Deulkkae Mushroom Lasagna Bianca

Name: Deulkkae Mushroom Lasagna Bianca
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Korean
Ingredients: lasagna sheets 10 sheet; button mushrooms 250 g; oyster mushrooms 180 g; butter 35 g; flour 30 g; milk 550 ml; perilla seed powder 3 tbsp; mozzarella 220 g; Parmigiano Reggiano 35 g; garlic 15 g

Quick answer

Total time: 75 min
Level: Hard
Servings: 4 servings
Ingredients: 10

About this dish

This tomato-free lasagna gets its nutty, toasty depth from ground perilla seeds (deulkkae) stirred into the white sauce, and that flavor pairs with the earthy browned mushrooms.

Button and oyster mushrooms are browned in batches so they taste roasted rather than steamed. Mozzarella binds the layers and Parmigiano browns the top, and a short rest after baking lets the slices hold their shape.

Ingredients

servings

IngredientAmount

lasagna sheets10 sheet

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Instructions

6 steps

1

Preheat the oven to 190C.

Prepare 10 lasagna sheets according to the package directions, then slice 250g button mushrooms and 180g oyster mushrooms thickly so they keep some chew after browning.
2

Heat a wide pan over high heat, melt 10g butter, and add 15g thinly sliced garlic just until fragrant.

Cook the mushrooms in two or three batches for about 4 minutes each so they brown instead of steaming.
3

Transfer each batch out when the released liquid has nearly disappeared and the edges look browned.

Do not crowd the pan, because trapped moisture makes the mushrooms steam and can leave the lasagna watery.
4

In a saucepan, melt 25g butter, add 30g flour, and cook over medium-low heat for 1 minute without browning it.

Whisk in 550ml milk in three additions, smoothing each one before adding more.
5

When the sauce lightly coats a spoon, lower the heat.

Stir in 3 tablespoons perilla seed powder and the cooked garlic, then simmer for about 3 minutes so the sauce thickens without dulling the nutty aroma.
6

Layer sauce, lasagna sheets, mushrooms, and 220g mozzarella in the baking dish, repeating until the ingredients are used.

Finish with sauce and 35g Parmigiano, bake covered with foil for 30 minutes, then uncovered for 10 minutes until golden. Rest 10 minutes before slicing.