Deulkkae Mushroom Lasagna Bianca (들깨 버섯 라자냐 비앙카)
This white lasagna layers sautéed mushrooms with nutty perilla depth for a creamy-feeling, earthy, and richly textured bite.
Instructions
- 1
Preheat oven to 190C and thinly slice mushrooms and garlic.
- 2
Melt part of the butter and sauté mushrooms over high heat to remove moisture; season with salt.
- 3
Make a roux with remaining butter and flour, then whisk in milk gradually for béchamel.
- 4
Add perilla powder and minced garlic to the béchamel; simmer 3 minutes on low heat.
- 5
Layer lasagna sheets, sauce, mushrooms, and mozzarella for at least 3 layers.
- 6
Top with sauce and Parmigiano, bake covered for 25 minutes, then uncovered for 10 minutes.
- 7
Rest for 10 minutes after baking, then slice and serve.
Tips
Nutrition (per serving)
Adjust Servings
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