Giada De Laurentiis' Bacon and Mushroom Lasagna | Giada at Home | Food Network

Bacon mushroom lasagna So I've already got the bacon. I've already browned that And I'll make the sauté all the vegetables over here in this pan, but over here. I'm making What Italians call a bechamel sauce which is a white cream sauce there we go, so we want to melt the butter down and to the butter We're going to add two-thirds of a cup of flour so the idea is we want the flour to absorb all the butter And just kind of cook a little bit of that raw flour flavor out now slowly little by little We're going to add five cups of whole milk, so here we go Okay, so now we're going to switch to whisk just so that we don't get any lumps And we're going to kind of whisk the milk in okay So you just want to continue to whisk because it's going to thicken we're going to add a little bit of salt Season it a little bit you could add pepper. I don't add pepper, but I do add a lovely bay leaf that comes to a simmer I'm going to get started on my veg Let's get this pan heated I already put a little olive oil, and there's just a little bit of the bacon grease still in there I'll just dump all these mushrooms in And we're going to start cooking down the mushrooms And then after the mushrooms cook we're going to add the rest of the vegetables my onion red onion celery Carrot and garlic a little bit more salt Because we want to sweat the veg as well, and that takes just a couple minutes. They cook down pretty quick You can see around the edges. You can see how it's thickening We're going to add a little bit of dried thyme to our vegetable mixture Add the bacon back in Okay, bacon's back in yeah And we got to add a little bit of wine as well. Just a little bit of depth of flavor And add about a half a cup of white wine. I only have ground nutmeg, but I'll use a little bit because it adds nice warmth Let's look at my bechamel See how it stays separate ready Next we're going to start layering the lasagna So what we want to do is Add some of the bechamel the white cream sauce to the bottom of our lasagna dish And I've already greased my lasagna dish with a little bit of butter And we take our lasagna sheets, and I like using these because it makes it a lot easier You could use fresh lasagna as well a little bit more sauce on top of them remember We need a lot of sauce so that the pasta can continue to cook and just kind of add the mushroom filling right over the sauce and the lasagna sheets the works Perfect, then we top the mushroom with the beautifully grated parmigiano-reggiano Pasta on top of the cheese and press down Then we do more sauce This is the kind of thing you can assemble in advance Okay, and another layer of the filling And then last layer of lasagna sheets The top layer just has bechamel and parmesan cheese Into a 400 degree oven for 30 minutes Bye-bye lasagna You want to let it cool down for like 10-15 minutes before you cut into it