Recipes
Mushroom lasagna stove top skillet is the perfect spin on a classic lasagna dish, while only utilizing one pot!
Chop mushrooms and sautee on medium high with 2 tablespoons of Chefs Life cooking oil until golden brown. Set aside and add fresh thyme. Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of mushrooms. Repeat with half of remaining noodles and mushrooms. Cover with a lid or foil and cook 25 minutes. Add mozzarella and broil until cheese has melted.
- 5 tbls of Chefs Life cooking oil
- 12 oz of mixed mushrooms of choice
- 2 tsp. tsp. kosher salt
- 2 Tbsp. thyme leaves
- 3 cloves of garlic
- 2 tbsp of all purpose flour
- 2¾ cups whole milk
- 1 3/4 cup water Pepper
- 1 lemon 1/2 cup crème fraîche
- 8 oz. regular lasagna noodles, broken in half
- 1 pack of sliced mozzarella
- Finely grated Parmesan
Chop mushrooms and sautee on medium high with 2 tablespoons of Chefs Life cooking oil until golden brown. Set aside and add fresh thyme. Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of mushrooms. Repeat with half of remaining noodles and mushrooms. Cover with a lid or foil and cook 25 minutes. Add mozzarella and broil until cheese has melted.
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