Skillet Mushroom Lasagna

Name: Skillet Mushroom Lasagna
Cuisine: European, Italian, Mediterranean
Ingredients: 5 Tbsp. extra-virgin olive oil, divided; 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1" pieces; 1½ tsp. tsp. kosher salt, plus more; 2 Tbsp. thyme leaves; 1 large shallot, finely chopped; 3 garlic cloves, finely grated; 2 Tbsp. all-purpose flour; 2¾ cups whole milk; Freshly ground black pepper; 1 lemon; ⅓ cup crème fraîche or thinned sour cream; 8 oz. regular lasagna noodles, broken in half; 4 oz. mozzarella, thinly sliced; Finely grated Parmesan (for serving)

Instructions

This mushroom lasagna isn't beautifully layered, but it is a little more weeknight friendly. We cook lasagna noodles directly in a mixture of milk, crème fraîche, water, and a little lemon zest, which thickens arounds the pasta as it bubbles away.

Updated at: Sun, 14 Nov 2021 14:44:18 GMT