This post comes courtesy of Williams-Sonoma food buyer Allyson Holt.
I recently explained how much I’m enjoying Williams-Sonoma’s Mushroom Gravy Base, a definite must in my Thanksgiving pantry this year. After I used the base to create an earthy Creamy Mushroom Soup, I was inspired to try it as the foundation for another dish: Mushroom and Cheese Lasagna.
This dish is a great twist on a classic. I simply took one of my favorite traditional lasagna recipes and replaced the marinara with a mix of one part mushroom gravy base to two parts mushroom or vegetable stock (these are stock concentrates, which are diluted with water to make stock). I used the whole jar of mushroom base along with about 4 cups of stock for my recipe, which yields about 5 cups of sauce.
Next, I spread mushroom sauce on the bottom of a baking dish, followed by a layer of cooked lasagna noodles and another layer of sauce. Then I added sautéed wild mushrooms — a mixture of button, cremini, portabella, oyster and shiitake mushrooms that I had sautéed with chopped leeks, fresh thyme and Marsala. I topped the mushrooms with a layer of grated Parmesan, Gruyère and mozzarella cheeses. Then I repeated the layering three more times and finally topped the lasagna with more grated cheese.
I baked the lasagna in a preheated 375°F oven until it was bubbling and browned on top, 45 to 50 minutes. This dish was hearty, rich and complex — yet still quick and easy to prepare.
About the author: My passion is to share with others great foods, recipes, and culinary inspirations. Today, in my role as food buyer for Williams-Sonoma, I travel the world seeking the best foods, ingredients, and artisanal producers. I then bring these same products to our stores to share with our customers. Prior to my experience at Williams-Sonoma, my husband and I launched a gourmet retail business in Ashland, Oregon. The most satisfying aspect of my previous role was the time that I spent teaching home chefs of all levels how to use the best ingredients to create memorable meals and dishes at home. I love to cook, entertain, and most of all, enjoy time spent creating food with love for friends and family.