Gluten Free Creamy Mushroom Lasagne

Total Time:

15 min(Preparation) / 60 min(Cooking)




1 tbsp (15 mL)olive oil
2shallots, finely chopped
2cloves garlic, minced
2 lb (1 kg)mixed mushrooms, such as cremini, shiitake caps and oyster, sliced
1 tbsp (15 mL)chopped fresh thyme
1/2 tsp (2 mL)each salt and freshly ground pepper
1 tsp (5 mL)finely grated lemon zest
1/3 cup (75 mL)chopped fresh chives
1 cup (250 mL)grated Parmesan cheese
1 cup (250 mL)grated Asiago cheese
1 tub (300 g)ricotta cheese
1/2 cup (125 mL)butter
1/2 cup (125 mL)rice flour
5 cups (1.25 L)2% milk
1/4 tsp (1 mL)each salt, freshly ground pepper and nutmeg


Béchamel Sauce: In saucepan, melt butter over medium heat; addrice flour and stir for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking, for 12 to 15 minutes or until thickened.
In large skillet, heat oil over medium heat; cook shallots, garlic, mushrooms, thyme, salt and pepper for about 15 minutes or until mushrooms are softened and most of the liquid is evaporated. Stir in lemon zest and 1/4 cup (60 mL) of the chives.
Spread about 1 cup (250 mL) of Béchamel Sauce in bottom of greased 13- x 9-inch (3.5 L) baking dish. Place 4 pieces of uncooked noodles over top. Layerhalf of the mushroom mixture, one-third each of the Parmesan and Asiago cheese, 1 1/2 cups (375 mL) Béchamel Sauce and half of the ricotta cheese over top; repeat layers once. Top with remaining noodles,Béchamel Sauce, Parmesan and Asiago cheese.
Cover with foil; bake in 375°F (190°C) oven for 30 minutes. Remove foil; bake, uncovered, for 15 minutes longer. Sprinkle with remaining chives. Let stand for 10 minutes.

 Exotic mushrooms star in this delicously indulgent meat-free and gluten-free lasagne.

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