Mushroom Lasagna

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 396
  • Fat: 15.4g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 17.1g
  • Carbohydrate: 43.5g
  • Fiber: 3.2g
  • Cholesterol: 33mg
  • Iron: 3.1mg
  • Sodium: 668mg
  • Calcium: 288mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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.
My Notes

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

Add Note

Mushroom Lasagna Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy