Deulkkae Mushroom Lasagna Bianca
Quick answer
- Total time
- 75 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Deulkkae mushroom lasagna bianca layers sauteed button and oyster mushrooms coated in perilla seed powder between lasagna sheets, baking without traditional bechamel into a white lasagna with a distinctly Korean character.
Read more
The mushrooms must be cooked in small batches over high heat - loading too many at once causes them to steam in their own liquid instead of browning, which loses both color and chew. Ground perilla seeds replace cream as the source of richness: they contribute a dense, nutty weight that fills the layers without dairy fat, and their flavor sits closer to toasted sesame and walnut than to any herb. That nuttiness locks onto the earthy quality of mushrooms in a way that differs noticeably from a standard bechamel-based lasagna. Mozzarella and Parmigiano bind the layers together and develop a golden crust across the top during baking. The lasagna needs to rest for at least ten minutes after it comes out of the oven so the layers compress and each slice cuts cleanly without falling apart.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Step
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Perilla seed powder coats sauteed mushrooms in this bechamel-free white lasagna.
- Finish cue
- Finish with sauce and 35g Parmigiano, bake covered with foil for 30 minutes, then uncovered for 10 minutes until golden.
- Avoid this
- Cook off mushroom moisture thoroughly to avoid watery lasagna.
- Substitution
- The mushrooms must be cooked in small batches over high heat - loading too many at once causes them to steam in their own liquid instead of browning, which loses both color and chew.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 10 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Chicken a la King
button mushrooms, butter
Tuna Noodle Casserole
button mushrooms, butter
Moussaka (Greek Eggplant Lamb Bechamel Bake)
butter, flour