Lasagna In Mushroom Alfredo Recipe

About this recipe

Lasagna in Mushroom Alfredo is a luxurious vegetarian twist on the classic Italian dish, offering layers of pasta, creamy Alfredo sauce, and a rich mushroom filling. Perfect for a united family gathering, this dish is both comforting and indulgent. The creamy mushroom Alfredo sauce complements the lasagna sheets beautifully, creating a delightful harmony of flavors and textures. Using easily available ingredients in India, this recipe ensures a satisfying meal that's sure to become a family favorite.

Ingredients

• - Dairy Milk
• 100 g Unsalted Butter
• 50 g Black Pepper Powder
• 500G Reggia Lasagne Pasta
• - Olive Oil
• 250 ml Fresh Cream
• 100 g Salt
• - Parmesan Cheese Grated
• 1 pack Mushrooms Button
• 100 g Hing Khoda
• 500 g Refined Flour
• 140 g Mozzarella Cheese Shredded
• 20 g Oregano
• 100 g Coriander Leaves

Instructions

1. 1. Boil lasagna sheets in a large pot of salted water until al dente, following the package instructions. Drain and set aside.
2. 2. Heat olive oil and butter in a pan. Add hing and sliced mushrooms, sautéing for 5-7 minutes until they are tender and slightly browned.
3. 3. In a separate saucepan, melt butter and stir in maida. Cook for 1-2 minutes, ensuring no lumps form. Gradually add milk and fresh cream, whisking continuously to create a smooth sauce.
4. 4. Stir grated Parmesan cheese into the sauce, along with oregano, black pepper, and salt. Mix well and let the sauce simmer for 2-3 minutes.
5. 5. Preheat your oven to 180°C. In a baking dish, layer lasagna sheets, mushroom mixture, and Alfredo sauce alternately, finishing with a layer of sauce on top.
6. 6. Sprinkle grated mozzarella cheese evenly over the top layer. Bake the dish in the preheated oven for 20-25 minutes or until the cheese is melted and golden.
7. 7. Remove from oven, garnish with chopped coriander leaves, and let it cool slightly before serving.