What’s so special about Special Mushroom Lasagna? Is it silly to say literally every drop of flavor it brings? You won’t think so once you taste the creamy, fluffy, and savory bites it has to offer. The meaty mushrooms and sweet crabmeat ensure you won’t leave the table hungry. The crunchy and cheesy crumble on top is what makes this dish really unique. So switch up your lasagna night with something special—Special Mushroom Lasagna, that is!
Ingredients
For the lasagna:
- 6 tablespoons butter, divided
- 3 1/2 pounds of baby portobello mushrooms, sliced
- 1 large onion, thinly sliced
- 1 cup marsala wine
- 8 cloves garlic, minced, divided
- 2 tablespoons onion, dried, minced
- 12 lasagna noodles, uncooked
- 5 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 3 cups whole milk
- 1 (8-ounce) package of cream cheese, softened
- 1/2 cup chives, minced
- 1 (2-ounce) jar pimientos, diced, drained
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest, grated
- 1/2 teaspoon salt
- 2 cups parmesan cheese, grated
- 6 ounces of fresh crabmeat, optional
For the crumb topping:
- 1 (4-ounce) french bread demi-baguette
- 1/2 cup parmesan cheese, grated
- 2 tablespoons butter, melted
- 1/2 cup chives, minced
Directions
Step 1 –Grease a 9×13-inch baking pan.
Step 2 –In a dutch oven, melt 2 tablespoons of butter over medium heat.
Step 3 –Add the mushrooms and the onion to the melted butter and sauté until tender.
Step 4 –Add the wine, 4 of the minced garlic cloves, and the dried minced onion to the veggie mixture.
Step 5 –Bring the veggie mixture to a boil.
Step 6 –Cook the veggie mixture until the liquid is absorbed, about 30 minutes.
Step 7 –Preheat the oven to 350 degrees F.
Step 8 –While the veggies are cooking, cook the lasagna noodles to al dente according to the package instructions.
Step 9 –Drain the water from the lasagna noodles and set them aside.
Step 10 –In a large saucepan over medium heat, melt 4 tablespoons of butter.
Step 11 –Stir the flour, onion powder, white pepper, ground nutmeg, cayenne pepper, and remaining minced garlic into the melted butter until blended.
Step 12 –Gradually add the milk.
Step 13 –Bring the spice mixture to a boil; cook and stir until thickened, about 1-2 minutes.
Step 14 –Stir the cream cheese, chives, pimientos, lemon juice, lemon zest, and salt into the spice mixture until blended.
Step 15 –Transfer the cream cheese mixture away from the heat.
Step 16 –Spread 1 cup of the cream cheese mixture inside the prepared baking dish.
Step 17 –Layer with 3 of the cooked noodles, 1 cup of the cream cheese mixture, 1/3 of the veggie mixture, and 2/3 cup of parmesan cheese.
Step 18 –Repeat the layers, adding the crabmeat, between the veggies and the cheese.
Step 19 –Top the lasagna with the remaining noodles and the remaining cream cheese mixture.
Step 20 –In a food processor, pulse the baguette, remaining cheese, and remaining butter until finely chopped.
Step 21 –Stir the chives into the baguette mixture.
Step 22 –Sprinkle the crumb mixture over the lasagna.
Step 23 –Bake, covered, for about 50 minutes.
Step 24 –Carefully uncover the lasagna and bake until bubbly, about 5-10 minutes.
Step 25 –Let the lasagna stand for 10 minutes before cutting.
Step 26 –Serve.
