Creamy Leek and Mushroom Lasagna with Thyme Infusion
Indulge in a luscious, creamy, and flavorful lasagna that combines the earthy taste of mushrooms with the delicate sweetness of leeks. This richly textured dish is layered with perfectly tender pasta sheets and enveloped in a velvety white sauce, making it a comforting and satisfying meal for any gathering. With a hint of thyme to enhance the flavors, this dish is sure to become a vegetarian favorite.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
butter
90 g (divided)
large leek
1 (sliced)
garlic cloves
2 (crushed)
plain flour
2 tablespoons (none)
milk
1.5 cups (none)
mushrooms
250 g (sliced)
condensed mushroom soup
420 g (none)
thickened cream
0.5 cup (none)
dried thyme
0.25 teaspoon (none)
dried lasagna sheets
250 g (none)
tasty cheese
0.5 cup (grated)
parmesan cheese
0.25 cup (grated)
Instructions
1
Preheat your oven to 180°C (350°F). Prepare an 8-cup lasagna dish by lightly greasing it.
2
In a medium saucepan over high heat, melt half of the butter. Add the sliced leeks and crushed garlic cloves, sautéing them for about 5 minutes until they're softened and fragrant.
3
Sprinkle the flour over the leek and garlic mixture, stirring continuously for 1 minute to form a roux. Remove the pan from the heat and gradually whisk in the milk, ensuring there are no lumps.
4
Return the saucepan to the heat and continue stirring until the sauce comes to a boil and thickens. Let it simmer for 3 minutes, then season with salt and pepper to taste. Set aside.
5
In a separate frying pan over medium heat, melt the remaining butter. Add the sliced mushrooms and sauté for 5 minutes until they are softened and browned.
6
Remove the pan from the heat and stir in the condensed mushroom soup, thickened cream, and dried thyme. Season with salt and pepper to taste.
7
Begin assembling the lasagna by spreading a half cup of the mushroom mixture over the base of the prepared lasagna dish. Cover this layer with lasagna sheets.
8
Spread half of the leek sauce over the lasagna sheets, followed by another layer of pasta. Add half of the remaining mushroom sauce and another layer of lasagna sheets.
9
Repeat the layering with the remaining leek sauce, another layer of pasta, and finally the remaining mushroom mixture.
10
Sprinkle the tasty cheese and parmesan cheese evenly over the top layer.
11
Bake the lasagna in the preheated oven for 35 minutes, or until the top is golden brown and bubbly.
12
Once baked, allow the lasagna to rest for 5 minutes before serving.
13
Serve hot with a side of fresh salad for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this lasagna?
This dish combines earthy mushrooms and sweet leeks in a velvety white sauce with a hint of thyme.
Is this lasagna recipe vegetarian?
Yes, this recipe is vegetarian-friendly as it uses mushrooms and leeks instead of meat.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What temperature should the oven be set to?
The oven should be preheated to 180°C (350°F).
What size dish is required for this lasagna?
An 8-cup lasagna dish is recommended for this recipe.
How much butter is needed in total?
A total of 90 grams of butter is used, divided between the leek sauce and mushroom mixture.
How should the leeks be prepared?
One large leek should be sliced and sautéed with garlic for about 5 minutes until softened.
How many garlic cloves are used?
The recipe calls for 2 crushed garlic cloves.
What is the base of the white sauce?
The white sauce is a roux made from butter and 2 tablespoons of plain flour, combined with 1.5 cups of milk.
How long should the leek sauce simmer?
After the sauce thickens, it should simmer for 3 minutes before being seasoned and set aside.
How many mushrooms are required?
The recipe uses 250 grams of sliced mushrooms.
What is added to the mushroom mixture?
The mushrooms are mixed with 420g of condensed mushroom soup, 0.5 cup of thickened cream, and 0.25 teaspoon of dried thyme.
How much dried thyme is used?
The recipe requires 0.25 teaspoon of dried thyme.
What weight of lasagna sheets is needed?
You will need 250 grams of dried lasagna sheets.
What are the two types of cheese used for the topping?
The lasagna is topped with a combination of tasty cheese and parmesan cheese.
How much tasty cheese is used?
The recipe calls for 0.5 cup of grated tasty cheese.
How much parmesan cheese is required?
You will need 0.25 cup of grated parmesan cheese.
What is the first layer placed in the lasagna dish?
The assembly begins with a half cup of the mushroom mixture spread over the base of the dish.
How is the leek sauce layered?
The leek sauce is divided into two layers, separated by pasta sheets and mushroom sauce.
How long does the lasagna take to bake?
The lasagna should bake for 35 minutes.
How do I know when the lasagna is finished cooking?
It is ready when the cheese on top is golden brown and the sauce is bubbly.
Should the lasagna rest after cooking?
Yes, it is recommended to let the lasagna rest for 5 minutes before serving.
What is a recommended side for this dish?
A fresh side salad is recommended to complete the meal.
Do I need to grease the baking dish?
Yes, the 8-cup lasagna dish should be lightly greased before assembly.
Can I use fresh thyme?
While the recipe specifies 0.25 teaspoon of dried thyme, fresh thyme can be used as a substitute if preferred.
How long does it take to sauté the mushrooms?
The mushrooms should be sautéed for about 5 minutes until softened and browned.
What type of cream is used?
The recipe specifies 0.5 cup of thickened cream.
Is the mushroom soup used as a liquid or a concentrate?
The recipe uses 420g of condensed mushroom soup directly in the mushroom mixture.
What is the total number of ingredients?
There are 12 ingredients in total for this recipe.
What are the tags associated with this recipe?
The tags include vegetarian, comfort food, pasta, lasagna, mushrooms, leeks, and creamy.