{"id":5619,"date":"2023-05-27T17:06:38","date_gmt":"2023-05-27T17:06:38","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/mushroom-lasagna\/"},"modified":"2023-05-27T17:06:38","modified_gmt":"2023-05-27T17:06:38","slug":"mushroom-lasagna","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/mushroom-lasagna\/","title":{"rendered":"Mushroom Lasagna"},"content":{"rendered":"

This is the mushroom lasagna I make when no-one is looking. The one where I cut a couple of traditional corners, add a few personal touches and, quite honestly, never look back. Sometimes I go long-form and use homemade pasta<\/a> for the layers, other times it\u2019s all about keeping the process quick — store-bought lasagna sheets and rag\u00f9<\/span> from the freezer it is. Both versions are pictured here.<\/p>\n

Consider yourself warned, this lasagna is a big boy, and will fill all<\/em> of a 13×9 pan with layers of a vibrant, hearty and creamy mushroom rag\u00f9<\/span><\/a>. There are generous dollops of ricotta and ribbons of silky pasta. I\u2019ve grated fragrant lemon zest into the bottom of every lasagna for as long as I can remember, and that\u2019s a feature here too.
\"Mushroom<\/span><\/p>\n

The Vision<\/h2>\n

There are a number of different styles of mushroom lasagna. Some are white lasagnas, with no tomatoes whatsoever. They rely on creamy b\u00e9chamel (butter, milk, flour) for some of the binding and creaminess desired in lasagna. My version isn\u2019t that. I generously layer a creamy, tomato-based mushroom rag\u00f9<\/span> as the primary sauce throughout. It\u2019s rich enough that I simply skip the b\u00e9chamel component you see in many lasagnas. Lemon zest lifts all the flavors up, and you can choose to use store-bought lasagna sheets or make them from homemade pasta depending on how ambitious you\u2019re feeling.
\"Mushroom<\/span><\/p>\n

Quick version vs. Slow Version<\/h2>\n

Lasagna is always made with love. They can be all day affairs, but with a bit of planning, one like this can come together reasonably quick. To make the lasagna pictured above I used mushroom rag\u00f9<\/span><\/a> thawed from the freezer with store-bought noodles. Had the whole thing in the oven 30 minutes after walking in the kitchen. The other lasagna picture, not so much. I made the rag\u00f9<\/span> the same day, rolled out homemade pasta sheets, and when I say it was an all-day situation, no exaggeration. Either way, a lasagna is never not worth the effort.<\/p>\n

Mushroom Lasagna: The Ingredients<\/h2>\n

The list here is short, so you want to make sure each component is on point, seasoned well and tasting good.<\/p>\n