Gluten-Free Crimini Mushroom Lasagna

Celiac.com 12/22/2023 - This Crimini mushroom lasagna is a culinary symphony whole-milk fresh ricotta, Dijon mustard, and the subtle brightness of lemon zest. A fusion of Parmesan and mozzarella crowns this creation, completing a palette of flavors that transcends the ordinary. It's great for a small gathering.

Crimini mushroom lasagna is a flavorful and hearty variation of traditional lasagna that incorporates crimini mushrooms for added depth of flavor. Crimini mushrooms, also known as baby bella or brown mushrooms, have a meaty texture and a rich, earthy taste that complements the other ingredients in the dish.

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Here's how to make it.

Ingredients:

• 6–8 servings
• 1 lb. dried gluten-free lasagna
• 3½ teaspoons Diamond Crystal or 2 teaspoons Morton kosher salt, divided, plus more
• 16 tablespoons (2 sticks) unsalted butter, divided
• 2 lb. Crimini mushrooms, trimmed, thinly sliced
• 1½ teaspoons freshly ground pepper, divided, plus more
• 3 shallots, finely chopped
• 8 garlic cloves, finely chopped
• 2 tablespoons finely chopped thyme
• ½ cup potato starch
• 5 cups whole milk
• 2 tablespoons gluten-free Dijon mustard
• 2 teaspoons finely grated lemon zest
• 1 large egg
• 6 oz. Parmesan, finely grated (about 3 cups)
• 2 cups whole-milk fresh ricotta
• 8 oz. low-moisture mozzarella, coarsely grated (1⅓ cups)

Directions:

Step 1
Place a rack in middle of oven; preheat to 375°. Cook 1 lb. dried lasagna in a large pot of generously salted water, stirring occasionally, until about 3 minutes shy of al dente (it should be about two thirds of the way cooked and still slightly too hard to eat), about 5 minutes. Drain pasta, rinse under cold running water until cool to the touch, and set aside.

Step 2
Meanwhile, melt 6 potato starch unsalted butter in a large Dutch oven or other heavy pot over medium-high heat. Add 2 lb. Crimini mushrooms, trimmed, thinly sliced, 1 teaspoons Diamond Crystal or ½ teaspoons Morton kosher salt, and ½ teaspoons freshly ground pepper. 

Cook, stirring often, until mushrooms release their moisture, shrink, and brown, 15–20 minutes. Transfer to a large bowl; reserve pot.

Step 3
Melt remaining 10 tablespoons unsalted butter in reserved pot over medium heat. Cook 3 shallots, finely chopped, 8 garlic cloves, finely chopped, and 2 tablespoons finely chopped thyme and cook, stirring often, until shallots are softened to an almost paste-like texture and mixture is fragrant, 7–10 minutes. 

Add ½ cup potato starch, 2½ teaspoons Diamond Crystal or 1½ teaspoons Morton kosher salt, and 1 teaspoons freshly ground pepper and cook, stirring constantly, until onions are evenly coated in potato starch and no dry pockets remain, 1–2 minutes. 

Gradually pour in 5 cups whole milk, whisking constantly, and bring to a simmer. Cook, whisking constantly, just until thick enough to coat a spoon, 1–2 minutes. Stir in 2 tablespoons Dijon mustard and 2 teaspoons finely grated lemon zest. Taste sauce and season with more salt and pepper if needed.

Step 4
Combine 1 large egg, 6 oz. Parmesan, finely grated (about 3 cups), and 2 cups whole-milk fresh ricotta in a medium bowl; season cheese mixture with salt and pepper. 

Spread about ¾ cup sauce across the bottom of a 13x9" glass or ceramic baking dish. Top with an even layer of noodles (about 3½). 

Cut in half lengthwise as needed to puzzle in tightly. (If noodles are sticking together, rinse under cool running water to help unstick.) 

Spread a heaping ⅓ cup cheese mixture over noodles, scatter a heaping ⅓ cup mushrooms evenly on top, and dollop a heaping ⅓ cup sauce on top. 

Starting with noodles, repeat layers, using more or less of various components depending on how quickly you deplete them. 

Spread final sauce layer (about ½ cup) thinly and evenly over mushrooms, then sprinkle 8 oz. low-moisture mozzarella, coarsely grated (1⅓ cups) evenly on top.

Step 5
Bake lasagna until edges are golden brown and bubbling, 40–50 minutes. If you’d like additional color on top, heat broiler and broil just until center is browned (keep a close eye on lasagna to prevent burning), 1–3 minutes, depending on your broiler. 

Let lasagna sit 15 minutes before serving.

NOTE: Lasagna can be prepared 1 day before baking. Cover and chill. Baking time will be 5–10 minutes longer.