Cooklist AI

Creamy Mushroom Stovetop Lasagna

Name: Creamy Mushroom Stovetop Lasagna
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2.75 cups whole milk; 5 tbsp extra-virgin olive oil, divided; 1 large shallot, finely chopped; 1.5 tsp kosher salt, plus more for seasoning; 1 lemon, zested and cut into wedges; 2 tbsp fresh thyme leaves; 3 garlic cloves, minced; ⅓ cup crème fraîche; 8 oz regular lasagna noodles, broken in half; 4 oz mozzarella, thinly sliced; Finely grated Parmesan, for garnishing; Freshly ground black pepper, for seasoning; 2 tbsp all-purpose flour; 12 oz mixed mushrooms, trimmed, torn into 1-inch pieces

Satisfy your pasta cravings with this delectable, quick and easy stovetop mushroom lasagna. Tangy lemon zest and creamy crème fraîche enhance the flavors, while lasagna noodles cook directly in the sauce, simplifying the process for a weeknight meal.



50 min

TOTAL TIME

712

CALORIES

$5.01

PER SERVING

Ingredients

14 INGREDIENTS

4 SERVINGS

2 3/4 cups whole milk

5 tbsp extra-virgin olive oil

divided

1 large shallot

finely chopped

1 1/2 tsp kosher salt

plus more for seasoning

1 whole lemon

zested and cut into wedges

2 tbsp fresh thyme leaves

3 cloves garlic

minced

1/3 cup crème fraîche

2 tbsp all purpose flour

12 oz mixed mushrooms

trimmed, torn into 1-inch pieces

Directions

14 STEPS

10 min

PREP TIME

40 min

COOK TIME

50 min

TOTAL TIME

In a large high-sided ovenproof skillet or small Dutch oven, heat 3 tbsp of the extra-virgin olive oil over medium-high heat.

Add the mixed mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, stirring occasionally, until golden brown, 5–7 minutes.

Transfer the mushrooms to a bowl, then mix in the thyme leaves.

Reduce heat to medium-low and heat the remaining 2 tbsp of olive oil in the skillet. Add the minced garlic and finely chopped shallot, then cook, stirring, for about 1 minute.

Sprinkle the flour over the mixture, then cook, stirring, until golden, about 1 minute.

Gradually add the whole milk, whisking to avoid lumps. Then add 1.5 tsp kosher salt, and freshly ground black pepper to taste. Finely grate the zest of ¼ lemon into the skillet, and stir.

Increase heat to medium, cook the sauce until it is gently bubbling, then reduce heat to low, whisk in the crème fraîche, and stir.

Layer one-third of the lasagna noodles into the sauce, pushing them down gently. Then add a third of the mushroom mixture. Repeat with half of the remaining noodles and mushrooms. Top with another layer of noodles.

Cover the skillet with a lid or foil, then cook for 15 minutes. Make sure the mixture is bubbling gently and adjust heat as necessary.

Uncover the lasagna, then continue cooking for 6-8 minutes, gently lifting and separating noodles occasionally with tongs or a spatula to ensure the sauce flows around them.

Remove the skillet from heat and preheat the broiler.

Top the lasagna with the mozzarella slices and the remaining mushrooms, then broil until the cheese is bubbling and browned in spots, about 2 minutes.

Remove from the broiler, grate additional lemon zest on top, sprinkle with grated Parmesan, and season with more freshly ground black pepper.

Allow the lasagna to sit for 5-10 minutes before serving. Serve with lemon wedges.

Health Info

Macros

50g

CARBS

49g

FAT

23g

PROTEIN

Allowed on these diets

VEGETARIAN