Deulkkae Mushroom Lasagna Bianca
Deulkkae mushroom lasagna bianca layers sauteed button and oyster mushrooms with perilla seed powder between lasagna sheets, then bakes them into a white lasagna without traditional bechamel. The mushrooms must be seared in small batches over high heat so moisture escapes quickly, allowing browning rather than steaming, which preserves their chewy texture and develops deeper flavor. Ground perilla seeds replace cream as the richness element, contributing a heavy nuttiness that complements the earthy mushrooms naturally. Mozzarella and Parmigiano bind the layers together and form a golden crust on top during baking. Resting the lasagna for at least ten minutes after removing from the oven lets the layers set so each slice holds its shape cleanly.
Adjust Servings
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.
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Nutrition (per serving)
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