Mushroom Lasagna

Mushroom Lasagna Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.

Yield:

Serves 6
Total time: 1 Hour, 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Calories 396
Fat 15.4 g
Satfat 7.1 g
Monofat 5.5 g
Polyfat 0.8 g
Protein 17.1 g
Carbohydrate 43.5 g
Fiber 3.2 g
Cholesterol 33 mg
Iron 3.1 mg
Sodium 668 mg
Calcium 288 mg

Ingredients

1 cup boiling water
1 ounce dried porcini mushrooms
1 tablespoon butter
2 tablespoons olive oil, divided
1 1/4 cups chopped shallots (about 4)
1 (8-ounce) package presliced cremini mushrooms
1 (4-ounce) package presliced exotic mushroom blend
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons chopped fresh thyme
6 garlic cloves, minced and divided
1/2 cup white wine
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh chives, divided
3 cups 2% reduced-fat milk, divided
1.1 ounces all-purpose flour (about 1/4 cup)
Cooking spray
9 no-boil lasagna noodles
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 350°.

2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.

3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.

4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

5. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

Julianna Grimes,

Cooking Light

January 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note