White Lasagna With Leeks And Mushrooms Recipe

Name: White Lasagna With Leeks And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch leeks, white and pale green parts only; 1 clove garlic, finely chopped; 3 tablespoons unsalted butter (for the leek stew); 1 cup heavy cream; 1/2 lemon, juice only; salt; white pepper, freshly ground; 1 pound mushrooms, mixed varieties such as portobella, shiitake, and whatever else you can find at the market; 8 tablespoons unsalted butter (divided, for the mushrooms and the bechamel), plus more, as needed; 6 tablespoons all-purpose flour; 4 cups light cream or half-and-half; 1 cup Parmesan cheese, freshly grated; 1/2 teaspoon nutmeg, freshly grated; 3 large eggs, lightly beaten; 1 pound mozzarella cheese, grated or sliced; 2 boxes no-boil lasagna noodles (or use regular lasagna noodles, pre-cooked in a pot of boiling salted water)

Servings: persons

1 bunch leeks, white and pale green parts only
1 clove garlic, finely chopped
3 tablespoons unsalted butter (for the leek stew)
1 cup heavy cream
1/2 lemon, juice only
salt
white pepper, freshly ground
1 pound mushrooms, mixed varieties such as portobella, shiitake, and whatever else you can find at the market
8 tablespoons unsalted butter (divided, for the mushrooms and the bechamel), plus more, as needed
6 tablespoons all-purpose flour
4 cups light cream or half-and-half
1 cup Parmesan cheese, freshly grated
1/2 teaspoon nutmeg, freshly grated
3 large eggs, lightly beaten
1 pound mozzarella cheese, grated or sliced
2 boxes no-boil lasagna noodles (or use regular lasagna noodles, pre-cooked in a pot of boiling salted water)

1
["For the leek and cream stew:
2
Wash the leeks carefully in cool water to remove any grit, then chop them finely. Saute the leeks and chopped garlic in butter over low heat for about 10 minutes until the leeks are softened and tender. Add the cup of cream and simmer until cream has bubbled up and started to thicken, about 5 minutes. Add lemon juice, salt and pepper to taste and set aside.", "For the mushrooms:
3
Rinse mushrooms. If using portobellas, separate the stems from the caps and discard the stems. Slice the mushrooms 1/4-inch thick. Heat 4 tablespoons of butter in a large saute pan. When the butter starts to sizzle, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more butter. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. (Cooking half the mushrooms at a time keeps them from stewing instead of sauteing.)", "For the bechamel:
4
Melt the remaining 4 tablespoons of butter in a medium saucepan over medium-high heat. Add the flour and whisk until smooth. Cook, stirring constantly, for one minute. Gradually whisk in the light cream; cook, stirring constantly, until smooth and thickened. Stir in the Parmesan cheese and season with the nutmeg, salt and pepper. In a small bowl, gradually stir 1/2 cup of the sauce into the beaten eggs so as to warm the eggs slowly and prevent them from scrambling, then stir the egg mixture into the remaining sauce. Cook a couple of minutes longer, stirring constantly, then remove from heat.", "Building the lasagna:
5
Put a little bechamel in the bottom of a large baking or lasagna pan, then layer with noodles, leek stew, mushrooms, mozarella, bechamel sauce, and start again with more noodles. Continue until you've used up ingredients, top with noodles, bechamel and a little grated Parmesan. (Or layer in whatever order strikes your fancy, I don't think it matters much!)", "Bake at 350 for about 1 hour, until hot, bubbly and lightly browned. You can also refrigerate the lasagna a few hours ahead until you are ready to bake it.", "***Note: You could skip making the leek stew, and simply saute the leeks and garlic in the butter you are going to use to make the bechamel. You can also use black pepper instead of white in the bechamel, if you don't mind the specks showing."]

2132

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 bunch leeks, white and pale green parts only, 1 clove garlic, finely chopped, 3 tablespoons unsalted butter (for the leek stew), 1 cup heavy cream, and more.

Yes, White Lasagna With Leeks And Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Lasagna With Leeks And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions