Dr. Weil’s New Year’s Eve Mushroom Lasagna
A delicious tradition in the Weil home
Dr. Weil’s New Year’s Eve Mushroom Lasagna
Lasagna is a pretty popular New Year’s Eve (or holiday) entree. Easy to make for a crowd! I like to keep my lasagnas pretty simple, with just sauteed mushrooms, cheese, noodles, and homemade tomato sauce. I prefer regular lasagna noodles to no-boil ones because I think the texture is better. If you want, add a handful of chopped fresh basil or a few tablespoons of pesto between one of the layers. I know it’s tempting to cut into it straight away, but let it sit for at least 15 minutes after baking to set.
Serves 6–8
Ingredients
9–12 lasagna noodles (regular, not no-boil)
3–4 cups homemade tomato sauce
12–16 oz mushrooms, sliced (crimini or shiitake)
1 small onion, finely chopped
1–2 tablespoons extra-virgin olive oil
1½–2 cups shredded mozzarella cheese (regular, low-moisture)
½–¾ cup freshly grated Parmesan cheese
¼ cup chopped fresh basil or ½ cup pesto (optional)
Sea salt and freshly ground black pepper, to taste
Instructions
First, cook the noodles. Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and mushrooms and sauté until soft, about 5 minutes, and slightly browned, about 7–10 minutes. Season lightly with salt and pepper. Remove from heat.
Preheat the oven to 350°F (175°C).
Lightly oil a 9×13-inch baking dish and spread a thin layer of tomato sauce on the bottom. Add a layer of lasagna noodles. Spoon some of the mushroom mixture and a layer of tomato sauce. Sprinkle lightly with shredded mozzarella. Add chopped basil or pesto, if using.
Repeat the layers once more (noodles, mushrooms, sauce, mozzarella, basil, or pesto).
Add a final layer of noodles. Spread a thin layer of tomato sauce on top, then sprinkle generously with the remaining mozzarella and Parmesan.
Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes, until the top is lightly browned and slightly crisp.
Let the lasagna sit for 15 minutes before slicing and serving.