I made this Stovetop Mushroom Lasagna October 22, 2020. It’s from Bon Appetit, November 2020 issue. I saw the photos and was sold. Then a few days later I got both mushrooms and lasagna noodles from Imperfect Foods. So it was meant to be.
While I was making this I thought the 2+ cups of milk seemed like a lot, especially because it also called for water. I read the recipe several times because I could not believe that water was included. So I only used two cups milk then I added just enough water at the end, before simmering in order to submerge the noodles.
I noticed later that while the water was in the recipe directions, it is *not* in the list of ingredients. So I think this is an error.
Also, I didn’t have whole milk so I used unsweetened almond milk. Greg noticed and thought I’d added nutmeg! So eww, don’t do that! I thought it tasted OK but I’m sure it’s better with whole milk. Also that would have thickened it better.
In an attempt to thicken it, I added a bunch of shredded mozzarella before putting it in the oven to brown because what is lasagna if it doesn’t have CHEESE?!
I also added some umami seasoning to it at that time because it was bland.
The end result was delicious and I’d make it again for sure, but use whole milk and no water. I see everyone else on the BA site said it’s too soupy and bland too. But using less liquid and some extra seasonings make it really yummy!
Original Recipe
The lasagna noodles, mushrooms, almond milk were from Imperfect Foods. Click here to get $10 off your first box (and full disclosure, I get $10 too!)
