Brandy Mushroom Lasagna Recipe

Rich Brandy Mushroom Lasagna Recipe

Would you rather have a white boozy mushroom lasagna or a classic red meat lasagna?

All recipes found at www.ameliaisnotachef.com

INGREDIENTS
Brandy Mushrooms
* 5 tablespoons salted butter
* Olive oil, as needed
* 2 pounds baby Bella mushrooms, sliced
* 2 large shallots, very finely minced
* 6 cloves garlic, minced
* 1 cup brandy or Cognac
* ½ cup beef stock or mushroom/vegetable stock
* 2 teaspoons Dijon mustard
* Kosher salt and freshly ground black pepper
Béchamel Sauce
* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 3½ cups whole milk, warmed
* 1 cup heavy cream
* ½ teaspoon kosher salt, plus more to taste
* ¼ teaspoon black or white pepper
* Pinch of nutmeg
Cheese & Assembly
* 12–14 lasagna noodles, cooked
* 1½ cups finely grated Parmigiano-Reggiano
* 2½ cups low-moisture whole-milk mozzarella, shredded
* Butter, for greasing the dish

INSTRUCTIONS:
1. Cook mushrooms in batches in a hot pan with butter + a splash of olive oil until deeply golden and the pan is dry. Season lightly with salt + pepper. Set aside.
2. Lower heat to medium & add 1 tablespoon of butter and olive oil. Sauté shallots 2–3 min, then add garlic 30 sec. Add brandy and reduce by at least 2/3 until glossy. Add stock and reduce again until syrupy. Stir in Dijon, then toss mushrooms back in until coated and shiny.
3. Melt butter, whisk in flour 1–2 min. Slowly whisk in warm milk + cream. Simmer until thick but pourable. Season with salt, pepper, and a pinch of nutmeg.
4. Butter a 9×13. Add béchamel on the bottom. Layer:Noodles → béchamel → brandy mushrooms → Parm → mozz (light)Repeat 2–3 more times. Finish with noodles, béchamel, remaining mozz + Parm.
5. Cover with foil and bake 375°F for 30 min. Uncover and bake 20–25 min until bubbly and golden. Rest 20–30 min before slicing.

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