into 1″ pieces (I used stemmed & quartered cremini mushrooms)
- 1 1/2 tsp kosher salt, plus more to taste
- 2 T thyme leaves
- 1 large shallot, finely chopped
- 3 to 6 garlic cloves, finely grated or chopped
- 2 T all-purpose flour
- 2 3/4 cups whole milk
- freshly ground black pepper
- lemon zest, plus wedges for serving, optional
- 1/3 cup crème fraîche or thinned sour cream
- 8 to 9 oz regular lasagna noodles, broken in half (no-boil okay)
- 4 to 5 oz mozzarella, thinly sliced
- finely grated Parmesan, for serving
- Heat 3 tablespoons of oil in a large high-sided ovenproof skillet (preferably with a lid) or small Dutch oven over medium-high. (I used a large, wide enameled cast iron pot.)
- Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
- Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
- Reduce heat to medium-low. Heat remaining 2 tablespoons of oil in the pan. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute.
- Sprinkle flour over and cook, stirring, until golden, about 1 minute.
- Add milk, pepper, 1 1/2 teaspoons salt, and 1 3/4 cups water, then finely grate zest of 1/4 lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling.
- Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
- Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
- Repeat with half of remaining noodles and mushrooms.
- Top with another layer of noodles. **Set remaining mushrooms aside.**
- Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.)
- Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–10 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
- Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
- Broil until cheese is bubbling and browned in spots, about 2 minutes.
- Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
- Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.
Posted in Casserole, Pasta, Quick, Recipes, Vegetarian
Tags: creme fraiche, cremini, dinner, easy, Italian, lasagna, maitake, mozzarella, mushroom, oyster, parmesan, pasta, shallots, shiitake, skillet, stovetop, thyme, vegetarian, weeknight, wild
Wow. I absolutely loved this earthy, rich, and full-flavored soup. I doubled the recipe to freeze a batch to serve for lunch on Thanksgiving Day. (I trusted Ina Garten enough to double the recipe the first time I made it!) 🙂
This recipe is from Ina Garten’s Make it Ahead: A Barefoot Contessa Cookbook, via thekitchn.com. I increased the amount of garlic and incorporated homemade turkey stock. I served it with sliced sourdough baguette and green salad dressed with mustard vinaigrette. Wonderful.
Yield: Serves 6
- 1 1/2 oz dried wild mushrooms, such as morels or porcini
- 3 T good olive oil
- 4 oz pancetta, diced
- 3 cups chopped yellow onions (2 onions)
- 2 cups (1/4-inch-diced) peeled carrots (3 to 4 carrots)
- 2 cups (1/4-inch-diced) celery (3 to 5 stalks)
- 6 large garlic cloves, minced
- 3/4 cup pearled farro (5 ounces)
- 12 oz fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
- 1/2 cup plus 2 T dry Marsala wine, divided
- 1 quart chicken, turkey, or beef stock
- 3 large sprigs fresh thyme, tied together with kitchen twine
- Kosher salt and freshly ground black pepper
- 2 T all-purpose flour
- 2 T unsalted butter, at room temperature
- 4 oz crème fraîche
- 1/4 cup minced fresh flat-leaf parsley
- Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.
- Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the garlic and farro and cook for 2 minutes, stirring occasionally.
- Add the cremini mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
- Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid.
- Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, beef broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper.
- Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Discard the thyme bundle.
- In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and remaining 2 tablespoons of Marsala, and taste for seasonings.
- Sprinkle with the parsley and serve hot.
Note: Be sure to buy “pearled” farro; regular farro takes much longer to cook.
Make ahead: Prepare the soup completely. Refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.
Posted in Holiday, Recipes, Soups, Stews, & Chowders
Tags: creme fraiche, cremini, farro, Ina Garten, Marsala, mushroom, pancetta, porcini, porcini mushrooms, soup, stew, Thanksgiving, thyme, wild